Looking for the perfect summertime recipe? We’ve compiled 5 of our favorites (though we have many more!) to make it easier on you. Whether you’re hosting a get-together, or just trying to make dinner for the family, we have the right recipe for you!
We hear our fans and share in their sadness over the loss of our pickled green tomatoes. Unfortunately, Bubbies Pickled Green Tomatoes were in limited production due to crop quality and limitations each calendar year. We sincerely apologize for this discontinuance and sincerely appreciate your support of this product throughout the years. We hope to have an alternative new product developed in the near future to replace them.
In the meantime, we’d like to share a quick and easy recipe to curb your pickled tomato cravings. This recipe requires that you save your pickle brine (which we know it’s hard to do. It’s so yummy to drink out of the jar) from our kosher dills.
What you’ll need:
2 cups of Bubbies Naturally Fermented Kosher Dill brine (about the amount left in the jar if you ate all the pickles and drank no brine)
1.5 cups of cherry, sungold, mini heirloom tomatoes
A few bunches of fresh dill
How to pickle your own tomatoes:
Rinse cherry tomatoes thoroughly and carefully drop them into a jar of Bubbies brine.
Add 3-5 sprigs of fresh dill depending on your preference.
Tighten your lid and place in the fridge. It should take about a week or more for the centers of the tomatoes to have a pickled texture and flavor but it’s worth the wait.
1. Make the sauce in a food processor by combining the Vegenaise, Dill Pickle, Horseradish Mustard, Beefree Honee, Pickle Juice, Salt & Pepper. Pulse until well combined. Refrigerte until ready to serve
2. Slice the Pickles relatively thin and place them on a towel to dry
3. Prepare the batter by mixing together the Flour, Seasonings and Pickle Juice and set aside
4. Heat the Oil to 375 ( if you don’t have a Thermometer you can test the oil by placing a wooden spoon or chopstick in the oil. Once there are a decent amount of bubbles the Oil is ready to go
5. Dip the Pickles a few at a time into the batter. Shake off any excess batter and gently place them in the hot oil. They should take about 1 – 2 minutes total to cook. After about 30 seconds, I give them a quick stir to make sure they don’t stick to each other and to cook on both sides
6. Once you remove the Pickles from the oil place them on a few sheets of paper towel to drain
7. Allow the oil to come back to temp and then repeat the frying process until all the pickles / batter is done
8. Toss with chopped Parsley and serve right away with the Dill Pickle Horseradish Sauce
Directions: Mix all ingredients together and store.
3 leeks, halved, washed well, thinly sliced
2 lb salmon (6 small fillets) skin removed
1 cup ketchup
1 cup water
1 cup white vinegar
3 tablespoons pickling spice (*see note)
1/2 cup pure maple syrup
Place leeks and salmon at the bottom of a large (dairy or pareve) pot and cover with water.
Bring to a boil and continue on a low boil for about 10 minutes until fish is firm and cooked through. Mix occasionally to keep fish from sticking to each other.
Meanwhile, mix together remaining ingredients in a large storage container to make the pickling liquid. Once fish is cooked carefully lift it (and the leeks) out of the water and place into the container nestling the fish to fully submerge in the liquid. Let cool and store covered in the fridge. Best when served 1-2 days after it’s made so it has time to pickle.
* You can buy store-bought pickling spice or simply mix together 2 T mustard seed, 1 T whole allspice, 2 tsp coriander seeds, 2 whole cloves, 1 bay leaf,1 cinnamon stick, 4 peppercorns. I like to wrap mine up in a cheesecloth but it’s not necessary. Just be sure to fish out the spices before serving!