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.
erring, chopped onion, apple and pickle in a bowl, sprinkle with
ingfish
3.5 oz cucumber, peeled & cut into ribbons
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!
ounded 1/8 teaspoons of Pickle Crisp on top (if canning
hen add your onions and pickle slices. (amounts will vary depending
Wash and slice cucumber into 1/4 - 1/8\"
In a bowl combine the ham, celery, olives, parsely, mayonnaise, mustard, pickle, red onion, and salt and pepper to taste. Reserve.
Cut the cucumber into 1 1/2 inch-thick disks. With a melon baller scoop out a little bit of the centre of each cucumber disk to create a cup.
Fill each cup with a heaping tablespoon of the ham salad.
Serve cold.
BASE MIX: In a large bowl, combine the first 8 ingredients. Divide into 4 portions; store in containers or bags in a cool dry place.
RANCH DRESSING: In a bowl, whisk together 2 tablespoons mix with mayo and buttermilk. Refrigerate until serving. Serve as is, or use to make one of the following great dressings.
THOUSAND ISLAND DRESSING: Add chili sauce and pickle relish to 1 cup prepared Ranch dressing.
CUCUMBER RANCH DRESSING: Add cucumber and celery seed to 1 cup prepared Ranch Dressing.
mall bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt
Beat the egg whites in medium bowl with electric mixer until soft peaks form. Gently fold in the cheese, prosciutto, flour and paprika.
Flour your hands and shape the mixture into 12 small balls.
Pour oil into a skillet to a depth of 1/4 inch. Heat until almost smoking. Fry puffs for a couple of minutes until golden. Transfer to a wire rack to drain.
Quickly place a cheese puff and a cucumber pickle on each skewer and serve while puffs are hot.
medium bowl. Cool. Add cucumber and ginger. Stir well to
Mix vodka, jalapeno-infused simple syrup, lemon juice, and cucumber water in a cocktail shaker and pour over ice in an highball glass. Garnish cocktail with cucumber spear.
Combine vinegar, water, sugar, salt and pepper; add tomato, cucumber and onion.
Cover and refrigerate 1 to 2 hours.
Before serving, drain well.
Stir in sweet pickle.
Pour the gelatin mix into a medium bowl, and stir in the boiling water. Set aside to cool slightly.
In a blender or large food processor, combine the cream cheese, salad dressing, cucumber, pickle, and onion. Process until fairly smooth. Stir into the gelatin mixture. Pour into a mold, or leave in the bowl. Refrigerate for 3 hours, or until firm.
irm up.
3. Blend cucumber, shallots or salad onions, carrot
Mix cucumber slices with lime.
Cover with water for 24 hours.
Pour off water and wash cucumber slices 3 or 4 times. (May be necessary to wash each slice.)
Fresh Cucumber: Stir sugar, cucumber, 1/2 cup vinegar, dill,
Preheat oven to 425\u00b0F. Line a baking tray with parchment paper. Place hash browns, in a single layer, on prepared tray. Bake for 12-15 mins, or until golden brown.
Meanwhile, heat oil a large frying pan over medium heat. Add ham and cook for 2-3 mins per side, or until golden.
Combine cucumber, corn, pickles, pepper, cheese and parsley in a large bowl. Add mayonnaise and stir until combined. Season. Place ham on serving plates. Serve topped with salad and hash browns.
Heat 1 inch of oil in a heavy skillet or electric skillet to 375\u00b0.
Combine egg and pickle liquid.
Combine bread crumbs and garlic salt.
Coat each pickle slice with flour; dip in egg/pickle mixture.
Fry in small batches 1 1/2 to 2 minutes or until browned, turning once.
Remove with slotted spoon and drain on paper towels.
Serve immediately.
Makes about 2 1/2 dozen.