Dill Pickle Tart recipe on

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Leave the cucumbers whole, cut them lengthwise into spears, or slice them crosswise into coins, as desired. Add the spices to the jars. Peel and smash 4 garlic cloves. Place the following in each jar: 2 garlic cloves, 1 teaspoon dill seeds, and 1/4 teaspoon red pepper flakes if desired. Pack the cucumbers into the jars.

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Cream together butter and sugar in a large bowl. Add eggs and beat until combined. Stir in sour cream and pickle juice and beat until evenly mixed. Then stir in flour mixture and chopped pickles until just combined. Scoop about a ¼ cup of batter into each cupcake liner and bake until an inserted toothpick comes out clean, about 20 to 25 minutes.

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Cover the jars with warm/hot water from the tap, cover with a lid, and then bring the pan to a boil. Remove the lid and boil the jars for fifteen minutes and no longer. Lift them out of the water, using a jar lifter. Set the jars on the counter and allow them to cool to room temperature.

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In a 4- to 5-qt. stainless steel, enameled, or nonstick pot combine water, vinegar, sugar and pickling salt. Bring to boiling, stirring to dissolve sugar. Pack cucumber spears loosely into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 1 tablespoon dillseeds to each jar.

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Turn off the heat and allow to cool in the water for 5 minutes, then carefully transfer to cutting board and allow to cool to room temperature. Check the lids for a seal after 12 hours (make sure the lids pop down: if not, store the pickles in the refrigerator like in Step 8). Store in a cool place for up to 1 year.

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Step 2 In a large bowl, combine cream cheese, goat cheese, sour cream and pickle juice. Using a hand mixer, beat until smooth. Using a hand mixer, beat until smooth. Add eggs one at a time and.

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Bring mixture to a boil and stir until sugar dissolves. Place 1 tablespoon of dill seed, one garlic clove and 1/2 of a chili pepper if using into 6 hot sterilized pint sized canning jars. Place quartered cucumbers into jars, leaving 1/2 inch head space. Pour hot vinegar mixture over cucumbers, maintaining the 1/2-inch head space.

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make the dough: In a large bowl, combine 180g warm water with 150g pickle juice and whisk in 100g of active sourdough starter until mostly combined. Add 400g bread flour and 100g dark rye flour and mix until a shaggy dough forms. Knead the dough with your hands until all the shaggy bits are incorporated.

Dill Pickle Tart recipe on

There are variations on pickle cupcake recipes. At Delish, they used a 1/4 cup of pickle juice in the batter, along with a 1/4 cup of chopped pickles. The frosting has a touch of bourbon (good.

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At low speed, add the dry ingredients to the butter mixture and mix until just combined. Do not over mix or it will make the cake dense. At low speed, add: 1/3 cup finely chopped dill pickles. 2 tablespoons pickle juice (from the pickle jar) 1/2 cup milk. Your batter will be kind of liquidy and look like this:

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Get the recipe at Delish. For the cupcake ingredients, you'll need all-purpose flour, baking powder, kosher salt, butter, sugar, sour cream, eggs, pickle juice, and chopped pickles.

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Step 1 Preheat oven to 350° and line a cupcake pan with cupcake liners. Step 2 In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream together butter and sugar.

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In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into 9 hot quart jars within 1/2 in. of top. Place 1 dill head, 2 garlic cloves and 2 peppers in each jar. Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims.

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Divide the cucumbers among 4 ( 8-ounce) or 2 ( 16-ounce) jars. Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar. Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers.

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Place the pasta in a medium bowl and pour pickle juice over the top. Toss the pasta well so the pickle juice coats all the pasta! Let this sit for 5 minutes, then strain out the excess pickle juice. Third, combine your ingredients. In a large bowl, combine all the salad ingredients, including the strained pasta. Toss it to combine.

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Bring to a boil, cover, and reduce to a simmer until the potatoes are fork-tender. Stir occasionally to prevent sticking. Add ingredients and continue to cook. Add the pickle juice, sour cream, heavy cream, and sugar, and stir to incorporate. Stir in dill and serve. Just before serving, stir in the fresh dill.