e too much room for brine in the jar. The pickles
Drain pickles, reserving brine (about 4 cups). Place pickles
Whisk pickle juice, brown sugar, kosher salt,
hen add your onions and pickle slices. (amounts will vary depending
lass container. Bring the soaking brine to a boil, pour over
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.
Pour brine off dill pickles and use for another purpose. Leave pickles in the jar.
Combine remaining ingredients in a saucepan.
Heat until sugar dissolves.
Pour mixture over pickles and seal jar.
Refrigerate 2 days before serving.
Wash small cucumbers and put in fruit jars with dill and garlic to taste.
Boil water, vinegar and salt until a good, rolling boil.
(Can boil jars with lids in water before sealing jars.)
Pour pickle brine over cucumbers and seal.
Add oil and butter to a large frying pan, heat until melted.
Add onion and saute until nearly transparent.
Add green beans, stirring until heated.
Add pickle juice and dill, stir to coat, and serve hot.
Depending on the pickle juice used, a little sugar might be needed if the dish is too sour for your taste.
cook and stir onion and dill pickle until onion is translucent and
stir together; mayonnaise, mustard, ketchup, pickle brine, and cayenne pepper.
Heat
place drained tuna, chopped egg, pickle relish, chopped celery and chopped
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.
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and cool until running water. Drain and transfer to a large bowl.
Mix dill pickles, garbanzo beans, tomato, vegan mayonnaise, grape tomatoes, olives, dill pickle juice, fresh dill, dried dill, and dry mustard into the fusilli. Cover and refrigerate until flavors combine, about 4 hours.
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.
Put water in kettle and then add pork hocks and onion.
Cook 1 hour.
Remove pork hocks and cool.
When cooled, dice meat and set aside.
Add potato, cabbage and carrots to kettle.
Cook until tender.
Then add pickle juice, pickles, dill weed, pepper and diced meat.
Cook until heated through.
Serves 6 to 8.
Preheat oven to 350\u00b0.
Butter a 13 x 9-inch baking dish.
In a pie plate, combine flour, salt and pepper.
Dip both sides of fish steak in flour mixture.
Place steaks in buttered baking dish.
In a small bowl, combine sour cream, mayonnaise, dill pickle, green onion, dill weed, lemon juice and seasoned salt.
Spread sour cream mixture over fish.
Sprinkle fish with cheese.
Bake 30 to 35 minutes or until fish flakes with a fork.
Serve hot.
Makes 4 to 5 servings.
Cover cucumbers with salt water; let stand 24 hours.
Drain well.
Bring to a boil the vinegar water, pickle spice and dill seed.
Add small whole cucumbers to mixture; just dip in and right back out.
Put cucumbers in quart jars.
Add 2 garlic cubes, 2 hot peppers (if you want hot pickles) and 1 teaspoon dill seed in each jar.
Pour vinegar mixture over cucumbers and seal.
Place the chicken in a single layer in a shallow baking dish.
Dump the mushrooms, with the liquid and the pickle juice and dill seed on top.
Cover and bake at 350 degrees (f) OR 180 degrees (C) OR Gas Mark 4, for 1 hour.