Scramble eggs in butter til done.
Top one slice of bread with cooked egg and cover egg with sliced dill pickle.
Salt and pepper to taste.
Top with other slice of bread.
You could toast your bread or add mayonaise to bread before sandwiching.
cook and stir onion and dill pickle until onion is translucent and
Pour ice into a cocktail shaker; pour dill pickle juice and vodka over the ice. Cover the shaker and shake vigorously for about 20 seconds; strain into martini glasses. Garnish each cocktail with a dill pickle spear.
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Cut dill pickles lengthwise into fourths or
mixed ground meat mixture lightly with onion, bread crumbs, dill pickle juice, egg, salt and pepper until well blended.
Shape into a loaf in a shallow baking pan.
Combine dill pickle, catsup, water, sugar and Worcestershire sauce; pour over loaf.
Bake in oven at 350 basting a couple of times with sauce in pan, 40 minutes.
Continue baking without basting 35 minutes or until glazed.
inutes. Set aside.
Slice dill pickle into paper thin slices.
Mix crushed tomatoes, diced dill pickles, chopped onion, dill pickle juice, cilantro, jalapeno pepper, lime juice, sugar, salt, red pepper flakes, chili powder, cumin, and black pepper together in a bowl.
Cover bowl with plastic wrap and refrigerate 24 hours.
Put all ingredients in mixing bowl.
Beat with mixer until well mixed.
If too thick, add a little more dill pickle juice.
Combine cream cheese and dill pickle juice.
Mix until smooth. Add remaining ingredients.
Blend thoroughly.
(If creamier dip is desired, add 1 to 2 tablespoons milk.) Chill before serving. Garnish with parsley flakes.
Stir ham, mayonnaise, dill pickle, Dijon mustard, and hot pepper sauce together in a bowl.
Soften cream cheese with a small amount of mayonnaise.
(There was no measurement given in the book. I used 1/4 c of mayo, but you may use more or less depending on your taste.) Add onion juice to cream cheese/mayonnaise.
Mix well.
Spread a layer of this mixture on each slice of bread.
Put a dill pickle spear on each slice of bread.
Roll up jelly roll fashion.
Wrap each roll tightly in wax paper and refrigerate overnight.
Slice each roll in 5 slices.
Light a grill.
In a small bowl, blend the butter with the diced pickles, tarragon and mustard and season with salt and pepper.
Rub the salmon with oil and season with salt and pepper.
Grill over moderately high heat, skin side down, until the skin is lightly charred and crisp, about 3 minutes.
Using a metal spatula, turn the fillets and grill until barely done in the center, about 4 minutes longer.
Transfer the salmon to plates. Top with the dill pickle butter and serve.
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rying pan and add the pickle slices, sauteeing them over medium
Prepare sushi rice according to your favourite recipe.
Cut the dill pickle into 4-8 wedges, depending on personal preference and the size of the pickle.
Place one sheet of nori on a bamboo sushi rolling mat. Spread a thin layer of rice on the nori (to do this, I use a fork, dampened with warm salt water).
Spread a line of peanut butter (approximately 1 heaping tbsp - more or less, depending on personal preference) along the rice, and arrange a singe row of pickle wedges on top of the peanut butter.
Roll, cut, and enjoy!
mall bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt
Depending on how big your pickle is and how much juice
Put the potatoes in a large bowl.
Sprinkle with the pickle juice and gentle toss.
Mix 1 cup mayonnaise with mustard, onion, dill, pickle and eggs add to potatoes stirring in and season with salt and pepper.
Adding more mayonnaise to the creaminess you desire.
Serve room temperature or chilled.
Mix first 5 ingredients together in a medium sized bowl (you will probably have to use your hands for this to mix it thoroughly).
Shape into ball.
Roll in chopped walnuts until ball is covered.
Refrigerate for at least an hour to harden it up a bit before serving. Serve with crackers.
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Mix all ingredients together except grated cheese.
Stir in grated cheese.
Form into a ball.
Sprinkle with dill weed.
Refrigerate for an hour or so before serving.