122 pickle jar Recipes

leftover pickle juice , from a 12 oz. jar of pickles (universal, doesn tsp matter the size of jar really), boneless skinless chicken breasts

green beans, sweet onion (roughly diced ), cooking oil, butter, pickle juice (liquid from a jar of pickles), dried dill, sugar (optional)

fresh cucumber, sliced, pickles , with only juice left in the jar after all have been removed (i prefer vlasic kosher dills)

dill pickles (homemade preferred ) or 1 (48 oz) jar kosher dill pickles, cream cheese , regular, onion, very finely chopped, garlic cloves, very finely chopped, tabasco sauce or 3/4 tsp a hot sauce

italian salami , thin slices (such as genoa salami), cream cheese with garlic (or use desired flavor), gherkins, drained (pick out the longest pickles from the jar, or use 2 pickles per roll, or you may use small dill pick), colored toothpick (use as many as needed)

nonfat plain yogurt, minced white onions, chopped gherkin pickles, vinegar , from the pickle jar (or more to your taste), chopped capers, chopped parsley, dijon mustard, fresh ground black pepper, salt

water, white vinegar, pickling salt, dill seeds, garlic clove (optional), dried hot pepper (optional), fresh cucumber

phyllo pastry sheets, butter (or olive oil), feta cheese, crumbled (200g), cheddar cheese, mature, roughly grated (100g), mozzarella cheese, roughly grated , pref smoked (125g), pecorino cheese, roughly grated (50g. parmesan or grana padano can be used), walnuts (50 g, roughly broken , or use pine nuts), peppadew peppers, pickled, finely diced (or use pickled , jarred red bell pepper), spring onion, chopped, white and green parts (about 2 bunches), breadcrumbs, dried (shops often sell it), eggs , largest size, tabasco sauce (or other pepper sauce), milk (or less, see directions )

red beet, left whole, malt vinegar, heated, black peppercorns, horseradish, whole allspice, pickling salt

pickling cucumbers, sterilized wide mouth jars, lids, and rings, water, apple cider vinegar, pickling salt, grape leaves (2 per jar), fresh garlic cloves, peeled (2-3 per jar), fresh jalapeno peppers (4-5 per jar, use more or less to adjust spiciness), alum (1/8 tsp per jar), heads dill weed (1 head per jar)

kirby pickles (approximately 4 long) (i quarter them into spears), lacking kirbys use firm smaller cucumbers, pickling spice, garlic (cut in half ), white vinegar, kosher salt, cold water (not chlorinated tastes yucky), celery stalks (optional i leave it out most of the time ), roots of dill (approximately ) or 1 tbsp dill weed (not seed), big glass jar (about a gallon size or mix liquid and a use a bunch of small jars)

sliced pickled beets, white vinegar (1-cup), boiled eggs, minced garlic (2-tsp), sliced onion, jalapeno peppers(32 slices pickled in jar - store bought )

a 10-oz jar pickled watermelon rind (1/2 cup rind and 1/2 cup pickling liquid ), cider vinegar, coriander seeds, crushed, mixed peppercorns, crushed, sweet onion , such as vidalia, walla walla, or maui, sliced thin, shrimp (about 26) shelled (leaving tails intact) and deveined if desired, lemon, salt

skinless, boneless chicken breasts, kosher salt and freshly ground pepper, all-purpose flour , for dredging, unsalted butter, onion, chopped, chopped fresh thyme, low-sodium chicken broth, egg yolks, coarsely chopped dill pickles , plus 1/3 cup juice from the jar, scallions, finely chopped, chopped fresh parsley, pumpernickel bread and jarred pickled beets, for serving (optional)

big jar of dill pickles, drained, sugar, garlic to taste, red pepper flakes, a dab of pumpkin pie spice

cucumber , small, brown apple cider vinegar, pickling salt, garlic clove, fresh dill weed, grape leaves (fresh or canned )

red-wine vinegar, water, sugar, a 12-oz bag fresh or frozen cranberries, picked over, a 16-oz jar sliced pickled beets, drained and quartered

yukon gold or red thin-skinned potatoes (about 2 1/4 in. wide), scrubbed, mustard seeds, chopped bread -and-butter pickles, plus 1/2 cup juice from jar (see notes), reduced-fat or regular mayonnaise, cider vinegar, red bell peppers (8 oz. each), rinsed, stemmed, seeded, and diced, minced parsley, salt and pepper