br>Add mayonnaise, butter, mustards, pickle juice, sugar, salt, pepper, and
With a potato masher, mix eggs, onion, pepper and pickle. Stir in mayonnaise.
Add drained pimentos and seasonings.
Chill and serve.
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!
Note:
If you like a milder pickle, remove seeds from red hot peppers.
ill weed, sugar, cider vinegar, pickle juice, granulated garlic powder, celery
Grate or chop onions and pickle; add parsley and salad dressing and mix well.
Add lemon juice if desired.
Chill. Makes 2 cups.
With a potato masher, mix eggs, onion, pepper and pickle. Stir in mayonnaise.
Add drained pimentos and seasonings.
Chill and serve.
hen add your onions and pickle slices. (amounts will vary depending
Cut eggs in half, remove and mash yolks.
Stir in ham, mayonnaise, onion, mustard, horseradish, salt and pepper.
Spoon yolk mixture into egg white cavities.
Top each with pickle slice. Makes 12 appetizers or 6 salad servings.
Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, and cook for 8 to 10 minutes, or until al dente. Drain and rinse under cold water.
In a large bowl, mix the macaroni, celery, sweet onion, pimentos, and pickle. In a separate bowl, mix the creamy salad dressing, mustard, vinegar, sugar, and salt. Stir dressing into the macaroni mixture. Fold in the eggs. Chill in the refrigerator at least 2 hours before serving.
Add mashed hard boiled egg, ground up ham, and ground up pickle in bowl. Add mayonaise and mix well. Place mixture between 2 bread pieces and eat.
Shell the eggs & cut them in half, lengthwise.
Remove the yolks & set aside in a bowl.
Mix together the mayo, mustard, salt & white pepper. Blend well; add the relish or pickles & mix well. Set aside.
Mash the yolks & add to the mayo mixture.
Place yolk mixture into hollow of each egg white by either spooning or piping it.
Refrigerate until ready to serve.
If your egg mixture is too thick, you can add a 1/4 Teaspoon of pickle juice to the egg mixture.
mall bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt
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
Combine mayonnaise, onion, dill pickle relish, pickle juice, salt and garlic powder.
Chill.
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
place drained tuna, chopped egg, pickle relish, chopped celery and chopped
Clean and cut vegetables into big pieces and boil for 5 minutes.
Put in a basket to drain well and then dry with a clean cloth.
Mix ground mustard seeds, turmeric, Red chili pepper , salt and oil together into the boiled vegetables.
Put in a clean jar and keep it in the sun for 4 days, shaking the pickle once or twice daily.
Serve after 6 days.
This pickle can be kept for 15 days.