Chopped Pickles Recipes

CHOPPED CUCUMBER MUSTARD PICKLES

Steps:

• Cut cucumber and onions in 1 inch pieces put in glass bowl and sprinkle salt on them; leave overnight. In morning strain and lightly rinse.
• In a large pot mix vinegar, water, sugar, flour, ginger, mustard, celery seed, salt and tumeric.
• Boil for 5 minutes.
• Add cucumbers and onions to liquid.
• Bring to a boil. Fill hot jars and put hot lids on and seal.

DEVILED HAM AND PICKLE SANDWICHES

Steps:

• Pulse ham with mayonnaise, mustard, Worcestershire sauce, and Tabasco in a food processor until finely chopped.
• Make sandwiches with ham mixture, pickles, onion, and bread.

HOME MADE QUICK PICKLE RELISH

Steps:

• Combine all ingredients, stir and serve with hot dogs or hamburgers.

QUICK AND EASY PICKLES

Steps:

• Mix the sea salt, apple cider vinegar, and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in a container large enough to hold the brine. Place the dill sprigs in amongst the cucumbers in the jars. The cucumbers should be fitted tightly and should come within 1/2-inch of the top of the container.
• Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles.
• The pickles will last for up to a few weeks.

CHOPPED PICKLE RELISH

Steps:

• Grind the first 4 ingredients. I use the food processor now.
• Sprinkle with salt and let stand for a few hours or overnight; drain.
• Put into a large kettle with enough vinegar to cover.
• Cook for 1 1/2-2 hours.
• Put in STERILE hot jars and seal.
• Put in a water bath for 20 minutes or so.

STUFFED DILL PICKLES

Steps:

• Cut off both ends of the dill pickles to create a flat surface.
• Using a thin potato peeler or a sharp knife or Uncle Bill's Dill Pickle Corer, and core out each dill pickle. (You can save the core for another use).
• Stand the pickles on end on paper towelling and let drain until all liquid is drained, about 30 minutes. In addition, run some rolled paper towelling through the core to remove any liquid that did not drain.
• Meanwhile, in a mixing bowl, cream the cheese, add onion and garlic and mix until well blended. Add Tabasco sauce and mix well to blend.
• Using a cake decorator or a small spoon, stuff each pickle. Wrap the stuffed pickles in plastic wrap and refrigerate until cheese is firm, about 2 hours.
• Before serving, slice pickles into 3/4 inch slices and place slices on a serving plate. (Cover and refrigerate any unused pickles). These pickles are also good for lunches.
• You may also add some finely chopped Smoked Salmon to the filling, or some finely chopped black olives, or finely chopped cooked ham. Try mixing equal amounts of Cheese-Whiz and cream cheese, or use the different cream cheese that are available.
• NOTE: Uncle Bill has developed a stainless steel corer and is now available - z-mail me if you are interested.