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Pickle CheesecakeCrust• 1½ c. crushed pretzels• 5 tbsp. unsalted butter, meltedPreheat oven to 325°. In a mediumbowl, combine pretzels with butterand stir to combine. Press into thebottom of a 8” or 9” springform panand set aside.Filling• 2 (8 oz.) packages cream cheese,softened to room temperature• 1 (10 oz.) log goat cheese• ¾ c. sour cream• 1 Tbsp. pickle juice• 3 large eggs• ½ c. freshly gratedParmesan• 2 c. finely choppedpickles, divided• 3 garlic cloves,minced• 2 Tbsp. finelychopped dill, plusmore for garnish• 2 tsp. kosher salt• 1 tsp. red pepper flakes• ½ tsp. onion powder• Freshly ground black pepper• Toasted bread, for servingIn a large bowl, combine creamcheese, goat cheese, sour cream andpickle juice. Using a hand mixer, beatuntil smooth. Add eggs one at a timeand beat until fully incorporated.Add parmesan, ½ cup choppedpickles, garlic, dill, salt, red pepperflakes and onion powder. Seasonwith black pepper and fold until allingredients are evenly incorporated.Add half cheese mixture to pan andsmooth into an even layer. Top withan even layer of 1 cup choppedpickles, then top with the rest of thecheese mixture. Smooth top andbake until slightly golden on topand set in the middle, 45 minutes to1 hour.Remove from oven and let coolcompletely. Cover and chill in therefrigerator for at least 2 hours, up toovernight.When ready to serve, top withremaining pickles and dill forgarnish. Serve with crackers ortoasted bread.Serves 10-12Dill Pickle Martini• 2 cups ice• 1 ½ ounces dill pickle juice• 4 ½ ounces vodka• 2 dill pickle spearsPour ice into a cocktail shaker; pourdill pickle juice and vodka over theice. Cover the shaker and shakevigorously for about 20 seconds;strain into martini glasses. Garnisheach cocktail with a dill pickle spearServes 2Pickle Pops• 2 ¼ c. pickle juice• 1 Tbsp. granulated sugar• ½ c. pickle chipsIn a large liquid measuring cup,whisk together pickle juiceand sugar. Place a few pickle chipsin each Popsicle mold then pour inpickle juice mixture. Cover and addpopsicle sticks. Freeze until solid,4 hours. Run warm water overmolds to loosen popsicles andserve immediately.Serves 1046 • MAY 2022
Dill Pickle Guacamole• 3 avocados, pitted and mashed• 2 Tbsp pickle juice• ½ cup chopped pickles, plus morefor garnish• ¼ red onion, finely chopped• 1 garlic clove, minced• 1 Tbsp chopped dill, plus morefor garnish• ½ tsp. red pepper flakes• Kosher salt• Freshly ground black pepper• Corn chips for servingMash avocados to your desiredconsistency. Mix in remainingingredients. Garnish with choppedpickles and serve with corn chips.Serves 6-8Dill Pickle Dip• 16 ounces cream cheese, softened• 9 ounces dried beef, chopped• 16 ounces baby dill pickles• Crackers for servingUsing a mixer, beat cream cheeseuntil smooth. Fold in pickles anddried beef. Chill until ready to eat.Serve with crackers.Bread & Butter Pickles• 20 cups sliced cucumbers(about 12 medium)• 3 cups sliced onions(about 4 medium)• 1 medium sweet red pepper, sliced• 1 medium green pepper, sliced• 3 quarts ice water• ½ cup canning salt• 6 cups sugar• 6 cups white vinegar• 3 tablespoons mustard seed• 3 teaspoons celery seed• 1½ teaspoons ground turmeric• ¼ teaspoon plus ⅛ teaspoonground clovesPlace cucumbers, onions and peppersin a large bowl. In another large bowl,mix ice water and salt; pour overvegetables. Let stand 3 hours. Rinsevegetables and drain well. Packvegetables into eleven hot 1-pint jarsto within ½ inch of the top. In aDutch oven, bring sugar, vinegar,mustard seed, celery seed, turmericand cloves to a boil. Carefully ladlehot liquid over vegetable mixture,leaving ½ inch headspace. Removeair bubbles and adjust headspace,if necessary, by adding hot liquid.Wipe rims. Center lids on jars; screwon bands until fingertip tight.Place jars into canner, ensuringthat they are completelycovered with water. Bring toa boil; process for 10 minutes.Remove jars and cool.Makes 11 pintsFried PicklesSauce• ¼ cup mayonnaise• 1 tablespoon drained horseradish• 2 teaspoons ketchup• ¼ teaspoon Cajun seasoningMix and set aside.Pickles• Peanut or vegetable oil, for frying• ½ cup all-purpose flour• 1 ¾ teaspoons Cajun seasoning• ½ teaspoon Italian seasoning• ¼ teaspoon cayenne pepper• Kosher salt• 2 cups sliced dill pickles, drainedHeat 1 inch peanut oil in a pot overmedium-high heat until a deep-frythermometer registers 375. Whiskflour, Cajun seasoning, Italianseasoning, cayenne pepper,½ teaspoon salt and ½ cup water in alarge bowl until smooth.Spread the pickles on paper towelsand pat dry. Add half of the pickles tothe batter and toss to coat. Removefrom batter using a slotted spoon,letting the excess drip off, and add tothe oil one at a time. Fry until goldenbrown, 1 to 2 minutes; remove witha slotted spoon and drain on papertowels. Return the oil to 375 andrepeat with the remaining pickles andbatter. Serve immediately with theprepared sauce.Makes 4 servingsOvernight Pickles• 1 cup fresh dill sprigs• 2 cloves garlic chopped• ¼ cup chopped onion• 3 cups thinly sliced smallcucumbers• 1¼ cups water• ¾ cup white vinegar• 1 tablespoon honey(or granulated sugar)• 1 tablespoon kosher salt• ⅛ teaspoon black pepperPlace dill, garlic, and onion in alarge mason jar. Fill jar to top withcucumbers. Place water, vinegar,honey, salt, and pepper in smallsaucepan over high heat. Whisk untilthe mixture comes to a boil. Pourhot liquid over cucumbers. Coolslightly, then place top on jar andrefrigerate overnight before serving.Store in the refrigerator.Hometown MADISON • 47
Page 1 and 2: M A D I S O N R I D G E L A N D F L
Page 3 and 4: Boat loans that’llmake wavesIf yo
Page 5 and 6: FROM OUR CONSULTING EDITORAs I writ
Page 7 and 8: READERSPOTLIGHTAbbyJOHNSTONWhy did
Page 9 and 10: Pickle FestIt’s kind of a big dil
Page 11 and 12: TheSandridgesTell us about your fam
Page 13 and 14: What do you see in your role as the
Page 15 and 16: Hometown MADISON • 15
Page 17 and 18: Individuals who join the Metro Jack
Page 19 and 20: Jeff SpeedSpeed Commercial Real Est
Page 23 and 24: Recognition CeremonyJill Ford of th
Page 27 and 28: KIDS WHO CAREAinsley RuhlSusan Marq
Page 31 and 32: TooSoonLosing a child is somethingt
Page 33 and 34: “While no parent will everbe full
Page 35 and 36: •••••Hometown MADISON •
Page 37 and 38: Front L-R: Julene Stewart, Madison
Page 39 and 40: Madison CountyLaw EnforcementApprec
Page 41 and 42: GLUCKSTADTWendell Watts✪ 25+ year
Page 45: In a pickle about something to do t
Page 51 and 52: Now, several decades later, my husb
Page 53: The winter highlight is “50 Night
Page 57 and 58: Junior BeautiesBack L-R: Claire Ulm
Page 59 and 60: Let’s Talk...Have you ever wonder

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