Ingredients
1 jar of large, mild pickles (e.g. dill pickle, pickled carrots, pickled cabbage)
1. Refrigerate jar if cold pickle is desired, at least overnight, or for longer.
2. Open jar, by holding glass portion firmly in one hand, grasping lid in other hand and twisting lid counterclockwise. Use kitchen towel to grip jar and/or lid if condensation makes surfaces of jar slippery or if lid is too tight. If lid is difficult to open, it may be loosened by gently tapping around its edge with a butter knife or edge of a heavy spoon. Take care not to shatter glass while tapping.
3. Place lid clean side down on counter top or hold against side of jar with one hand.
4. Hold open jar in one hand. Using fingers of other hand, reach into jar and retrieve single pickle.
5. Consume immediately in two to three bites, repeating steps 4 and 5 as desired.
Recipe serves 1
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