PICKLE SALSA RECIPES

Name: Holiday Salsa
Prep time: 20 min
Total time: 20 min
Yield: 12 servings.
Ingredients: 1 package (12 ounces) fresh or frozen cranberries; 1 cup sugar; 6 green onions, chopped; 1/2 cup fresh cilantro leaves, chopped; 1 jalapeno pepper, seeded and finely chopped; 1 package (8 ounces) cream cheese, softened; Assorted crackers or tortilla chips

HOLIDAY SALSA RECIPE: HOW TO MAKE IT

Holiday Salsa Recipe: How to Make It image

When we offer this cream-cheesy salsa of fresh cranberries, cilantro and a little jalapeno kick, everyone hovers around the serving dish until it’s scraped clean. —Shelly Pattison, Lubbock, Texas

Provided by Taste of Home

Categories Appetizers

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 7

Ingredients

1 package (12 ounces) fresh or frozen cranberries
1 cup sugar
6 green onions, chopped
1/2 cup fresh cilantro leaves, chopped
1 jalapeno pepper, seeded and finely chopped
1 package (8 ounces) cream cheese, softened
Assorted crackers or tortilla chips

Steps:

Pulse cranberries and sugar in a food processor until coarsely chopped. Stir together with onions, cilantro and jalapeno. Cover and refrigerate several hours or overnight., To serve, place cream cheese on a serving plate. Drain salsa; spoon over cream cheese. Serve with crackers or chips.

Nutrition Facts : Calories 146 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 71mg sodium, CarbohydrateContent 22g carbohydrate (19g sugars, FiberContent 2g fiber), ProteinContent 1g protein.

AUTHENTIC POLISH PICKLE SOUP (ZUPA ORGORKOWA) RECIPE ...

Authentic Polish Pickle Soup (Zupa Orgorkowa) Recipe ... image

We are from Poland and this is a taste of home. It is not sour at all and tastes great with little bacon sandwiches.

Provided by baginska

Categories Vegetable Soup

Total Time 1 hours 45 minutes

Prep Time 20 minutes

Cook Time 1 hours 25 minutes

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 chicken leg quarters, skin removed
5 cups water, or as needed to cover
½ small head green cabbage, chopped
2 carrots, peeled and sliced
2 stalks celery, sliced
1 onion, sliced
2 bay leaves
3 tablespoons chopped fresh parsley
1 clove garlic, minced
1 pinch ground thyme
1 pinch dried marjoram
salt and ground black pepper to taste
4 small dill pickles, thinly sliced
1 tablespoon all-purpose flour
¼ cup sour cream

Steps:

Place chicken legs in a large pot and cover with water. Add cabbage, carrots, celery, onion, bay leaves, parsley, garlic, thyme, marjoram, salt, and black pepper.
Cover pot and bring to a simmer over medium heat. Cook for about 1 hour. Transfer 1 cup chicken and vegetable broth to a saucepan. Heat broth and pickles over medium-low for about 15 minutes. Return pickle broth to large pot.
Mix flour and sour cream in a bowl. Stir into soup; bring to a boil until thickened, about 5 minutes. Serve immediately.

Nutrition Facts : Calories 206.4 calories, CarbohydrateContent 10.5 g, CholesterolContent 67 mg, FatContent 11.4 g, FiberContent 3.1 g, ProteinContent 15.7 g, SaturatedFatContent 3.9 g, SodiumContent 424.6 mg, SugarContent 4.2 g

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