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.
e too much room for brine in the jar. The pickles
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.
Drain pickles, reserving brine (about 4 cups). Place pickles
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.
atch.
Mix 1 Tbsp. pickle brine into 2 Tbsp. Of the
br>Very slowly pour your brine over your rutabaga.
Let
Prepare vegetables cutting into serving size pieces, sprinkle with 1/2 cup salt and let stand for three hours.
Rinse well with cold water to remove salt.
Brine Mix: Mix and bring to a boil.
Put vegetables in sterilized jars, cover with boiling brine and seal.
Heat broth in a large pot.
Combine flour and milk, add to broth, bring to a boil and remove from heat.
Combine egg yolk and butter and stir into broth.
Add pickles, pickle liquid and potatoes.
Return pot to the stove and heat through without boiling.
Garnish with dill, if desired.
While potatoes are still warm, sprinkle with a little vinegar or Italian dressing or pickle brine.
Set aside.
Mix onion, celery, parsley, radishes and peppers with mayonnaise.
If olives are desired, use about 8 each, more or less to taste.
Add salt, celery seed and fresh ground pepper, but remember that the potatoes have vinegar on them, so be careful in adding salt.
Drain liquid from pickles into a non reactive pan.
Throw in the onion, splenda, celery seed and mustard seed.
Bring to a simmer for about 20 to 30 minutes.
While that is simmering chop the pickles either by hand or in the food processor to the consistancy you like your relish to be, fine or coarse.
Add the 2 tablespoons of cider vinegar to the chopped pickles.
Put the chopped up pickles back in the jar and pour the brine back over the whole thing.
Store in the fridge and use like store bought relish.
stir together; mayonnaise, mustard, ketchup, pickle brine, and 1/8 teaspoon cayenne
stir together; mayonnaise, mustard, ketchup, pickle brine, and cayenne pepper. Refrigerate until
owl, whisk together the onion, pickle juice and mayonnaise. Season with
stir together; mayonnaise, mustard, ketchup, pickle brine, and cayenne pepper.
Heat