Serving Suggestions:

There is a multitude of ways to use Real Pickles products. We list some of our favorites below. If you have serving suggestion ideas you'd like to share with us, please contact us. We'd love to hear from you.

DILL PICKLES: Savor one on a hot summer day or any other time of year. Enjoy alongside your favorite sandwich or burger. Slice thinly and tuck into a grilled cheese sandwich. Chop and mix into potato salad or egg salad. Add to a sliced apple and cheddar cheese plate.

SAUERKRAUT: Enjoy on its own as a refreshing snack. Add to a cheese, hummos, turkey, or ham sandwich. Mix into salads. Stir into pureed winter squash (baked or steamed). Serve alongside sausage or kielbasa (meat or vegetarian). Make a creamy kraut salad (see recipe below). Try with scrambled eggs. Create a traditional reuben sandwich, or a tempeh version (see recipe below).

RED CABBAGE: Substitute for sauerkraut for any suggestion above. Add beautiful color to summer salads. Use as a filling in quesadillas. Garnish a bagel and cream cheese. Mix into beans and rice. Liven up a cold bean salad (see recipe below).

ASIAN-STYLE CABBAGE and GINGER CARROTS: Spice up your salads. Use as a topping for fish (see recipe below). Enjoy on a grilled veggie or cheese sandwich. Mix into stir-fries or Asian noodle dishes. Add flavor to fried rice. Try with sushi or nori rolls.

Recipe Ideas:

Cold Bean Salad with Red Cabbage

Fish Steaks with Asian Flavors

Creamy Kraut Salad

Tempeh Reuben

COLD BEAN SALAD WITH RED CABBAGE

Serves 6-8, Vegan

• 4 cups cooked black beans
• 1 cup chopped onion
• 2 tsp minced garlic
• 1/2 cup chopped green bell pepper
• 1 1/2 packed cups Organic Red Cabbage
• 4 T chopped fresh herbs, such as parsley, oregano, and thyme
• dash of chile pepper flakes
• 1/2 cup olive oil
• 3 T balsamic vinegar
• salt and pepper to taste

Combine ingredients. For best flavor, let stand for 1-2 hours before serving. Serve at room temperature or chilled.

FISH STEAKS WITH ASIAN FLAVORS (GRILLED OR BROILED)

Serves 4-5

• 2 lbs fish steaks, 1 inch thick (tuna, halibut, or swordfish)
• 1/4 cup sesame oil
• 1/4 cup vegetable oil
• 1/4 cup rice vinegar
• 6 T tamari
• 2T minced ginger
• 2T minced garlic
• 2T chopped fresh cilantro
• Pepper to taste
• 1-1 1/2 packed cups Organic Asian-Style Cabbage or Organic Ginger Carrots

Rinse and pat dry fish steaks. Place in glass or stainless steel dish. Combine oils, rice vinegar, tamari, ginger, garlic, cilantro, and pepper, and pour over fish steaks. Turn steaks to coat both sides with marinade. Cover and marinate at room temperature for up to 30 minutes or in the refrigerator for up to several hours.

Grill or broil (in broiling pan) 3-4 minutes per side (or until desired doneness), brushing top with extra marinade immediately before and after turning. Top steaks with Organic Asian-Style Cabbage or Organic Ginger Carrots and serve immediately.

CREAMY KRAUT SALAD

Serves 6-8, Vegetarian

• 1 15-oz jar Organic Sauerkraut, drained
• 1 1/3 cups chopped apples (sweet variety, such as Fuji or Macoun)
• 1/2 cup chopped walnuts
• 1/2 cup creme fraiche (or additive-free sour cream)

Combine ingredients. Serve chilled. Ingredient proportions can easily be adjusted to suit your taste.

TEMPEH REUBEN

Makes 3 sandwiches, Vegetarian

• 8 oz package tempeh
• 3 T olive oil
• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 2 tsp minced parsley
• 1 tsp minched chives (optional)
• Pepper to taste
• 6 slices rye bread
• 1/4 lb sliced Swiss cheese
• 1 cup Organic Sauerkraut
• 3 T softened butter
• 3 halves Organic Dill Pickles (optional)

Cut tempeh in thirds (cross-wise). Then, slice each piece through the middle to halve its thickness. Heat oil in skillet. Cook 6 tempeh pieces until golden brown on each side, turning once.

Combine mayonnaise, ketchup, parsley, chives, salt, and pepper to make Russian Dressing. Spread dressing on 1 side of each slice of rye bread. Assemble 3 sandwiches, piling on tempeh (2 pieces per sandwich), Swiss cheese, and Organic Sauerkraut. Lightly butter outside of sandwiches and cook on skillet or grill until golden brown on both sides, turning once. Serve with Organic Dill Pickles.