NUTTY PICKLES
Calling all pickle lovers!!!! Calling all pickle lovers!!!! One thing that I eat everyday is dill pickles; cold packed dill pickles. I love them & adore them. They are wonderful, beautiful and amazing! Ok, ok so now you know....I do love pickles and anyone that knows me well will tell you so. LOL About 12 years ago, a lady brought this yummy treat to an office party & I never forgot it. Now, since then I have tried flavored cream cheeses, different nuts and sprinkling a light touch of garlic salt on top, but all in all it stands as a simple recipe that I love.
Provided by Kimberly Biegacki @pistachyoo
Categories Cheese Appetizers
Number Of Ingredients 4
Steps:
- Remove your whole cold packed dill pickles from the jar and dry them off well with a paper towel. (Cold packed dill pickles are the best and the crunchiest. Once you try them you will always want them and you can find them in the refrigerated section of the grocery store.) ----Want a spicy bit to your Nutty Pickles try using Claussens new Hot & Spicy pickles that came out this spring of 2012. They are delicious and have a nice bite to them.
- Pick up one pickle and hold on the ends and begin to spread the cream cheese with a knife over the pickle. It doesn't have to be perfect just covered well.
- Pour your chopped pecans into a bowl large enough to roll the pickle in. Now take your cheese covered pickle and roll drop down into the nuts and roll. Pat lightly the nuts into the cheese so they stick well. Set pickle aside and repeat until finished.
- You can refrigerate them until ready to cut and serve them. When you do cut them, don't slice too thin or the mixture will begin to fall off. Cut them in a thicker slice. If some mixture does fall off just lightly press it back on the pickle. You can put fancy toothpicks in the center of them or just sliced by themselved on a plate. If desired, sprinkle very lightly a dash of garlic salt over the top. Serve immediately.
- The beautiful Nutty Pickles are ready to eat! lol
- 11-19-13 --- I made these today for our last meeting for our woman's mentoring class. I used some fresh toasted almonds to roll the pickles in and I must say I loved them. I also sliced some up and just spread the cream cheese on the top and dipped them in the nuts as well. Since there was a buffalo dip that was being brought I included some raw cauliflower to the plate.
BRAMLEY & WALNUT CHUTNEY
Studded with walnuts and stem ginger, this pickle is delicious on a cheeseboard or with cold meats, plus it makes a great gift
Provided by Sara Buenfeld
Categories Condiment
Time 1h25m
Yield Makes 2.17kg
Number Of Ingredients 11
Steps:
- Tip all the ingredients, except the walnuts, into a preserving pan. Warm over a low heat, stirring occasionally, until the sugar dissolves. Turn up the heat a little, then let the mixture boil until the Bramley apples have broken down to a pulp, but the eating apples still hold their shape. This can take from 45 mins to 1 hr. You can tell that it is ready by running your wooden spoon through the mixture. Your spoon should briefly leave a channel in the mixture, and there shouldn't be liquid pooling into the space.
- Meanwhile, tip the walnuts into a small pan and cook over a low heat until they are lightly toasted, stirring frequently to ensure that they don't burn. Sterilise your jars.
- When the chutney is ready, stir in the walnuts and cook briefly, then pot the mixture into the jars. Will keep for at least a year.
Nutrition Facts : Calories 26 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar
OLD FASHIONED SWEET NINE DAY PICKLES
Love these Sweet Pickles, one of the best sweet pickle recipes in my collection and one of the best I have ever tasted. This is one of those old old recipes shared by a lady that made really great pickles. Very easily made and not as time consuming as it sounds. While modern safety method requirements may call for processing I don't process my pickles as I find it changes the taste and texture, you may do so if you wish. As with many of the old recipes some things just do not enter well ... with this one it's you have to be making up enough of each of the brine solutions to completely cover! NOTE be sure to use non - reactive containers ( stainless steel - unchipped enamel/porcelain, assure all your plastic bowls and containers are food grade)
Provided by Gerry
Categories Vegetable
Time P9DT45m
Yield 4 quarts, 20 serving(s)
Number Of Ingredients 12
Steps:
- STEP ONE: Cut cucumbers in 1/2 inch pieces or a little larger and place in a crock or large glass container. Bring the soaking brine to a boil, pour over cut cucumbers, cover with a clean cloth and weigh down with a plate. Cover crock with a clean tea towel.
- Let stand three days.
- STEP TWO: Drain, put back in crock and cover with fresh water. There is no salt added to this.
- Let stand two days.
- STEP THREE: Drain and place back in crock.
- Bring the pickle solution with the alum to a boil and simmer two minutes pour over.
- Stand overnight.
- STEP FOUR: Drain and place back in crock. Make Sweet Pickle brine, bring to a boil and pour over. For three days drain this syrup into a large pot and bring to a boil. Pour back over the cucumber slices. The third day once again bring the syrup to a boil. Put pickles into sterilized jars, pour hot brine over and seal.
- I often replace some of the cucumber pieces with cauliflower chunks, making for a mixed sweet pickle.
- Makes about eight pints.
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