ugar, ketchup, mustard, molasses, and pickle juice in a large bowl and
Combine mayonnaise, sour cream and dill pickle juice in a medium sized bowl.
Add in buttermilk.
Stir in the rest of the ingredients.
Chill for about 30 minutes.
Enjoy.
Dip pieces of chicken in milk and then into the flour mixture.
In a frying pan, cook chicken in oil to brown the crust. Drain on paper towels.
Place pieces in a (9x13 inch) pan or glass casserole dish.
Pour dill pickle juice half way up chicken.
Cover with foil and bake 350\u00b0 for 1 1/2 hours, basting occasionally (Turn chicken over after 65-70 minutes and continue cooking, uncovered).
The juice will be absorbed and the chicken is great cold.
Put dill pickle juice, water, vegetable oil, salt, white sugar, wheat germ, oats, whole wheat flour, all-purpose flour, and yeast, respectively, in the pan of a bread machine.
Select Sandwich and Three-Pound Loaf settings; press Start. Cycle should take about 3 hours 10 minutes to complete.
Remove loaf from bread pan and allow to cool on wire rack at least 20 minutes before slicing.
Mix potatoes, flour, and salt together in a bowl; add egg and mix well.
Heat oil in a large skillet over medium-high heat for 2 minutes. Spoon batter into skillet, spreading to form two to three 6- to 8-inch pancakes. Reduce heat to medium and fry until golden and crisp, about 3 minutes per side.
Serve pancakes alongside pickle juice.
Whisk pickle juice, brown sugar, kosher salt, 1
mall bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt and
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.
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.
Combine mayonnaise, onion, dill pickle relish, pickle juice, salt and garlic powder.
Chill.
side. Marinade the thighs in pickle juice just to cover, and use
Boil pasta al dente according to package directions.
Run under cold water to stop cooking.
Toss cold pasta with 1/2 cup of pickle juice and set aside for about 5 minutes. Drain and discard pickle juice.
Combine all dressing ingredients in a small bowl and mix well.
Toss all ingredients in a large bowl. Refrigerate at least an hour before serving.
Pour ice into a cocktail shaker; pour dill pickle juice and vodka over the ice. Cover the shaker and shake vigorously for about 20 seconds; strain into martini glasses. Garnish each cocktail with a dill pickle spear.
Brown chops in shortening. Remove from pan. Sprinkle with salt and pepper. Spread each chop with 1/2 teaspoon mustard. Place in 9\" square pan. Sprinkle chops with pickles. Add pickle juice. Cover and bake at 350 degrees for 40 minutes. Add apple juice. Cook 20 minutes. Skim off fat. Boil down juice in saucepan. Serve over chops.
n shallow pan.
Combine pickle juice, chili sauce or ketchup, water
nd stir onion and dill pickle until onion is translucent and
esealable plastic bag; cover with pickle juice. Seal and refrigerate for 3
Fill a cocktail shaker halfway with ice. Add vodka and dill pickle juice. Cover and shake until the outside of the shaker has frosted. Strain into a martini glass; garnish with dill pickle spear.
Drain pickles well.
(Don't forget to reserve 2/3 cup of the juice).
Press pickles between paper towels to remove excess moisture.
Combine the pickle juice with egg, 1 TBs flour and hot sauce; stir well and set aside.
Combine 1 1/2 cups flour and next 3 ingredients; stir well.
Dip pickles in egg mixture; dredge in flour mixture.
Pour oil to depth of 1 1/2 inches if using skillet.
Fry coated pickles in hot oil, in batches, for 2 to 3 minutes or until golden, turning once.
Drain on paper towels.
Serve immediately.
mixed ground meat mixture lightly with onion, bread crumbs, dill pickle juice, egg, salt and pepper until well blended.
Shape into a loaf in a shallow baking pan.
Combine dill pickle, catsup, water, sugar and Worcestershire sauce; pour over loaf.
Bake in oven at 350 basting a couple of times with sauce in pan, 40 minutes.
Continue baking without basting 35 minutes or until glazed.