cup chopped dill pickles (Mt. Olive Zesty Garlic Dills), 2 tablespoons
n the flour. Heat the olive oil in a large skillet
Drain juice from pickles; reserve.
Cut pickles into slices.
Mix pickle slices and chopped onion.
Fill clean canning jars with pickles and onions.
Mix sugar or Spenda, horseradish, vinegar and celery seed in saucepan; heat until sugar melts over low heat.
Pour over pickles in jars.
Add reserved pickle juice if needed to fill jars.
Close jars and shake to mix well.
Store jars in refrigerator.
Drain juice off of pickles. Add sugar to pickles along with garlic bulb and Tabasco sauce. Cover with the pickle juice. Shake pickles every day for a week.
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
00b0. Combine all ingredients except olive oil in a large mixing
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
Depending on how big your pickle is and how much juice
Boil potatoes. Cool and peel. Chop into 1/4 inch thick small pieces.
Hard boil eggs. Cool and peel. Chop into 1/4 thick small pieces.
Chop fine: parsley, celery, green onions, white onion, garlic, Kosher dills, olives with pimentos.
Mix all ingredients.
Season to taste with olive juice, pickle juice, splash of white vinegar, mayonnaise, salt and pepper.
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
cup liquid from the pickle jar. Bring to a boil
place drained tuna, chopped egg, pickle relish, chopped celery and chopped
ittle dry, add a little olive oil (a tablespoon at a
Whisk pickle juice, brown sugar, kosher salt,
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.