Pickle Bread Recipes

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NO-KNEAD ARTISAN PICKLE BREAD



No-Knead Artisan Pickle Bread image

Time 8h45m

Number Of Ingredients 7

3 cups all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon active dry yeast (or highly active dry yeast)
1 tablespoon dried dill weed
1 cup lukewarm pickle juice
1/2 cup lukewarm water
1 large dill pickle, chopped

Steps:

  • In a large bowl, mix together the flour, kosher salt, yeast and dill weed. Incorporate the water and pickle juice using a wooden spoon, making a shaggy dough. Fold in a chopped pickle. Be careful not to over mix the dough. You want the flour to be incorporated, but it's not going to look perfect.
  • Tightly cover the bowl with plastic wrap and let the dough rise at room temperature for 8-24 hours (the longer the better, but at LEAST 8).When it's done rising, preheat your oven to 450 degrees Fahrenheit. Place your empty Dutch oven in the oven for 30 minutes.While the Dutch oven is heating, turn the dough out on a floured surface. Use your hands to quickly form a ball. Cover the dough loosely until the Dutch oven is warm.
  • When the Dutch oven is ready, put the dough inside and sprinkle the top with sea salt. Cover the bread and bake for 30 minutes. Remove cover and bake for another 10-15 minutes uncovered until the crust is nice and brown.

Nutrition Facts : Calories 1594 calories, Carbohydrate 339 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 13 grams fiber, Protein 41 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 12357 grams sodium, Sugar 48 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

DILL PICKLE BREAD



Dill Pickle Bread image

Provided by Melanie Kathryn Gather for bread

Categories     Bread

Time 25m

Number Of Ingredients 8

3 teaspoons instant active dry yeast
1 Tablespoon + 1 teaspoon sugar (divided)
1 cup lukewarm dill pickle juice (110 degrees F*)
1 tablespoon extra-virgin olive oil
3 cups bread flour or unbleached all-purpose flour
1/4 teaspoon salt
1 large dill pickle (diced)
1 tablespoon dried dill weed

Steps:

  • Finely chop dill pickle. Blot pickle with a paper towel. Set aside.
  • Proof yeast: Sprinkle yeast and 1 teaspoon of sugar over 1/2 cup of pickle juice (or pickle/water combo). Let sit for about 10 minutes until frothy.
  • Pour into mixing bowl. Using a mixer fitted with flat paddle attachment, combine the yeast mixture with oil, 1 Tablespoon sugar, 2 cups flour, remaining pickle juice and salt. Slowly add remaining flour 1/4 cup at a time while mixing on low speed. Switch to dough hook knead on medium speed. Add in chopped dill pickle and dill weed. Continue kneading for 6-10 minutes or until dough is smooth and elastic. While kneading If you think the dough is too moist, add additional flour (a tablespoon at a time). If the dough is looking dry add warm water (a tablespoon at a time).
  • Transfer to a greased bowl and let rise until doubled, about 1 hour. Punch down dough. Form loaf into a round shape and place in greased dutch oven covered with lid to rise. Let rise again for about 30 minutes. Meanwhile, preheat oven to 450 degrees.
  • While covered place in the oven and bake for 20 minutes. Remove the lid at that time and return the pot to the oven for another 10-15 minutes. Internal temperature should be about 200 degrees. Gently shake the loaf onto a cooling rack. Cool for about 30 minutes before cutting
  • *Alternate method:
  • Bread Machine: Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start. Add pickle during the 'add in' cycle. Check the dough. It should form a nice smooth ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). If the dough is looking dry add warm water (a tablespoon at a time).
  • When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover and let rest for 10 minutes.
  • After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
  • Place on a baking pan dusted with cornmeal or baking pan lined with a silicone mat. Cover and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F. Bake for 20 to 25 minutes or until nicely browned.

BREAD AND BUTTER PICKLES



Bread and Butter Pickles image

My mom always made this crisp bread and butter pickle recipe when we were kids, and she gave me the recipe. They're pleasantly tart and so good. Now I make bread and butter pickles for my own kids all of the time! -Karen Owen, Rising Sun, Indiana

Provided by Taste of Home

Time 45m

Yield 7 pints.

Number Of Ingredients 9

4 pounds cucumbers, sliced
8 small onions, sliced
1/2 cup canning salt
5 cups sugar
4 cups white vinegar
2 tablespoons mustard seed
2 teaspoons celery seed
1-1/2 teaspoons ground turmeric
1/2 teaspoon ground cloves

Steps:

  • In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain again., In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat., Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

BREAD & BUTTER PICKLES



Bread & butter pickles image

These homemade sliced gherkins are addictively sweet and salty - make a batch and enjoy in burgers, salads, or with cold meats

Provided by Jennifer Joyce

Categories     Condiment

Time 20m

Yield Makes 500ml

Number Of Ingredients 9

400g Lebanese or Kirby cucumber (about 6-7 small ones), cut into 1cm thick slices (available at Whole Foods or from a greengrocer)
1 medium onion , cut into thick slices
2 tbsp rock or flaked sea salt
300ml apple cider vinegar
140g golden caster sugar
¼ tsp ground turmeric
¼ tsp celery seeds
¼ tsp chilli flakes
2 tbsp yellow or brown mustard seeds

Steps:

  • Put the cucumbers, onion slices and salt in a sieve set over a bowl, and cover with ice and something to weigh it down. Let stand for 1-2 hrs in the fridge, then drain well. (This helps to push the water out of the cucumber, which means it will stay crunchy later when brined.)
  • Meanwhile, put the vinegar, 200ml water, the sugar, turmeric, celery seeds, chilli flakes and mustard seeds in a small saucepan over a medium heat. Bring to the boil and simmer for 5 mins. Remove from the heat and leave to cool to room temperature. Put the cucumber and onion mixture in a 500ml- capacity jar or sealable plastic container, pour over the brining liquid, cover and seal. Chill for at least 3 hrs. Will keep in the fridge for 2 weeks.

Nutrition Facts : Calories 16 calories, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Sodium 0.4 milligram of sodium

BREAD AND BUTTER PICKLES II



Bread and Butter Pickles II image

These are the best bread and butter pickles I have ever had!! And I have been looking for a long time. I guarantee you'll love them! This recipe makes a lot, so get ready to crunch. Enjoy!

Provided by David

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 4h30m

Yield 50

Number Of Ingredients 11

25 cucumbers, thinly sliced
6 onions, thinly sliced
2 green bell peppers, diced
3 cloves garlic, chopped
½ cup salt
3 cups cider vinegar
5 cups white sugar
2 tablespoons mustard seed
1 ½ teaspoons celery seed
½ teaspoon whole cloves
1 tablespoon ground turmeric

Steps:

  • In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
  • In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
  • Drain any liquid from the cucumber mixture. Stir the cucumber mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
  • Transfer to sterile containers. Seal and chill in the refrigerator until serving.

Nutrition Facts : Calories 104.8 calories, Carbohydrate 25.6 g, Fat 0.3 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 937.7 mg, Sugar 22.4 g

DILL PICKLE BREAD



Dill Pickle Bread image

I've used dill in breads and just love the flavor, but one day while preparing hamburgers, I wondered if I could use actual pickles. Here is my creation use dill pickle juice for half of the water for the deluxe version. Enjoy!

Provided by Tony

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 9

1 cup warm water (110 degrees F/45 degrees C)
1 dill pickle, chopped
1 tablespoon butter, softened
1 tablespoon dried minced onion
1 teaspoon dried parsley
½ teaspoon dried dill weed
¼ teaspoon salt
3 ⅛ cups bread flour
2 teaspoons active dry yeast

Steps:

  • Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
  • Use the white bread, medium crust setting.

Nutrition Facts : Calories 13.7 calories, Carbohydrate 1 g, Cholesterol 2.5 mg, Fat 1 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.6 g, Sodium 200.1 mg, Sugar 0.2 g

DILL PICKLE BREAD (ABM)



Dill Pickle Bread (ABM) image

Make and share this Dill Pickle Bread (ABM) recipe from Food.com.

Provided by gailanng

Categories     Yeast Breads

Time 1h10m

Yield 1 1/2 pound loaf

Number Of Ingredients 8

1 cup pickle juice (can substitute 1/2 cup dill pickle juice and 1/2 cup warm water 110 degrees F.)
1 large dill pickle, finely chopped
1 tablespoon olive oil
1 tablespoon dried dill weed
1 tablespoon granulated sugar
1/4 teaspoon salt
3 cups bread flour or 3 cups unbleached all-purpose flour
3 teaspoons instant dry yeast

Steps:

  • Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start. NOTE: Depending on how big your pickle is and how much juice is in the pickle, you might need to add additional flour. Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
  • When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover and let rest for 10 minutes.
  • After resting, flip dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
  • Place on a baking pan dusted with cornmeal or covered with a silpad; cover with a dishtowel and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F.
  • After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned, with an internal temperature of 200 and 210 degrees.

Nutrition Facts : Calories 1064.1, Fat 12.3, SaturatedFat 1.8, Sodium 1188.7, Carbohydrate 206, Fiber 10.2, Sugar 10.2, Protein 30

PICKLE BREAD (FOR BREAD MACHINE)



Pickle Bread (For Bread Machine) image

I adapted this recipe from another website. It's really quite yummy. Now I know what to do with that single pickle left in the jar. It's suggested to substitute 1/8 c of the flour with vital wheat gluten for a better rise. Think I'll try adding some garlic and chives next time. It's especially good with roast beef, corned beef, pastrami. Try making a grilled cheese sandwich with it. I like it toasted with smear of vegetable cream cheese. Bet this would make great hamburger buns if you formed the dough by hand and baked them in the oven. Cooking times will vary depending on your bread machine.

Provided by charlie 5

Categories     Yeast Breads

Time 10m

Yield 1 1 1/2 lb loaf

Number Of Ingredients 9

1 cup warm pickle juice
1 large dill pickle, grated
1 tablespoon butter, softened
1 tablespoon dried onion or 1/2 cup finely chopped onion
1 teaspoon dried parsley
1 1/2 teaspoons dried dill weed
1/4 teaspoon salt (optional)
3 1/8 cups bread flour
2 teaspoons active dry yeast

Steps:

  • Place all the ingredients in the bread machine pan according to manufacturer's directions. Bake on the "White Bread/Medium Crust" setting.

Nutrition Facts : Calories 1593.7, Fat 16.1, SaturatedFat 8, Cholesterol 30.5, Sodium 1829.8, Carbohydrate 311.9, Fiber 14.6, Sugar 7.6, Protein 45.2

PICKLE BREAD



Pickle Bread image

When I first heard about this, I thought...ewww! I'm not a big pickle fan, but I tried it, and absolutely loved it! Be warned though...if you take this to a party or potluck, etc., you will ALWAYS be asked to bring it to every function from then on! :)

Provided by Sue Lally

Categories     Other Appetizers

Number Of Ingredients 5

2-3 pkg cream cheese (softened)
2-3 can(s) chopped black olives (6 oz. cans)
2 sourdough bagettes (i use the columbo 2 per pkg. loaves)
1 1/2 tsp garlic powder
kosher dill pickles (i found vlasic to taste best in this)

Steps:

  • 1. Tip: You can make as little or as much as you want. Use one can chopped olives per pkg. of cream cheese.
  • 2. Mix cream cheese, olives & garlic powder together. Add a tablespoon of the pickle juice if you like. Set aside.
  • 3. Cut the heel off one of the baguettes. Lay a pickle next to the loaf and slice the bread the same length as the pickle. Repeat with the next pickle, etc., until you get to the end (with room to remove the heel at the other end).
  • 4. Using your clean fingers, hollow out each cut length of bread, making sure to leave about 1/2 in. or so all around. I like to kind of press it lightly all around the inside, so that there aren't loose crumbs in the way.
  • 5. Take your hollowed out bread pieces, and stuff with the cream cheese mixture. Stuff it as full as you can without tearing the bread apart. Take the corresponding length pickle, and stuff it through the middle of the cream cheese. Make sure to do it over the bowl, as the displaced cream cheese will shoot out the other end, ha.
  • 6. At this point, I like to wrap it all in plastic wrap (or put them all in the plastic bag the bread came in), and refrigerate until the cream cheese hardens back up, or until I'm ready to plate them. Once you're ready...just take them out, and slice them about 1/2 to 3/4 of an inch thick. If you're going to make it way ahead of your party, etc., it's best to put a layer of plastic wrap between the stacked layers on your plate so the pickle juice doesn't discolor the layer below. Enjoy!

DILL PICKLE BREAD



Dill Pickle Bread image

Pickles + bread = perfection.

Categories     dill pickles     vegetable bread     pickle bread     quick bread     pickle quick bread

Time 1h

Yield 1

Number Of Ingredients 11

1/2 c. sour cream
1/2 c. vegetable oil
2 large eggs
1 tbsp. sugar
1 3/4 c. all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. kosher salt
1 tbsp. pickle juice
1/2 c. chopped pickles
1/2 c. shredded cheddar
2 tbsp. chopped fresh dill

Steps:

  • Preheat oven to 350°. Line a 9"-x-5" loaf pan with parchment paper.
  • In a large bowl, whisk together sour cream, vegetable oil, eggs, and sugar until smooth. Add flour, baking powder, salt, and pickle juice and stir until combined. Fold in chopped pickles, cheddar, and dill. Pour batter into loaf pan.
  • Bake until the bread is golden and a toothpick inserted into the middle of the loaf comes out clean, 40 minutes. Cool completely before slicing.

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  • Stir in the flour, onion soup mix, sugar, baking powder, baking soda, and fresh dill, until incorporated. Do not over mix.
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  • Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.
  • Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
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  • Autolyse / Premix: Weigh out your starter, water, pickle juice, flour and salt and mix altogether with the end of a wooden spoon. The dough will be fairly shaggy and only just brought together.Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour.
  • Forming Up Your Dough: Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a smooth ball is formed. You shouldn't need more than about 20-25 folds to form the ball.Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.
  • Stretch & Fold (Creating Structure): You need to add the diced dill pickles to your dough during the stretch and fold phase. It's very easy to do! Try to add the diced dill pickles around the second or third set of stretch and folds. So do your first set of stretch and folds with the dough as is and then add the pickles on the second (or third) set depending on how your dough is behaving. Try to do around 4 sets of stretch and folds with around 15 to 30 minutes between each set.It's up to you whether you want to do these in the bowl (less messy) or take your dough out onto your bench top and do it there. Do whatever you're more comfortable with.
  • Bulk Ferment: Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment. The time this takes will depend on the temperature in your home (see recipe notes for more information).


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