hen I wanted a less spicy pickle and I think tabasco is
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.
Cook rice according to package instructions. Serve in bowl topped with shredded carrots, diced avocado, and julienned cucumber. Season with soy sauce and top with a dollop of fat-free spicy mayo.
Spicy Mayo Recipe: Stir 3 tbsp of plain, fat-free Greek yogurt in with desired amount of Sriracha.
emons; mix well.
Cool pickle 20-30 minutes. Tightly cover
Brown pork sausage and remove from pan. When cooled, break into smaller bits.
Brown bacon and remove from pan.
Saute onion and green pepper in bacon grease and remove from pan.
Mix all ingredients into a large baking dish and bake at 325\u00b0 for 1 hour, or simmer on stove top in large pot for 30 minutes if you don't have time to do them in the oven.
This is a rather spicy recipe due to the chipotle/cayenne powder. Feel free to leave it out if you'll be feeding those who prefer a less spicy taste.
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!
This is super easy to make and will be a sure hit with family and friends.
Even people that do not like dill pickles like these sweet and spicy pickles.
Drain all juice off the gallon of dill pickles.
Slice each pickle length wise and then cut into bite size pieces (about 1/2 inch thick).
In the gallon jar layer 1/4 of the pickles pieces, 1/2 oz of the Tabasco Sauce and 1 cup of sugar.
Repeat three more times using all ingredients.
Let pickles set overnight.
owl for the remaining batches. Recipe recommends serve hot-but I
horseradish, Worcestershire sauce, garlic powder, pickle juice, and hot sauce and
hen add your onions and pickle slices. (amounts will vary depending
and a heavy drizzle of Spicy Hawaiian Teriyaki sauce.
To
rill. Charcoal grills are best for this recipe (and they're all
he burgers, lay a few pickle slices and one tomato slice
mall bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt
Prepare Spicy Seasoning Mix. Store in airtight
few hours, overnight is best.
in a bowl, combine
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.
and a tag with the recipe or a list of sauce
ith a little whipped cream (recipe follows) or cinnamon on top