Madison522web

Dill Pickle Guacamole
• 3 avocados, pitted and mashed
• 2 Tbsp pickle juice
• ½ cup chopped pickles, plus more
for garnish
• ¼ red onion, finely chopped
• 1 garlic clove, minced
• 1 Tbsp chopped dill, plus more
for garnish
• ½ tsp. red pepper flakes
• Kosher salt
• Freshly ground black pepper
• Corn chips for serving
Mash avocados to your desired
consistency. Mix in remaining
ingredients. Garnish with chopped
pickles and serve with corn chips.
Serves 6-8
Dill Pickle Dip
• 16 ounces cream cheese, softened
• 9 ounces dried beef, chopped
• 16 ounces baby dill pickles
• Crackers for serving
Using a mixer, beat cream cheese
until smooth. Fold in pickles and
dried 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 teaspoon
ground cloves
Place cucumbers, onions and peppers
in a large bowl. In another large bowl,
mix ice water and salt; pour over
vegetables. Let stand 3 hours. Rinse
vegetables and drain well. Pack
vegetables into eleven hot 1-pint jars
to within ½ inch of the top. In a
Dutch oven, bring sugar, vinegar,
mustard seed, celery seed, turmeric
and cloves to a boil. Carefully ladle
hot liquid over vegetable mixture,
leaving ½ inch headspace. Remove
air bubbles and adjust headspace,
if necessary, by adding hot liquid.
Wipe rims. Center lids on jars; screw
on bands until fingertip tight.
Place jars into canner, ensuring
that they are completely
covered with water. Bring to
a boil; process for 10 minutes.
Remove jars and cool.
Makes 11 pints
Fried Pickles
Sauce
• ¼ cup mayonnaise
• 1 tablespoon drained horseradish
• 2 teaspoons ketchup
• ¼ teaspoon Cajun seasoning
Mix 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, drained
Heat 1 inch peanut oil in a pot over
medium-high heat until a deep-fry
thermometer registers 375. Whisk
flour, Cajun seasoning, Italian
seasoning, cayenne pepper,
½ teaspoon salt and ½ cup water in a
large bowl until smooth.
Spread the pickles on paper towels
and pat dry. Add half of the pickles to
the batter and toss to coat. Remove
from batter using a slotted spoon,
letting the excess drip off, and add to
the oil one at a time. Fry until golden
brown, 1 to 2 minutes; remove with
a slotted spoon and drain on paper
towels. Return the oil to 375 and
repeat with the remaining pickles and
batter. Serve immediately with the
prepared sauce.
Makes 4 servings
Overnight Pickles
• 1 cup fresh dill sprigs
• 2 cloves garlic chopped
• ¼ cup chopped onion
• 3 cups thinly sliced small
cucumbers
• 1¼ cups water
• ¾ cup white vinegar
• 1 tablespoon honey
(or granulated sugar)
• 1 tablespoon kosher salt
• ⅛ teaspoon black pepper
Place dill, garlic, and onion in a
large mason jar. Fill jar to top with
cucumbers. Place water, vinegar,
honey, salt, and pepper in small
saucepan over high heat. Whisk until
the mixture comes to a boil. Pour
hot liquid over cucumbers. Cool
slightly, then place top on jar and
refrigerate overnight before serving.
Store in the refrigerator.
Hometown MADISON • 47