McClure's Pickles - Spicy Garlic Dill Pickles

McClure's Spicy Pickle Pizza

Ingredients

Serves 2-4

1 whole wheat pizza crust
1 sliced portabella mushroom
1 sliced onion
1 tomato (diced)
1½ cups spinach
Sliced black or green olives
2-3 fresh basil leaves (minced)
1 jar of favorite pizza or spaghetti sauce
Mozzarella or cheese of choice. (Feta is pictured)
¼ cup extra virgin olive oil (optional)
1 medium sized McClure’s Spicy Garlic Pickle (diced)

Directions

1. Preheat oven to 450 degrees. Spread some sauce on your pizza crust to your liking, Sprinkle all veggies, add some Olive oil, and add the cheese on top of the veggies.

2. Put the pizza in the oven around 8 -10 minutes or until the crust is crispy and the cheese is melted.

Enjoy.

Preparation time: 10-20 minutes

McClure's Cayenne Pepper Scrambled Eggs

Ingredients

Serves 2

6 eggs
½ onion (diced)
1-2 cloves of garlic (minced)
3 McClure’s cayenne peppers from the jar (diced)
2-3 basil leaves
2-4 ounces Feta cheese or other cheese of preference
Salt and pepper to taste (Garlic salt is also good)

Directions

1. Scramble eggs in a non-stick frying pan over low to medium heat.

2. Continuously add the onions, garlic and peppers to the eggs.

3. Add cheese and basil as the eggs begin to set.

Note: The cayenne peppers lose a substantial amount of their heat during fermentation in the pickle jar so the dish is not as hot as it may sound. Spice it up some more if needed!

Preparation time: 10 minutes

How do you use your pickles?

Do you dream of being a pickle chef? Here’s your chance. We’d love to hear your special recipes using our hot garlic pickles. Post your recipe here!

Michael Nagrant

McClure’s Hot Pickle Turkey Cuban

Ingredients
1 cup mayonnaise, divided
1 tablespoon hot chili sauce (such as Sriracha)
1/3 cup (packed) finely chopped fresh mint
2 tablespoons fresh lime juice
2 tablespoons minced shallot
1 teaspoon sugar
1 teaspoon ground cumin
1 loaf sliced ciabatta
12 deli slices Swiss cheese
1 pound thinly sliced Black Forest ham
6 1/4-inch-thick slices cooked turkey breast
2 McClure’s Hot Garlic Pickles, sliced thinly
6 tablespoons butter

Method

1)Mix 1/2 cup mayonnaise and chili sauce in small bowl.

2) Mix 1/2 cup mayonnaise, mint, and next 4 ingredients in another small bowl.

3)Spread chili mayonnaise over cut sides of bread.

4)Top each bottom half of bread with 1 cheese slice, ham slices, and 1 turkey slice. Sprinkle turkey with salt and pepper. Top with sliced pickles. Spoon mint mayonnaise over turkey. Top with remaining cheese and top halves of bread.

5)Working in batches, melt 2 tablespoons butter in large griddle over medium heat. Add 3 sandwiches; top with piece of foil. Place 13×9x2-inch metal pan atop sandwiches. Fill pan with 6 to 8 pounds of canned goods and cook until bread is golden brown, about 4 minutes. Remove pan with weights and foil. Transfer sandwiches to work surface.

6)Melt 1 tablespoon butter in griddle. Turn sandwiches over onto griddle. Replace foil and pan with weights. Continue cooking until cheese melts and sandwiches are golden brown on second side, about 4 minutes. Repeat with remaining butter and sandwiches. Cut in half; serve.

Taylor Erkkinen

I love to use my pickle juice for brining poultry, just soak the bird in the delicious juices for an hour or three, rinse a little, and pat dry with paper towels. Loosen the skin and insert some pickled garlic, if you desire. Roast at 350 until interior temp is 180, about an hour maybe, depending on the size of the bird.

Remove and let rest, carve and serve!

YUMMY!

Joe

After finishing all the pickles in the jar you’ll be left with about half a jar of brine and some nice chiles, garlic and dill. Fill the rest of the jar up with tomato juice and vodka (at your discretion) and you’ll have an amazing Bloody Mary for Sunday Brunch

Matt Dibble

I just had the best omelette I’ve ever eaten…

Ingredients:
3 eggs (2 for a smaller omelette) and a dash of milk mixed in a bowl
Breakfast sausage (or cooked bacon?) diced into small pcs
Just a handful of diced red onion
1/4 of a tomato (diced)
2 McClure’s cayenne peppers (diced)
1 large McClure’s garlic clove (diced or pressed)

Directions:
1. Coat the bottom of about an 8″ pan with vegetable oil, let it heat and add the cut up (pre cooked) sausage (or bacon) and garlic until heated.
2. Pour in egg and milk mixture. Allow the eggs to set as you slowly stir and carefully mix the egg around so as to get the egg cooked (I like to “open” holes in the omelette so that the uncooked egg can get through to the pan). You’ll want to make certain that all of the ingredients keep to one side of the omelette, this will make it easier to flip in the last step.
3. Add the cayenne peppers, onion and tomato as the egg is beginning to form on the bottom of the pan.
4. Lastly add the tomato and cheese, and carefully flip the edge without the ingredients over to the other side. Let it heat enough to melt the cheese, and enjoy!
As was previously discussed, the cayenne peppers lose the heat, but it leaves you with a nice little bite to the omelette without being hot.