Thinly slice a pickle from end to almost the opposite end, stopping just before the knife separates the slice from the pickle. Make about 4 identical cuts, then fan out the pickle. Add as a garnish to the recipe calling for them. Or, garnish an hors d’oeuvre dish or antipasto buffet platter with these impressive yet easy to make pickle fans.
I use either cornichon pickles or dill or sweet gherkin pickles for the fans, since they’re small and dense enough to hold their shape.