Chopped Pickles Recipes

HAM SALAD

Don't know what to do with all that leftover ham from Easter? Try this fast and easy ham salad with tangy mustard and crunchy celery. Enjoy it in a sandwich or just on its own.

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield about 4 cups

Number Of Ingredients 6

Ham Salad image

Steps:

Whisk the mayonnaise and mustard together in a large bowl. Pulse the ham and pickles in a food processor until finely chopped but not pureed. Add the ham mixture, pickle juice, celery, onions and celery leaves to the mayonnaise mixture, and stir. Taste; if the salad seems dry (it should be spreadable), add more mayonnaise and/or pickling liquid. Serve as is or on sandwiches.

Ingredients

1/2 cup mayonnaise, plus more if needed
2 tablespoons whole-grain mustard
1 pound leftover baked ham, cut into 1-inch chunks
1 1/4 cups drained bread-and-butter pickle chips and 1 tablespoon pickle juice, plus more if needed
2 inner ribs celery, finely chopped, plus 2 tablespoons coarsely chopped leaves from the inner ribs
1/2 small red onion, finely chopped

DILL PICKLE MEATLOAF

I'm not sure where this recipe came from but it's one that my mom made all the time when I was growing up. It's now a regular at my house and it gets excellent reviews from everyone I've served it to...and the best part is the kids love it too!

Provided by CaraMeg

Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes

Time 1h15m

Yield 4

Number Of Ingredients 12

Dill Pickle Meatloaf image

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x8 inch baking dish.
Beat the egg in a mixing bowl. Whisk in the onion, pickle juice, salt, and pepper. Stir in the bread until soggy, then mix in the ground beef until evenly combined. Form into a loaf and place into the prepared pan. Stir together the chopped pickles, ketchup, water, sugar, and Worcestershire sauce; pour over the meatloaf.
Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 299.9 calories, Carbohydrate 12.6 g, Cholesterol 124 mg, Fat 15.9 g, Fiber 0.6 g, Protein 25.7 g, SaturatedFat 6.1 g, Sodium 842.2 mg, Sugar 8 g

Ingredients

1 egg
1 small onion, chopped
½ cup dill pickle juice
¾ teaspoon salt
¼ teaspoon ground black pepper
1 slice bread, torn into small pieces
1 pound lean ground beef
¼ cup chopped dill pickles
¼ cup ketchup
2 tablespoons water
1 tablespoon brown sugar
½ teaspoon Worcestershire sauce

CHOPPED PICKLE RELISH

This is my grandmother's recipe and it is made with green tomatoes so it is an old-fashioned relish. She had to use all that was in the garden so this is one of the relishes she made. Each one of hers had a distinct smell and flavor. When I was small I liked to put this particular relish on bread and peanut butter. Yum!

Provided by Mimi in Maine

Categories Low Protein

Time 1h30m

Yield 6-7 pints

Number Of Ingredients 10

Chopped Pickle Relish image

Steps:

Grind the first 4 ingredients. I use the food processor now.
Sprinkle with salt and let stand for a few hours or overnight; drain.
Put into a large kettle with enough vinegar to cover.
Cook for 1 1/2-2 hours.
Put in STERILE hot jars and seal.
Put in a water bath for 20 minutes or so.

Nutrition Facts : Calories 494.3, Fat 10.2, SaturatedFat 0.8, Sodium 94.7, Carbohydrate 95.3, Fiber 17.6, Sugar 67.9, Protein 17.6

Ingredients

3/4 head cabbage
4 cups onions
8 cups green peppers
16 cups green tomatoes
1 teaspoon cinnamon
1 teaspoon clove
1 teaspoon allspice
1 cup sugar
1 cup mustard seeds
cider vinegar, to cover

More about "chopped pickles recipes"

EASY HOMEMADE PICKLES RECIPE - COOKIE AND KATE

Web Aug 5, 2020 Recipe yields 1 medium jar of pickles (about 2 cups sliced pickles or 16 spears). Scale Ingredients 1 medium-to-large cucumber or …
From cookieandkate.com
5/5 (89)
Calories 16 per serving
Category Condiment

For pickle rounds (“chips”), slice the cucumber(s) into thin rounds, about 1/8-inch thick. Or, for spears, slice them in half lengthwise, then slice the halves lengthwise into quarters, then slice the quarters lengthwise into eighths. If your spears are long like mine (from one long cucumber), slice them through the middle so they’re not too tall for your jar. Set aside.
In a liquid measuring cup or bowl, combine the water, vinegar, maple syrup, salt, red pepper flakes (if using) and black pepper. Stir until most of the salt has dissolved into the liquid, about 30 seconds to 1 minute. Set aside.
Place the cucumbers into a wide-mouth jar about 3 to 4 inches in diameter, tall enough to offer at least 1 inch of extra space on top (for pickle spears, it’s important that all the pickles fit snugly, vertically—a wide-mouth pint-sized mason jar would work well).
Top the cucumbers with the dill and garlic. Tuck the bay leaf into the side of the jar. Pour the all of the liquid over the cucumbers so they’re fully submerged. Cover and refrigerate for at least 1 hour (for pickle rounds) or at least 3 hours (for pickle spears). The flavor will continue to develop over the next couple of days. These pickles will keep for up to 3 weeks in the refrigerator.

Chopped Pickles Recipes

HAM SALAD

Don't know what to do with all that leftover ham from Easter? Try this fast and easy ham salad with tangy mustard and crunchy celery. Enjoy it in a sandwich or just on its own.

DILL PICKLE MEATLOAF

I'm not sure where this recipe came from but it's one that my mom made all the time when I was growing up. It's now a regular at my house and it gets excellent reviews from everyone I've served it to...and the best part is the kids love it too!

CHOPPED PICKLE RELISH

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