57 pot pickles Recipes

sliced lean deli pastrami, irish ale or 12 oz other dark beer, beef consomme, onion , slivered, ground mustard, sliced baby swiss cheese, hard rolls or 8 small dinner rolls or 8 small rye rolls, split, coarse ground mustard , as needed, deli barrel-style pickle, thinly sliced

boneless beef chuck roast, cooking oil, sliced carrots, chopped onions (2 large), sliced celery (2 stalks ), chopped kosher dill pickle (or to taste), dry red wine or 1/2 cup beef broth, german mustard, fresh coarse ground black pepper, bay leaves, all-purpose flour, dry red wine or 2 tbsp beef broth, hot cooked spaetzle noodles or cooked noodles, snipped fresh parsley (optional)

pot of russet potatoes, mayonnaise, sweet pickle relish, sugar, minced white onion, prepared mustard, vinegar, minced celery, paprika, shredded carrot, dried parsley, pepper, salt

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

red wine (choose a hearty variety), red wine vinegar, cold water, onion, sliced, bay leaves, pickling spices, beef roast , such as rump roast, lard, onion, finely chopped, carrot, finely chopped, celery, finely chopped, flour, marinade (from above), water, liquid (from the pot ), gingersnap cookie (finely crushed )

chicken wieners ( nitrate-free, organic), makes 12 small wieners ., grass-fed chicken breast, organic sunflower oil, organic flour, total of the following spice mixture, celtic grey sea salt , organic garlic powder, organic onion powder, organic beet powder, organic cayenne, organic pepper,organic curry., organic honey powder or fine organic sugar., organic flour for rolling ., grind all of the above ingredients in a food processor until it of a very fine paste consistency. (not so fine for sausage)., in a large pot bring 8 cups of water to a rolling boil., take the meat mixture a heaping tbsp at a time an roll into a large tight meatball. then on a floured board with the palm of your had roll into a weiner shape, coating with flour. continue until 12 are made using all meat mixture., place all weiners in the water for 10 minutes until they float. fish them out with a slotted spoon. refrigerate or freeze. eat as is or you can fry them for breakfast or bbq them and serve on a bun., i like to fry them in a little organic maple syrup for a nice breakfast side dish. or serve as-is with cheese and pickle.

jalapeno-flavored tostados or 6 other flavored tostados, avocados, very ripe and mashed, onion, roughly chopped, salsa, your choice, cooked chicken, shredded (i use the best shredded chicken (crock pot)), olive, chopped, pickled jalapeno pepper, chopped, cheddar cheese or 1 cup mexican blend cheese, shredded

poblano peppers, jalapeno peppers, extra-virgin olive oil, ground sirloin, onion, finely chopped, garlic, finely chopped, freshly ground black pepper, cumin , a palmful, coriander , a palmful, smoked sweet paprika, chile powder (recommended : gebhardt s), tomato paste, beer (recommended : negra modela), beef stock, vegetarian spicy refried beans, good quality corn tortilla chips (recommended : xochitl), shredded soft mexican melting cheese or monterey jack or yellow cheddar cheese or combo of any of the above, fresno red chile, pickled jalapenos

boneless pork loin roast , trimmed of fat and cut into 2-inch cubes, diced tomatoes, drained, chopped onions, cider vinegar, tomato paste, chopped pickled jalapeno pepper, salt, cinnamon, beef bouillon granules

ground chuck, velveeta cheese, onion, diced, green pepper, diced, pickle relish, mustard, ketchup, applesauce, maple syrup, oregano

dried white pea beans (small white beans) or 2 lbs navy beans (small white beans), onions, whole, salt pork , meaty cut into chunks (optional), molasses, brown sugar , packed, sweet pickle juice or 2 tbsp vinegar, black pepper, dry mustard, cinnamon, water, water

lean ground beef, dried onion flakes, lipton onion soup mix, catsup, quick oats, egg white, pickle , slices, mustard, reduced-fat mexican cheese blend

stewing chicken, water, mixed vegetables , minus liquid from 1 can, chicken bouillon, poultry seasoning, sage, pickled pearl onions, salt , to taste, pepper , to taste, prepared pie crusts (2 pillsbury pie crusts, per package directions), flour, cornstarch, milk, browning sauce (kitchen bouquet)

vegetable oil, bone-in beef chuck pot roast, boneless pork shoulder roast, water, ketchup, prepared yellow mustard, worcestershire sauce, lemon juice, salt and pepper to taste, hamburger buns, split, chopped onion, chopped pickles

ground lamb (ask your butcher for neck fillet and to run it through the mincer twice), bread, crusts removed (soak the bread in milk and squeeze the slices until almost dry, then tear it into smaller pieces), powdered cumin, onion, peeled and finely chopped, garlic cloves, peeled and crushed, pitted and cracked green olives, roughly chopped, egg, beaten, boiled long-grain rice, to serve, flour, olive oil (for frying ), pot greek yogurt, cumin seed, sea salt , to taste, fresh ground black pepper , to taste, tomato passata, extra virgin olive oil, sugar 1 x 400 g tin plum tomato, parcel of muslin-wrapped spices (2 cinnamon sticks, 3 cloves, 2 bayleaves and 1 dessertspoon cumin seeds), white pickling onions, peeled, pitted and cracked green olives