Don't dilly dally: Savor these easy recipes for National Pickle Day
National Pickle Day has arrived once again, leaving lovers of spicy, sweet and sour pickles alike brining in excitement for the prospect of trying new recipes that showcase the versatility of this delicious treat.
What started as a scurvy-curbing snack aboard the ships exploring the "New World" soon became a staple in more than 67 percent of households in the U.S.
Now, as a day to celebrate the versatile snack approaches on Thursday, here is a list of recipes to help relish the holiday!
Americans love deep-frying everything, including this beloved sour snack. Perfectly triple-breaded, hot and crispy on the outside and cool and crunchy on the inside, this appetizer will surely be a crowd-pleaser at any pickle-themed party you're throwing.
Ingredients:
12 large pickle spears, drained and patted dry
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon kosher salt
2 large eggs, lightly beaten
2 cups panko
Vegetable oil, for frying
1/4 cup ranch dressing, for serving
1 tablespoon hot sauce, for serving
Prepare your pickles by slicing them to the desired size, preferably creating thin spears. Prepare your dry and wet mixes. In a bowl, whisk together the flour, garlic powder and kosher salt. Set up a second bowl with the eggs and a third bowl with the panko breadcrumbs.
Dip each of the spears in the dry flour mixture, then the egg mixture, then the breadcrumb mixture.
Prepare to fry the spears by heating one to one and a half inches of oil in a deep skillet at 350 degrees Fahrenheit. Using tongs, add each of the spears in and fry them for around 1 minute on each side. Place the hot pickles onto a paper towel-lined rack, and allow them to cool.
Serve with a mixture of the ranch and hot sauce, and enjoy!
Need something to dip your deep-fried pickles in? Look no further! This tangy, creamy and crunchy dill pickle dip is as versatile as they come. Come prepared with your favorite crackers, veggies, sandwiches and bagels, and get ready to double-dip!
1 (8 ounces) package cream cheese, softened
1 cup sour cream
1/4 cup dill pickle juice
1 cup chopped dill pickles
1 teaspoon garlic pepper blend
First, beat the cream cheese, sour cream and pickle juice until smooth. Incorporate the pepper blend and pickles, and then chill for 4 hours.
Serve with chips, vegetables or fried pickles!
Refreshing, warm and complex, this recipe will take the salad game to the next level. Each bite — full of surprising ingredient combinations, such as walnuts, honey, dill, onion and Parmesan — helps the precious dill pickle shine. It's a perfect contribution to any fall dinner parties you have coming up.
1/2 cup walnuts
4 whole pickles, halved lengthwise
3 tablespoons pickle brine
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1/4 teaspoon crushed red pepper flakes
1/2 small white onion, thinly sliced, rinsed
Kosher salt, freshly ground pepper
1 medium fennel bulb, thinly sliced
1/2 cup chopped dill
2 ounces Parmesan, shaved
Extra-virgin olive oil (for drizzling)
Toasted country-style bread (for serving — optional)
To begin, preheat the oven to 350 degrees Fahrenheit and toast the walnuts, tossing once for 8 to 10 minutes. Let them cool, and coarsely chop them.
For the dressing, whisk together pickle brine, vinegar, mustard, honey and red-pepper flakes. Add onion and season with salt and pepper.
Add walnuts, pickles, fennel, dill and Parmesan to the dressing and toss together. Drizzle with oil and serve with toast — or more pickles!
Looking for a bite-sized way to enjoy pickles of all flavors? Opt for this delicious finger food that lets you bite into crunchy pickles enveloped in cool, smooth cream cheese and cushioned with sweet, fluffy white bread. It'll be sure to leave you licking the platter!
1 (8 ounces) package cream cheese, softened
2 teaspoons mayonnaise
1 teaspoon grated onion
1/2 teaspoon dried dill weed
1/8 teaspoon ground black pepper
12 baby dill pickles
12 slices white bread or white whole wheat
Combine cream cheese, mayonnaise, grated onion, dill weed and pepper. Mix well to create the filling for the bites. Cut the crusts from bread slices, and roll each slice flat using a rolling pin. Spread the filling mixture thinly over the slices, using approximately one tablespoon per roll. Place a baby dill pickle inside each and roll it up.
Cover and chill each of the rolls for at least 8 hours, then slice and serve.
Surprised? Well, don't be! This isn't your typical sweet cheesecake, but instead, it's a slice of delicious pickle heaven, a combination of cream cheese, Parmesan, garlic, dill, black pepper, pickle juice and, of course, pickles. Still skeptical? Serve up a slice for yourself. With this recipe, you can have your pickles and eat them too.
For the crust:
1 1/2 cups crushed pretzels
5 tablespoons unsalted butter, melted
For the filling:
2 (8 ounces) packages cream cheese, softened to room temperature
1 (10 ounces) log goat cheese
3/4 cup sour cream
1 tablespoon pickle juice
3 large eggs
1/2 cup freshly grated Parmesan
2 cups finely chopped pickles, divided
3 garlic cloves, minced
2 tablespoons finely chopped dill, plus more for garnish
2 teaspoons kosher salt
1 teaspoon red pepper flakes
1/2 teaspoon onion powder
Freshly ground black pepper
Toasted bread, for serving
Preheat the oven to 325 degrees Fahrenheit, and in a bowl, combine pretzels with butter. Press the mixture into the bottom of a springform pan. Use your hands to make it flat and form the crust.
In a bowl, combine cream cheese, goat cheese, sour cream and pickle juice. Beat until smooth, add the eggs, beat again and then add the Parmesan, chopped pickles, garlic, dill, salt, red pepper flakes and onion powder. Ensure all the ingredients are properly combined.
Add half of the cheese mixture to the pan, and then smoothen it. Add a layer of chopped pickles and the remaining cheese mixture, and then smoothen it. Bake until slightly golden on top, around 45 minutes to an hour. Remove, allow to cool and then serve.
National Pickle Day only comes around once a year, so it's a big dill: Consider making one of these refreshments to celebrate.
