Grilled Pickles With Dill Mustard Dipping Sauce Food

GRILLED PICKLES

Grilled Pickles image

Provided by Food Network Kitchen

Time 7m

Number Of Ingredients 0

Ingredients

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

Dill Mustard image

Provided by Food Network Kitchen

Categories condiment

Time 5m

Number Of Ingredients 0

Ingredients

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

Pickle Sauce image

Provided by Food Network Kitchen

Categories condiment

Time 5m

Number Of Ingredients 0

Ingredients

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

Grilled Pork Tenderloin with Mustard-Dill Sauce image

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

Ingredients

1/2 cup white balsamic vinegar
2 tablespoons plus 1/2 cup chopped fresh dill
2 medium zucchini (10 ounces), cut into 1/8-inch-thick rounds
1/4 cup Dijon mustard
1 tablespoon honey
1 1-pound pork tenderloin

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

Dill Mustard Pickles image

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

Ingredients

2 cups prepared mustard
2 cups salt
2 gallons white vinegar
2 cups horseradish (I prefer Extra Hot)
1 1/2 cups minced garlic
2 sprigs dill
1/2 cup pickling spices
4 gallons cucumbers (pickling)

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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