PICKLE MIX RECIPES

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DILL PICKLE RANCH CHEX™ MIX RECIPE - BETTYCROCKER.COM



Dill Pickle Ranch Chex™ Mix Recipe - BettyCrocker.com image

Classic Chex™ party mix is addictive enough, but this summer, we’re going crazy and adding a kiss of ranch and an irresistible dill-pickle punch. You’re welcome!

Provided by Betty Crocker Kitchens

Total Time 15 minutes

Prep Time 15 minutes

Yield 26

Number Of Ingredients 9

4 1/2 cups Corn Chex™ cereal
4 1/2 cups Rice Chex™ cereal
2 cups bite-size pretzel pieces
2 cups regular-size garlic bagel chips, broken into 1-inch pieces
1/3 cup vegetable oil
1 tablespoon dried dill weed
1 teaspoon garlic powder
1 tablespoon dill pickle juice
1 package (1 oz) dry ranch dressing mix

Steps:

  • In large microwavable bowl, mix cereals, pretzels and bagel chips.
  • In measuring cup or small bowl, mix oil, dill weed, garlic powder and pickle juice.
  • Gradually pour oil mixture over cereal mixture until evenly coated. Sprinkle with ranch dressing mix, stirring to coat completely.
  • Microwave uncovered on High 4 to 5 minutes, stirring every minute with rubber spatula and scraping side and bottom of bowl.
  • Spread mixture on waxed paper or foil to cool. Store in airtight container.

Nutrition Facts : Calories 100 , CarbohydrateContent 15 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 1 g, ProteinContent 1 g, SaturatedFatContent 1/2 g, ServingSize 1 Serving, SodiumContent 210 mg, SugarContent 1 g, TransFatContent 0 g

EASY HOMEMADE PICKLE | JAMIE OLIVER RECIPES



Easy homemade pickle | Jamie Oliver recipes image

Instead of wasting unwanted bits of veg, why not try one of the coolest kitchen tricks by making your own great little house pickle? It’s my favourite way to use up odds and ends of crunchy veg that would otherwise get chucked away, and it gives you a fantastic side that will work with all sorts of dishes.

Total Time 20 minutes

Yield 1 large jar, approx. 800ml

Number Of Ingredients 6

400 g crunchy veg such as radishes, carrots, red onion, cauliflower, cucumber
250 ml vinegar such as white wine, red wine or cider
1 tablespoon sea salt
1 tablespoon caster sugar
fresh dill optional
mustard seeds optional

Steps:

    1. Cut or slice up the veg into fine or chunky pieces, depending on what you’re looking for. I quite like purposely cutting each veg differently – some diced, some into erratic chunks, some sliced delicately and some more thickly.
    2. Place all the veg in a sterilised airtight jar, add 125ml of water, along with the vinegar, salt, sugar and herbs and spices, if using. Close the lid and give it a good shake.
    3. Keep in the fridge for up to 8 weeks, or you can absolutely use it right away – it will start off tasting quite sharp and crunchy, then relax into itself over a period of a few weeks. This pickle is brilliant in sandwiches and salads, on a cheese board, or as a side to curries and stir-fries.

Nutrition Facts : Calories 29 calories, FatContent 0.1 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0.7 g protein, CarbohydrateContent 5 g carbohydrate, SugarContent 3.9 g sugar, SodiumContent 1.3 g salt, FiberContent 0.8 g fibre

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