Use pickled cherries pretty much the same way you use other pickles.
Not exact matches
My grandma
used to make them in the summer to enjoy year around ~ My Mom made just a few pints of them in the summer ~ she
used to
use red and green food coloring, (even number of pints in each color), along with the red & green
cherries in the pints, so as to dress up the
pickle plate for Christmas dinner and through out the Holiday season!
Romaine Boats: A few romaine hearts (Boston bibb or butter lettuce leaves can also be
used) 1 - 1 1/2 avocados, seeded, peeled and cut into cubes 1/2 c.
cherry tomatoes, cut into halves or pieces A few microgreens Edible flowers if available quick red onion
pickles (or any
pickles of choice)
At the appropriate hour before lunch service, a kitchen worker begins assembling the salad bar
using the fresh vegetables as well as any number of other food items: canned kidney beans, chickpeas, tuna salad, egg salad, hard - boiled eggs,
pickled jalapeno,
cherry tomatoes, diced chicken, lettuce and cottage cheese.
Note: I am not interested in
using sugar substitutes, so I skipped making the xylitol -
pickled onions and swapped out the tomato slice for five
cherry tomatoes.
shredded cheese chopped
cherry tomatoes sliced avocado corn - a nice persuader for the kids diced red pepper diced cucumber sliced romaine - I
use this knife lightly crushed Corn Chips - I
used Trader Joe's Organic Corn Chips sliced green onion, or any diced onion
pickled or fresh jalapeño slices Paleo Catalina Dressing - recipe below
I've
used slices of granny smith apples,
cherry tomatoes, grapes, mini peppers, sweet baby
pickles, etc... The options are endless — just opt for little items that are able to be eaten in one bite and can be picked up with either a toothpick or your fingers without causing a mess.