dd the pickle slices, sauteeing them over medium heat for 3 min
f you want a spicier pickle) then pack in cucumbers or
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.
Depending on how big your pickle is and how much juice
an on the cooktop. For some reason when I try
side. Marinade the thighs in pickle juice just to cover, and
o 3 quarts of water for the pasta. Add 1 tsp
n shallow pan.
Combine pickle juice, chili sauce or ketchup
Place all ingredients in a bowl and stir thoroughly.
Refrigerate for 1 hour before serving.
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!
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
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.
Poblano Pickle Relish: Combine all of the ingredients for the relish in a
Cool potato and dice for potato salad.\tAdd celery, pepper, onion and pickle.
In a small bowl or cup combine the pickle juice, mayonnaise and mustard.
Pour over potato and mix well.
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
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.
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.
nd stir onion and dill pickle until onion is translucent and