Afterburnerpetitedillpickles Recipes

Steps:

• Place enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the side of the pot. Place over medium-high heat and bring to 390 to 400 degrees F.
• Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a sheet pan lined with paper towels and pat them dry.
• Place the buttermilk in 1 shallow dish and mix together the cornmeal and salt in a separate dish. Dip each pickle, 1 at a time, first into the buttermilk, then into the cornmeal and then repeat. Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes. You can fry 3 to 4 pickles in the pot at a time. Adjust the heat, if necessary, in order to maintain a constant temperature of 390 to 400 degrees F. Transfer the pickles to a cooling rack set in a half sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired.

Steps:

• Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
• Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

Steps:

• Combine cucumber slices and salt in a heatproof bowl and set aside for 90 minutes.
• Place cucumbers in a sieve and wash well under running cold water. Drain well, return cucumbers to the bowl, and add onion.
• Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil and stir to dissolve sugar, about 3 minutes. Pour liquid over cucumbers and let stand for 1 hour at room temperature.
• Transfer cucumbers and liquid to a container with a tight-fitting lid, cover, and refrigerate for 24 hours.

Steps:

• In a large colander drain and mix the pickles and jalapenos. Discard juice.
• In a large jar layer 1/4 of the pickle and jalapenos with 1/4 of the sugar.
• Packing down as you add the rest of the layers.
• Refrigerate for at least 3 days. Giving it a shake whenever you go in the refrigerator.
• It will release juice. Now watch it disappear.

Steps:

• Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat.
• Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible.
• Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks.

Steps:

• Start by browning the ground beef first. Drain, then rinse with hot water. Brown your sausage separately, and drain, but DO NOT rinse with hot water.
• WARNING! Do not use a pan/pot coated with Teflon this chili eats Teflon!
• While browning your meats, pour the tomato juice or V-8 in to your Dutch oven or cast iron pot. Bring to a simmer.
• Mix in the ground red, white, and black pepper as well as the salt & chili powder into the tomato/V8 juice. Then add the whole 2 oz. bottle of Tabasco, the entire jar of jalapeños with juice, and 2 cans of undrained hot chili beans.
• Now add the browned meats and stir to mix well.
• Add mushrooms, onions, smashed garlic and bay leaf then stir.
• *WARNING!* DO NOT use both types of Dave's Insanity sauce!
• Lastly add the Dave's Insanity Sauce or Dave's Temporary Insanity Sauce, once again, and mix extremely well.
• Place the lid on your pot and keep on a low simmer for two (2) hours stirring occasionally with a wooden spoon.
• After two (2) hours remove lid and inhale deeply through the nose. If your eyes and mouth water then it is done. If not, then stir and let it simmer another thirty (30) minutes to one (1) hour stirring cassionally. Remove bay leaf and serve.
• The usual accompaniments are either my Dad's favorite, a Peanut Butter Roll, which is just creamy PB on a single slice of bread, rolled up, then dipped it into the chili along with a chunk of white onion on the side to eat like an apple.
• Or a simple Grilled Cheese sandwich on the side made with bread & cheese(s) of your choosing.
• Also goes well served Mount Baker Style on top of spaghetti with copious amounts of shredded cheddar cheese.
• Enjoy!

Steps:

• In a medium bowl, mix cream cheese, mayonnaise, onion juice and grated onion.
• Spread the mixture thinly on the white bread slices. Roll 1 baby dill pickle in each slice of bread. Place in a medium glass baking dish with the seam side down. Cover and chill in the refrigerator 8 hours, or overnight.
• To serve, slice each bread roll into 1 inch slices.

Steps:

• Take all the pickles out of the jar. Pour out the juice. Slice up the pickles.
• You just layer it: pickles, sugar, and then jalapenos. You use almost the whole bag of sugar. Fill the jar back up with the layers.
• Cover and sit on your counter. About every 3 days flip it over. My mom's friend left it out for 3 weeks. That's it. Pretty easy.

Steps:

• Shake the ingredients together in a cocktail shaker with ice.
• Strain into a cocktail glass.
• Add slice of strawberry to side of cocktail glass if desired.