Tag Archives: pickles

The Test Kitchen has already developed a few deviled egg recipes, including pimento cheese deviled eggs and “green devils” with avocado, but in my opinion you can never have enough deviled egg recipes in rotation. And you’ll definitely want to add these tangy, delicious dill pickle deviled eggs to the mix.

While deviled eggs are an especially festive addition to any Easter table, they are a delicious, handheld appetizer you can serve anytime of year – at summer cookouts or even holiday parties.  And the best part? They’re super easy to make, especially if your kitchen is equipped with a few handy Hamilton Beach® appliances.

Since the recipe calls for a dozen hard-boiled eggs, I plugged in my Hamilton Beach® Egg Cooker. It perfectly hard-boiled eggs each and every time. And the Egg Cooker allows me to keep the stove off – which is especially appreciated this time of the year when the AC is working overtime.

Once the eggs are cooked, peel them and cut them lengthwise. Then remove the egg yolks, leaving the whites for filling.

Use your Hamilton Beach® food processor (another appliance that’s especially helpful when making deviled eggs) fitted with the chopping/mixing blade, process the egg yolks, mayo, pickles, mustard, salt and pepper until smooth.

Pipe the yolk mixture into each egg white half. You can use a piping bag, or my personal DIY favorite – a plastic bag with one of the corner edges cut off.

 

Garnish these dill pickle deviled eggs with even more pickles (we found that slicing baby dills will give you the perfect size for a garnish), fresh dill, and a sprinkle of paprika.

Whether your neighbours are piling them on their Labor Day cookout plates or your gameday houseguests are enjoying them alongside buffalo chicken dip and wings, these dill pickle deviled eggs make an egg-cellent appetizer recipe year round.

 

Dill Pickle Deviled Eggs
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Servings
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Servings
24
Dill Pickle Deviled Eggs
Votes: 0
Rating: 0
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Print Recipe
Servings
24
Servings
24
Instructions
  1. Using food processor with chopping/mixing blade, process egg yolks, mayonnaise, pickles, mustard, salt and pepper until smooth.
  2. Pipe yolk mixture into each egg white half. Garnish with dill pickle slices, fresh dill and paprika.
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It’s easy to pick up a jar of pickles at the store. There are plenty of brands to choose from and they are great to keep in the fridge as a burger or sandwich topper or even for a quick snack. I’ve definitely been known to dive fork-first into the pickle jar – and know I’m not alone. But this summer, use your garden’s bounty to make your own pickles at home.

 

 

These quick pickles pickle quickly – that’s why we call them quickles. You can control the salt content and the flavor when you make them yourself and experiment with pickling different vegetables – not just cucumbers. Try summer squash, onions, cabbage, beets and even brussel sprouts. Whatever you see in the grocery store, pick fresh from the garden, or have plenty of in the kitchen.

First, you’ll need some jars. We found these at our local grocery store, but you can buy them online or use some that you already have on-hand. If you go crazy for canning in the summer (one of our staff members makes delicious tomato jam every year), you likely have plenty to use in the pantry already.

To each jar, add pickling spice, a bay leaf, a sprig of dill and ½ a clove of garlic.

Then divide your veggies into the jars. We used mini cucumbers for the classic pickles (their height was perfect for our jars). You could slice them into spears or leave them whole. We cut summer squash into thin slices, layering it with a little bit of sliced shallot. We also thinly sliced red onion for pickling.

In a large bowl, stir together vinegar, salt, and sugar. Pour boiling water over the vinegar mixture, stirring until the salt and sugar are dissolved. We used our Hamilton Beach® electric kettle to quickly boil water for our pickling process.

 

Divide the vinegar mixture evenly between the jars using a funnel or a measuring cup. Let the soon-to-be pickles stand for about an hour until they’ve cooled to room temperature. Then cover with the lids and store.

 

You can eat these quickles as soon as 24 hours later if you are in need of a quick pickle fix, but you can store them for up to 3 months.

Not only are these homemade quick pickles a beautiful gift to give to friends and family throughout the summer, they’re the perfect way to stretch the shelf life of your summer produce.

Whether you’re serving homemade pickles alongside your favorite grilled burgers and fries or topping Taco Tuesday staples with pickled onions, you’ll find excuses to use these quickles in recipes all summer long.

 

Quick and Easy Dill Pickles
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Servings
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Quick and Easy Dill Pickles
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Servings
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Servings
32
Ingredients
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Instructions
  1. To each jar, add 1 teaspoon pickling spice, 1 bay leaf, 1 sprig dill and ½ clove garlic.
  2. Divide cucumber spears between jars.
  3. In a large bowl, stir together vinegar, salt and sugar.
  4. Pour water over vinegar mixture, stirring until salt and sugar are dissolved.
  5. Divide vinegar mixture evenly between jars. Let stand 1 hour or longer to cool to room temperature. Cover with lids.
  6. Refrigerate up to 3 months.
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In early summer, everyone’s gardens and market bags are overflowing with fresh cucumbers. It seems this time of year is known for finding ways to use them up or creatively give them away. So what can you make with extra cucumbers before they go bad? One of our favourite ways to get through the excess is these quick and easy refrigerator pickles.

Just a few turns of the food processor blades make quick work of an otherwise lengthy slicing task, so the cucumbers can start pickling right away.

How to Make Quick and Easy Refrigerator Bread and Butter Pickles from Everyday Good Thinking, the official blog of @hamiltonbeach

This recipe is for bread and butter pickles with a bit of spice from red pepper flakes, but you can easily use the same method to prepare dill pickles, spicy habañero pickles or salt and pepper pickles. If you like the way they turn out, remember this recipe come July, because it works with zucchini and squash as well.

 

 

Spicy Refrigerator Bread and Butter Pickles
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This easy pickle recipe is great for using up an excess supply of summer cucumbers, and it takes no time at all with the help of a food processor for slicing. Be sure to have 8 (8 ounce) sterilized canning jars ready to go when you begin this recipe.
Servings
32
Servings
32
Spicy Refrigerator Bread and Butter Pickles
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This easy pickle recipe is great for using up an excess supply of summer cucumbers, and it takes no time at all with the help of a food processor for slicing. Be sure to have 8 (8 ounce) sterilized canning jars ready to go when you begin this recipe.
Servings
32
Servings
32
Ingredients
Servings:
Units:
Instructions
  1. Using slicing blade, with food processor running, add one cucumber to food chute. Process until completely sliced. Repeat process with remaining cucumbers.
  2. Divide sliced cucumbers between 8 (8 ounce) jelly jars.
  3. In a medium saucepan over medium heat, bring vinegar, sugar, brown sugar, coriander seeds, mustard seeds, dried red pepper flakes, salt and pepper to a rolling boil.
  4. Stir and pour vinegar mixture evenly between jars. Let stand 1 hour or until room temperature. Cover with lids.
  5. Refrigerate up to 3 months.
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