Tag Archives: pickles

Dill Pickle Soup

photo 3-51

It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Depending upon your obsession with all things pickled, you are either going to love this soup or hate it.  My husband, who avoids everything that has been bathed in vinegar, is not a fan. I, however, love this soup.  Yes, it is different but then again variety is the spice of life.  More importantly, this soup is ridiculously easy to make.  I was intrigued by the recipe the first time I came across it on the Noble Pig website and when I came across a giant jar of Vlasic pickles that needed to be used up, I just knew I was going to have to try this soup.  So if you love or even like dill pickles, give this soup a try.  I promise you won’t be disappointed.

DILL PICKLE SOUP

5 1/2 cups chicken broth

1 3/4 pounds russet potatoes, peeled and quartered

2 cups finely chopped carrots

1 cup diced dill pickles

1/2 cup unsalted butter

1 cup sour cream

1/4 cup water

2 cups dill pickle juice

1 1/2 teaspoons Old Bay seasoning

1/2 teaspoon coarsely ground black pepper

1/4 teaspoon salt, optional

1/4 teaspoon cayenne pepper

  • In a large pot, combine the broth, potatoes, carrots, and butter.  Bring to a boil and cook until the potatoes are tender.
  • Add the pickle and continue to simmer for a few minutes.
  • In a medium bowl, stir together the flour, sour cream, and water to make a paste.
  • Vigorously whisk the sour cream paste into the soup two tablespoons at a time.  You might initially see some small balls of flour but between the whisking and the boiling they will all disappear.
  • Add the pickle juice, Old Bay, pepper, and cayenne.  Taste and if needed, add a small amount of salt.  Cook for 5 additional minutes then remove from the heat.
  • Serve immediately garnished with pickle slices, fresh dill, and black pepper.

Serves 6-8

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Dill Pickle Soup

photo 3-51

It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Depending upon your obsession with all things pickled, you are either going to love this soup or hate it.  My husband, who avoids everything that has been bathed in vinegar, is not a fan. I, however, love this soup.  Yes, it is different but then again variety is the spice of life.  More importantly, this soup is ridiculously easy to make.  I was intrigued by the recipe the first time I came across it on the Noble Pig website and when I came across a giant jar of Vlasic pickles that needed to be used up, I just knew I was going to have to try this soup.  So if you love or even like dill pickles, give this soup a try.  I promise you won’t be disappointed.

DILL PICKLE SOUP

5 1/2 cups chicken broth

1 3/4 pounds russet potatoes, peeled and quartered

2 cups finely chopped carrots

1 cup diced dill pickles

1/2 cup unsalted butter

1 cup sour cream

1/4 cup water

2 cups dill pickle juice

1 1/2 teaspoons Old Bay seasoning

1/2 teaspoon coarsely ground black pepper

1/4 teaspoon salt, optional

1/4 teaspoon cayenne pepper

  • In a large pot, combine the broth, potatoes, carrots, and butter.  Bring to a boil and cook until the potatoes are tender.
  • Add the pickle and continue to simmer for a few minutes.
  • In a medium bowl, stir together the flour, sour cream, and water to make a paste.
  • Vigorously whisk the sour cream paste into the soup two tablespoons at a time.  You might initially see some small balls of flour but between the whisking and the boiling they will all disappear.
  • Add the pickle juice, Old Bay, pepper, and cayenne.  Taste and if needed, add a small amount of salt.  Cook for 5 additional minutes then remove from the heat.
  • Serve immediately garnished with pickle slices, fresh dill, and black pepper.

Serves 6-8

Refrigerator Garlic Dill Pickles

DSC_0205

I’ve never met a pickle I didn’t like.  From beans and carrots to beets and the traditional cucumber, I’m a fan of them all.  Pickled vegetable salads are a common feature on Balkan menus and as such, in the past two years I’ve tried pickled vegetables I never even imagined.  I’ve learned that cauliflower is surprisingly good when it has been sitting in a vinegary brine as are red peppers and even mushrooms. As much as I love pickles it was only recently that I started making my own.  A part of my reasoning for not making my own pickles is because they are so readily available on market shelves.  I am also the only pickle fan in my house so I was hesitant to invest a lot of time into something only I would enjoy.  And then I realized how easy it is to make my own pickles!

These cucumber pickles are the perfect solution to my pickle making phobia.  I am able to make them in small batches so there isn’t the fear of being inundated with more jars than I can possibly ever eat.  (With a move on the horizon the last thing I want to be packing up and moving is jars of pickles).  They cure overnight in a vinegar brine while sitting in the refrigerator so I can enjoy them the next day–no extended pickling process is necessary.  I used cucumbers for these pickles but you can easily substitute any vegetable you like.  Depending upon your preferences, you can add more or less spices.  And because this recipe only makes two pints, you can experiment with vegetable and flavor combinations without ending up with numerous jars of pickles you don’t like.  Unless you are like me and love all things pickled.

REFRIGERATOR GARLIC DILL PICKLES

1 cup cider vinegar

1 cup cold water

2 tablespoons pickling salt

4 large pickling cucumbers

4 dill sprigs

4 garlic cloves, crushed

1 teaspoon mustard seeds, crushed

1 teaspoon black peppercorns, crushed

1/2 teaspoon red pepper flakes

  • Combine the cider vinegar, water, and salt in a medium-sized sauce pot.  Bring to a simmer, remove from heat and allow to cool slightly.
  • Divide the dill, garlic cloves, mustard seeds, peppercorns, and red pepper flakes between two one-pint canning jars or other glass container with a tight-fitting lid.
  • Thoroughly scrub the cucumbers, discard the ends, and slice into 1/4 to 1/2 inch coins.  Pack the two jars with as many cucumber coins as will snuggly fit.
  • Pour the hot pickling brine over the cucumbers to just cover.
  • Wipe the rims and seal with the lids.
  • Place the jars in the refrigerator and allow to sit for at least 24 hours before eating.

Yields:  2 pints

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