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Posts Tagged ‘pickles’

by Sarah Steimer

Zucchini and pickled beet sandwich

No matter how many dishes I make or how many new recipes I try, sandwiches are still one of my favorite meals. This recipe was no exception, and it proves you don’t need meat to make a tasty and satisfying sandwich.

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by Sarah Steimer

Salmon burgers with quick pickles and sriracha mayo

I honestly think pickles will make any dish better, and this was no exception to that made-up rule. Burgers in the summer are the best, so why not switch it up with a little seafood? Pick a Saturday or Sunday, get all your ingredients fresh and make these in the afternoon with a nice beer.

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by Sarah Steimer

Pickled golden raisins over goat cheese

These are such great party bites! Who would think to pickle raisins? You, that’s who. And everyone will totally be down with that.

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by Sarah Steimer

This was not a particularly small serving, and I had seconds. I love Mexican-style food all year, but there is nothing like tacos at the peak of summer vegetable season.

This was not a particularly small serving, and I had seconds. I love Mexican-style food all year, but there is nothing like tacos at the peak of summer vegetable season.


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This taco is a lot of crispy-crunchy wrapped up in a warm soft taco. And save your leftover pickled onions! Those suckers are great on sandwiches orrrrr just a fork.

This dish is a lot of crispy-crunchy wrapped up in a warm soft taco. And save your leftover pickled onions! Those suckers are great on sandwiches orrrrr just a fork. (Of course I served this meal with one of my favorite summer beers: Bell’s Oberon.)

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by Caitlin Saniga

If possible, try to pick cucumbers that are about 4 inches long. The pint mason jars are about 4 1/2 inches tall. I found the cucumbers I used at the farmers market. I asked a vendor to help me choose cucumbers that were small, firm and had tiny seeds. She was a huge help.

  • 4 small pickling cucumbers
  • 1 small bunch dill
  • 4 cloves garlic, peeled and trimmed
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon pickling salt, which you can find in the canning section of your grocery store

I didn’t have quite enough dill for this recipe, so I did one jar of dill pickles, and another jar of spicy garlic pickles. The only substitution I made for the spicy pickles was to use 1/2 teaspoon red pepper flakes in place of the dill. They were delicious, too.

Cut each cucumber into 6 lengths. Pack the cucumbers, dill and garlic into 2 wide-mouth pint mason jars.

In a small pot, combine the vinegar, water and salt in a saucepan and bring to a boil. Pour the boiling vinegar mixture over the cucumbers to within 1/2 inch  of each jar’s rim. Screw on the lid, and allow to cool for about 1/2 hour. Transfer the jars to the fridge, where the pickles should keep for about 2 weeks.

Recipe adapted from: Epicurious

* Lickety Split is our August guide that features recipes for quick pickles, or pickles you can make in minutes and store in the fridge. See all of our Lickety Split pickle recipes here.

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by Caitlin Saniga

I made this when my family came to visit. My sister made garlic mashed potatoes to serve alongside. Everyone loved the meatloaf.

Meatloaf:

  • 2 eggs
  • 1 medium onion, chopped
  • 3/4 cup dill pickle juice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 slices bread, torn into small pieces
  • 1.5 pounds lean ground beef

Topping:

  • 1/4 cup chopped dill pickles
  • 1/4 cups ketchup
  • 3 tablespoons water
  • 1 tablespoon brown sugar
  • 3/4 teaspoon Worcestershire sauce

Preheat over to 350 degrees.

Beat eggs in a mixing bowl. Whisk in the onion, pickle juice, salt and pepper. Stir in the bread until soggy, then mix in the ground beef until evely combined. Form into two loaves and place on a baking sheet.

Stir together the chopped pickles, ketchup, water, sugar and Worcestershire sauce; pour over the meatloaves.

Bake in the oven until no longer pink in the center, about 55 minutes.

Makes 6 servings.

Recipe adapted from: AllRecipes

Photo: Caitlin Saniga

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