Crunchy Pickle Salad Recipes

CRUNCHY TUNA SALAD SANDWICH RECIPE

Steps:

• Mix tuna, celery, mayo, pickle relish and pepper until well blended.
• Cover 4 of the toast slices evenly with the tuna mixture; top with the remaining toast slices.

CRUNCHY DILL PICKLES

Steps:

• Use dishwasher to wash and sanitize jars and rings, and line up on folding table
• Set aside rings and metal lids. Put each of the following in the bottom of each jar: 1 tablespoon minced garlic, a sprig of dill, a few slices of jalepeno
• Stuff each jar with cucumbers, leaving 1/2 inch of headspace at the top of each jar
• Boil rings and lids in a sauce pot. After boiling, remove from heat, but keep near. Do not drain from water.
• Boil vinegar, water, salt and sugar in turkey fryer pot.
• Once brine is boiling, use glass measuring cup to scoop out brine and pour over jars of pickles, As soon as brine is in jars, put lid and ring on each jar and tighten.
• At this point, you can either A) Flip jars over and leave untouched for 24 hours, or B) waterbath jars for 20 minutes. To water bath: place jars in stockpot on canning rack, fill stock pot to nearly completely covering jars. Waterbath for 20 minutes. Remove from water, let cool for 24 hours.

CRUNCHY PICKLE SALAD

Steps:

• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool; coarsely chop.
• Meanwhile, whisk pickle brine, vinegar, mustard, honey, and red pepper flakes in a large bowl. Add onion and season with salt and pepper. Let sit to allow onion to soften slightly, at least 5 minutes and up to 15 minutes.
• Add walnuts, pickles, fennel, dill, and Parmesan to dressing and toss to coat. Transfer salad to a large shallow bowl or platter and drizzle with oil. Serve with toast to sop up the dressing if desired.

CRUNCHY PICKLE & VEGETABLE SALAD

Steps:

• Mix cauliflower, pickles, beans, tomatoes and onions in large bowl.
• Combine dressing and dill weed. Add to pickle mixture; stir gently. Cover.
• Refrigerate at least 2 hours before serving. Garnish with fresh dill, if desired.

CRUNCHY PICKLED VEGETABLE SALAD

Steps:

• Place the fennel, zucchini and radish in a large bowl. Whisk the reserved liquid from the pickles with lemon juice, mustard and oil in a small bowl. Season.
• Drizzle the fennel mixture with half the dressing and toss to combine. Set aside for 5 mins to soak. Drain.
• Arrange the fennel mixture on a large serving platter with the sliced pickles. Sprinkle with the pepitas and reserved fennel fronds. Serve with the remaining dressing.

CRUNCHY PICKLE HAM SALAD

Steps:

• In a small or medium skillet, add olive oil over medium heat. Add ham steak and cook for 3-4 minutes per side until the ham has some color and is seared nicely. Remove ham, let cool to room...