PICKLES!!! Soup and Poppers

Sizzling Pickle Soup

Ingredients:
Olive oil
1/2 medium yellow onion, diced
2 cloves garlic, minced (I use 4-5)
3 medium potatoes, cubed or use cone #2
2-4 potatoes, cooked separately, cubed. Add these cooked potatoes to step 5.
4 1/2 cups low sodium chicken stock
1/2-3/4 cup pickle brine
5 dill pickle spears, diced + extra for garnish
1/2 cup chopped fresh dill + extra for garnish (I use about 2 tablespoons of dried dill instead)

Directions:
1. Heat olive oil in a pot with a lid. Add onion and cook until softened, about 5 minutes. Then add garlic and cook for 30 seconds or until fragrant.

2. Add the potatoes, chicken stock and pickle brine (aka: juice) to the pot. Cover and bring to a boil.

3. Once mixture starts to boil, reduce the heat to a simmer, and cook for about 15 minutes or until the potatoes are tender.

4. Pour the soup in a blender. Make sure to remove the middle piece from the lid, and cover with a towel to allow steam to escape while blending. You can also use an immersion blender to puree.

5. Once blended to your liking, return the soup to the pot. Stir in the cubed potatoes, pickles and dill.

6. Then cook for another 5 minutes united heated through. Garnish and serve immediately.



Pickle Fried Poppers

Ingredients:
12 kosher dill pickles
2 cup pimento cheese
12 egg roll wrappers
Oil

Directions:
1. Using a large straw or an apple corer, remove the centers of the pickles. (Be careful if using the apple corer!)

2. Add cheese in a frosting piping bag and fill the center of the pickle, making sure it doesn’t ooze out the other end.

3. Then wrap your finished pickles in egg roll wrappers. Lay the pickle in the center of the wrapper. The wrapper should be at an angle so it looks like a diamond, with the pickle in the center.

4. Fold one side of the egg roll wrapper over to cover the pickle. Then, fold the bottom and top end over it. Using your finger and a small amount of water, run it lightly over the unfolded edge of the wrapper to seal it. It should look like an egg roll, but you can also create your own style of wrapping. Repeat this until all pickles are wrapped.

5. Heat oil to medium-high in a skillet. Add the pickles and pan fry until golden brown. Turn as it’s cooking to ensure it’s evenly fried.

6. Place the pickles on a rack to cool before serving.