cook and stir onion and dill pickle until onion is translucent and
rying pan and add the pickle slices, sauteeing them over medium
o 10 minutes. Add to soup. Bring to a boil. Simmer
Melt butter in a large stockpot over medium heat. Whisk in flour, and cook until the flour just begins to turn from white to a pale beige, 1 to 2 minutes. Whisk in chicken broth until thickened and smooth. Increase heat to medium high, add dill pickles, pickle juice, sugar, Worcestershire sauce, garlic, onion salt, dill weed, curry powder, white pepper, and bay leaves. Bring to a simmer, then reduce heat to medium-low and simmer for 5 minutes, whisking frequently. Remove from heat and whisk in milk. Remove bay leaves before serving.
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.
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.
ou make these.
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.
.
sieve.
If the soup is thick, add some boiling
In a dutch oven , fry your sausage until no longer pink.
Add Italian tomatoes, tomato sauce, beef broth, mushrooms, pepper, onion, and garlic.
Simmer, on low ,for approx 2 hours.
Add cheese tortellini and chopped dill pickle.
Simmer, on low, an additional hour and a half or longer. (the longer the better!).
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.
In a large saucepan or soup pot with cover, combine stock, pickles, pickle liquid & potatoes. Bring to a boil, reduce heat and cook covered, over low heat until potatoes start to get soft (about 10 minutes).
Combine flour and milk, add to broth, bring to a boil and remove from heat.
Combine egg and butter and stir into broth.
Return pot to the stove and heat through without boiling. Season with salt and pepper. Garnish with sour cream and or dill.
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.