WebPulse until all the ingredients are completely mixed. Spoon into a bowl. Stir in the fresh dill, dill pickles, red onion, and jalapeno if you didn't add it in step 2. Taste and …
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WebThe Ba-Tampte Half-Sour Pickles product has 240 mg and zero calories per serving, making it great for those of you who want to lose weight and decrease your …
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Half sour pickles are a big delicatessen treat, but they’re easy to make at home–and cheaper than the store! Wash cucumbers well and slice off the stem and blossom ends. Wash 2 wide-mouth quart mason jars in hot soapy water; rinse. Place 3 cloves garlic, 1-2 sprigs of dill and 1/2 tbs pickling spice into each mason jar.
Once the Jar is filled to approximately 3/4, add one Red Chilli Pepper to each of the jars. Make sure the Chilli Pepper is not opened, otherwise you will end up with extremely Chilli Dill Pickles. You can always make it spicy at the end of the fermentation by breaking the chilli peppers in. Finish with adding more cucumbers to the top of the jar.
Take 1 cup of the soup and pulse in a blender until smooth – this blends up some of the cauliflower and dill pickles and helps to give the broth some body. You can skip this step if you like. Stir the blended soup back into the rest of the soup – add black pepper, cayenne, garlic, and onion powder.
This old-fashioned recipe was originally written to make it very easy to make a small batch or big batch depending on how many cucumbers you were making. You can also adjust this recipe depending on how sweet or how tart you want your pickles. Note: The vinegar will grow stronger the longer your cucumbers soak too.