ou make these.
Cut dill pickles lengthwise into fourths or
Spread thin layer of cream cheese on slice of meat.
Wrap one pickle with cheese covered meat slice.
Keep spreading the cheese on ham slices and wrapping the pickle spears up in them.
Place in a plastic container or decorative serving platter and chill for at least 1 hour, then slice rolls into wheels and stick toothpicks in them for serving.
The pickle will be surrounded by the cream cheese and wrapped with sliced meat in bite-size bundles.
Stir cream cheese in a bowl with a wooden spoon until smooth. Stir in dill pickles, onion, pickle juice, dill weed, salt, and pepper until evenly distributed. Refrigerate before serving, at least 1 hour.
Wash cucumbers.
Pack into hot jars.
Put 1/8 teaspoon of alum on top.
Add 1/4 to 1/2 teaspoon pickling spice, 1 garlic button, 1 hind dill and 1 little green strong pepper.
Into each quart, use 1/4 vinegar to 3 parts water (more vinegar if desired).
Seal.
Dip pieces of chicken in milk and then into the flour mixture.
In a frying pan, cook chicken in oil to brown the crust. Drain on paper towels.
Place pieces in a (9x13 inch) pan or glass casserole dish.
Pour dill pickle juice half way up chicken.
Cover with foil and bake 350\u00b0 for 1 1/2 hours, basting occasionally (Turn chicken over after 65-70 minutes and continue cooking, uncovered).
The juice will be absorbed and the chicken is great cold.
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a large bowl, whisk together the mayonnaise, milk, pickle juice, dill, salt, and pepper. Mix in tuna and onion. Toss with cooked pasta. Cover and refrigerate 1 to 2 hours before serving.
Combine mayonnaise, sour cream and dill pickle juice in a medium sized bowl.
Add in buttermilk.
Stir in the rest of the ingredients.
Chill for about 30 minutes.
Enjoy.
Put eggs in container, followed by the other ingredients. Liquid should cover the eggs.
Cover the container, store in refrigerator for 3 days (or longer). Swirl contents occasionally.
Drain, and serve chilled as an appetizer. Reserve some fresh dill as a garnish.
Preheat oven to 180\u00b0C.
Rub 2 sheets of aluminium foil with olive oil. (1/2 Tbsp per sheet).
Slice salmon fillet in half, and place 1 piece on each sheet of foil.
Mix lemon juice and dill together.
Drizzle lemon mix over fillets, and wrap up parcels.
Place in the oven for 20 - 25min, or until it flakes easily with a fork.
Best served over fresh spinach leaves, or with your favourite stir-fried vegetables.
Add sugar,
pickling
spice and vinegar to drained dill pickles.
Invert jar daily until all sugar is dissolved (about 3 days).
Green food coloring may be added for holidays.
aking a double or triple recipe for the whole family or
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!
hen add your onions and pickle slices. (amounts will vary depending
mall bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt
In a large pitcher, stir together the Bloody Mary mix, horseradish, dill, hot pepper sauce, and dill pickle juice. Taste and adjust seasoning if desired.
In a shallow dish, stir together the kosher salt, pepper and celery seed. Pour the lime juice onto a saucer. Dip each glass into the lime juice to coat the rim, then into the spice mixture. Fill each glass with ice. Pour one shot of vodka into each glass if using. Fill with the Bloody Mary mixture. Garnish each glass with a wedge of lime and a dill pickle spear.
Cut and boil potatoes.
Let drain and cool some (for about 15 minutes).
Pour on pickle juice and toss.
Add the rest.
Can be enjoyed hot or cold.
Goes great with ribs and baked beans.
rying pan and add the pickle slices, sauteeing them over medium
Combine ingredients in food processor. I find that if you put the liquid ingredients in first, it blends better.
Blend until well combined and creamy.
Refrigerate at least 2 hours to allow flavors to develop.
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.
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.