Pickles like dips, sauces and salsas is the most potent ingredient to add flavor to dishes, serve as an appetizer sauce or a snack in itself. Rachel Forrest elaborates on a variety of pickles along with their usage in various dishes. Pickles play with the sweet candied, hot, sour, pungent and extremely sour flavors depending upon the juices mixed along with them. The pickle juices can be veggies dried or cooked and then stored in a solution of brine, vinegar, spice rubs and sweet syrups.



The juices of pickles offer their flavors to marinades, roasts, salsa, stir-fries and even salad dressings. While the application of pickles and sauces are almost similar they act in different ways to intensify the flavor of a particular ingredient in the dish.



Gherkin pickles, cucumber dill pickles, mango pickles, pickled berries, tomato pickles, pickled prawns, pickled shrimp, pickles meat, pickled veggies have the capacity to brighten a bland stew, a dull gravy or a boring salad. What is important is what you are pickling and how you are using the pickles while preparing foods.