Best Dill Mustard Pickles Recipes

Grilled Pickles with Dill Mustard Dipping Sauce image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1 quart half-sour pickles
3 tablespoons olive oil
1/4 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely minced fresh dill
1/2 teaspoon mustard powder
1 clove garlic, finely minced

Steps:

Prepare a grill for medium-high heat.
For the pickles: Slice the pickles in half lengthwise and pat until completely dry. Toss the pickles with the olive oil, place on the grill and cook until they are marked, about 4 minutes per side.
For the dipping sauce: Stir together the sour cream, mayonnaise, dill, mustard powder and garlic in a small bowl.
Let the pickles cool to room temperature before serving with the dipping sauce.

Dill Mustard Pickles image

Provided by Mindi Righter

Time 20m

Yield 16 Quarts

Number Of Ingredients 8

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

Beef Rolls With Mustard & Dill Pickles image

Provided by WhoKnew

Categories Steak

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 3/4 lbs beef top round steak, sliced into 8 thin slices & prepared for cooking
3 tablespoons spicy brown mustard
salt & pepper
4 large dill pickles, halved lengthwise or 8 medium dill pickles
2 tablespoons vegetable oil
2 onions, thinly sliced
1 cup dark beer or 1 cup beef stock
1 bay leaf

Steps:

Preheat oven to 350°F Keep flameproof casserole dish WITH LID ready.
Lay slices of beef (pounded to thickness of 1/4 inch) flat on work surface. Spread each slice with mustard, almost to edges. Season with salt & pepper.
Place a pickle spear along one end of each slice & roll up neatly. Tie rolls with string or secure with toothpicks.
Heat oil in casserole; add beef rolls & fry over med-high heat until browned on all sides. Remove from pan & set aside.
Add onions to pan and fry until soft & beginning to brown, stirring frequently.
Return beef rolls to pan and add beer and bay leaf. Bring to boil over high heat.
Cover pan tightly & transfer to the oven. Cook until beef rolls are very tender (about 1 hour). Turn them over halfway through cooking to ensure even cooking.
Remove string/toothpicks and discard bay leaf prior to serving.
Serve with rice or potatoes.

Nutrition Facts : Calories 499.7, Fat 27.2, SaturatedFat 8.7, Cholesterol 121, Sodium 1960, Carbohydrate 14.1, Fiber 2.8, Sugar 7.4, Protein 44.7