Recipes for Dill Pickles Commercially Jarred Sold Unrefrigerated Opened

Ingredients

• 2 pounds potatoes, cooked and diced
• 1 cup mayonnaise
• 1/4 cup mustard
• 1/4 cup diced onion
• 1/4 cup diced celery
• 1/4 cup chopped expired dill pickles
• 2 tablespoons pickle juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooked and diced potatoes, diced onion, diced celery, and chopped expired dill pickles.
2. In a separate small bowl, whisk together the mayonnaise, mustard, pickle juice, salt, and pepper.
3. Pour the dressing over the potato mixture and stir gently to combine.
4. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
5. Serve chilled and enjoy!

Ingredients

• 1 can chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons chopped expired dill pickles
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Water (as needed)

Instructions

1. In a food processor, combine the drained and rinsed chickpeas, tahini, lemon juice, minced garlic, olive oil, chopped expired dill pickles, cumin, salt, and pepper.
2. Blend until smooth, adding water as needed to achieve the desired consistency.
3. Taste and adjust the seasonings if needed.
4. Transfer the hummus to a serving bowl and refrigerate for at least 1 hour before serving.
5. Serve with pita bread, crackers, or fresh vegetables and enjoy!

Ingredients

• 2 cups dill pickles, chopped
• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup potatoes, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup sour cream
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onions and minced garlic, and sauté until the onions are translucent.
3. Add the dill pickles, potatoes, carrots, and celery to the pot, and stir to combine.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Reduce the heat and simmer for about 20 minutes, or until the vegetables are tender.
6. Remove the pot from heat and let it cool slightly.
7. Using an immersion blender or a regular blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the sour cream and fresh dill.
9. Season with salt and pepper to taste.
10. Simmer the soup for an additional 5 minutes to heat through.
11. Serve hot, garnished with additional fresh dill if desired.

Ingredients

• 8 oz pasta
• 1 cup diced dill pickles
• 1/2 cup diced red bell pepper
• 1/2 cup diced red onion
• 1/4 cup chopped fresh dill
• 1/4 cup mayonnaise
• 2 tablespoons pickle juice
• Salt and pepper to taste

Instructions

1. Cook the pasta according to package instructions. Drain and let it cool.
2. In a large bowl, combine the cooked pasta, diced dill pickles, red bell pepper, red onion, and fresh dill.
3. In a small bowl, whisk together the mayonnaise and pickle juice. Season with salt and pepper.
4. Pour the dressing over the pasta mixture and toss to combine.
5. Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
6. Serve chilled and enjoy!