Appetizers, Dips & Sauces

Cilantro Pickled Pesto

Serves: 
1 cup
What You Need: 
  • 2 cups loosely packed fresh cilantro (also called coriander)
  • 1 cup loosely packed fresh parsley
  • 1/4 cup walnuts
  • 1/4 cup low-fat sour cream
  • 2 tablespoons olive oil
  • 2 large garlic cloves, crushed
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons seeded, minced pickled cherry peppers

 

In blender or food processor, blend first seven ingredients until smooth; stir in pickled cherry peppers.

Serving suggestion: Place dollop of pesto on top of fish, chicken or turkey.

Cranberry Port Sauce

Serves: 
1-1/4 cups
What You Need: 
  • 2 cups fresh or frozen cranberries
  • 1/3 cup granulated sugar
  • 1/4 cup orange juice
  • 1/4 cup port wine
  • 1/4 cup seeded, diced pickled banana peppers
  • 1 tablespoon grated orange peel

 

In 1-quart saucepan over medium heat, heat all ingredients to boiling. Reduce heat to low; simmer, uncovered, 5 to 10 minutes or until mixture is thickened, stirring occasionally.

Serving suggestion: Spoon sauce onto each plate to form a pool. Place chicken, turkey or fish fillet on the pool.

Dill Pickle Salsa

What You Need: 
  • 1/3 cup finely diced dill pickle
  • 1 large tomato, finely diced
  • 1 medium pickled jalapeno pepper, cored and finely diced
  • 2 tablespoons cilantro, finely chopped
  • 1/3 cup red onion, finely diced
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper, to taste

 

Combine all pickle, tomato, jalapeno pepper, cilantro, red onion, red vinegar, olive oil, salt and pepper.

Fresh Tomato Salsa

Serves: 
4
What You Need: 
  • 2 medium tomatoes, chopped
  • 1/4 cup seeded, finely chopped pickled jalapeño pepper
  • 1 scallion, thinly sliced
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon lime juice
  • 1 teaspoon grated lime peel

 

Combine tomatoes, jalapeño pepper, scallion, garlic, parsley, lime juice and lime peel in a bowl; stir well and refrigerate until ready to use.

Hot Kraut Relish for Frankfurters

Serves: 
6
Image: 
image/jpeg iconhotkrautrelish.jpg
What You Need: 

medium-sized green pepper, diced

  • 2 cups undrained sauerkraut (about 16 ounces)
  • � cup water
  • 1 tablespoon Worcestershire sauce
  • � cup grated carrot (about 1 medium-sized carrot)
  • 6 frankfurters

In saucepan, combine green pepper, undrained kraut, water and Worcestershire sauce. Cover over medium heat, stirring occasionally, 5 to 10 minutes or until green pepper is tender. Add carrot. Meanwhile, broil frankfurters 3 to 4 inches from source of heat 3 minutes on each side or until frankfurters are brown. Drain kraut relish, if necessary. Serve relish with frankfurters.

Pickled Chili Dip

Serves: 
6
What You Need: 
  • 1 medium onion, diced
  • 1/2 cup pickled pepper juice
  • 1 pound ground turkey breast
  • 4 ounces pickled pepper rings, diced
  • 1 cup tomato sauce
  • 1 cup lite sour cream
  • 1 cup low-fat cheddar cheese
  • 8 flour tortillas

 

Cook onion in pickled pepper juice until juice evaporates. Add turkey and stir over medium heat until thoroughly cooked. Add pickled pepper rings and tomato sauce. Spoon half of turkey mixture in bottom of a 9-inch, oven-proof pan. Cover with sour cream. Top with remaining turkey. Sprinkle cheddar cheese over top and bake at 375° F for 15 to 20 minutes.

Cut tortillas into triangles with scissors and arrange them on a baking sheet in a single layer. Bake at 375° F until browned and crisp. Serve tortilla chips with dip.

Stats: 

Per serving: 380 calories, 25 g protien, 37 g carbohydrate, 15 g fat, 70 mg cholesterol, 820 mg sodium.

Fried Dill Pickles

Image: 
image/jpeg iconfriedpickles.jpg
What You Need: 
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup ice water
  • 1 egg yolk
  • 2 tablespoons 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

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.

Kraut Pineapple Relish

Serves: 
7
What You Need: 
  • 2 cups drained sauerkraut
  • 1/2 cup crushed pineapple
     

 

Stir sauerkraut and pineapple together in a microwavable bowl. Cover and microwave on high for 3 to 4 minutes or until warmed through. Serve over grilled pork or poultry.

Pickled Tortilla Roll-Ups

Serves: 
4
What You Need: 
  • 3 green onions, trimmed
  • 12 mild pickled banana pepper rings (or mild cherry peppers, sliced)
  • 1 package (8 ounces) cream cheese
  • 4 large flour tortillas
  • 8 slices baked ham (about 3/4 pound)
  • 2 medium carrots, grated
  • Alfalfa Sprouts
  • 4 sliced-lengthwise-for-sandwiches dill pickles

 

For a festive party hors d'oeuvre, cut these rolls into slices and serve as finger food; or, make these the night before for packing in family lunch boxes or picnic baskets.

Cut onions and pickled pepper rings into small pieces; stir into cream cheese. Spread equal amounts of mixture onto four tortillas. Sprinkle surface with grated carrot and sprouts. Top each with 2 slices of ham and one sliced-lengthwise-for-sandwiches pickle. Roll tortillas from one side, keeping roll tight without pressing filling out. Serve immediately, or promptly wrap each roll tightly in plastic wrap and refrigerate.

Pickled Pepperoncini Potato Topping

Serves: 
4
Image: 
image/jpeg iconpeppeoncinipotatotopping.jpg
What You Need: 
  • 8 small pickled pepperoncini
  • 1 cup sour cream
  • 2 scallions, snipped into small pieces
  • 4 slices crisp bacon, crumbled
  • 2 ounces crumbled blue cheese
  • 4 hot baked potatoes

 

Chop 4 of the pepperoncini into small pieces. In a medium-size bowl, mix sour cream, scallions, chopped pepperoncini, bacon and blue cheese. Cover and refrigerate 1 to 2 hours to let flavors develop. Spoon sour cream mixture onto hot baked potatoes. Serve a whole pepperoncini on the side.

Pickled Pineapple Salsa

Serves: 
2-1/4 cups
What You Need: 
  • 2 cups fresh, finely chopped pineapple or 1can (20 ounce) crushed pineapple, drained
  • 3 tablespoons seeded, minced pickled jalapeno peppers
  • 1 tablespoon grated lime peel
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

 

In medium-sized bowl, stir together all ingredients until well mixed.

Serving suggestion: Serve with chicken. Serve with fish fillets and garnish with pickled jalapeno peppers.

Salsa Cruda

Serves: 
about 2 cups
What You Need: 
  • 1 small red bell pepper, seeded and cut into small chunks
  • 4 medium ripe tomatoes, seeded and cut into chunks
  • 1 small Bermuda onion, coarsely chopped
  • 1 large dill pickle, cut into chunks
  • 1 to 2 pickled jalapeño peppers, seeded and coarsely chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 cup cooked whole kernel corn
  • Salt

 

Combine red pepper, tomatoes, onion, dill pickle and jalapeño pepper in bowl of food processor. Pulse on and off until vegetables are chopped into about 1/4-inch pieces. Transfer mixture to a bowl. Stir in cilantro, lime juice, cumin and corn. Add salt to taste.

Serve with crisp nacho chips and your guests will say olé!

Sauerkraut Balls

Serves: 
Makes about 54 balls
What You Need: 
  • 3 tablespoons butter or margarine
  • 1 medium onion, finely chopped
  • 1 cup finely chopped cooked ham
  • 1 cup finely chopped cooked corned beef
  • 1/2 medium clove garlic, crushed
  • 6 tablespoons flour
  • 1 egg, beaten
  • 2 cups well-drained sauerkraut, finely chopped
  • 1/8 teaspoon each: seasoned salt, monosodium glutamate
  • 1/8 teaspoon Worcestershire
  • 1 tablespoon chopped parsley
  • 1/2 cup beef stock or bouillon
  • 2 cups milk
  • 2-1/2 cups sifted flour
  • 2 cups fine dry bread crumbs

 

A concoction of corned beef, ham and kraut made into bite-size balls and deep fried to a crisp, golden brown.

Melt butter; add onion and cook over low heat 5 minutes. Stir in ham, corned beef and garlic. Cook 10 minutes, stirring occasionally. Blend in 6 tablespoons flour and the egg. Stir in kraut, seasonings and stock. Cook over low heat, stirring occasionally, until thickened. Chill.

Shape into walnut-size balls. Thoroughly combine milk and 2-1/2 cups flour; coat balls with this mixture. Roll in bread crumbs. Fry in deep hot fat (375 ) 2 to 3 minutes, or until lightly browned. Drain on absorbent paper. Serve warm on cocktail picks.

Makes about 54 balls

Note: To Freeze -- Shape kraut mixture into balls; place in freezer container, dividing layers with foil or freezer wrap. Freeze, making sure the container is well sealed. Remove from freezer and partially thaw at room temperature 1 hour before serving time. Increase frying time by about 1 minute.

Sauerkraut-onion Topping

Serves: 
6
Image: 
image/jpeg iconsaueroniontopping.jpg
What You Need: 
  • 2 tablespoons oil
  • 1 large mild onion, peeled and sliced
  • 1 small green pepper, sliced
  • 1 small sweet red pepper, sliced
  • 1 can (116-ounce) sauerkraut, drained

 

Saute onion and peppers in oil until tender but not browned. Add drained sauerkraut and a few tablespoons of water. Heat through. Use as a topping for hot dogs or knockwurst

Sensational Barbecue Sauce

Serves: 
2-1/2 cups
What You Need: 
  • 1/4 cup butter or margarine
  • 1/3 cup minced onion
  • 1/2 cup sauerkraut juice
  • 1-1/2 cups chili sauce
  • 3 tablespoons light brown sugar
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon prepared mustard
  • 1/4 teaspoon salt

 

In a small saucepan, sauté onion in butter until tender but not brown. Stir in remaining ingredients and simmer 10 minutes. Baste grilled meats with sauce during last 10 minutes of cooking time. (Bring sauce to a boil after basting if planning to use as a dipping sauce at the table.)

Slimmed Down Pickled Pepperoncini Potato Topping

Serves: 
4
Image: 
image/jpeg iconpeppeoncinipotatotopping.jpg
What You Need: 
  • 8 small pickled pepperoncini
  • 1 cup low-fat sour cream
  • 2 scallions, snipped into small pieces
  • 4 slices crisp turkey bacon, crumbled
  • 2 ounces crumbled blue cheese
  • 4 hot baked potatoes

Chop 4 of the pepperoncini into small pieces. In a medium-size bowl, mix chopped pepperoncini, sour cream, scallions, bacon and blue cheese. Cover and refrigerate 1 to 2 hours to let flavors develop. Spoon sour cream mixture onto hot baked potatoes. Serve a whole pepperoncini on the side.

Stats: 

Nutritional analysis per serving: 300 calories, 11g protein, 39g carbohydrates, 11g fat, 40mg cholesterol, 640 mg sodium

Sweet Pickle Pie

What You Need: 
  • 3 8-ounce packages cream cheese, softened
  • 2 5-ounce jars sharp Old English pasteurized process cheese spread
  • 1 5-ounce jar blue cheese spread
  • 3/4 cup sweet pickle relish
  • 3/4 cup sweet cucumber slices

 

Measure 3/4 cup cream cheese. Set aside. Combine remaining cream cheese and cheese spreads in a large bowl. Add sweet pickle relish. With electric mixer, beat until well-blended. Spoon into 9-inch pie plate. Spread into an even layer. Chill about 4 hours. To decorate, put the 3/4 cup cream cheese in pastry bag with shell or other decorative metal tip. Pipe border around edge. Garnish with sweet cucumber slices. Serve with crackers.

Tomato and Pickled Pepper Salsa

What You Need: 
  • 3 medium tomatoes, finely diced
  • 2 scallions, finely chopped
  • 2 pickled jalapeño peppers, finely chopped
  • 1 tablespoon finely choped fresh cilantro
  • Juice of 1 lime
  • Salt to taste

 

In medium bowl, combine all ingredients.

Turkey Reuben Pâté

What You Need: 
  • 2 slices rye bread
  • 2 cups undrained sauerkraut (about 16 ounces)
  • 1-1/2 pound ground turkey
  • 3 tablespoons brown mustard, divided
  • 2 large eggs
  • 1/4 pound thinly-sliced corned beef, cut into strips
     

 

Preheat oven to 350 degrees. In a large bowl, crumble bread into small pieces and combine with sauerkraut. When the bread has absorbed the juice, add ground turkey, 1 tablespoon mustard, and eggs. Mix well.

In a 1-quart, non-stick loaf pan, spread 1/3 of the turkey mixture. Spread surface with 1 tablespoon mustard and arrange half of the strips of corned beef in rows. Add another 1/3 of turkey mixture, smooth and repeat mustard and corned beef layers. Cover with remaining turkey mixture and spread the remaining mustard over top.

Bake for 1 hour or until knife inserted into center comes out clean. Cool at room temperature, cover, refrigerate and serve cold the following day with dill pickles, rye crackers and mustard.

Tip: This pâté will keep in the refrigerator for about 1 week
 

© 2012, Pickle Packers International, Inc.

Pickle Packers International, Inc. is a trade association for the pickled vegetable industry.