DILL PICKLE BREAD
I've used dill in breads and just love the flavor, but one day while preparing hamburgers, I wondered if I could use actual pickles. Here is my creation use dill pickle juice for half of the water for the deluxe version. Enjoy!
Provided by Tony
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 9
Steps:
- Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
- Use the white bread, medium crust setting.
Nutrition Facts : Calories 13.7 calories, Carbohydrate 1 g, Cholesterol 2.5 mg, Fat 1 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.6 g, Sodium 200.1 mg, Sugar 0.2 g
RYE BREAD SANDWICHES WITH TUNA, PICKLE AND CREAM CHEESE
Make and share this Rye Bread Sandwiches With Tuna, Pickle and Cream Cheese recipe from Food.com.
Provided by Latchy
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain the tuna and mix with the grated lemon rind, lemon juice, pickles and cheese; season to taste with salt and pepper.
- Spread mixture over 4 slices of rye bread and top with sliced onion and lettuce leaves and top with remaining slices of rye bread.
- Cut in half to serve.
Nutrition Facts : Calories 352.6, Fat 8, SaturatedFat 2.9, Cholesterol 53, Sodium 1284.7, Carbohydrate 36.1, Fiber 4.4, Sugar 4.7, Protein 32.5
PICKLE-JUICE BREAD-MACHINE BREAD
This recipe, the product of long experimentation, produces a dense and zesty loaf. Warning: highly addictive (in the best way)!
Provided by Curmudgeon
Categories Bread Yeast Bread Recipes
Time 3h40m
Yield 16
Number Of Ingredients 10
Steps:
- Put dill pickle juice, water, vegetable oil, salt, white sugar, wheat germ, oats, whole wheat flour, all-purpose flour, and yeast, respectively, in the pan of a bread machine.
- Select Sandwich and Three-Pound Loaf settings; press Start. Cycle should take about 3 hours 10 minutes to complete.
- Remove loaf from bread pan and allow to cool on wire rack at least 20 minutes before slicing.
Nutrition Facts : Calories 178.3 calories, Carbohydrate 31.9 g, Fat 3.6 g, Fiber 2.7 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 111 mg, Sugar 2.9 g
PICKLE BREAD (FOR BREAD MACHINE)
I adapted this recipe from another website. It's really quite yummy. Now I know what to do with that single pickle left in the jar. It's suggested to substitute 1/8 c of the flour with vital wheat gluten for a better rise. Think I'll try adding some garlic and chives next time. It's especially good with roast beef, corned beef, pastrami. Try making a grilled cheese sandwich with it. I like it toasted with smear of vegetable cream cheese. Bet this would make great hamburger buns if you formed the dough by hand and baked them in the oven. Cooking times will vary depending on your bread machine.
Provided by charlie 5
Categories Yeast Breads
Time 10m
Yield 1 1 1/2 lb loaf
Number Of Ingredients 9
Steps:
- Place all the ingredients in the bread machine pan according to manufacturer's directions. Bake on the "White Bread/Medium Crust" setting.
Nutrition Facts : Calories 1593.7, Fat 16.1, SaturatedFat 8, Cholesterol 30.5, Sodium 1829.8, Carbohydrate 311.9, Fiber 14.6, Sugar 7.6, Protein 45.2
BREAD AND BUTTER PICKLE DEVILED EGGS
This is a deviled egg recipe that uses bread and butter pickles and honey mustard.
Provided by Kimberly
Categories Appetizers and Snacks Deviled Eggs
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- Halve eggs lengthwise. Carefully remove yolks to a small bowl and mash with a fork; add mayonnaise, pickles, honey mustard, and black pepper. Blend the mixture until smooth.
- Scoop yolk mixture into egg halves; garnish with paprika. Keep refrigerated until ready to serve.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 1.5 g, Cholesterol 107.8 mg, Fat 6.4 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 78.1 mg, Sugar 1.2 g
HERITAGE BREAD AND BUTTER PICKLE - PICKLED CUCUMBER AND ONIONS
An easy and old fashioned pickle that takes its name from the fact that this pickle goes so well with simple bread and butter, or sandwiches. This pickle must be stored in a DARK place, or the cucumbers will lose their colour, and it is best eaten after 2 months. I always try to have a jar or two of this colourful and tangy pickle tucked away in my pantry - as it makes fabulous sandwiches for teatime or picnics, as well as being an ideal accompaniment for simple suppers and light toasted snacks. This recipe is ideal when cucumbers are cheap or you have a glut in your garden. If you don't have time to wait before eating this, I also have a "quick" recipe for this type of pickle posted on Zaar: Recipe #245742 .
Provided by French Tart
Categories Onions
Time 1h10m
Yield 2-3 Jars
Number Of Ingredients 7
Steps:
- Layer the sliced onions and cucumber in a large non-metallic bowl - sprinkling each layer with the salt.
- Leave for one hour and then drain and rinse thoroughly.
- Put the vinegar, sugar, celery and mustard seeds into a large saucepan and heat gently, stirring all the time until the sugar has dissolved. Then bring it to a rapid boil and boil for 3 minutes.
- Pack the cucumbers and onions into pre-heated and sterilised jars - then pour over the hot vinegar mixture, making sure that it covers the vegetabes.
- Seal immediately with sterilised and vinegar proof lids.
- Keep in a DARK and COOL storage area for 2 months before using.
- Use this pickle for: bread and butter, sandwiches, salads, toasted snacks, cheese, cold meats and pies. Ideal for picnics.
Nutrition Facts : Calories 512, Fat 1.4, SaturatedFat 0.3, Sodium 10493.5, Carbohydrate 117.2, Fiber 5.8, Sugar 93.1, Protein 5.6
PICKLE BREAD
When I first heard about this, I thought...ewww! I'm not a big pickle fan, but I tried it, and absolutely loved it! Be warned though...if you take this to a party or potluck, etc., you will ALWAYS be asked to bring it to every function from then on! :)
Provided by Sue Lally
Categories Other Appetizers
Number Of Ingredients 5
Steps:
- 1. Tip: You can make as little or as much as you want. Use one can chopped olives per pkg. of cream cheese.
- 2. Mix cream cheese, olives & garlic powder together. Add a tablespoon of the pickle juice if you like. Set aside.
- 3. Cut the heel off one of the baguettes. Lay a pickle next to the loaf and slice the bread the same length as the pickle. Repeat with the next pickle, etc., until you get to the end (with room to remove the heel at the other end).
- 4. Using your clean fingers, hollow out each cut length of bread, making sure to leave about 1/2 in. or so all around. I like to kind of press it lightly all around the inside, so that there aren't loose crumbs in the way.
- 5. Take your hollowed out bread pieces, and stuff with the cream cheese mixture. Stuff it as full as you can without tearing the bread apart. Take the corresponding length pickle, and stuff it through the middle of the cream cheese. Make sure to do it over the bowl, as the displaced cream cheese will shoot out the other end, ha.
- 6. At this point, I like to wrap it all in plastic wrap (or put them all in the plastic bag the bread came in), and refrigerate until the cream cheese hardens back up, or until I'm ready to plate them. Once you're ready...just take them out, and slice them about 1/2 to 3/4 of an inch thick. If you're going to make it way ahead of your party, etc., it's best to put a layer of plastic wrap between the stacked layers on your plate so the pickle juice doesn't discolor the layer below. Enjoy!
BREAD AND BUTTER PICKLE POTATO SALAD
My boyfriends grandmother used to make this potato salad, she was from Germany. You can make this a day ahead to help meld the flavors. This has a sweet creamy dressing that everyone loves. Don't let the pickles fool you, they are delicious in the potato salad.
Provided by Barb Doria
Categories Potato Salads
Time 2h30m
Number Of Ingredients 9
Steps:
- 1. Peel and cut potatoes into bite sized pieces, Cover with cold water and boil till potatoes are tender 20-30 minutes. Drain and return to pot. Turn heat back on for a few minutes to get rid of any excess water. Transfer potatoes to a large bowl to cool
- 2. Chop onions, celery, eggs and pickles into small pieces. When the potatoes have cooled add the veggies and bacon bits to the potatoes. Toss to evenly distribute. If you want more of any ingredient you can add them to your salad.
- 3. In a separate bowl add 2 cups of Miracle Whip, sugar and some of the pickle juice. With a whisk blend the dressing adding more pickle juice until you get a nice consistency to pour over the potatoes. Be sure you strain the pickle juice before you add it to the dressing.
- 4. Note: You can use Hormel Real Bacon bits instead of cooking the bacon. I usually add some to the top of my salad.
BREAD & BUTTER PICKLE DEVILED EGGS
Steps:
- Hard-boil, cool and peel eggs. Cut in half lengthwise; carefully remove yolks and place in a small separate bowl. Mash with fork. Add mayonnaise, honey mustard, pickles and pepper. Blend well until smooth. Scoop into egg halves; garnish with paprika, if desired. Refridgerate until ready to serve.
DILL PICKLE BREAD (ABM)
Make and share this Dill Pickle Bread (ABM) recipe from Food.com.
Provided by gailanng
Categories Yeast Breads
Time 1h10m
Yield 1 1/2 pound loaf
Number Of Ingredients 8
Steps:
- Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start. NOTE: Depending on how big your pickle is and how much juice is in the pickle, you might need to add additional flour. Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
- When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover and let rest for 10 minutes.
- After resting, flip dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
- Place on a baking pan dusted with cornmeal or covered with a silpad; cover with a dishtowel and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F.
- After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned, with an internal temperature of 200 and 210 degrees.
Nutrition Facts : Calories 1064.1, Fat 12.3, SaturatedFat 1.8, Sodium 1188.7, Carbohydrate 206, Fiber 10.2, Sugar 10.2, Protein 30
SLOW COOKER PICKLE BREAD
This is a basic recipe for baking rustic jalapeno or pickle bread in a slow cooker.
Provided by craftyreason
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 5h5m
Yield 10
Number Of Ingredients 11
Steps:
- Dissolve yeast and sugar in water and pickle juice in the bowl of a stand mixer fitted with a dough hook. Let stand until yeast softens and begins to form bubbles, about 5 minutes.
- Add flour, Cheddar cheese, pickles, olive oil, and dill to yeast mixture. Mix with the dough hook on medium speed until smooth and elastic, 5 to 6 minutes.
- Coat a slow cooker insert with cooking spray. Shape dough into a loaf, place in slow cooker, and sprinkle the top with sea salt. Drape a thin kitchen towel, cheesecloth, or paper towel over the slow cooker before adding the lid. This will keep any moisture from dripping onto the bread.
- Let dough rise for 1 hour 30 minutes. Turn slow cooker on Low for 15 minutes; turn off and let rise another 1 hour 15 minutes.
- Cook on High for 1 hour 30 minutes. Reduce heat to Low and cook until bottom of bread is browned, about 15 minutes.
- Let bread cool before slicing, placing loaf on its side or on a wire rack to keep the bottom from getting soggy.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 31.8 g, Cholesterol 5.9 mg, Fat 6.7 g, Fiber 1.3 g, Protein 6.9 g, SaturatedFat 1.9 g, Sodium 482.7 mg, Sugar 0.6 g
BREAD & BUTTER PICKLE DEVILED EGGS
This is a deviled egg recipe that I came up with and decided to try. It uses bread and butter pickles and honey mustard.
Provided by KimberlyV65
Categories Lunch/Snacks
Time 1h
Yield 12 eggs, 12 serving(s)
Number Of Ingredients 6
Steps:
- Hard-boil, cool and peel eggs.
- Cut in half lengthwise; remove yolks to small separate bowl. Mash with fork.
- Add mayonnaise, honey mustard, pickles and pepper. Blend well until smooth.
- Scoop yolk mixture into egg halves; garnish with paprika, if desired.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 62, Fat 4.4, SaturatedFat 1.1, Cholesterol 94.5, Sodium 84.3, Carbohydrate 2.2, Sugar 1.1, Protein 3.2
BREAD & BUTTER PICKLE PASTA SALAD
The sauce is the juice from the pickles. This brand of Zesty Bread & Butter pickles taste like a lightly sweet, mildly hot "chow chow", totally addicting, and this is coming from a person that would not eat pickles until I tasted Uncle Gary's. His products have a unique flavor that is just incredible. Any zesty bread and butter pickle will do, but make sure you like the product before you add it to the pasta.
Provided by Lynn Socko @lynnsocko
Categories Pasta Salads
Number Of Ingredients 6
Steps:
- http://unclegaryspeppers.com/
- Cook bacon, cool, and crumble. Dice onion.
- Cut cherry tomatoes in half and cook in olive oil or bacon fat till caramelized. Cook cut size down.
- Boil pasta to al dente per box directions. Drain and set aside.
- Meanwhile, place 1 c, maybe just a hair more of your Uncle Gary's Gourmet Zesty Bread & Butter pickles (or your favorite brand) in the food processor and pulse a few times just to chop things up a little. NOTE: These pickles taste like "Chow chow" with a little kick of heat.
- Pour chopped pickles and juice over pasta. Stir well to cover all pasta. Add crumbled bacon, caramelized tomatoes, and diced onion.
FRIED GREEN TOMATOES WITH BREAD-AND-BUTTER PICKLE RéMOULADE
How to make Fried Green Tomatoes With Bread-and-Butter Pickle Rémoulade
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Preheat oven to 200°. Cut tomatoes into 1/4-inch-thick slices. Sprinkle both sides of tomatoes evenly with salt and pepper.
- Pour buttermilk into a shallow dish or pie plate. Stir together cornmeal, Creole seasoning, and 1 cup flour in another shallow dish or pie plate.
- Dredge tomatoes in remaining 1 cup flour. Dip tomatoes in buttermilk, and dredge in cornmeal mixture.
- Pour oil to a depth of 2 inches in a large cast-iron skillet; heat over medium heat to 350°. Fry tomatoes, in batches, 2 to 3 minutes on each side or until golden. Drain on paper towels. Transfer to a wire rack; keep warm in a 200° oven until ready to serve. Sprinkle with salt to taste. Serve with Bread-and-Butter Pickle Rémoulade. Garnish, if desired.
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