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 email@example.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.
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!
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!
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.
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!