Dill Pickle Martini Food

PICKLE MARTINI

Pickle Martini image

A different twist on the traditional olive martini. If you're a fan of pickles then give it a try!

Provided by CFlott

Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 4

Ingredients

1 cup ice cubes
2 fluid ounces vodka
1 tablespoon dill pickle juice, or to taste
1 spear dill pickle

Steps:

Fill a cocktail shaker halfway with ice. Add vodka and dill pickle juice. Cover and shake until the outside of the shaker has frosted. Strain into a martini glass; garnish with dill pickle spear.

Nutrition Facts : Calories 134.8 calories, Carbohydrate 1.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 670.8 mg, Sugar 0.4 g

DILL PICKLE MARTINI

Dill Pickle Martini image

Surprisingly good!

Provided by SC949

Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes

Time 5m

Yield 2

Number Of Ingredients 4

Ingredients

2 cups ice
1 ½ fluid ounces dill pickle juice
4 ½ fluid ounces vodka
2 dill pickle spears

Steps:

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.

Nutrition Facts : Calories 145.8 calories, Carbohydrate 0.3 g, Fiber 0.1 g, Sodium 90.4 mg, Sugar 0.1 g

DIRTY PICKLE

Dirty Pickle image

Provided by Guy Fieri

Categories beverage

Time 5m

Yield 2 serving

Number Of Ingredients 5

Ingredients

Ice
8 ounces gin or vodka
1/2 teaspoon dry vermouth
2 tablespoons chilled dill pickle juice
2 pickled okra spears

Steps:

Add ice halfway up the cocktail shaker. Add gin, vermouth and pickle juice. Shake well and strain into 2 martini glasses. Garnish with a pickled okra spears.

DILL PICKLES

Dill Pickles image

Make your own dill pickles at home with Alton Brown's easy recipe from Good Eats on Food Network.

Provided by Alton Brown

Time P10DT15m

Yield 3 pounds pickles

Number Of Ingredients 8

Ingredients

5 1/2 ounces pickling salt, approximately 1/2 cup
1 gallon filtered water
3 pounds pickling cucumbers, 4 to 6-inches long
1 tablespoon black peppercorns
1 tablespoon red pepper flakes
2 cloves garlic, crushed
1 teaspoon dill seed
1 large bunch dill

Steps:

Combine the salt and water in a pitcher and stir until the salt has dissolved.
Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

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