National Pickle Day
These crunchy, briny, and slightly tangy snacks, often found nestled beside a sandwich, can turn an ordinary meal into a savory delight.
Drive pickle and pickle-adjacent product sales through recipe content and in-store promotions tied to a niche but passionate food celebration.
- Share a pickle soup recipe or pickle-forward meal ideas to engage foodies and home cooks
- Highlight pickle varieties and artisanal/craft pickle brands to position premium products
- Create user-generated content campaigns around pickle cravings and nostalgic pickle moments
- Bundle pickle products with complementary items (dill, sour cream, potatoes) for cross-sell
Pickles take their name from the Dutch word for ‘brine’, and they began to be a popular food some 4,000 years ago, when cucumbers were first imported from India, as they hadn’t really existed in Europe or North Africa before then. Cleopatra is said to have attributed her looks and youth to the green treats among other things. Nowadays, no pensioner can go without a pickle in some parts of the world, while some pregnant women are said to crave them alongside ice-cream as part of their bizarre pregnancy-related food cravings.
The Simplest Polish Dill Pickle Soup
Ingredients: (serves 6-8) 6 cups vegetable stock/chicken stock/beef stock, depending on your preference4 large dill pickles, shredded1⁄2 cup pickle juice, from the pickle jar2 cups thinly sliced, peeled potatoes2 tablespoons instant flour1 cup milk In a large pot, combine the stock of your choice, the shredded pickles, pickle liquid & chopped potatoes. Bring to a boil again, then reduce the heat and cover. Cook covered over low heat until the potatoes start to get soft (that should take about 10 minutes). In a small bowl or a cup, combine the flour and the milk, and then add it to the broth. Bring the entire mixture to a boil and then remove from heat. Season with salt and pepper. Garnish with sour cream and or freshly chopped dill.