e too much room for brine in the jar. The pickles
lass container. Bring the soaking brine to a boil, pour over
Whisk pickle juice, brown sugar, kosher salt,
efrigerate overnight.
Whisk buttermilk, pickle brine, hot sauce, and egg together
Cut up potatoes and eggs; cover with the following:
Mix real mayonnaise with sour cream, pickle brine and all remaining ingredients.
Sprinkle with salt, pepper and celery seed to taste. (Refrigerate overnight and cover.) Serves 6.
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.
For the Labskaus, cook potatoes in boiling salted water for about 20 mins. Heat 2 tbsp butter and saute onions. Add corned beef and cook for about 2 mins. Add allspice and season to taste. Drain potatoes, add to corned beef and mash together. Add 4-6 tbsp pickled beet brine and 2-4 tbsp pickle brine.
Heat 1 tbsp butter in a large pan and fry 4 eggs. Serve corned beef hash with pickles, pickled beets, pickled herring, and fried eggs.
o combine.
Make the brine. Combine the kosher salt, sugar
Combine mayo, pickle brine, mustard, salt to make the dressing (pickle brine is the liquid from the dill pickle jar).
Toss with potatoes and other ingredients.
The flavors blend and improve after chilling for several hours or overnight.
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!
Drain pickles, reserving brine (about 4 cups). Place pickles
EFORE baking turkey, prepare brine. Combine all the brine ingredients. Place the
For the dressing, mix the sour cream and mayonnaise. Season with salt and black pepper and stir in the pickle brine.
Set aside 1 tbsp each pickles and apples and add the remainder to the dressing along with the herbs, eggs and onion. Stir well and garnish with the reserved pickles and apple.
aking dish and pour the brine over the chicken. Cover with
ours in refrigerator, in blended BRINE ingredients: 4 cups cold water
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
hen add your onions and pickle slices. (amounts will vary depending
atch.
Mix 1 Tbsp. pickle brine into 2 Tbsp. Of the
old turkey) bring all the brine ingredients but turkey to boil
br>Very slowly pour your brine over your rutabaga.
Let