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What to do with pickles

Pickle facts: Christopher Columbus brought barrels of pickles on his famous voyage in order to combat scurvy in his crew. The ships navigator was an Italian pickle merchant named Amerigo Vespucci. America is named after the pickle merchant. In early December Berrien Springs, Michigan has a pickle parade and the Grand Dillmeister throws pickles to the crowd. The average American eats 8.5 lbs of dill pickles a year. The holidays are approaching and those pickles I lovingly put up in August are occupying way too much space in my refrigerator. Time for a big pot of Polish Dill Pickle Soup.
Submitted by Teresa Cheely from Slow Dog seasoning

Polish Dill Pickle Soup

Don’t let the name throw you. This soup is delicious as well as nutritious.

In a large soup pot combine:

6 cups stock (vegetable or chicken or beef)
4 Large shredded dill pickles
1/2 cup pickle juice from the pickle jar
2 1/2 cups thinly sliced potatoes

Cover and cook over low heat until potatoes start to get soft about 10 minutes.

Combine:

2 T. flour
1 cup milk

Add to broth, bring to a boil and remove from heat.

Combine the following and stir into broth:

2 eggs
2 T melted butter

Return pot to heat and heat through without boiling. Add salt and pepper if needed. Garnish with sour cream and or dill if desired.

Note: I’ve substituted buttermilk for the milk . I’ve also used finely chopped pickled veggies (carrots, cauliflower, green beans) for 1/2 of the pickles.