Recipes

Ingredients

County Fair Fresh Kosher Dill Long Slice
Lean ham or smoked turkey
Low-fat cream cheese

Preparation

For a fabulous fancy party appetizer, layer a County Fair Fresh Kosher Dill Long Slice with a slice of lean ham or smoked turkey.
Spread the meat with low-fat cream cheese, then roll and add a pick.
Perfect bite size appetizers for any party or as a quick snack.

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Ingredients

20 County Fair Kosher Dill Pickle Chips (or Spears)
1 cup Italian seasoned bread crumbs
1 tsp cayenne pepper
1 tsp black pepper
½ tsp garlic powder
2 eggs beaten
8 oz Ranch dressing
2 oz Chipotle sauce

Preparation

Drain the pickle chips (or spears) in a colander. Stir together the dry ingredients. Dip the pickles into the egg then coat in the dry mixture. Place the pickles in 350 degree oil until golden brown.

Mix Ranch dressing and chipotle sauce together for dipping sauce.

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Ingredients

1-1/2 - 2 oz of Vodka (depends on cup size; add more or less vodka to taste)
Tomato Juice
Horseradish (generic/fresh)
County Fair Fresh Refrigerated Pickles
County Fair Fresh Pickle Juice
Pepper

Preparation

Mix Vodka, tomato juice, and pickle juice together. Pour over ice. Add pinch of horseradish. Add one pickle. Add pepper to desirable amount. Notice there is no Tabasco, because Tabasco is absolutely horrible in this drink. If you're a big Tabasco fan you should try a Prairie Wildfire.

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Description

Sauerkraut is magical in chocolate cake - and if it's pureed, nobody will guess what your secret ingredient is. The acidity increases the perception of other flavors ( especially chocolate) but it also softens the gluten in the cake batter, producing the softest, moistest texture you can imagine.

Ingredients

¾ cup County Fair Fresh Sauerkraut drained and chopped
1 ½ cups sugar
½ cup butter
3 eggs
1 tsp. pure vanilla
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup water
½ cup unsweetened cocoa powder
Preheat oven to 350 degrees

Preparation

Sift all dry ingredients together.
Cream sugar, butter and vanilla.
Beat eggs in one at a time.
Add dry ingredients to creamed mixture alternately with water.
Add sauerkraut - mix thoroughly.
Pour into greased pan or pans.

Bake 30 to 40 minutes until cake tests done. Frost when cool.

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Description

Tip: Use dry wasabi powder over paste. When choosing the mustard, pick the dijon that has the large mustard seeds as it will enhance the presentation and flavor.

Ingredients

3 tbsp wasabi powder (only)
¼ c mayonnaise
¼ c sour cream
½ c Dijon–style mustard
2 tbsp hot pepper sauce
¼ cup green onion
¼ cup County Fair chopped whole dill pickles
Salt and pepper to taste

Preparation

Blend all smooth ingredients together in a bowl. Add in the chopped pickles and onion. Season to taste, cover and refrigerate.

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Ingredients

3 eggs hard boiled
1 tbsp white sugar
¼ c Worcestershire sauce
¼ c white vinegar
1 pinch ground cloves
1 quart mayonnaise
¾ c County Fair sweet pickle relish
½ c chopped black olives
½ diced red bell pepper

Preparation

In a bowl, whisk together the chopped eggs, Worcestershire sauce, sugar, vinegar, cloves, mayonnaise, relish, olives and red pepper until evenly blended.

Chill and serve.

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Description

Chutney originated in India and was imported to Western Europe in the 17th century. Like jams and jellies, chutney can be chunky or smooth.

Ingredients

½ cup chopped County Fair Kosher Dill pickle spears
¼ cup finely chopped dried apricots
½ cup brown sugar
½ cup raisins
1 can cranberry sauce
1 peeled and chopped Granny Smith apple
1 tsp lemon zest
¼ cup fresh lemon juice
¼ cup chopped crystallized ginger
½ tsp red pepper flakes

Preparation

In a sauce pan combine, apricots, brown sugar, raisins bring to a boil then reduce heat to simmer for 5 minutes. Stir in cranberry, apple, lemon zest and simmer for 10 minutes. Stir in the rest of the ingredients and remove from heat.

Serve on white fish, a specialty sandwich or with crisp pita crackers.

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Description

Fresh salsas continue to be growing in popularity. The combination of sweet fresh juicy peaches with things like onions, fresh pickles and other savory ingredients are absolutely refreshing. An excellent topper for many different dishes - try it in fish tacos, or as a side relish with a baked ham. Also paired with cooked chicken, beef and pork will add color and leave a lasting impression.

Ingredients

20 tomatoes
15 COUNTY FAIR Whole Kosher Dill Pickles diced
3 onions finely chopped
6 fresh peaches peeled and diced
6 pears, peeled and diced
1 green pepper finely chopped
1 red pepper finely chopped
4 c white sugar
½ c white vinegar
1 tsp salt

Preparation

In a large saucepan bring to a boil the tomatoes, onions, peaches, pears, bell peppers, sugar, vinegar, pickles and salt. Reduce heat.

Simmer and stir for 1 ½ hours. Refrigerate and serve cold.

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Ingredients

1 cup vegetable oil
¾ cup soy sauce
½ cup lemon juice
¼ cup Worcestershire sauce
¼ cup Dijon mustard
¼ cup County Fair sweet pickle relish
1½ tsp black pepper
2 cloves minced garlic

Preparation

In a re-sealable plastic bag add all ingredients together and mix well. Add 16 oz of your favorite meat. Seal the bag and marinate in the refrigerator for 4 to 24 hours.

Place on grill and ENJOY.

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Ingredients

½ c mayonnaise
¼ cup County Fair dill pickles
(finely chopped & drained)
1 Tbl Dijon–style mustard
¼ tsp paprika
Spritz of lemon juice

Preparation

Stir together all ingredients until blended; cover and refrigerate until ready to serve.

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Ingredients

1 ½ # cooked bacon
1 quart mayonnaise
¼ c light corn syrup
¼ c County Fair sweet pickle relish
½ tsp black ground pepper
½ onion

Preparation

Crumble bacon, stir in all ingredients until well combined.

Cover and refrigerate for four-six hours. Serve chilled.

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Ingredients

County Fair Fresh Kosher Dill Pickle Spears
Lean ham or smoked turkey
Low-fat cream cheese

Preparation

Spears make "points" as a favorite snack for kids - a pickle perfect addition to any lunch, as an after school snack or a trusty solution for your weekend warriors heading out on any great adventure. Pickles are rich in flavor, low in calories and will satisfy their hunger pangs until the dinner bell rings.

Quick and Easy Options:

- Dip the spear into cream cheese

- Cut spear into bite-sized chunks and skewer with mild cheese cubes and ham or turkey

Ingredients

1 deep dish pie shell baked
6 ½ oz can of tuna or chicken
½ cup onion
1 cup County Fair fresh drained sauerkraut
¼ tsp. Garlic powder
½ tsp. Basil
½ tsp. Ground cinnamon
½ tsp. Tarragon
½ tbs. Parsley
1 cup Swiss cheese shredded
10 oz. evaporated milk
2 eggs

Preparation

Spread Tuna or chicken into pie shell. Cover with the onion and then the sauerkraut. Combine the eggs, milk, and spices beat well. Pour over pie shell. Top with cheese.

Bake in a 350-degree oven for 45 minutes, until golden brown and a knife inserted in the center comes out clean.

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Ingredients

½ to 1 lb corned beef, cooked (diced or sliced)
¼ cup County Fair Thousand Island dressing (see recipe)
16 oz fresh County Fair Sauerkraut, drained and rinsed
½ pound shredded Swiss cheese
6 slices marbeled rye bread, crumbled
¼ cup butter, melted

Preparation

Place corned beef in a lightly greased 9x13 inch baking dish. Dot with the dressing. Spread sauerkraut over top; sprinkle with cheese.

Toss crumbled marbeled rye bread with the butter then sprinkle over top.

Bake at 350° for about 30 minutes, or until hot and bubbly.

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Ingredients

1 cup Sugar
¼ cup White Wine Vinegar
1 Quart drained and rinsed sauerkraut
1 large green bell pepper small dice
1 medium yellow onion small dice
¼ cup diced canned pimentos

Preparation

Bring Sugar and White Wine Vinegar to boil and let cool. Mix in the rest of the ingredients well and let sit before serving.

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Ingredients

2 cup shell macaroni
½ cup smoked salmon
1-½ med tomatoes
1-½ cucumbers, peeled
4 County Fair sweet pickles, diced
Lite mayonnaise or salad dressing

Preparation

Cook macaroni according to directions on box. Cut up tomatoes and cucumbers. Crumble salmon in bowl; mix in tomatoes, macaroni, cucumbers and pickles. Use as much mayonnaise as needed to hold all together. Feature on top of a green salad or by itself.

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Ingredients

Serves 6
3 12 oz. cans albacore tuna, drained
3 T. fresh lemon or lime juice
1/2 cup County Fair sweet or dill pickle relish
1/2 cup fresh red bell pepper, small dice
1/2 cup fresh yellow bell pepper, small dice
1/4 cup green onions, thinly sliced
1/4 cup parsley, chopped
1 t. chile powder
salt and pepper to taste

Preparation

In a medium-sized bowl, mix the tuna with the lemon juice until flaky. Add the rest of the ingredients, mix well, and season to taste. You may chill the salad in the refrigeratorup to 4 hours before serving-any longer and the peppers lose their crunch.

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Ingredients

6 hard-boiled eggs, mashed well
½ cup lite mayonnaise
⅓ cup finely diced onion
¼ cup drained County Fair Kosher Dill Relish
A dash of Worcestershire Sauce
Salt and pepper to taste

Preparation

Mix together well and chill for several hours. Serve with celery.

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Ingredients

8 Potatoes
8 tbsp mayonnaise
8 tbsp ranch dressing
½ chopped onion
4 stalks celery chopped
5 Whole Kosher County Fair Dill pickles
1 red pepper chopped
Salt and pepper to taste

Preparation

Boil potatoes until tender, drain and let cool for 30 minutes. Cube the potatoes.
In a medium mixing bowl combine all ingredients, cover and refrigerate.
Serve chilled.

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Ingredients

2 tablespoons butter
8 slices marbled rye bread
8 slices (deli sliced ) corned beef
8 slices swiss cheese
½ cup County Fair Thousand Island dressing (see recipe)
1 cup fresh County Fair Sauerkraut, drained

Preparation

Preheat a large skillet, griddle or even a Foreman Grill on medium heat. Lightly butter one side of bread slices. Spread non-buttered side with County Fair Thousand Island dressing.

On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, ¼ cup County Fair Sauerkraut and second slice od Swiss cheese. Top with remaining bread slices, buttered sides out.

Grill sandwiches until both sides are golden brown. Serve hot.

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Description

Chutney originated in India and was imported to Western Europe in the 17th century. Like jams and jellies, chutney can be chunky or smooth.

Ingredients

½ cup chopped County Fair Kosher Dill pickle spears
¼ cup finely chopped dried apricots
½ cup brown sugar
½ cup raisins
1 can cranberry sauce
1 peeled and chopped Granny Smith apple
1 tsp lemon zest
¼ cup fresh lemon juice
¼ cup chopped crystallized ginger
½ tsp red pepper flakes

Preparation

In a sauce pan combine, apricots, brown sugar, raisins bring to a boil then reduce heat to simmer for 5 minutes. Stir in cranberry, apple, lemon zest and simmer for 10 minutes. Stir in the rest of the ingredients and remove from heat.

Serve on white fish, a specialty sandwich or with crisp pita crackers.

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Ingredients

½ c mayonnaise
¼ cup County Fair dill pickles
(finely chopped & drained)
1 Tbl Dijon–style mustard
¼ tsp paprika
Spritz of lemon juice

Preparation

Stir together all ingredients until blended; cover and refrigerate until ready to serve.

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Ingredients

3 Tbs Butter
½ medium onion (cut julienne)
½ cup white wine
1/3 cup + 1 Tbs flour
5 Cups Chicken Broth
1¼ cup marinade from County Fair Pickles
4 large County Fair dill pickles (sliced thin)
2 tsp dried dill weed
Cream
Poultry seasoning
Salt & Pepper
Diced County Fair Fresh Kosher Dill Pickles (for garnish)

Preparation

Melt butter in large pot over medium heat. Add onion and saute until soft. Add wine and continue to cook to reduce liquid. Reduce heat and stir in flour. Don't brown. Combine water, chicken broth and pickle marinade and whisk into mixture all at once. Increase heat to boil. Stir constantly until thickened. Add pickles and dill weed. Stir in some cream for a lighter color. Season with poultry seasoning, salt and pepper to taste. Garnish each serving with diced pickles.

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