Pickles are a “dill-ight.” A crisp, tangy pickle prepares the palate for food yet to come. The acid in a pickle cuts through the richness of meat or cheese, while the sweet and spicy flavour balances and complements it.
A pickle is a fruit or vegetable that’s preserved through acidity. We are most familiar with cucumbers that are preserved in a solution of vinegar, salt and flavourings such as garlic and dill. Before refrigeration, pickling was the only way to preserve food for safe consumption.
In many cultures, pickles are key to cooking. Prized for their unique flavours and textures, pickled foods frequently appear as condiments or essential components of many dishes. Give these recipes a go, and you will find yourself in a fine pickle.
Pickle meatloaf
o 3 lb. ground beef or chicken
o 2 tbsp. onion, grated
o 1 cup matzah meal
o 3/4 cup bottled kosher dill pickle liquid
o 3 eggs
o 1/2 tsp. pepper
Glaze:
o 1 cup finely chopped kosher dill pickles
o 1 cup ketchup
o 1/2 cup water
Preheat 350 oven. Prepare two loaf pans either sprayed or greased with vegetable oil. Mix ground meat mixture with onion, matzah meal, dill pickle liquid, eggs and pepper until well blended. Divide into the two loaf pans. Bake for 1 hour.
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Combine chopped dill pickles, ketchup, water, and pour over loaf. Bake for an additional 15 minutes. Let sit for 5 minutes before slicing.
Kosher dill pickle soup
o 1 large onion, finely chopped
o 1 stalk celery, finely chopped
o 1 carrot, finely chopped
o 1 clove garlic, finely chopped
o 2 tbsp. olive oil
o 1/2 cup dill pickle liquid
o 4 cups chicken or vegetable broth
o 1/2 cup finely chopped dill pickles
o 2 tbsp. chopped fresh dill
o Salt and pepper
In a large pot, over medium heat, soften the vegetables in the oil for about 5 minutes. Season lightly with salt and pepper. Deglaze the pot with the pickle liquid. Add the broth and the dill pickles. Bring to a boil. Cover, reduce the heat and simmer gently for about 20 minutes.
Baked pickle appetizers
o 1 (24 oz.) jar kosher dill pickles, sliced in half
o 2 eggs
o 1/2 tsp. garlic powder
o 2 tbsp. fresh dill or 2 tsp. dried dill
o 1/2 tsp. pepper
o 1/3 cup potato starch
o 1 1/2 cups matzah meal
Drain the dill pickles and pat dry with paper towels.
In a medium bowl, whisk together eggs. Add 1/2 of the dill, garlic and pepper. Mix well.
Place potato starch in a shallow dish. Add remaining garlic, dill and pepper to the matzah meal in a second shallow dish.
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Dunk each pickle slice into potato starch then into the egg mixture, then dredge it in the matzah meal mixture. Place coated pickles on a baking sheet sprayed or greased with vegetable oil. Place pan in the middle rack of the oven. Bake at 400 for 15 minutes, flip, and bake for 5 more minutes. Broil for 1 minute until they brown, watching carefully.
