Recipe Friday: National Pickle Month is Coming Up!

Catersource

June 30, 2023

Every pickle lovers favorite time of year is coming up next week: National Pickle Month!

Here are some pickle-licious recipes from Pickle Packers International to help you celebrate. Enjoy!

Grilled Chicken Breasts With Dill Pickle Salsa

Yield: 4

Ingredients for Chicken Breasts

4 ea. large uncooked, skinless, boneless chicken cutlets, about 1½ lbs

1 T olive oil

¼ cup dill pickle juice

½ tsp ground cumin

⅛ tsp ground cayenne pepper

2 ea. cloves garlic, crushed

1 T finely chopped fresh cilantro

Ingredients for Dill Pickle Salsa

⅓ cup finely diced dill pickle

1 ea. large tomato, finely diced

1 ea. medium pickled jalapeño pepper, cored and finely diced

2 T finely chopped fresh cilantro

⅓ cup finely diced red onion

1 T red wine vinegar

2 T olive oil

Salt and freshly ground black pepper

Method

Pound chicken cutlets to even thickness. Combine olive oil, pickle juice, cumin, cayenne pepper, garlic and cilantro in a large bowl. Add chicken and toss until well-coated. Marinate in refrigerator for 1 hour or overnight.
Before grilling chicken, prepare salsa by whisking together pickle, tomato, jalapeño pepper, cilantro, red onion, red wine vinegar, olive oil and salt and pepper to taste. Set aside.
Remove chicken cutlets from marinade and grill over hot coals until golden grown on both sides and cooked through. Serve with salsa.

Fried Dill Pickles

Yield: 4

Ingredients

1 cup all-purpose flour
¼ cup cornstarch
1 tsp baking powder
¼ tsp salt
1 cup ice water
1 ea. egg yolk
2 T dill pickle juice
4 cups drained dill pickle slices or equivalent amount of medium to large pickles, sliced 1/4-inch thick
Vegetable oil for frying

Instructions

Stir flour, cornstarch, baking powder and salt into large bowl. Make a well in center; add water, egg yolk and pickle juice, all at once. Stir with wire whisk to make a smooth batter. Cover bowl and refrigerate 30 minutes.
Heat at least 2 inches of oil in deep fryer or large saucepan to 375 F. In batches, dip pickle slices in the batter to coat evenly and lightly. Fry without crowding in hot oil until golden and crisp, 1-1/2 to 2 minutes. Drain on paper towels and serve at once. Makes about 8 servings as an appetizer or side dish.

Potato-Pickle Soup

Yield: 4

Ingredients

3 ea. medium white potatoes, pared (1 lb)

2 ea. large zucchini

1 ea. large stalk broccoli, stems trimmed

1 ea. medium onion

⅓ cup sliced sweet pickles

2½ cups chicken stock or broth

Salt and pepper to taste

Plain lowfat yogurt

Method

Cut potatoes, zucchini, broccoli and onion into small chunks and place in a 3-quart saucepan. Add pickles and chicken stock. Cover; bring to a boil.
Simmer 20 minutes or until vegetables are very tender. Puree in food processor or blender in 3 to 4 batches. Return to pan and heat through, or serve cold.
Season with salt and pepper. Serve with a dollop of yogurt.

Red, White And Bleu Savory Potato Salad

Yield: 8-10

Ingredients

6 ea. large red potatoes, unpeeled

4 ea. hard boiled eggs, peeled

4 ea. small green onions, thinly sliced (white and light green part only)

6 ea. slices maple smoked bacon

½ cup blue cheese crumbles (or one 4-oz package)

Ingredients for Dressing

1½ cup mayonnaise

⅓ cup minced bread & butter pickles

1 T cider vinegar

2 T reserved bacon drippings

1 T prepared mustard

¼ tsp celery seed (ground or whole)

¼ tsp Tabasco sauce

1 tsp ground black pepper

½ tsp salt

Method

In large pot of salted, boiling water, cook potatoes until fork tender. Drain; set aside. Cook and crumble bacon, reserving 2 tablespoons drippings. In medium bowl, stir together all dressing ingredients; if thinner dressing is desired, add small amounts of liquid from pickle jar.
While potatoes are still warm, cut into small chunks. In deep glass bowl, layer 1/3 potatoes, eggs and onions. Top each layer with 1/3 portion of dressing. Repeat two more times ending with dressing. Top with crumbled bacon and blue cheese.

Smoked Turkey, Pickle And Apricot Salad

Yield: 4

Ingredients

¾ lbs smoked turkey, julienned (about 2 cups)

1 cup chopped celery

½ cup chopped, dried apricots

¼ cup chopped sweet pickles

½ cup thinly sliced radishes

2 ea. scallions, chopped

½ cup low-fat mayonnaise

1 tsp celery seed

Salt and freshly ground black pepper

Method

Combine turkey, celery, apricots, pickles, radishes and scallions in a large bowl. Set aside. Whisk together mayonnaise and celery seed in a small bowl; add salt and pepper to taste. Fold mayonnaise dressing into turkey mixture and toss gently to coat. Season according to taste. Cover and refrigerate. Serve chilled.

Pickleliscious Chicken Salad

Yield: 8

Ingredients

1 lb boneless, skinless chicken breast, cubed (about 2 cups)

½ cup pickle juice, plus 2 tablespoons

½ cup light mayonnaise

1 cup chopped celery

1 bunch scallions, chopped

½ cup spicy bread and butter pickle chips, diced

Method

Place uncooked chicken cubes in a single layer in a 10-inch saucepan. Pour pickle juice to cover halfway and cook over low heat until chicken is cooked through (until no pink remains). Drain and cool. Stir mayonnaise and 2 tablespoons pickle juice together in a large bowl; add chicken, celery, scallions and pickles. Mix well. Serve as sandwich filling or spoon over salad greens.

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