I think there are about a million versions of gazpacho, but what makes this version interesting and different is the use of something you already own and that is loaded with flavor and often overlooked. Pickle brine! All that highly seasoned brine sitting in your refrigerator with one lonely pickle swimming around in it can be put to good use.
Already seasoned and delicious, just give it a whirr with some ripe tomatoes and bread (that is what makes gazpacho creamy) and chill — you and the gazpacho!
Find this recipe here: https://www.joyofkosher.com/recipes/pickle-brine-gazpacho/
Up until a few years ago, I despised tartar sauce. I just couldn’t figure out why people would want to ruin their fish by using it. That is, until I had homemade tartar sauce at a restaurant. I will never be able to remember what restaurant it was, but it changed my life. Their tartar sauce was more than just pickle relish and mayonnaise. It was a truly flavorful sauce, complete with capers, chives, and Dijon mustard.
Click here for this recipe: http://www.simplywhisked.com/homemade-tartar-sauce/
Cucumber and carrots tossed in a tangy yellow mustard flavored spice blend. Choose bright red colored carrots that are sweet tasting for this recipe, as they blend beautifully with the tangy marinade.
Click here for this recipe: https://www.hungryforever.com/recipe/cucumber-and-carrot-pickle-recipe/
To quote Leo in Titanic, do you trust me? Because I’m about to ask you to take a giant leap of faith and put a whole lot of pickles in your hummus.
Click here to read more & get this recipe: http://turniptheoven.com/dill-pickle-hummus/
Don’t toss that leftover pickle juice after you finish your pickles. Use it with summer herbs to make pickle juice salad dressing. When using fermented pickle juice, you are adding more beneficial bacteria, enzymes and nutrients into this pickle juice salad dressing that’s both delicious and refreshing.
Find this recipe here: https://yangsnourishingkitchen.com/pickle-juice-salad-dressing/
The BEST Half Sour Pickles recipe there is! These easy homemade pickles taste just like New York Crunchy pickles. No canning is needed to make these delicious pickles, just throw them in the refrigerator for a few days! Make them to find out why they’re so popular!
Click here for this recipe: http://brooklynfarmgirl.com/2013/07/15/half-sour-pickles-5/
You think it might be hard to make something that tastes so good, but it isn’t. You just need a way to deep fat fry things, an oven, and a few ingredients. How many ingredients? Four. The recipe only calls for pickle spears, egg roll wrappers, havarti cheese, and a little bit of water. The fried pickles do get cooked twice. I cook them once in a fryer to give them that crunchy egg roll texture, but then I add them to the oven for a few minutes to help melt all that beautiful cheese and warm the pickle inside.
Click here for this recipe: http://hpr1.com/index.php/eat-and-drink/all-about-food/in-a-pickle-try-these/
This recipe was developed by the Tartine bakery to serve alongside their hot-pressed sandwiches. The pickled vegetables remain pleasantly crisp because they are only slightly cooked by the hot pickling liquid. They add a lovely spike of color and flavor to cured meats and grilled or roasted meats or poultry. They are also good on sandwiches or chopped for salads.
Click here for this recipe: http://www.mcall.com/features/sns-201805071734--tms--foodstylts--v-d20180507-20180507-story.html
DILLightful! New York City restaurant launches a PICKLE-flavored ice cream for summer - but would YOU be brave enough to try it?
Read more here: http://www.dailymail.co.uk/femail/food/article-5683351/Pickle-flavored-soft-serve-new-Instagram-treat-cool-summer.html#ixzz5GRJHSdHR
When you eat pickle with any meal then it increases the sensitivity of our taste buds and many of us like spicy Green Chilly Pickle. Today we will prepare Green Chilly Pickle in Mustard.
Click here for this recipe: https://www.hungryforever.com/recipe/green-chilli-pickle-recipe/
Hummus balances health, taste and ease-of-preparation in a way that makes it perfect for party platters and packed lunches alike. This recipe is versatile because you may adjust the proportion of ingredients to result in a final product perfect for your taste, whether that be more spicy, sweet, tangy or mild. Experimenting is at least half of the fun, but rest assured that these base ingredients will result in a delicious dish nearly every time.
Read more & get this recipe here: https://collegian.com/2018/05/sweet-tangy-and-spicy-pickle-hummus-recipe/
It is one of the easiest and most economical pickles to make. Use carrots, which are fresh, firm and without blemish. Wash them thoroughly and wipe them with a clean cloth before use. Traces of water will make the pickle rancid. With a beautiful bright red colour, this pickle goes very well will rotis or parathas. It is best eaten the day it is made. But it must be kept in the refrigerator to make it last for 4 days.
Click here for this recipe: https://www.hungryforever.com/recipe/carrot-pickle-recipe/
Chow-chow is Pennsylvania Dutch's pickled version of chopped salad! Long before the days of refrigeration, cooks chopped whatever was fresh and covered it with a sweet-sour syrup.
Think of it as Pennsylvania Dutch chopped salad — but pickled, of course. These days, chow-chow is a year-round food, served as a side dish, a condiment on burgers, a salad topping or sometimes straight out of the Mason jar.
Doris and Owen Roberts picked up two quarts of chow-chow at Root’s Country Market this week to restock the pantry in their Landisville home.
“I grew up on a farm, and my mother always made it,” Doris Roberts says. “We enjoy it.”
She likes to serve it as a salad with a hot meal, while he likes a bowl of it with a sandwich.
Click here for this recipe: https://lancasteronline.com/features/food/chow-chow-is-pennsylvania-dutch-s-pickled-version-of-chopped/article_3b9fb7f0-4a2a-11e8-a8e1-c3cbd0060ffb.html
I made these last year and everyone in my family has been begging me to make them again. They even went so far as to buy me cases of okra! My husband said they were too garlicky, but my Uncle said they needed more garlic. I thought they were yummy and wonderfully crunchy!
Click here for this recipe: http://www.geniuskitchen.com/recipe/evelyns-pickled-okra-94434?ftab=reviews
Making your own pickled cattail shoots at home lets you experiment with your favorite spices to find your personal perfect flavor. You can use this recipe to pickle any of your favorite vegetables.
Click here for this recipe: https://www.motherearthnews.com/real-food/pickled-cattail-shoots-recipe-zerz1804zmos
Cauliflower is one of my favorite pickled vegetables!! Serve these cauliflower pickles as part of an appetizer spread with fresh tomatoes, olives, flatbread, hummus or baba ghanoush. They’re also tasty alongside grilled meats. Or you can just eat them right out of the jar...like I do! :)
Follow this recipe to make some at home: http://www.finecooking.com/recipe/pickled-cauliflower-with-carrots-red-bell-pepper
My mouth is watering just looking at this picture! I can't wait to make these!
Click here for this recipe: http://www.magtheweekly.com/detail/2531-cuban-sandwich-with-zucchini-pickles
Do you love pickle juice snow cones? Is the pickle your favorite part of a sandwich? Are there several open jars of pickles in your refrigerator right now?
Pickles are loved by many for their zippy burst of flavor, but they can also bring you some pretty cool health perks. At the supermarket, you’ll find two basic types of pickled cucumbers: naturally fermented (in the refrigerated section) or preserved in vinegar (on the shelf). Both have their benefits.
Click here to read more & get some recipes: http://www.organicauthority.com/pour-on-the-pickle-juice-5-briny-health-benefits-cool-as-a-cucumber-recipes/
Ever try an Oreo cookie with a pickle slice on top? It might sound like the stuff of pregnancy cravings, but it’s a sour, sweet, creamy, and crunchy treat that satisfies all regions of your tastebuds. Consider The New York Times’ pickle and peanut butter sandwich on white bread, which divided the Internet last week, dead in the ground.
Read more here: https://www.esquire.com/food-drink/food/a19730692/oreos-pickles-together/
Dilly beans are green beans, suspended in a vinegar-based pickling liquid and seasoned simply with garlic, black peppercorns and either dill heads or seeds. Because beans are sturdy little suckers, they retain their crispness through the boiling water bath process. Even months after canning, dilly beans will be crunchy and intensely flavorful.
Find this recipe here: https://www.seriouseats.com/2012/06/in-a-pickle-spicy-dilly-beans.html
A few weeks ago, the pickling cucumbers at the farmers market were so crisp, so petite and so lovely, that I have to admit to going a bit hog wild myself. I raced home and pickled them that very hour.
I had every intention of making garlicky dill pickles, probably with a few big chunks of jalapeno for spice (though not nearly as much as the Death Pickles mentioned above). Unfortunately, as my brine came to a boil on the stove I realized I didn’t have any dill. And so, like some kind of hell-possessed contrarian, I turned to the ridiculous amount of basil I’d brought home from the market. It was a long-shot. I’d never heard of putting basil in pickles before and worried it might go limp and brown in the bottom of the jar as the cucumbers soaked up their vinegar bath. As it turns out, the basil lends a lovely, floral, mildly licoricey flavor to these little guys, proving once again that enough vinegar and salt will fix any mistake.
Click here for this recipe: http://honestcooking.com/pickle-mania-basil-pickles/
Green tomatoes and pickles probably aren’t two things that are often thought of together. Green tomatoes = fried. Pretty much. I mean, what else do you do with them (of course, green tomatoes not to be confused with tomatillos which make for some excellent salsa verde, green tomatoes are literally unripe tomatoes). And pickles, well, you can honestly pickle just about anything, including green tomatoes.
Read more at https://www.loveandoliveoil.com/2014/10/pickled-green-tomatoes.html
Airfryer Parmesan Dill Fried Pickle Chips are a quick and easy 5 ingredient appetizer made extra crunchy in your Airfryer without all the fat from oil. This low-fat snack is sure to satisfy your craving for something salty!
Click here for this recipe: http://www.thecreativebite.com/airfryer-parmesan-dill-fried-pickle-chips/
Old-school gloriousness. I'm right into pickling at the moment. Play around with the spices that you add to the vinegar; you may want to add cinnamon, fennel seeds, coriander seeds, allspice, cloves and so on; add or omit as you see fit. This goes well in a good club sandwich, alongside cold meats, or, as the name implies, it is really best just with some good bread and butter. If you're after a decent bread lead, my friends at Daily Bread bake glorious sourdough.
Click here for this recipe: (scroll down) https://www.stuff.co.nz/life-style/food-wine/recipes/102796565/recipes-sam-mannerings-cool-cucumber-recipes
The crunch and jolt of sweet-and-sour pickles provide the perfect contrast to an eggy frittata or a savoury pie – or simply as a snack on their own!
Click here for this recipe: https://www.theguardian.com/lifeandstyle/2018/apr/03/rachel-roddys-recipe-for-pickled-garden-vegetables