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!
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frying pan and add the pickle slices, sauteeing them over medium
Combine all the ingredients in a large saucepan and bring them to the boil.
Then reduce the heat to a simmer and cook until the swede is cooked, but still remains firm, about 2 hours.
Stir well to redistribute all of the vegetables.
Bottle and seal in sterile and hot jars.
Allow the pickle to age for a few weeks before using, this improves the taste and it will become more \"mellow\".
Serve with cheese, ploughman's lunches, in sandwiches, with cold cuts and meats. This pickle is also wonderful when added to curries and stews.
Clean and cut vegetables into big pieces and boil for 5 minutes.
Put in a basket to drain well and then dry with a clean cloth.
Mix ground mustard seeds, turmeric, Red chili pepper , salt and oil together into the boiled vegetables.
Put in a clean jar and keep it in the sun for 4 days, shaking the pickle once or twice daily.
Serve after 6 days.
This pickle can be kept for 15 days.
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.
o 350 degrees F.
The original recipe says to grease a
the pan of the bread machine in the order suggested by the
Spread a thin layer softened cream cheese on one side of ham. Trim ends off of pickles.
Place the pickle on the edge of the ham.
Trim off the ham to be the length of the pickle.
Roll the pickle up tightly in the ham.
Place a toothpick in each fourth of the pickle.
Chill for 1 hour, then slice the pickle into 4 slices.
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.
large mixing bowl, add the ground beef and mustard. Season
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.
Mix everything but the oatmeal together and bring to
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.
Blot dry the ham and pickle.
Spread the cream cheese on the ham slice.
Place the pickle on the ham slice and roll up.
Slice into rounds.
Combine all the ingredients except the caramel colouring in a large saucepan.
Bring to the boil and then reduce the heat to a simmer.
Cook until the swede is cooked through but still firm, about 11/2 to 2 hours.
Add the caramel colouring until the colour is dark brown.
Bottle and seal.
The flavour will improve if the pickle is allowed to age for a few weeks before using.
fill a shallow bowl with the mixed greens
toss the dill pickles evenly over the greens
add the cheese and then the peanuts.
stir the pickle juice, oil and spices to make the dressing.
pour dressing over the salad, toss and serve.
Preheat a skillet and toss in enough butter to fry your sandwich. I tend to use more than necessary, usually, because I like mine more wet than toasty.
Place the pickle slices on top of the cheese and top with the other cheese slice and bread.
Fry the sandwich until it gets browned like you like it, but long enough on either side to melt the cheese until gooey.
Eat it while it's hot!
Toast the bread, as desired.
Smash the beans down onto one slice, top with the pickle and cheese, cover and enjoy!
NOTES:
MUST use a seriously sharp cheese!
I use Heinz Vegetarian Baked Beans, but the flavor of any sort of sweet baked beans should work with the sharp cheddar and pickles.
I eat this with cold or warm beans, but always solid cheese.
In a large saucepan or soup pot with cover, combine stock, pickles, pickle liquid & potatoes. Bring to a boil, reduce heat and cook covered, over low heat until potatoes start to get soft (about 10 minutes).
Combine flour and milk, add to broth, bring to a boil and remove from heat.
Combine egg and butter and stir into broth.
Return pot to the stove and heat through without boiling. Season with salt and pepper. Garnish with sour cream and or dill.