With the warm summer months coming quickly upon us, we started thinking how refreshing cold dill pickle brine can be, straight from the fridge. Admit it; you take a swig or two now and then! We made this recipe with all the brine-lovers in mind; if cold brine is good, wouldn’t a popsicle be good too? The answer is a resounding yes! While it may sound odd, these pops are surprisingly tasty, and a must-try for any dill pickle lover.
We blended our naturally fermented pickles with dill pickle brine, hot sauce, and spices, to make a cold treat that will be sure to cool you down on a hot day. And not only do they taste great, but they’re also a perfect way to use up those last remaining pickles and brine.
Dill Pickle Pops
1 cup sliced Bubbies dill pickles (approximately 4 medium sized pickles)
1 cup Bubbies dill pickle juice
Optional flavors we added:
1 tsp of your favorite hot sauce
Dash of black pepper
Dash of garlic powder
Dash of turmeric
Other fun additions:
Dried or fresh dill
Dried ground mustard
Honey or agave syrup, for a mild sweetness*
Spirits, such as vodka or tequila*
Slice the dill pickles and add them to a blender (or food processor). Add the dill pickle brine, hot sauce, and spices. Set your blender to liquefy, and blend until pickles are broken up, and the consistency of the mix is similar to a smoothie. Pour into your popsicle molds, and freeze for 6 hours or overnight. Pop those pops out, and enjoy!
* adding a small amount of alcohol or sugar will soften the popsicles if you find them too hard.
Bubbie’s Prepared Horseradish is the perfect balance of spice and tang, which is why it makes for a perfect addition to any mild seafood dish. We made some crab cakes in the Bubbie’s Test Kitchen and they were a hit! This recipe is gluten and dairy free for those of you with allergies. Enjoy!
Ingredients for the Crab Cakes:
1 lb crab meat
3-4 chopped green onions
3 TBSP GF Flour, Coconut Flour, or Almond Meal
2 tsp salt
1/4 cup mayo
2 TBSP lemon juice
1/4 tsp garlic powder
1/4 tsp cayenne
1/2 tsp dijon mustard
1 tsp Bubbies Prepared Horseradish
coconut oil for frying
- In a large mixing bowl, combine all crab cakes ingredients until fully incorporated.
- For crab cakes that stay together well, form patties onto baking sheets and refrigerate. (The longer the better.)
- In a frying pan, heat 1 TBSP of coconut oil. Fry three cakes at a time until golden brown on each side. Use another TBSP of coconut oil to cook the next three and so on.
Ingredients for the Horseradish Aioli:
1/2 cup mayo
2 tsp Bubbies Prepared Horseradish
1/2 tsp Old Bay Seasoning
- Combine all aioli ingredients in a small mixing bowl using a whisk. Add a dollop of aioli to each cake and serve!
Horseradish and naturally fermented relish is a perfect addition to deviled eggs! We’ve had this recipe on the site for awhile, but it’s just so delicious, we had to make it again.
- 6 hard-cooked eggs, peeled and cut lengthwise
- 3 tablespoons Mayonnaise
- 1 1/2 tablespoons finely chopped onion
- 2 tablespoons Bubbies Naturally Fermented Dill Relish
- 1 – 2 teaspoons Bubbies Prepared Horseradish (more or less to your taste),
- 1 teaspoon dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- Paprika for garnish
Hard boil eggs for 12 minutes, and allow them to cool. Once cooled, remove shells, and slice eggs in half long ways; remove the yolks and add them to a small bowl. Add the mayonnaise, onion, relish, horseradish, Dijon mustard, salt and pepper and mix thoroughly, making sure to mash the egg yolks well with a fork. Fill the empty egg whites with the egg mixture, and sprinkle lightly with paprika.
Cover lightly with plastic wrap and refrigerate for up to one day before serving. Garnish with fresh dill and a slice of our naturally fermented pickles, if desired. Enjoy!
Have you ever eaten all your sauerkraut or pickles, and wondered what to do with all that leftover brine? It’s such a shame to throw it out! While some people drink it straight up from the jar, I like to reserve mine for use in salad dressings and marinades (and maybe the occasional cocktail).
I usually make dressings that are reminiscent of a vinaigrette; brine and oil, salt and pepper, and herbs. It tastes great, but the other day I went grocery shopping and came home with some beautiful fruit I wanted to use in a salad; this meant I needed to tweak my dressing game a bit! I decided to make a creamy, avocado based dressing that is citrus-y, slightly sweet, and enhanced the salad perfectly.
For the salad I used spring mix, curly kale, purple cabbage, orange & purple baby carrots, cherry tomatoes, blue berries, kumquats, tangerine, feta cheese, pecan pieces, and of course, a nice big serving of sauerkraut to top it all off. It was amazing, and I totally recommend it, however, this dressing would taste good on almost any kind of salad.
Avocado Citrus Salad Dressing
- 1 ripe avocado
- 1 lime
- 1/2 a tangerine (use the other half in your salad!)
- 1 tsp honey
- 2 Tbsp Bubbies naturally fermented sauerkraut brine
- 1 tsp olive oil
- 1 Tbsp whole milk (or Greek) plain yogurt
Halve the avocado and scoop all the flesh into a medium bowl. Add juice from one lime, and juice from 1/2 the tangerine. Add honey, oil, sauerkraut brine, and yogurt. Blend all ingredients together (we used an immersion blender) until everything is mixed well and has a smooth, creamy consistency. If the dressing is thicker than you like, use a little more sauerkraut brine or citrus juice to thin it out a bit; likewise, if you’d like the consistency to be thicker, add a little more yogurt. Drizzle over your salad and enjoy! Don’t forget to top your salad with a heaping spoonful of sauerkraut! How do you use your leftover brine? Let us know in the comments below, or on social media: Facebook, Twitter and Instagram.