Drain Kosher Dill pickle.
Cut pickle round not too small (thin).
Put in same jar.
Mix sugar and vinegar.
Put cloves in thin cloth and put in jar with pickle.
Add garlic.
Pour sugar mixture over pickle.
Put pickle in refrigerator jar upside down to dissolve sugar.
Shake often.
When sugar is dissolved pickle is ready to eat 24 hrs.
Keep refrigerated.
Pat dill pickle dry with paper towel.
un w/ sauce.
2 kosher dill pickle slices.
hamburger patty.
cut each pickle in halves lenghtwise.
use a small spoon to scoop out the flesh from center of pickles (reserve flesh).
chop reserved pickle flesh, mix with cheese, red peppers, parsley, mustard.
taste for salt and pepper.
spoon the cheese mixture back into the pickle halves, press down with spoon to mould in centre.
sprikle with paprika for garnish.
Break cauliflower into small pieces and put in canner.
Soak overnight with salt and alum.
Pour boiling water over that.
Next day, drain and rinse with cold water.
Put into canning jars with a hot pepper in the middle (cut off top of pepper, let seeds inside) and Mrs. Wage's kosher dill pickle mix.
Follow directions on mix to fill jars.
Run through canner 5 minutes at a boil.
if you don't have a full canner to soak, cut ingredients in half.
Combine mayonnaise with dill pickle and green onions.
Stir in dill weed, celery salt, Worcestershire sauce and lemon juice.
Cover and refrigerate at least 3 to 4 hours for flavors to blend.
Preparation time does not include chill time.
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.
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.
Bread should be ordered the day before you need.
Trim all hard edges and roll each slice flat as possible with rolling pin just before spreading with cheese mixture.
Place a dill pickle at end of bread slice and roll in a jellyroll fashion.
Wrap each roll in waxed paper separately and twist the ends so as to hold firm.
Chill overnight if possible.
When ready to serve, slice in approximately 1/2-inch slices.
cook and stir onion and dill pickle until onion is translucent and
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.
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