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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.
Soften cream cheese with a small amount of mayonnaise.
(There was no measurement given in the book. I used 1/4 c of mayo, but you may use more or less depending on your taste.) Add onion juice to cream cheese/mayonnaise.
Mix well.
Spread a layer of this mixture on each slice of bread.
Put a dill pickle spear on each slice of bread.
Roll up jelly roll fashion.
Wrap each roll tightly in wax paper and refrigerate overnight.
Slice each roll in 5 slices.
ou make these.
Cut dill pickles lengthwise into fourths or
Place brisket in the bottom of a slow cooker. Pour dill pickle spears and pickle juice over the beef; add barbeque sauce.
Cook on High until beef shreds easily with 2 forks, about 6 hours.
iagonal and serve with the dill pickle spears.
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.
In a medium bowl, combine drained peas, diced dill pickle spears, diced cheese and Miracle Whip. Stir gently until evenly mixed. Refrigerate.
Serves 4 to 6.
Warm cream cheese in the microwave.
Add garlic salt to taste. Spread on medium to thin sliced deli ham.
Roll dill pickle up in it.
Cool in fridge for 10 minutes.
Slice in 1/2-inch sections.
Lay 2 slices ham side by side, overlapping.
Spread cream cheese at seams.
Lay ham over seam.
Spread cream cheese over all ham.
Place pickle at end of ham and roll ham and pickle up. Chill.
Slice and serve.
instructions.
Dip a pickle first in flour mixture, then
Place cream cheese, salami and horseradish in a blender or food processor; cover and process until smooth.
Spread over ham slices. Remove stems and ends of okra pickles.
Place two or three okra pickles or one dill pickle down the center of each ham slice.
Roll up tightly and wrap in plastic wrap.
Refrigerate for at least 2 hours.
Cut into 1-inch slices.
Yields 3 1/2 dozen.
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.
cook and stir onion and dill pickle until onion is translucent and
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.
inutes. Set aside.
Slice dill pickle into paper thin slices.
Mix crushed tomatoes, diced dill pickles, chopped onion, dill pickle juice, cilantro, jalapeno pepper, lime juice, sugar, salt, red pepper flakes, chili powder, cumin, and black pepper together in a bowl.
Cover bowl with plastic wrap and refrigerate 24 hours.
Put all ingredients in mixing bowl.
Beat with mixer until well mixed.
If too thick, add a little more dill pickle juice.
Combine cream cheese and dill pickle juice.
Mix until smooth. Add remaining ingredients.
Blend thoroughly.
(If creamier dip is desired, add 1 to 2 tablespoons milk.) Chill before serving. Garnish with parsley flakes.
Stir ham, mayonnaise, dill pickle, Dijon mustard, and hot pepper sauce together in a bowl.