Bubbies Thanksgiving Recipes

This Thanksgiving, Bubbie has you covered, from appetizers to entrees, and even dessert! These delicious recipes are sure to be a hit.

Horseradish Mashed Potatoes

This creamy mashed potatoes recipe, made with Bubbies Prepared Horseradish, is the perfect side dish for Thanksgiving!
Click Here For Full Recipe

Butternut Squash Soup with Bubbies Sauerkraut

Tis the season for Butternut Squash everything! This soup is so easy to make, and full of sweet and savory flavors and will make a great addition to your Thanksgiving spread.
Click Here For Full Recipe

Cheddar Relish Biscuits

Move over boring dinner rolls! Go all out this Thanksgiving with these cheddar relish rolls topped with melted butter.
Click Here For Full Recipe

Maple Roasted Carrots

These maple roasted carrots are bursting with flavor, with Bubbies relish!

Click Here For Full Recipe

Pickle Brined Turkey

There are so many delicious ways to make Turkey on Thanksgiving, but we think this one takes first prize!
Click Here For Full Recipe

Sauerkraut Ginger Cake

‘Tis the season for spiced desserts! Finish your Thanksgiving with this delicious ginger cake!
Click Here For Full Recipe

Tips For Using Bubbies Brine!

Did you know that pickle brine is good for more than just fermenting pickles? You may have noticed that Bubbie’s brine is famously cloudy. It’s what makes our pickles so tasty! Many people even enjoy drinking pickle brine straight from the jar! The salty, flavorful taste of Bubbies Dill Pickles is an excellent addition to dressings, marinades, and cocktails.

While utilizing the brine is delicious, it’s important to remember that the brine is what keeps the pickles and sauerkraut preserved so it’s imperative that you keep the products submerged in the brine until you’ve enjoyed them all.

For more questions on how to properly enjoy Bubbies pickle brine, send us an email at contact@bubbies.com

Make a Drink:

Looking for a refreshing beverage? Have we got a recipe for you! This Dirty Martini is made with Bubbies Spicy Kosher Dill pickle brine and is a crisp refresher on a warm day. Get the full recipe here.

Pickling Vegetables:

It’s easy to pickle vegetables! Since Bubbies brine is already full of natural spices and live cultures, adding vegetables to leftover pickle brine is an easy way to ferment other pickled veggies at home. You can even pickle hard-boiled eggs!

Marinade:

Guess what? Adding pickle brine to sauces and marinades is an excellent way to achieve a salty or spicy taste to meat, poultry, and fish! 

Salad Dressing:

That’s right! Using pickle brine in salad dressing adds a delicious salty taste to any vinaigrette, and tastes great on all kinds of salads! Get the full recipe here.

Dill Pickle Pasta Salad:

This delicious recipe combines breakfast food, with a hearty, nutritious lunch or dinner, all will the delightful taste of Bubbies Kosher Dill Pickle brine! Get the full recipe here.

Whether you are a die-hard brine fan, or this is your first introduction to pickle brine, we hope these recipes inspire you to fill your day with fermented foods! Share your creations with us on Instagram by tagging us at @bubbiespickles.

Bubbies Relish Stuffed Mushrooms

This vegetarian-friendly meal is a perfect way to utilize Bubbies Relish in a recipe that is sure to be a hit! 

Ingredients

  • 2 Veggie Sausages
  • 16 Crimini Mushrooms
  • 2 tbsp Bubbies Relish
  • 1 Slice of Cheddar Cheese
  • Half of 1 Bell Pepper
  • Half of 1 Onion 
  • 1 clove of Garlic
  • Salt and pepper to taste
  • Oregano to taste
  • 1 tbsp Olive Oil

Directions

Preheat oven to 350°. Grease a glass pan with cooking spray. Remove stems from mushrooms and place mushroom caps on the glass pan. 

Mince your onion, bell peppers, and veggie sausages. 

In a medium skillet over medium heat, add 1 tbsp of cooking oil. Next fry veggie sausages, garlic, and onion until golden brown. Remove from heat and allow to cool. 

Stuff mushroom caps with veggie sausages, garlic, and fried onion. Add a tbsp of Bubbies relish, and 1tbsp of chopped bell pepper. Top with a sprinkling of salt, pepper, oregano, and finally, a layer of cheddar cheese. 

Bake in the oven for 5-10 minutes, or until cheese is melted. 

Late Summer Gazpacho

This delicious recipe was developed by @vegukate.

Bubbie’s pickles are so tangy, crisp, and flavorful that they make each and every spoonful of gazpacho out of this world. It’s the perfect combination of sweet, salty, sharp, sour, and delicious – you’ll be obsessed too.

I’m very picky when it comes to my pickles, and Bubbies ticks all my boxes. Unlike several pickle varieties (the ones that you find in the shelf-stable section of the grocery store, not refrigerated section), Bubbies pickles are lacto-fermented, meaning that bacteria cultures naturally present on cucumbers (also known as lactobacillus) are responsible for transforming cucumbers into tangy, fermented pickles. This is how fruits and vegetables have been fermented and preserved for centuries, way before we started using vinegar to pickle.

The result is a perfectly fermented pickle loaded with flavor and naturally occurring good-for-you bacteria. What could be better?
Juicy heirloom tomatoes + cooling cucumber + fresh herbs + flavor-loaded Bubbie’s Dill Pickles = a late summer gazpacho to stay cool the last few hot days of summer.

Late Summer Gazpacho

Serves 2-4

Ingredients:

  • 3 pounds ripe heirloom tomatoes, seeds, and cores removed
  • ½ English hothouse cucumber, peeled and seeded
  • 1 red bell pepper, seeded
  • ¼ cup shallot, finely chopped
  • 3 tbsp. red wine vinegar
  • 3 tbsp. extra virgin olive oil, plus more to drizzle as a garnish
  • ½ tsp. sea salt
  • ½ cup Bubbie’s Baby Kosher Dill Pickles, sliced, to garnish
  • 1 cup cherry tomatoes, halved, to garnish
  • ¼ cup fresh basil leaves, to garnish

Directions:

1) Add summer gazpacho ingredients to a high-speed blender: heirloom tomatoes,
cucumber, red bell pepper, shallot, red wine vinegar, extra virgin olive oil, and sea salt.
Blend on the highest speed until completely smooth and creamy, about 30 seconds.
2) Pour gazpacho through a fine-mesh sieve into a large bowl or jar. Discard seeds and pulp
from fine-mesh sieve.
3) Cover gazpacho and let chill in the refrigerator for 1-2 hours.
4) Serve gazpacho garnished with cherry tomatoes, sliced Bubbie’s pickles, and fresh basil
leaves. Drizzle with extra virgin olive oil and sprinkle with freshly ground black pepper.

Notes:

-Recipe adapted from Bon Appetit’s Summer Gazpacho recipe
-No heirloom tomatoes? No worries. Swap with 3 pounds of your other favorite tomato variety.
-Find Bubbie’s pickles in the refrigerated section! Find them in your local grocery store here.