April, 2004

While people on the Atkins Diet may skip the pickles (83 percent carbohydrates), those of us watching our saturated fat and LDL cholesterol can enjoy this crunchy sandwich sidekick without feeling "pickled." Dill and cucumber pickles also contain low sodium and high essential amino acids, high vitamin A (214 IU), vitamin C, iron, calcium, magnesium, phosphorus, copper, and dietary fiber. Nutritiondata.com highly recommends pickles as a nutritional source.

We all know pickles go with hamburgers, and of course, ice cream--according to WebMD, those "strange" cravings, and the husbands who rush to fulfill them, exist. Chances are we've tasted freezer pickles at family picnics.

Pickles also save you time and money. Pickling is a great way to preserve those organic cucumbers, especially ones you've grown in your own garden. See our Tips on how to use our 7.5 Liters Harsch Fermenting Crock Pot to create great, healthier pickles.

In a fast-food restaurant, vegetarians can now say, "Hold the meat and heavy on the pickle." Cucumbers and pickles are excellent sources of necessary nutrition if you choose the meatless option.

In addition, you can make pickles from carrots, cauliflower...perhaps even bok choy (also great for vegetarians) for a double shot of nutrition.