DILL PICKLE PIZZA
This pizza is topped with creamy Alfredo sauce and loads of sliced dill pickles for the ultimate salty-tangy combo.
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place a pizza stone or inverted rimmed baking sheet on the bottom rack of the oven and preheat to 450 degrees F.
- Dust a piece of parchment lightly with flour. Stretch or roll out the pizza dough into a 14-inch round on the parchment, then transfer the dough on the parchment to a pizza peel or another inverted rimmed baking sheet.
- Spread the Alfredo sauce on the pizza dough and sprinkle with the mozzarella. Combine the garlic powder and Italian seasoning in a small bowl, then sprinkle over the cheese. Top with the pickles.
- Slide the pizza on the parchment onto the heated stone or baking sheet and bake until the crust is golden, 12 to 14 minutes. Garnish with dill sprigs and serve with ranch dressing for dipping.
SPICY GARLIC DILL PICKLES FOR RIFFRAFF
I'm posting this for my friend Riffraff who is looking for a good pickle recipe. This one has been passed around my family for years. The original came from my cousin's MIL. Mom's grandkids grew up eating these, now I'm making them for my kids and soon my grandkids. Note that because these are not pre-brined they must sit for 6-8 weeks before serving.
Provided by Mysterygirl
Categories Vegetable
Time 1h
Yield 6 quarts, 36 serving(s)
Number Of Ingredients 7
Steps:
- Wash cucumbers, drain.
- Cut cucumbers lengthwise into quarters.
- Bring water, vinegar and salt to a boil.
- Place 1 dried pepper, 1 clove garlic and 1 sprig dill into each hot sterilized jar.
- Pack cucumbers tightly into jars.
- Ladle hot liquid over cucumbers, leaving 1/4 inch head space (This should cover the cucumbers).
- Remove air bubbles by running a knife down into the jars.
- Put lids and rings on jars.
- Process for 15 minutes in a boiling water canner.
- Remove jars to a towel on a counter.
- The lids should be sealed (you won't be able to"pop" the lids).
- Allow to sit for at least 6-8 weeks before opening.
Nutrition Facts : Calories 3.8, Sodium 3146.3, Carbohydrate 0.3, Sugar 0.1
REFRIGERATOR GARLIC DILL PICKLES
Also called "Deli Dills Refrigerator Pickles." These are the BEST dill pickles ever! You don't need to can/process these pickles, as they keep in your frig for up 9 - 12 months. This is my most-requested recipe. Everybody LOVES them.
Provided by Shel Seifert
Categories Vegetable
Time 20m
Yield 4 Quarts
Number Of Ingredients 7
Steps:
- Bring brine solution of water, vinegar & salt to a boil, then turn off burner.
- In an ice cream bucket, layer dill head(s), garlic chunks, onion slices and cucumbers. Small cucumbers can be thrown in whole. Larger cucumbers should be quartered.
- Pour warm (not hot) brine over the cucumbers and place a plate on top to keep the cucumbers submerged. Cover bucker & put in frig. Pickles can be eaten after 5 day. Pickles will last in frig for 9 - 12 months.
- NOTE: Other ingredients (such as hot peppers, whole black pepper corns, mustard seeds, red pepper flakes, etc. ) can be added to the ice cream bucket for a different flavor sensation.
Nutrition Facts : Calories 93.1, Fat 0.5, SaturatedFat 0.2, Sodium 14171.7, Carbohydrate 17.3, Fiber 2.4, Sugar 7.8, Protein 3
DILL PICKLE PIZZA
Steps:
- Heat oven to 400ºF.
- Unroll pizza dough onto baking sheet sprayed with cooking spray; press into 14x10-inch rectangle. Fold over edges of dough to form 1/2-inch-wide rim. Bake 5 min.
- Meanwhile, cut pickles into quarters; set aside. Mix cream cheese, pasta sauce, garlic powder and pickle juice until blended.
- Spread cream cheese mixture onto pizza crust; top with mozzarella, pickles and dill weed.
- Bake 12 to 14 min. or until mozzarella is melted and edges of crust are golden brown.
Nutrition Facts : Calories 360, Fat 24 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 45 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 0.7991 g, Sugar 0 g, Protein 8 g
OLD-FASHIONED GARLIC DILL PICKLES
When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.- Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Time 55m
Yield 3 quarts.
Number Of Ingredients 7
Steps:
- Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.
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