Recipes for Dill Pickles Commercially Jarred Sold Unrefrigerated Unopened

Ingredients

• 2 pounds potatoes, boiled and cubed
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1/2 cup finely chopped expired dill pickles
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh dill
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the mayonnaise, Dijon mustard, chopped dill pickles, red onion, and fresh dill.
2. Add the boiled and cubed potatoes to the bowl and gently toss until well coated with the dressing.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
5. Serve chilled and enjoy!

Ingredients

• 1.5 pounds boneless, skinless chicken breasts, cut into cubes
• 1/2 cup expired dill pickle juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh dill
• Salt and pepper to taste

Instructions

1. In a bowl, combine the dill pickle juice, olive oil, minced garlic, chopped dill, salt, and pepper.
2. Add the chicken cubes to the bowl and marinate in the refrigerator for at least 30 minutes.
3. Preheat the grill or grill pan over medium-high heat.
4. Thread the marinated chicken cubes onto skewers.
5. Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
6. Serve hot and enjoy!

Ingredients

• 5 cups chicken broth
• 1 lb potatoes, peeled and diced
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3/4 cup sliced commercially jarred dill pickles
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1/2 cup heavy cream
• 1/4 cup chopped fresh dill
• Salt and pepper to taste

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the onion, carrots, and celery. Sauté until the vegetables are tender.
3. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
4. Slowly pour in the chicken broth while stirring to prevent lumps.
5. Add the potatoes and dill pickles to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are cooked through.
6. Stir in the heavy cream and chopped dill. Season with salt and pepper to taste.
7. Serve hot and enjoy!

Ingredients

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

Instructions

1. Cook the pasta according to package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, dill pickles, red bell pepper, red onion, black olives, and fresh dill.
3. In a separate small bowl, whisk together the mayonnaise and pickle juice. Season with salt and pepper.
4. Pour the dressing over the pasta salad and toss to coat all the ingredients evenly.
5. Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
6. Serve chilled and enjoy!