Dill Mustard Pickles Recipes

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GRILLED PICKLES WITH DILL MUSTARD DIPPING SAUCE

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7



Grilled Pickles with Dill Mustard Dipping Sauce image

Steps:

  • Prepare a grill for medium-high heat.
  • For the pickles: Slice the pickles in half lengthwise and pat until completely dry. Toss the pickles with the olive oil, place on the grill and cook until they are marked, about 4 minutes per side.
  • For the dipping sauce: Stir together the sour cream, mayonnaise, dill, mustard powder and garlic in a small bowl.
  • Let the pickles cool to room temperature before serving with the dipping sauce.

1 quart half-sour pickles
3 tablespoons olive oil
1/4 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely minced fresh dill
1/2 teaspoon mustard powder
1 clove garlic, finely minced

DILL MUSTARD

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Number Of Ingredients 0



Dill Mustard image

Steps:

  • Mix 1/2 cup yellow mustard, 1/4 cup each finely chopped dill pickles and white onions, and 1 tablespoon chopped fresh dill.

DILL MUSTARD

I pick up small, decorative canning jars at rummage sales or in hardware stores to fill with the zesty mustard I make to give to friends. -Sue Braunschweig, Delafield, Wisconsin

Provided by Taste of Home

Time 20m

Yield 32 servings.

Number Of Ingredients 7



Dill Mustard image

Steps:

  • In the top of a double boiler, combine mustard, vinegar, sugar, water, salt and dill. Cover and let stand at room temperature for 4 hours. Bring water in bottom of double boiler to a boil. Add eggs to mustard mixture. Cook and stir until thickened, about 10 minutes. Cool. Store in refrigerator.

Nutrition Facts : Calories 47 calories, Fat 2g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 152mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

1 cup ground mustard
1 cup cider vinegar
3/4 cup sugar
1/4 cup water
2 teaspoons salt
1-1/2 teaspoons dill weed
2 large eggs, lightly beaten

DILL MUSTARD PICKLES

I took a fabulous recipe (credit to Lali) and turned it into an extra sour pickle with a lot of kick. I made this in a clean (never-used) five gallon paint bucket with cheesecloth tied around top. It's how I make all my pickles, so my recipes are for very large quantities.

Provided by Mindi Righter

Categories     Lunch/Snacks

Time 20m

Yield 16 Quarts

Number Of Ingredients 8



Dill Mustard Pickles image

Steps:

  • Scrub cucumbers and place in the above mixture.
  • If you wish to can these, place them in quart jars with brine in water bath for 10 minutes.
  • Let them set 10 days before eating.

Nutrition Facts : Calories 214.5, Fat 1.7, SaturatedFat 0.2, Sodium 14624.8, Carbohydrate 29.3, Fiber 4.3, Sugar 12.1, Protein 5.1

2 cups prepared mustard
2 cups salt
2 gallons white vinegar
2 cups horseradish (I prefer Extra Hot)
1 1/2 cups minced garlic
2 sprigs dill
1/2 cup pickling spices
4 gallons cucumbers (pickling)

MUSTARD PICKLES

An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.

Provided by BJ MOORE

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 45m

Yield 16

Number Of Ingredients 10



Mustard Pickles image

Steps:

  • Place the sliced cucumbers and onions into a large bowl and sprinkle the salt over the top. Fill the bowl with enough water to cover the cucumbers. Let stand for 8 to 10 hours.
  • Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids.
  • In a 6 quart pot, stir together the sugar and flour. Whisk in the vinegar, turmeric, mustard powder and celery seed to make a smooth paste. Add the cucumbers and onions and fill with enough water to cover. Stir, and bring to a boil. Cook until thickened, about 10 minutes, stirring frequently.
  • Pour into hot sterilized jars filling to within 1/2 inch of the top. Seal with lids and rings. Process for 10 minutes in a simmering water bath. Refrigerate any jars that fail to seal properly.

Nutrition Facts : Calories 138.3 calories, Carbohydrate 33.9 g, Fat 0.5 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 879.9 mg, Sugar 28.6 g

8 large cucumbers, sliced
4 cups sliced onion
2 tablespoons pickling salt
2 cups white sugar
2 tablespoons all-purpose flour
2 cups white vinegar
1 tablespoon ground dried turmeric
1 tablespoon dry mustard powder
½ teaspoon celery seed
2 quarts cold water, or as needed

BEEF ROLLS WITH MUSTARD & DILL PICKLES

This recipe sounded like it would be delicious--a very unique preparation for beef! From a cookbook entitled "The Ultimate Cooking Course", 2003.

Provided by WhoKnew

Categories     Steak

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8



Beef Rolls With Mustard & Dill Pickles image

Steps:

  • Preheat oven to 350°F Keep flameproof casserole dish WITH LID ready.
  • Lay slices of beef (pounded to thickness of 1/4 inch) flat on work surface. Spread each slice with mustard, almost to edges. Season with salt & pepper.
  • Place a pickle spear along one end of each slice & roll up neatly. Tie rolls with string or secure with toothpicks.
  • Heat oil in casserole; add beef rolls & fry over med-high heat until browned on all sides. Remove from pan & set aside.
  • Add onions to pan and fry until soft & beginning to brown, stirring frequently.
  • Return beef rolls to pan and add beer and bay leaf. Bring to boil over high heat.
  • Cover pan tightly & transfer to the oven. Cook until beef rolls are very tender (about 1 hour). Turn them over halfway through cooking to ensure even cooking.
  • Remove string/toothpicks and discard bay leaf prior to serving.
  • Serve with rice or potatoes.

Nutrition Facts : Calories 499.7, Fat 27.2, SaturatedFat 8.7, Cholesterol 121, Sodium 1960, Carbohydrate 14.1, Fiber 2.8, Sugar 7.4, Protein 44.7

1 3/4 lbs beef top round steak, sliced into 8 thin slices & prepared for cooking
3 tablespoons spicy brown mustard
salt & pepper
4 large dill pickles, halved lengthwise or 8 medium dill pickles
2 tablespoons vegetable oil
2 onions, thinly sliced
1 cup dark beer or 1 cup beef stock
1 bay leaf

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