It's made with delicious
kosher dill pickles, peas, fresh herbs, and creamy Greek yogurt dressing.
Oh, and Bubbies makes the best raw fermented (sugar free)
kosher dill pickles EVER too!
The vinegar from the pickled hot banana peppers contributes a different sour flavor not present in our original
Kosher Dill Pickles and Sauerkraut.
There is no vinegar present in
our Kosher Dill Pickles, Sauerkraut, Kosher Dill Relish or Pickled Green Tomatoes.
Bubbies
Kosher Dill Pickles, Spicy Kosher Dills,
Kosher Dill Relish, Sauerkraut, Spicy Sauerkraut, and Pickled Green Tomatoes are all lacto - fermented with naturally present cultures.
To keep mold from forming, make sure Bubbies
Kosher Dill Relish and other fermented foods are completely submerged in their brine.
With the spice, heat, and bold flavor that Bubbie has packed into these spicy
kosher dill pickles, you have to admire her chutzpah!
Authentic carnitas, pit - smoked ham, Swiss cheese, yellow mustard, pickled onion,
kosher dill, butter - toasted sourdough
This was our complete, well - rounded meal tonight, along with
a kosher dill pickle, lol.
I made my first pickles last year (sweet and
kosher dill).
Gently fold in the juice from
the Kosher dill pickles.
Add the juice from
the Kosher dill pickles.
(
Kosher dill for the win, yo!)
Breakfast: Chocolate Banana Crepes Lunch: Pizza Muffins with a salad Snack: Sesame Chocolate Chip Smoothie Dinner: Andy's Beans Notes: Start soaking and sprouting lentils for Tuesday, start cinnamon apple chutney and
kosher dills for Wednesday.
Breakfast: Spring Cleaner Smoothie Lunch: Grilled cheese on Honey Flax Bread with
Kosher Dills Snack: Chewy Peanut Butter & Coconut Cookies Dinner: Andy's Beans & Rice
Breakfast: Banan Nut Butter Donuts Lunch: Easy Tortilla Lasagna with a salad Snack: PB & J Apple Sandwiches Dinner: Crispy Coconut Fried Tilapia with rice Notes: Start
Kosher Dills for next week.
Full Sour Dill in Original Brine,
Kosher Dills, Baby Dills, Half Sour Kosher, Half Sour Dills,
Kosher Dills, New Dills or Bread and Butter... Find your favorite and stock up for special family celebrations, summer BBQs, or any special occasion.
Bubbies
Kosher Dills, Kosher Dill Relish, Sauerkraut and Pickled Green Tomatoes carry the Non-GMO Project Verified seal on their labels and we are currently seeking certification by the Non-GMO Project on all other products not yet verified.
Bubbies Bread & Butter Chips, Horseradish products, Pickled Herring Fillets and the pickled hot banana peppers found in our Spicy
Kosher Dills and Spicy Sauerkraut are crafted with white vinegar derived from corn.
The vinegar found in Bubbies Spicy
Kosher Dills and Spicy Sauerkraut is used to preserve the hot banana peppers which are harvested later in the year than cucumbers and earlier than cabbage.
Cascadian Farms www.cfarm.com (locate store on website or call) 800-624-4123 Sweet Relish Bread & Butter Chips
Kosher Dills Reduced Sodium
Kosher Dills
Not exact matches
1 (approximately 2 pound) fillet of best - quality salmon, skin on, previously frozen 1 bunch
dill 2 cups sugar 1 cup salt (I use
kosher) 3 - 4 tablespoons vodka or aquavit
Recipe by Check full recipe at Ingredients: black pepper, cabbage, celery, celery seeds, chives, cider, coleslaw, cream,
dill, fat, mayonnaise, parsley, salt,
kosher, onion, finely,...
1 large (12.5 ounce) cucumber 1 small bunch of
dill, stems and leaves, chopped finely (about 1 generous tablespoon) 1 tablespoon sherry vinegar 3/4 teaspoon sugar 1/2 teaspoon
kosher salt 1/4 teaspoon freshly ground black pepper
2 tablespoons white wine vinegar 1 teaspoon Dijon mustard 1/4 teaspoon
kosher salt 1/4 cup walnut oil 1 tablespoon chopped fresh
dill 1 pound green beans 1 1/2 tablespoon extra virgin olive oil 8 ounces sliced mushrooms Salt 1/4 cup sliced almonds
1 tablespoon red wine vinegar 1/4 teaspoon
kosher salt 1 1/2 tablespoons extra virgin olive oil 1 pint grape tomatoes, halved lengthwise 2 teaspoons chopped fresh
dill
ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2 cup all - purpose flour 1 and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh
dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve)
Kosher salt & freshly ground black pepper (to taste)
ingredients FILLING: 1 tablespoon olive oil 1/2 pound ground beef 3 cloves garlic (peeled, minced) 1/2 teaspoon dried thyme 1/2 teaspoon paprika
Kosher salt and freshly ground black pepper (to taste) ONION SAUCE: 1 tablespoon olive oil 1/2 cup yellow onion (peeled, small dice) 1/2 cup
dill pickle chips (minced) 1/2 cup yellow mustard TO BUILD: all - purpose flour (for dusting) 1 pound store - bought pizza dough (room temperature) olive oil (for brushing) 1/2 cup cheddar cheese (shredded) 1/2 cup Hidden Valley ® Jalapeno Bancon Ranch flaky sea salt
ingredients TIROPITA 16 ounces whole milk ricotta 8 ounces cream cheese (softened) 3/4 cup parmesan (freshly grated) 3/4 cup Greek feta (crumbled) 1 tablespoon olive oil 2 tablespoons fresh
dill (finely chopped) 1/2 teaspoon
Kosher salt 1 teaspoon freshly ground pepper 1 package phyllo dough (thawed) 1 stick unsalted butter (melted)
For the toast: 3 ripe, California Avocados, peeled, halved and pitted Freshly squeezed lemon juice
Kosher salt Freshly ground black pepper 4 slices of toasted sourdough bread Fresh
dill, for sprinkling
1/2 cup packed fresh
dill 1/2 cup packed fresh mint 1/2 cup packed fresh parsley 1/3 cup packed fresh basil 2 garlic cloves, chopped 2 scallions, white and green parts, sliced 1 1/2 tablespoons freshly squeezed lemon juice Pinch
kosher salt, more to taste 1/2 cup extra virgin olive oil 1/2 cup crumbled feta cheese 1/2 cup Greek yogurt 1/4 cup mayonnaise, optional Raw chopped vegetables or pita chips, for serving.
Vinaigrette 6 tablespoons almond oil or other vegetable oil 5 tablespoons cider vinegar 1 tablespoon Sherry vinegar 1 teaspoon Dijon mustard 1 teaspoon minced fresh
dill 1 tablespoon minced shallots 1/2 teaspoon sugar 1/2 teaspoon sweet paprika 1/2 teaspoon
Kosher salt 1/4 teaspoon ground black pepper
1 1/2 pounds ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons granulated onion 1 1/2 teaspoons granulated garlic 1 teaspoon freshly ground black pepper 4 Miami onion rolls or Sesame seed rolls, split For the toppings: 8 strips hickory - smoked bacon 2 ripe avocados, sliced 1 teaspoon lemon juice Coarse
kosher salt Freshly ground black pepper 1 large tomato, sliced 8 thin slices red onion Bread and Butter or
dill pickle slices 1 cup crumbled Bleu cheese 1 cup shredded cheddar cheese 8 leaves iceberg, romaine or red leaf lettuce, cut to fit the rolls
2 tbsp mayo + 1 tsp Creole mustard + 1 tsp chopped
dill + 1/2 tsp chopped thyme + 1/4 tsp celery seeds +
kosher salt and freshly ground black pepper, to taste + 2 slices white bread, toasted + 3 oz smoked city ham + 1/4 c baby arugula leaves + 2 slices canned jellied cranberry sauce + 2 slices aged cheddar
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped
dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey
Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce,
dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives,
dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.
1 cup crème fraîche 1/2 cup sour cream 1 teaspoon finely grated shallot (using a Microplane) 1 scallion, white and light green parts only, trimmed and thinly sliced 2 1/2 teaspoons finely chopped
dill fronds 3/4 teaspoon granulated sugar 3/4 teaspoon
kosher salt 1 1/4 teaspoons white vinegar Potato chips, for serving
1/2 teaspoon dried
dill weed 1/2 teaspoon
kosher salt 1/4 teaspoon garlic powder 1/4 teaspoon black pepper
In a large bowl, mix together the flour,
kosher salt, yeast and
dill weed.
Gently mix vegetables, parsley,
dill, lemon peel, 1 1/2 teaspoons horseradish, 1 teaspoon coarse
kosher salt, and 1/2 teaspoon pepper and let it cool completely.
* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon *
Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced
dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)
Ingredients — 6 ounces thinly sliced smoked salmon, cut crosswise into 1 / 2 - inch ribbons — 3 tablespoons extra-virgin olive oil — 2 tablespoons fresh lemon juice — 2 tablespoon chopped
dill —
Kosher
ingredients PAN ROASTED SALMON WITH LEMONY KALE 4 6 - ounce skinless salmon fillets 2 tablespoons olive oil (divided) 1/2 teaspoon crushed red pepper flakes 8 cups kale (ribs removed, thinly sliced) 1/4 cup low - sodium chicken stock 1 teaspoon lemon (zested, juiced)
Kosher salt and freshly ground black pepper (to taste) 1/4 cup
dill (chopped)
Often called
kosher - style
dill pickles, these are quick to make.
2 (7 - ounce) containers Greek yogurt 1 hothouse or English cucumber, unpeeled and seeded 1/4 cup sour cream 2 Tablespoons freshly squeezed lemon juice 1 Tablespoon white wine vinegar 1 Tablespoon minced fresh
dill 1 1/2 teaspoons minced garlic 2 teaspoons
kosher salt 1/2 teaspoon freshly ground black pepper
pinch saffron threads 1 cup freshly boiled water 4 teaspoons garlic flavored oil (I used olive oil and sauteed a smashed clove of garlic) 6 scallions (didn't have it — sprinkled about 2 teaspoons dried onion flakes and sauteed lightly w garlic) 1/2 teaspoon dried tarragon (or
dill or dried basil) 1/2 cup vermouth or dry white wine 14 - ounce diced tomatoes (fire - roasted adds more depth of flavor) 1 teaspoon
kosher salt or 1/2 teaspoon table salt, or to taste 1 pound frozen mixed seafood (I used 5 - 6 oz.
Add the flesh of the avocado, cilantro,
dill, lemon juice, and 1 teaspoon of the
kosher salt.
1/3 cup mayonnaise 1/3 cup sour cream 3 tablespoons red wine vinegar 1 tablespoon finely minced
dill 1 teaspoon Worcestershire sauce 4 ounces blue cheese 1 teaspoon ground chipotle chile Coarse
kosher salt Freshly ground black pepper
3/4 Lb Orzo pasta 1/2 C Lemon juice 2 Lb 16/20 Shrimp, peeled / deveined 1 C Minced scallions, whites & greens 1 C Fresh
dill, chopped 1 C Fresh parsley, chopped 1 English cucumber, seeded / diced 1/2 C Red onion, medium diced 3/4 Lb Feta, diced
Kosher Salt Olive Oil Black Pepper, freshly ground
HOMEMADE GRAVLAX (Without Salt Block) Yield: 4 - 6 servings Tools: baking pan, aluminum foil Ingredients: 2 - 1.5 lb salmon fillets (skin on) 1/3 cup
kosher salt 1/3 cup sugar 3 tablespoons white pepper Large bunch of fresh
dill 3 tablespoons gin
Garlic - Herb Dressing (Gluten Free) 1/3 cup great tasting olive oil 2 tablespoons red wine vinegar Salt to taste (I use 1/4 teaspoon
Kosher salt or Redmond Real Salt — all natural sea salt) 1/8 teaspoon freshly ground, black pepper 1/2 teaspoon dried
dill weed 2 teaspoons dried oregano 1 clove garlic, finely minced