PICKLES BALL RECIPES

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DILL PICKLE CHEESE BALL RECIPE | ALLRECIPES



Dill Pickle Cheese Ball Recipe | Allrecipes image

I used to make what I considered a good cheese ball, and then my friend let me taste hers... and hers was a great cheese ball! Serve with assorted crackers. One year, I made several mini cheese balls and gave them as gifts with a box of nice crackers to my kid's teachers and bus drivers... it was a success! Enjoy!

Provided by Keri

Categories     Cheese Balls

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 1 cheese ball

Number Of Ingredients 7

1 (8 ounce) package cream cheese
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
½ cup chopped dill pickles
⅛ cup chopped green onion
1 ½ cups shredded Cheddar cheese, or more to taste
½ cup sliced almonds

Steps:

  • Mix cream cheese, mayonnaise, and Worcestershire sauce together until creamy. Stir in pickles and green onion. Add Cheddar cheese. Shape mixture into a ball.
  • Place almonds in a small skillet over medium-low heat. Stir until toasted and fragrant, about 5 minutes. Cover cheese ball with almonds.
  • Refrigerate until firm, about 1 hour.

Nutrition Facts : Calories 246 calories, CarbohydrateContent 2.9 g, CholesterolContent 54.4 mg, FatContent 22.5 g, FiberContent 0.7 g, ProteinContent 8.7 g, SaturatedFatContent 11.3 g, SodiumContent 355.8 mg, SugarContent 0.5 g

HOW TO QUICK PICKLE ANY VEGETABLE | KITCHN



How To Quick Pickle Any Vegetable | Kitchn image

Provided by Meghan Splawn

Categories     Pickle    Jam    Side dish    Snack    Condiment

Total Time 1500S

Prep Time 1200S

Cook Time 300S

Number Of Ingredients 9

1 pound fresh vegetables, such as cucumbers, carrots, green beans, summer squash, or cherry tomatoes
2 sprigs fresh herbs, such as thyme, dill, or rosemary (optional)
1 to 2 teaspoons whole spices, such as black peppercorns, coriander, or mustard seeds (optional)
1 teaspoon dried herbs or ground spices (optional)
2 cloves garlic, smashed or sliced (optional)
1 cup vinegar, such as white, apple cider, or rice
1 cup water
1 tablespoon kosher salt, or 2 teaspoons pickling salt
1 tablespoon granulated sugar (optional)

Steps:

  • Prepare the jars. Wash 2 wide-mouth pint jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.
  • Prepare the vegetables. Wash and dry the vegetables. Peel the carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.
  • Add the flavorings. Divide the herbs, spices, or garlic you are using between the jars.
  • Add the vegetables. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.
  • Make the brine. Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.
  • Remove air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.
  • Seal the jars. Place the lids on the jars and screw on the rings until tight.
  • Cool and refrigerate. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

Nutrition Facts : SaturatedFatContent 0.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 31.9 g, SugarContent 22.0 g, ServingSize Serves 2, ProteinContent 2.2 g, FatContent 0.6 g, Calories 129 cal, SodiumContent 1126.0 mg, FiberContent 2.6 g, CholesterolContent 0 mg

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