DILL PICKLE JUICE RECIPE RECIPES

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DILL PICKLE SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Dill Pickle Soup Recipe: How to Make It - Taste of Home image

This dill pickle soup is made from a century-old Swiss recipe. Traditionally, it is a winter soup, but we serve it year-round because of the demand. —Nancy Ross, Salem, Oregon

Provided by Taste of Home

Categories     Lunch

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 17

1 cup butter, cubed
1/2 medium onion, finely chopped
3 to 4 garlic cloves, minced
1/2 cup all-purpose flour
1-1/2 quarts chicken broth
1 cup white wine or additional chicken broth
12 ounces dill pickles, shredded or finely chopped (about 1-1/2 cups)
3 tablespoons sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 teaspoon dill weed
1 teaspoon curry powder
1/2 teaspoon white pepper
2 bay leaves
2 cups whole milk
Optional: croutons, fresh dill, cracked black pepper

Steps:

  • In a large saucepan, heat butter over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended; gradually whisk in broth and wine until blended. Stir in pickles, sugar, vinegar, Worcestershire sauce, salt, dill, curry powder, pepper and bay leaves. , Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened. Reduce heat; stir in milk. Remove bay leaves. If desired, serve with croutons, dill and black pepper.

Nutrition Facts : Calories 338 calories, FatContent 26g fat (16g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 1982mg sodium, CarbohydrateContent 17g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

DILL PICKLE POTATO SALAD RECIPE: HOW TO MAKE IT



Dill Pickle Potato Salad Recipe: How to Make It image

This creamy dill pickle potato salad makes a flavorful and attractive addition to a Fourth of July picnic or church supper.—Nancy Holland, Morgan Hill, California

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 10 servings.

Number Of Ingredients 12

3 pounds potatoes (about 8 medium)
6 hard-boiled large eggs, chopped
3 celery ribs, chopped
6 green onions, chopped
2 medium dill pickles, finely chopped
1-1/2 cups mayonnaise
1/4 cup dill pickle juice
4-1/2 teaspoons prepared mustard
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper
Optional: Leaf lettuce and dill pickle slices

Steps:

  • Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool., Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles. , In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.

Nutrition Facts : Calories 415 calories, FatContent 30g fat (5g saturated fat), CholesterolContent 139mg cholesterol, SodiumContent 677mg sodium, CarbohydrateContent 30g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 7g protein.

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