GRILLED PICKLES
Steps:
- Drain a 24-ounce jar of pickle halves, reserving the brine. Pat the pickles dry; toss with 1 onion (cut into wedges) and some olive oil. Grill, turning, until marked, 3 to 4 minutes. Let cool, then pack into a jar and add the brine. Refrigerate until cold or up to 5 days.
DILL MUSTARD
Steps:
- Mix 1/2 cup yellow mustard, 1/4 cup each finely chopped dill pickles and white onions, and 1 tablespoon chopped fresh dill.
PICKLE SAUCE
Steps:
- Mix 1/2 cup mayonnaise, 2 tablespoons each chopped dill and minced onion, 2 tablespoons chopped sweet pickles or relish, 1 tablespoon ketchup and 1 teaspoon each cider vinegar and sugar.
GRILLED PORK TENDERLOIN WITH MUSTARD-DILL SAUCE
Provided by Bon Appétit Test Kitchen
Categories Mustard Low Cal Backyard BBQ Dinner Pork Tenderloin Spring Summer Grill Grill/Barbecue Dill Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Whisk vinegar, 2 tablespoons dill, 2 teaspoons salt, and 2 tablespoons water in medium bowl until salt dissolves. Add zucchini. Let marinate 10 minutes, tossing often. Drain zucchini.
- Meanwhile, whisk 1/2 cup chopped dill, dijon mustard, honey, and 1/2 cup water in medium bowl. Season mustard-dill sauce with salt and pepper.
- Prepare barbecue (medium-high heat). Sprinkle pork with salt and pepper; spread with 2 tablespoons mustard-dill sauce. Grill until thermometer inserted into thickest part registers 145°F, turning often, about 25 minutes. Transfer to platter; let rest 10 minutes. Cut into 1/2-inch-thick slices. Serve with remaining sauce and pickles.
DILL MUSTARD PICKLES
I took a fabulous recipe (credit to Lali) and turned it into an extra sour pickle with a lot of kick. I made this in a clean (never-used) five gallon paint bucket with cheesecloth tied around top. It's how I make all my pickles, so my recipes are for very large quantities.
Provided by Mindi Righter
Categories Lunch/Snacks
Time 20m
Yield 16 Quarts
Number Of Ingredients 8
Steps:
- Scrub cucumbers and place in the above mixture.
- If you wish to can these, place them in quart jars with brine in water bath for 10 minutes.
- Let them set 10 days before eating.
Nutrition Facts : Calories 214.5, Fat 1.7, SaturatedFat 0.2, Sodium 14624.8, Carbohydrate 29.3, Fiber 4.3, Sugar 12.1, Protein 5.1
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