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Leave the cucumbers whole, cut them lengthwise into spears, or slice them crosswise into coins, as desired. Add the spices to the jars. Peel and smash 4 garlic cloves. Place the following in each jar: 2 garlic cloves, 1 teaspoon dill seeds, and 1/4 teaspoon red pepper flakes if desired. Pack the cucumbers into the jars.
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In a 4- to 5-qt. stainless steel, enameled, or nonstick pot combine water, vinegar, sugar and pickling salt. Bring to boiling, stirring to dissolve sugar. Pack cucumber spears loosely into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 1 tablespoon dillseeds to each jar.
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In a medium mixing bowl, beat cream cheese with an electric mixer until smooth. Add the sour cream and beat until smooth. Stir in pickles and beef. Cover and chill in refrigerator at least 2 hours before serving.
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There are variations on pickle cupcake recipes. At Delish, they used a 1/4 cup of pickle juice in the batter, along with a 1/4 cup of chopped pickles. The frosting has a touch of bourbon (good.
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Bring mixture to a boil and stir until sugar dissolves. Place 1 tablespoon of dill seed, one garlic clove and 1/2 of a chili pepper if using into 6 hot sterilized pint sized canning jars. Place quartered cucumbers into jars, leaving 1/2 inch head space. Pour hot vinegar mixture over cucumbers, maintaining the 1/2-inch head space.
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Bring to a boil, cover, and reduce to a simmer until the potatoes are fork-tender. Stir occasionally to prevent sticking. Add ingredients and continue to cook. Add the pickle juice, sour cream, heavy cream, and sugar, and stir to incorporate. Stir in dill and serve. Just before serving, stir in the fresh dill.
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Get the recipe at Delish. For the cupcake ingredients, you'll need all-purpose flour, baking powder, kosher salt, butter, sugar, sour cream, eggs, pickle juice, and chopped pickles.
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Cream together butter and sugar in a large bowl. Add eggs and beat until combined. Stir in sour cream and pickle juice and beat until evenly mixed. Then stir in flour mixture and chopped pickles until just combined. Scoop about a ยผ cup of batter into each cupcake liner and bake until an inserted toothpick comes out clean, about 20 to 25 minutes.
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Step 2 In a large bowl, combine cream cheese, goat cheese, sour cream and pickle juice. Using a hand mixer, beat until smooth. Using a hand mixer, beat until smooth. Add eggs one at a time and.
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At low speed, add the dry ingredients to the butter mixture and mix until just combined. Do not over mix or it will make the cake dense. At low speed, add: 1/3 cup finely chopped dill pickles. 2 tablespoons pickle juice (from the pickle jar) 1/2 cup milk. Your batter will be kind of liquidy and look like this:
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Place the pasta in a medium bowl and pour pickle juice over the top. Toss the pasta well so the pickle juice coats all the pasta! Let this sit for 5 minutes, then strain out the excess pickle juice. Third, combine your ingredients. In a large bowl, combine all the salad ingredients, including the strained pasta. Toss it to combine.
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Divide the cucumbers among 4 ( 8-ounce) or 2 ( 16-ounce) jars. Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar. Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers.
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Turn off the heat and allow to cool in the water for 5 minutes, then carefully transfer to cutting board and allow to cool to room temperature. Check the lids for a seal after 12 hours (make sure the lids pop down: if not, store the pickles in the refrigerator like in Step 8). Store in a cool place for up to 1 year.
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Make Brine: Add your water, vinegar, pickling salt and sugar in a pan over medium-high heat. bring mixture to a boil stirring, to make sure the salt and the sugar fully dissolve. Pour the pickle brine into the prepared jars. Leave 1/2" of space at the top. Then place seals on and lightly seal hand tight.
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Cover the jars with warm/hot water from the tap, cover with a lid, and then bring the pan to a boil. Remove the lid and boil the jars for fifteen minutes and no longer. Lift them out of the water, using a jar lifter. Set the jars on the counter and allow them to cool to room temperature.
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Step 1 Preheat oven to 350ยฐ and line a cupcake pan with cupcake liners. Step 2 In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream together butter and sugar.