Keep several varieties of pickles and pickled peppers refrigerated for convenient after-school or summertime snacks. They're a cut above the high-fat, empty calorie foods kids might otherwise choose. After using the last pickle in a jar, save the liquid. Eat the pickled treats as a snack or serve with sandwiches.
Kids are dill-lighted with cool, refreshing pickle pops.
Chill large, juicy dill pickles, then skewer with ice cream sticks for a snack that's long on flavor, short on calories and fat. Kids today grow up on spicier foods. Top tacos, nachos, burritos, sandwiches or even pizza with hot or sweet pickled golden banana pepper rings. Wrap a baby dill pickle or sweet gherkin in a slice of salami, bologna or ham spread with low-fat cream cheese for a satisfying nibble.