irections for sauce:
This recipe makes enough sauce for about
place drained tuna, chopped egg, pickle relish, chopped celery and chopped
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!
horseradish, Worcestershire sauce, garlic powder, pickle juice, and hot sauce and
hen add your onions and pickle slices. (amounts will vary depending
mall bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt
Combine mayo, pickle brine, mustard, salt to make the dressing (pickle brine is the liquid from the dill pickle jar).
Toss with potatoes and other ingredients.
The flavors blend and improve after chilling for several hours or overnight.
ith a little whipped cream (recipe follows) or cinnamon on top
Peel and cube potatoes. Boil until just tender.
Mix all other ingredients in a medium size bowl.
Drain cooked potatoes and let cool completely.
Mix potatoes into mayonnaise mixture.
Serve or refrigerate until ready to serve. It tastes best if you refrigerate it at least 4 hours, so that flavors meld.
ot of sweet or dilled pickle relish. Enjoy!
Place the cheese on bread or roll.
Spread bread or roll with as much pickle as you desire (has to be Brandeston to get the full effect) the more you add, the better the taste.
Put top piece of bread on.
Cut into a diagonal triangle.
Enjoy.
Spread butter on one side each of 2 slices of bread.
Place 1 piece of American cheese on a non-buttered side of bread.
Place tomato slices on top of the cheese.
Lay thin slices of dill pickle on top of tomato slices.
Put other slice of bread, butter side up, on top.
Fry in a pan until both sides are nicely browned.
Sprinkle salt over cucumber, onion, and peppers. Let stand a couple of hours, drain off juice. Stir vinegar, sugar and celery sees until sugar has dissolved. Do not heat. Put all in covered container, refrigerate.
My mom has used both white and apple cider vinegar and both turn out great! Let me know what u think if u use this recipe!
try to submit this recipe it says \"Oil for browning
Boil potatoes until just tender.
Boil eggs until solid.
Dice the potatoes into large bowl.
Cut up eggs, onion and pickle in average-size pieces.
Mix with potatoes.
Add pickle juice, mayonnaise, salt and pepper.
Mix lightly.
Sprinkle paprika over all.
Add tomato wedges on top.
Combine mayonnaise, onion, dill pickle relish, pickle juice, salt and garlic powder.
Chill.
Cook macaroni in lightly salted water till done. Drain in a colander and rinse with cold water. Set aside.
Mix mayonnaise, vinegar, sugar, salt, pepper, milk and pickle juice in medium sized bowl.
In large bowl place cooked macaroni. Add about 3/4's of the mayonnaise mixture to the macaroni. Next add the peppers, pickles, olives and onions. If needed, add the remaining dressing. Add a splash of pickle juice to the salad. The salad dressing will thicken up after refrigeration.
Refrigerate for at least two hours before serving.
ender\".
chop/dice dill pickle.
dice medium onion.
Melt Butter in a large pot over medium heat, add onion & saute until soft.
Reduce heat and stir in flour. Do not brown.
In a separate pot, combine water and pickle juice.
Bring pickle juice mixture to a boil, then whisk into the main pot at once.
Increase heat and bring to a boil, stirring constantly, until soup thickens.
Season with chicken base, salt, and pepper.
Add pickles and dill, stir in cream for desired texture.
emons; mix well.
Cool pickle 20-30 minutes. Tightly cover