Sweet Pickle Dip For Veggies Food

5-MINUTE SWEET PICKLE RELISH RECIPE

Steps:

• 1) Add the sweet and sour pickled gherkins to a blender.
• 2) Blend for just a few seconds until you get a rough crumble. Then add the caster sugar and ground cinnamon.
• 3) Pulse again for another 2 to 3 seconds until you end up with a lightly coarse gherkin mixture. Remove the blade of your blender if you can or pour the blended gherkins in a mixing bowl. Then add the pickled mustard seeds, mustard, vinegar and onion powder. Season with a little pepper to taste.
• 4) Stir the sweet pickle relish well. Cover and let the relish marinate at room temperature for an hour. Then check the seasoning again and add extra cinnamon, sugar, onion powder or pepper if necessary. Once it's seasoned enough, then pour the sweet pickle relish in a clean jar. You can store the sweet pickle relish in the fridge for up to 2 weeks.

BEST EVER SWEET PICKLES

Steps:

• In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. 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 10 minutes. Remove jars and cool.

SWEET AND SPICY PICKLE DIP

Steps:

• Mix all ingredients together in a bowl. Store in an airtight container in the refrigerator. Serve with butter crackers.

DILL PICKLE DIP

Steps:

• Mix all ingredients well,and chill for one hour to allow all flavors to blend. This dip is phenomenal with Ruffles chips!

VEGETABLES-AND-DIP PITA POCKET

Steps:

• Toast the pita just until warm and pliable.
• In a medium bowl, toss the celery and carrots with the olive oil and 1/4 teaspoon salt to coat. Divide the bean dip and yogurt between the cavities of the pita halves, then stuff with the celery-carrot mix, pickle slices and parsley.
• Serve or wrap tightly in foil, plastic wrap or wax paper and pack for lunch.

PICKLE DIP

Steps:

• Mix sour cream, cream cheese, pickles, Worcestershire sauce, garlic powder, and dill weed together in a bowl. Stir dill pickle juice into the dip in small increments until it meets your personal taste preference.

DILL PICKLE DIP

Steps:

• Using a stand mixer or electric beaters, beat cream cheese until light and fluffy. You can't really over mix it, so whip it until it is very smooth.
• Mix in remaining ingredients except for salt. Scrape bowl as needed. Once fully mixed, taste to determine if salt is needed.
• Serve with chips, crackers, or fresh vegetables for dipping. This dill pickle dip also works great as a spread on sandwiches!

DILL PICKLE DIP

Steps:

• Stir cream cheese in a bowl with a wooden spoon until smooth. Stir in dill pickles, onion, pickle juice, dill weed, salt, and pepper until evenly distributed. Refrigerate before serving, at least 1 hour.

JALAPEñO DILL PICKLE DIP

Steps:

• Mix the cream cheese, sour cream, dill pickles, jalapeno pickles, grated onion, dill pickle juice, jalapeno pickle juice, Worcestershire sauce, garlic powder, dill weed, onion powder, and cayenne until smooth and well blended. Taste and adjust seasonings, adding salt to taste.
• Chill for at least an hour for the flavors to meld. Remove from the refrigerator 30 minutes before serving so it can soften. Serve with chips, crackers, and/or sliced vegetables.

DILL PICKLE DIP

Steps:

• Add cream cheese, garlic powder, pepper, and dill pickle juice to a bowl and stir until combined. Add the rest of the ingredients and mix again. Chill for an hour and serve with crackers, chips, or pretzels.

DILL PICKLE DIP

Steps:

• Combine cream cheese, chopped pickles, pickle juice, pickle relish, chopped dill, garlic powder and kosher salt until blended.
• Top with pickle slices and serve with potato chips or your favorite dippers.

SWEET PICKLE DIP FOR VEGGIES

Steps:

• But all of the above in a blender or food processor until smooth and chill.

SWEET WATERMELON PICKLES RECIPE

Steps:

• Soak rind overnight with salt in refrigerator.
• Next day rinse well.
• In a saucepan with water to cover rind, bring to a boil and simmer for 10 minutes.
• Drain and set aside.
• In a saucepan, combine sugar, vinegar and spices, bring to a boil, then add rind and simmer again for 10 minutes or until rind looks clear.
• Remove pan from heat and allow to cool to room temperature.
• Pour into a quart jar and refrigerate.
• Ready to eat in a week.
• Keeps for 6 weeks in refrigerator.

DILL DIP

Steps:

• Place the sour cream, mayonnaise, parsley, onion, dill weed and seasoning salt in a bowl.
• Stir until combined.
• Serve immediately or cover and store in the refrigerator for up to 2 days. Sprinkle with fresh or dried dill for garnish before serving.
• Serve with Boulder Canyon chips and cut vegetables.

SWEET PICKLE RELISH RECIPE

Steps:

• Combine the cucumbers, onions, red bell pepper, and green bell pepper in a large bowl.
• Add the salt, then pour in enough cold water to cover.
• Allow to soak for 2 hours. Afterwards, thoroughly drain the liquid in a colander.
• Pour the vinegar into a large, heavy stainless steel pot, then add the celery seed and mustard seed.
• Stir the sugar into the mixture, then bring to a boil, stirring for 2 to 3 minutes until the sugar is dissolved.
• Add the drained vegetable mixture, then return to a boil for 10 minutes. Remove the pot from the heat.
• Sterilize the jars and lids in boiling water for at least 5 minutes.
• Pack the relish into hot, sterilized jars, filling to within ¼ inch of the top.
• Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
• Wipe the rims of the jars with a moist paper towel to remove food residue. Top with the lids, then screw on the rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water.
• Bring to a boil, then lower the jars into the boiling water using a holder. Leave a 2-inch space between the jars.
• Pour in more boiling water, if necessary, to bring the water level to at least 1 inch above the tops of the jars.
• Bring the water to a rolling boil, cover the pot, then process for 10 minutes.
• Remove the jars from the stockpot, then place them onto a cloth-covered or wood surface, several inches apart, until cool.
• Press the top of each lid with a finger, ensuring that the seal is tight.
• Serve relish on burgers or other dishes, and enjoy!

REMOULADE SAUCE

Steps:

• Combine the lemon juice, mayo, garlic, pepper relish, green onions, mustard, hot sauce, Worcestershire sauce, creole seasoning, salt, and pepper in a bowl and whisk well.
• Cover with plastic wrap and let it sit in the fridge for 1 hour.

SWEET PICKLE RELISH

Steps:

• Process the vegetables in a food processor to the desired texture.
• Mix the chopped vegetables and then sprinkle and toss with the salt.
• Cover with ice cubes and let stand for 4 hours. Drain thoroughly, you can squeeze the mash to help remove the water.
• In a large sauce pan, combine the remaining ingredients and bring them to a boil.
• Add the drained vegetables; return to a boil and simmer for 10 minutes.
• Using a spider, fill pint jars and process in a boiling water bath for 15 minutes.
• Or oven can at 250F for 20 minutes.

DILL PICKLE DIP RECIPE

Steps:

• Mix pickle dip base ingredients: In the bowl of a food processor or a mixing bowl with a hand-held mixer, combine the sour cream, cream cheese, ranch mix, garlic, onion, celery salt and lemon juice. Process or beat until creamy and smooth, stopping to scrape down the sides and bottom of the bowl as needed.
• Fold in remaining ingredients: Add the pickles, dill, chives, breadcrumbs and celery. Gently stir/fold to combine.
• Chill (for best taste): Cover the dip and refrigerate for at least 2 hours, or up to overnight. (Note: I recommend refrigerating at least 8 hours for the most flavor!)
• Serve: Taste and adjust the dip for seasoning with kosher salt and ground black pepper. Garnish with remaining pickles and breadcrumbs. Serve and enjoy!

HAM PICKLE DIP RECIPE

Steps:

• Place diced pickles and ham in the bowl of a food processor or blender. Pulse until finely chopped.
• Cut cream cheese into cubes and add to food processor or blender. Pulse until all ingredients are combined.
• Garnish with pickle slices before serving.