This vegetarian-friendly meal is a perfect way to utilize Bubbies Relish in a recipe that is sure to be a hit!
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
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.
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
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
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.
-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.
You may have had chicken tenders before, but this delicious recipe by @lindseyeatsla is a total game changer! These chicken tenders are sure to have you reaching back in for more.
1 lb chicken breast or cutlets, cut in tenders
1 cup buttermilk
2 tablespoons flour
2 cups superfine breadcrumbs
salt, pepper, paprika to taste for flour
Nashville Hot Oil
1/2 tablespoon garlic powder
1 tablespoon paprika
1/2 tablespoon chili powder
3 tablespoons cayenne
1 cup of vegetable oil
3 tablespoon vinegar/Bubbie’s Pickle Juice
1 tablespoon hot sauce
Salt to taste
Serve with Bubbie’s Bread & Butter pickles
To begin, cube your chicken and place in a container or bag with buttermilk and preheat your oven to 400 degrees.
In a deep dish/wide plate add your breadcrumbs, flour, salt, pepper, and paprika to set up your assembly. Next, remove your chicken pieces from the buttermilk and place in the breadcrumb mixture one by one, coating entirely.
Place on a baking sheet with parchment, spread apart. drizzle on a little olive oil over the coating nuggets to get crispy in the oven. Place in oven for 20-35 minutes until cooked through and crispy.
In the meantime, make your oil by heating up oil on medium-high heat. In a separate bowl, mix all your dry ingredients. Once your oil is hot, remove from heat and add in your dry ingredients to the hot oil. Mix well and add your vinegar and hot sauce.
Once your chicken is ready and crisp, dunk your nuggets in the hot oil and cool on the baking sheet with paprika and salt to top. Serve with pickles!
A tried and true recipe, the Bloody Mary was actually invented 100 years ago in 1920! Bubbie put her own twist on the classic recipe by adding 2 tablespoons of her Spicy Horseradish, and 2 tablespoons of her Spicy Kosher Dill Pickle brine. This pickled Bloody Mary is perfect at any time of day! We love how the tasty pickles pair with the tomato. This recipe serves about 3 drinks.
28 ounces good-quality tomato juice or Clamato juice
Many theories about the origins of the Martini are disputed, but since the invention of James Bond, it has only grown in popularity. While Bubbie has never been on any secret missions, she does keep a stack of secret recipes; one of which is her perfect Dirty Spicy Martini. While most Spicy martinis are made with spicy olives, Bubbie’s secret is to use her Kosher Spicy Dill Pickle Brine. Whether you enjoy your martinis shaken or stirred, this recipe is certain to pick up any gathering!
The gin and tonic was originally invented in India by British soldiers in the 1700s. It’s refreshing properties made it an instant hit that has stood the test of time. Bubbie added her mark to the famous drink by adding her Kosher Dill Pickle brine to the mix. It’s so refreshing!
3 ounces (2 shots) gin (1 shot = 1.5 ounces)
1.5 ounces Bubbies Kosher Dill Pickle brine
1.5 ounces tonic
2 sprigs fresh dill
Garnish: Bubbies Dill Pickle cut into a spear or other fun shape
Place fresh dill in the shaker and muddle gently. Add all liquid ingredients and ice. Shake.
Strain into a chilled cocktail glass and garnish with a dill pickle spear and a sprig of fresh dill.
Did you know that August 25th is National Whiskey Sour Day? It makes sense given what a refreshing summer drink it is. Pair it with Bubbies Bread and Butter Pickle brine, and you have a hit on your hands! If whiskey is more on your palette than gin or tequila, then this is the perfect concoction for you!
3 ounces (2 shots) whiskey (1 shot = 1.5 ounces)
Scant 1 ounce simple syrup
3/4 ounce Bubbies Bread and Butter Pickle brine
Meyer lemon wedge for garnish
Place all liquid ingredients in a cocktail shaker. Fill with ice and shake.
Press lemon wedge around inside of a cocktail glass.
Strain liquid into glass and garnish with lemon wedge.
This is another refreshing beverage with a long disputed past. Bubbie replaced the traditional margarita mix with her own Bread and Butter Pickle brine to create a whole new recipe! This sweet pickle brine is all the sugar you need to pair with the tartness of the limes and tequila!
2 Shots of tequila
4 Shots of Bubbies Bread and Butter Chips brine
2 Shots of lime juice
1 Cup of ice
Salt (to rim the glass)
Mix tequila, lime juice, and pickle brine together in a blender with 1 cup of ice.
Salt the rim of the margarita glasses and garnish with a lime, or a bread and butter chip!
Be sure to share your delicious concoctions with Bubbie on Instagram by tagging @bubbiespickles.