Pickle Sauce Food

CHICKEN WITH PICKLE SAUCE

Steps:

• Slice the chicken breasts in half horizontally to make 8 thin cutlets. Season with salt and pepper and dredge in flour. Heat the butter in a large skillet over high heat. Add the chicken in batches and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate.
• Add the onion, thyme and 1/2 teaspoon salt to the skillet. Cook until the onion is golden, about 5 minutes. Add the chicken broth and cook until slightly reduced, 3 to 4 minutes. Reduce the heat to medium low.
• Meanwhile, mix the egg yolks, pickles, pickle juice, scallions and parsley in a bowl. Stir into the broth and cook, stirring, until the sauce begins to thicken, about 1 minute. Add the chicken to the skillet and cook until the sauce thickens and the chicken is heated through, about 5 minutes (do not boil). Serve with bread and pickled beets, if desired.

PICKLE SAUCE (MICHAEL SMITH)

Steps:

• Place all ingredients into a bowl and mix well.
• Serve with salmon.

DILL PICKLE PIZZA

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.

PICKLE AND CAPER SAUCE

Steps:

• Finely dice the pickles and blend them with the capers, red onion and black olives; let the mixture sit until ready to serve. At the last moment, blend in parsley and olive oil to taste and season with salt and pepper.

CLASSIC PICCALILLI (BRITISH PICKLED VEGGIES)

Steps:

• Gather the ingredients.
• In a bowl large enough to hold the water and all of the vegetables, dissolve the salt in the water.
• Add the cauliflower, pearl onions, cucumber, and capers. Stir.
• Put a plate on the vegetables to make sure they stay submerged in the brine.
• Cover with plastic wrap and refrigerate for 24 hours.
• Gather the ingredients.
• In a large stainless steel pan, place the dark malt vinegar, white wine vinegar , pickling spice, and sugar. Bring to a boil.
• Reduce the heat and cook for 15 minutes.
• Transfer to a ceramic bowl and leave to cool overnight in the fridge.
• Gather the ingredients and remove the brined vegetables and spiced vinegar from the fridge.
• Drain and rinse the vegetables well.
• In a large pot, place the rinsed vegetables. Cover with cold water and bring to a boil.
• Reduce the heat to a gentle simmer and cook for 10 minutes.
• Drain the water and reserve the veggies.
• In a pan, melt the butter and add the flour, stirring thoroughly to avoid clumping.
• Cook over low heat for 5 minutes, being careful not to burn the flour.
• Strain the spiced vinegar.
• Slowly add the vinegar to the butter and flour. Cook for 2 to 3 minutes or until the mixture has thickened.
• Add the turmeric, mustard powder, and black pepper while stirring well. You now should have a brightly colored, thick sauce.
• Pour the thick sauce over the drained vegetables and stir well, making sure all the vegetables are coated in the sauce.
• Pour into sterilized clamp jars and seal. Preferably, wait at least one week before opening to allow the flavors to intensify.

PICKLED CUCUMBER DIPPING SAUCE

Steps:

• Combine the vinegar, water and sugar in a medium saucepan over low heat.
• Cook, stirring, for 2 minutes or until the sugar dissolves. Increase heat to high and bring to the boil.
• Cook for 5 minutes or until the syrup thickens. Set aside for 10 minutes to cool. Transfer to a bowl.
• Add the cucumber and chili and combine. Cover and place in the fridge for 1 hour to chill.