PLEASE GO TO OUR NEW WEBSITE
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.
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 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.