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!
rying pan and add the pickle slices, sauteeing them over medium
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.
Spread pickle relish over bread. Top 1 slice with Cheddar cheese then sausage. Top with remaining slice of bread. Serve.
Scramble eggs in butter til done.
Top one slice of bread with cooked egg and cover egg with sliced dill pickle.
Salt and pepper to taste.
Top with other slice of bread.
You could toast your bread or add mayonaise to bread before sandwiching.
side. Marinade the thighs in pickle juice just to cover, and
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.
Depending on how big your pickle is and how much juice
ith onions, carrots, potatoes, and pickle spears. We usually use about
nd stir onion and dill pickle until onion is translucent and
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.
Preheat oven or toaster oven to 400 degrees.
Spread one side of each bread slice with butter or margarine; place on an ungreased baking sheet.
Place a meat slice on top of each slice of buttered bread and top with the pickle.
\"Cover up\" pickle with a slice of cheese, covering up one end of the pickle and folding back a corner of the cheese, if desired.
Bake for 7-8 minutes or until cheese is melted and edges of bread are crisp.
You need as many cut pickle spears as you have ham
n shallow pan.
Combine pickle juice, chili sauce or ketchup
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.
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.
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.
Mix all ingredients together except dill pickle.
Cut pickle into 4 lengthwise pieces.
Shape hamburger mixture around pickle quarter.
Broil 6 minutes on each side.
Serve on a hot dog roll.
Spread thin layer of cream cheese on slice of meat.
Wrap one pickle with cheese covered meat slice.
Keep spreading the cheese on ham slices and wrapping the pickle spears up in them.
Place in a plastic container or decorative serving platter and chill for at least 1 hour, then slice rolls into wheels and stick toothpicks in them for serving.
The pickle will be surrounded by the cream cheese and wrapped with sliced meat in bite-size bundles.
cut each pickle in halves lenghtwise.
use a small spoon to scoop out the flesh from center of pickles (reserve flesh).
chop reserved pickle flesh, mix with cheese, red peppers, parsley, mustard.
taste for salt and pepper.
spoon the cheese mixture back into the pickle halves, press down with spoon to mould in centre.
sprikle with paprika for garnish.