BACON-WRAPPED PICKLES STUFFED WITH PIMENTO CHEESE
Provided by Food Network
Time 35m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Use a small spoon to scoop out the center of each pickle half, creating a long well. Use paper towels to thoroughly dry the pickle wells. Fill each pickle well with about 2 teaspoons of the pimento cheese. Smooth out into an even layer.
- Place the bacon strips in between paper towels on top of a microwave-safe plate. Microwave until slightly cooked, about 1 1/2 minutes.
- Wrap 1 strip of bacon around each pickle half and secure it with a toothpick or by tucking it under the pickle half.
- Lay the wrapped pickles on the prepared baking sheet. Bake until the bacon is crisp and the cheese is melted, 15 to 20 minutes. Serve warm.
POP'S DILL PICKLES
Pop has been making these crunchy, best tasting pickles for years. I have been making for about 4 years, and recently started adding fresh garlic cloves to my canning jars. I know there are a lot of good pickle recipes out there, but this is one of the best tasting pickles ever. Some people eat their pickles about a week after, but I say wait, because the longer you wait the better they are.
Provided by Ann Philbeck
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 2h45m
Yield 35
Number Of Ingredients 9
Steps:
- Place cucumbers in a large pot and cover with ice cubes. Let them sit for at least 2 hours but no more than 8. Drain and pat dry.
- Place the water, vinegar, sugar, pickling salt, and pickling spice into a saucepan. Bring to boil, then simmer for 15 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Place 1 dill head and 1 clove of garlic into each jar. Pour the hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes, or the time recommended by your county Extension agent.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If any jars have not sealed properly, refrigerate them and eat within two weeks. Store in a cool, dark area, and wait at least 1 week before opening.
Nutrition Facts : Calories 34.8 calories, Carbohydrate 8.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.7 g, Sodium 1584.9 mg, Sugar 6 g
SWEET DILL PICKLES
These pickles soaked in a sugar mixture taste just like candy! They take some time to make, but are a sweet treat.
Provided by SUSANNAH
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 14h35m
Yield 64
Number Of Ingredients 5
Steps:
- Drain pickles and slice into 1/4 inch pieces. Place in a medium bowl with 2 cups sugar. Stir, cover and allow to stand at room temperature 6 to 8 hours, or overnight.
- In a medium saucepan, mix together the remaining sugar, vinegar, water and pickling spice. Bring to a boil. Pour over the pickles. Allow the mixture to stand at room temperature 6 to 8 hours, or overnight.
- Transfer the pickles to sterile jars and store in the refrigerator. Serve chilled.
Nutrition Facts : Calories 53.6 calories, Carbohydrate 13.7 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 359 mg, Sugar 12.8 g
EASY DILL PICKLES
When canning any vegetable it is highly recommended that you hot water bath them. Pickles should be boiled in the jars for ten full minutes. If you add more water to the pot, wait until boil starts again to resume timing.
Provided by kimbearly
Categories Vegetable
Time 12h30m
Yield 12 Pints, 12 serving(s)
Number Of Ingredients 6
Steps:
- Wash the cucumbers and remove any stems.
- Cover with cold water and refrigerate overnight or for several hours.
- Pack the cucumbers into pint jars as tightly as possible.
- Poke in 2 springs of dill.
- Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil.
- Boil for 2 minutes.
- Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly.
- Pour the hot brine into the jars and seal.
Nutrition Facts : Calories 197.8, Fat 1.3, SaturatedFat 0.5, Sodium 9464.1, Carbohydrate 44.5, Fiber 6, Sugar 20.4, Protein 7.8
HOMEMADE DILL PICKLES
If you make a simple salt brine, add some spices, and submerge Kirby cucumbers in it for about a week, you get some fairly delicious pickles. I'm pretty sure if you measure your salt right and store the fermenting pickles at an appropriate temperature you'll get crunchy pickles.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT15m
Yield 16
Number Of Ingredients 9
Steps:
- Place water, salt, and garlic into a large saucepan. Add cloves, bay leaves, coriander seeds, and black peppercorns. Stir until salt is dissolved. Heat over low for just a few minutes to bring water to room temperature. The water should not be warm.
- Place some dill flowers in the bottom of a jar or crock large enough to hold the cucumbers, spices, and some brine. Place a few of the cucumbers on top of the dill weed. Alternate layers of dill flowers and cucumbers, ending with a layer of dill. Pour pickling brine into the crock. Gently tap or shake the crock to eliminate any air bubbles. Weigh down the pickles with a small ramekin to ensure they stay below the surface of the brining liquid. Top with more brine. Reserve any extra brine to add if necessary during the fermentation process. Cover crock.
- Place crock where it can ferment at a temperature between 65 and 75 degrees F. Let pickles ferment for a week, checking every day to ensure pickles remain submerged. Small bubbles may appear; this is a normal product of the fermentation process. Add more brine if necessary.
- After about 8 days, you can skim off the foam. Test a pickle for flavor and crunch. You can continue fermenting them for a couple more days or, if you like them at this point, transfer pickles to a large jar. Fill jar with the brine from the fermentation process. Cover and store finished pickles in the refrigerator.
Nutrition Facts : Calories 12.4 calories, Carbohydrate 2.9 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 2886.8 mg, Sugar 1 g
FRIED DILL PICKLES
You may be surprised when you see how easy it is to make a batch of Fried Dill Pickels. Don't be surprised if they get snatched up in a flash! -Eloise Maynor, Scottsboro, AL
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3-1/2 cups.
Number Of Ingredients 11
Steps:
- Drain pickles, discarding liquid. Cut pickles into 1/2-inch-thick slices. Drain on paper towels; blot with additional paper towels until dry., In a shallow bowl, mix buttermilk and hot sauce. In another shallow bowl, mix flour, cornmeal, garlic salt, paprika, cayenne pepper and pepper. Dip pickles in buttermilk mixture, then in flour mixture. In a Dutch oven, heat 1 in. of oil to 375°. Working in batches, fry pickles 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve immediately with ranch dressing, if desired.
Nutrition Facts : Calories 94 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1237mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
STUFFED DILL PICKLES
Make and share this Stuffed Dill Pickles recipe from Food.com.
Provided by bullwinkle
Categories High In...
Time 10m
Yield 2-4 dozen slices
Number Of Ingredients 2
Steps:
- Cut both ends off of the pickles.
- Using a apple corer,scoop out the center removing all of the seedy pulp.
- Fill the center of the pickle with the cheese spread.
- Chill several hours.
- Cut each pickle into 1/4 inch slices.
CHEESE & BACON STUFFED DILL PICKLES
Steps:
- Cut a little slice off one side of the baby dill pickles
- Scoop out the seeds
- Place cut side down on a paper towel to drain juice from the center of the pickle
- Mix the rest of the ingredients
- Put the cheese mixture in a sandwich baggie and cut a small corner off the baggie
- Squeeze the cheese mixture into each pickle
- Serve immediately or refrigerate until serving time
STUFFED DILL PICKLES
Make and share this Stuffed Dill Pickles recipe from Food.com.
Provided by William Uncle Bill
Categories Lunch/Snacks
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Cut off both ends of the dill pickles to create a flat surface.
- Using a thin potato peeler or a sharp knife or Uncle Bill's Dill Pickle Corer, and core out each dill pickle. (You can save the core for another use).
- Stand the pickles on end on paper towelling and let drain until all liquid is drained, about 30 minutes. In addition, run some rolled paper towelling through the core to remove any liquid that did not drain.
- Meanwhile, in a mixing bowl, cream the cheese, add onion and garlic and mix until well blended. Add Tabasco sauce and mix well to blend.
- Using a cake decorator or a small spoon, stuff each pickle. Wrap the stuffed pickles in plastic wrap and refrigerate until cheese is firm, about 2 hours.
- Before serving, slice pickles into 3/4 inch slices and place slices on a serving plate. (Cover and refrigerate any unused pickles). These pickles are also good for lunches.
- You may also add some finely chopped Smoked Salmon to the filling, or some finely chopped black olives, or finely chopped cooked ham. Try mixing equal amounts of Cheese-Whiz and cream cheese, or use the different cream cheese that are available.
- NOTE: Uncle Bill has developed a stainless steel corer and is now available - z-mail me if you are interested.
Nutrition Facts : Calories 83.1, Fat 6.7, SaturatedFat 3.7, Cholesterol 20.8, Sodium 1063.1, Carbohydrate 4.8, Fiber 1.4, Sugar 2.5, Protein 1.9
STUFFED FRIED PICKLES RECIPE BY TASTY
Here's what you need: dill pickles, mozzarella cheese, ham, all-purpose flour, panko breadcrumbs, large eggs, oil, spicy mayonnaise
Provided by Pierce Abernathy
Categories Appetizers
Yield 6 servings
Number Of Ingredients 8
Steps:
- On a cutting board, slice the ends off the pickles and place vertically on the board.
- Using an apple corer, hollow out the pickles and reserve the centers for frying.
- Place a slice of ham on the cutting board and roll it around a string cheese stick.
- Stuff the ham-covered cheese stick in a hollow pickle. Repeat with the remaining ham, cheese, and pickles.
- Cut the stuffed pickles into ¼-inch (¾ cm) slices.
- Place the flour, eggs, and bread crumbs in 3 separate medium bowls. Dip each pickle slice in the flour, eggs, then panko, making sure each slice is fully coated.
- Dip each cored pickle center into flour, eggs, then panko, making sure each one is fully covered.
- Heat the oil in a medium pot until it reaches 375˚F (190˚C). Fry the pickle slices and cores for 1-2 minutes, or until golden brown.
- Serve with spicy mayonnaise for dipping.
- Enjoy!
Nutrition Facts : Calories 325 calories, Carbohydrate 51 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, Sugar 19 grams
SNAPPY HORSERADISH DILL PICKLES
These pickles are a great last-minute gift because they are so easy to make-a little horseradish adds zip to a jar of purchased pickles. They're in hot demand at Christmas! My husband and three grown sons can't get enough of them.
Provided by Taste of Home
Time 30m
Yield 1 quart.
Number Of Ingredients 5
Steps:
- Drain and discard juice from pickles. Slice pickles into spears and return to jar. Add horseradish. In a saucepan, bring the sugar, water and vinegar to a boil. Remove from heat; cool slightly. Pour over pickles. Cool completely. Cover jar and shake. Refrigerate for at least 8 hours or overnight.
Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 678mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.
DILL PICKLE APPETIZERS
This is a very easy, delicious appetizer. A creamy mixture flavored with onion is spread on white bread and rolled with a crisp baby dill pickle. I usually at least triple the recipe for parties, because it disappears quickly.
Provided by Crystal
Categories Appetizers and Snacks
Time 8h20m
Yield 14
Number Of Ingredients 6
Steps:
- In a medium bowl, mix cream cheese, mayonnaise, onion juice and grated onion.
- Spread the mixture thinly on the white bread slices. Roll 1 baby dill pickle in each slice of bread. Place in a medium glass baking dish with the seam side down. Cover and chill in the refrigerator 8 hours, or overnight.
- To serve, slice each bread roll into 1 inch slices.
Nutrition Facts : Calories 164.6 calories, Carbohydrate 18.6 g, Cholesterol 18.3 mg, Fat 8.2 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 4 g, Sodium 625.2 mg, Sugar 3.1 g
STUFFED PICKLE EGG ROLLS
Crab salad meets crab rangoon in these stuffed fried pickles.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Combine crabmeat, cream cheese, celery, green onion, Worcestershire sauce, and seafood seasoning in a mixing bowl. Stir until evenly combined.
- Use a spoon to scoop out and discard the seeds from each pickle half to create 16 boats. Spoon a tablespoon of cream cheese mixture into one pickle boat and top with the the other half of the pickle to seal. Repeat with remaining pickles and cream cheese mixture.
- Place an egg roll wrapper on a clean surface in diamond shape with one corner facing you. Top with a stuffed pickle. Fold up bottom half of wrapper and tightly fold in sides. Gently roll and seal with a couple drops of water. Repeat with remaining wrappers and pickles.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place 4 egg rolls in the hot oil and cook until golden brown, about 5 minutes. Remove egg rolls using tongs and place on a paper towel-lined plate. Repeat with remaining egg rolls.
Nutrition Facts : Calories 139 calories, Carbohydrate 8.3 g, Cholesterol 27.9 mg, Fat 9.5 g, Fiber 1 g, Protein 5.8 g, SaturatedFat 3.7 g, Sodium 1035.3 mg, Sugar 1.1 g
CANDIED DILL PICKLES
These taste like "homemade" but with a fraction of the effort. I like to keep a jar of them in the refrigerator to add to tuna salad and sandwiches.
Provided by TPubmgjbd
Categories < 30 Mins
Time 20m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Drain pickles discarding liquid.
- Cut the pickles into 1/4-inch slices (I actually like them cut a little thicker than this... between 1/4-inch and 1/2-inch).
- Place cut pickles back into the jar.
- Tie the pickling spices into a piece of muslin and place into the jar.
- Heat vinegar and sugar just until sugar dissolves.
- Pour over pickles.
- Refrigerate pickles for four days, shaking the jar each day.
- At the end of one week, remove the bag of spices.
- Pickles are ready to use after four days and keep indefinitely in the refrigerator.
Nutrition Facts : Calories 1641.7, Fat 0.8, SaturatedFat 0.2, Sodium 5015, Carbohydrate 415.9, Fiber 6.3, Sugar 407.2, Protein 3.4
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