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Bubbie’s Kitchen

Bubbies Prepared Horseradish

Horseradish Cheese Ball

  • 1 8-ounce package cream cheese, softened
  • 3/4 cup sharp cheddar cheese, shredded
  • 2 tbs onion, finely chopped
  • 2 tbs Bubbies Prepared Horseradish
  • 2 tbs fresh parsley, chopped
  • 1 1/2 t Worcestershire sauce
  • Kosher salt and ground pepper
  • 1/2 cup crumbled bacon
  • 1/3 cup toasted pecans, chopped
  • Mix both of the cheeses, onion, horseradish, 1 tbs parsley, Worcestershire, salt to taste and 1/4 t pepper in a medium bowl until evenly combined.
    Form the cheese mixture into a ball, cover with plastic wrap and chill until firm., at least 4 hrs or overnight.
    Remove the cheese ball from the refrigerator up to 30 minutes before serving. Mix the bacon with nuts and remaining parsley in a shallow bowl. Roll the cheese ball in the mixture so that it is coated evenly. Serve with assorted vegetables and crackers.

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    Seafood Horseradish Dip

  • 6-7oz fresh crabmeat, flaked
  • 1 8oz package cream cheese, softened
  • 1/4 cup Parmesan Cheese
  • 1-½ tablespoons Bubbies Prepared Horseradish
  • 1 dash Worcestershire sauce
  • 2 teaspoons chili sauce
  • 1 teaspoon lemon juice
  • In a medium microwave safe bowl, blend crabmeat, cream cheese, 1/4 cup of the Parmesan cheese, horseradish, Worcestershire sauce, chili sauce and lemon juice. Sprinkle the remaining Parmesan cheese on top of mixture. Microwave the mixture on high for 3 to 5 minutes, or until hot and bubbly.

    Substitutions: you can substitute small shrimp for the crabmeat, and use cocktail sauce to replace the chili sauce.

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    Deviled Eggs with Horseradish

  • 6 hard-cooked eggs, peeled and cut lengthwise
  • 3 tablespoons Mayonnaise
  • 1 1/2 tablespoons finely chopped onion
  • 2 tablespoons Bubbies Dill Relish,
  • 1 - 2 teaspoons Bubbies Prepared Horseradish (more or less to your taste),
  • 1 teaspoon dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Paprika for garnish
  • Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add the mayonnaise, onion, relish, horseradish, dijon mustard, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

    Cover lightly with plastic wrap and refrigerate for up to one day before serving.

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    Cream Cheese Balls

  • 8 ounces cream cheese, softened
  • 1 cup cooked ham or smoked salmon, finely chopped
  • 1 tsp Bubbies Prepared Horseradish
  • 1/2 tsp dry mustard
  • 1 tsp hot pepper sauce
  • 1/2 cut pecans, finely chopped
  • Thin pretzel sticks or julienne cut carrot or celery sticks
  • Combine the cream cheese, the ham or salmon, horseradish, mustard and hot pepper sauce in a small bowl and mix well.
    Shape the mixture into 3/4" balls and roll them in the chopped nuts.
    Place the cream cheese balls on wax paper, cover and refrigerate for several hours.
    Before serving, transfer them to a serving platter and insert the pretzel or veggie sticks. Serve chilled.
    Makes about 40 appetizers.

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    Bubbies Old Fashioned Sauerkraut

    Reuben Dip

  • 1/2 cup Bubbies Old Fashioned Sauerkraut, chopped and drained
  • 1 3 oz. pkg. cream cheese, softened
  • 1 8 oz. container sour cream
  • 1/2 cup grated Swiss cheese
  • 4 oz. sliced corned beef, finely diced
  • Combine all ingredients in a saucepan; heat on low until heated thoroughly. Use with either bread sticks or rye crackers.

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    Coconut Crunch Bars

  • 1pkg German chocolate cake mix
  • ½ cup crushed pretzels
  • ½ cup butter, melted
  • 1 egg

  • Filling:
  • ¼ cup sugar
  • 1 cup maple syrup
  • 2 eggs
  • 1 cup chopped pecans or walnuts
  • 1 cup butterscotch chips
  • 1 cup semi-sweet chocolate chips
  • 1 cup coconut
  • 1-1/4 cup Bubbies Old Fashioned Sauerkraut, rinsed and drained
  • Preheat oven to 350 degrees. In large bowl, combine all crust ingredients; mix at low speed until blended. Press into bottom of greased 9" x 13" inch pan. Bake 15 minutes or until crest puffs up and appears dry; cool 5 minutes. In a large bowl, combine sugar, syrup, and eggs; mix until well blended. Stir in remaining ingredients and spoon evenly over partially baked crust. Bank an additional 30 to 40 minutes or until golden brown. Cool 10 minutes, then run a knife around sides of pan to loosen. Cool an additional hour and cut into bars.

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    Sauerkraut Brownies

  • 3/4 cup salted butter
  • 3 eggs
  • 1 cup sugar
  • 1/2 cup flour, plus 2 tablespoons flour
  • 1/2 cup unsweetened cocoa powder
  • 2 tablespoons unsweetened cocoa powder
  • 2 cups Bubbies Sauerkraut
  • 1 cup water
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup chocolate chips
  • Preheat oven to 350F. Spray a 9"x9" baking pan with cooking spray, or coat with butter or cooking oil. In a medium saucepan, melt butter over medium heat. Stir in sugar until blended, about 2 minutes, remove from heat and beat in eggs one at a time, mixing well after each addition. In a medium bowl mix the flour and cocoa together, add the flour mixture to the butter mixture, stirring until combined. In a blender, pulse the sauerkraut with the water for approximately 8-10 seconds; then drain and squeeze the sauerkraut until the water is removed. Mix the sauerkraut into the batter. Stir in the nuts and chocolate chips. Spread the mixture into the prepared pan. Bake 45-50 minutes.

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    Sauerkraut Soup

  • 1/2 cup chopped onion
  • 3 tablespoons butter or oil
  • 1/2 clove minced garlic
  • 1/2 lb. Diced lean pork
  • 1 lb. Bubbies Traditional Sauerkraut
  • 6 cups stock
  • 1&1/2 tablespoons butter
  • 1&1/2 tablespoons flour
  • 1 teaspoon sugar
  • Diced salami or ham to garnish Saute onion in butter or oil fat, until golden brown. Add garlic and pork. Cover and cook over low heat for about 20 minutes; then add Bubbies Traditional Sauerkraut and stock. Cook until soft, about 45 minutes. Melt butter and stir in flour. Stir in slowly a little of the hot soup, blend and return mixture to kettle. Add sugar, correct the seasoning and garnish with diced salami or ham. Print return to top
  • Meat Marinade

  • 1 cup Bubbies Traditional Sauerkraut juice
  • 1/2 cup white grape juice
  • 1/4 cup olive oil
  • 1 clove chopped garlic
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced shallots
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped thyme
  • Add black pepper to taste

    Combine, mix, and then use as a marinade for your favorite meats.

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  • Bavarian-Style Sauerkraut

    Developed by: Lauren Keating
    Bavarian-Style Sauerkraut
  • 1 tablespoon olive oil
  • 1/2 medium onion, diced
  • 2 cups Bubbies sauerkraut, drained
  • 2 Fuji apples, cored and diced
  • 1 cup Riesling, or other sweet white wine
  • 1 tablespoon juniper berries
  • Salt and pepper to taste

    Heat the olive oil in a medium saucepan. Sauté onion until soft and translucent, about 3 minutes.

    Stir in the sauerkraut, apples, wine, and juniper berries. Bring to a boil, reduce heat, and simmer 30-40 minutes, or until liquid is absorbed.

    Season to taste with salt and pepper.

    Serving Suggestion: Serve with grilled sausage or pork.

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  • Choucroute Garnie

    Developed by: Courtney Rowland
    Choucroute Garnie
  • 4 ounces bacon, chopped into small pieces
  • 2 chicken leg quarters
  • 2 bratwurst
  • 1 medium onion, chopped
  • 6 small potatoes, peeled and quartered
  • 1 teaspoon whole allspice
  • 2 cups Bubbies sauerkraut
  • 1 bay leaf
  • 2 cups Riesling, or other dry white wine
  • Salt and pepper, to taste
  • Grainy mustards and horseradish, for serving

    In a large pan, sauté the bacon until crispy. Remove to a paper towel lined plate and reserve for later.

    Sprinkle the chicken legs with salt and pepper and add them, along with the bratwurst, to the bacon drippings in the pan. Cook on medium high heat until browned on both sides. Remove the meat to a plate.

    Add the onion to the pan and sauté until softened, scraping any browned bits off the bottom of the pan. Add the potatoes and sprinkle with salt and pepper. Saute another five minutes.

    Stir in the allspice and the sauerkraut, sautéing for another five minutes. Stir frequently to allow the flavors to blend together.

    Add the wine and bay leaf, scraping the bottom of the pan to deglaze. Bring the mixture to a simmer, then add the bratwurst and chicken back to the pan. Continue to simmer until chicken and brats are cooked through. Before serving, remove the bay leaf and stir in the reserved bacon.

    Serve immediately with grainy mustards and horseradish.

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  • Czech Sauerkraut Soup

    Developed by: Lori Yates
    Czech Sauerkraut Soup
  • 1 tablespoon olive oil
  • 1 kielbasa (7 ounces), diced
  • 1 medium white onion, diced
  • 1-1/2 cups drained Bubbies sauerkraut
  • 2 tablespoons paprika
  • 4 cups chicken or turkey broth
  • 3 medium potatoes, diced
  • Kosher salt and ground black pepper
  • Sour cream, for serving (optional)
  • Chopped fresh chives, for garnish (optional)

    In large pot, heat oil over medium-high heat. Add kielbasa and cook 3 minutes or until fat starts to render, stirring frequently.

    Stir in onion; cook 5 minutes or until onion is softened; stirring occasionally.

    Stir in sauerkraut and paprika. Cook 2 minutes or until sauerkraut is softened, stirring constantly.

    Stir in potatoes and broth. Heat to boiling over medium-high heat, then reduce heat to medium-low. Simmer 30 to 45 minutes or until potatoes are tender, stirring occasionally.

    Season to taste with salt and pepper. Serve with sour cream and chives, if desired.

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  • Reuben Biscuits

    Developed by: Anita Schecter
    Reuben Biscuits
  • 2 Cups all purpose flour
  • ¾ Teaspoon salt
  • 1 Tablespoon baking powder
  • 2 Teaspoons sugar
  • 4 Tablespoons unsalted butter, chilled
  • 1 Cup shredded Swiss cheese
  • 3/4 Cup chopped corn beef or diced ham
  • 1/3 Cup well-drained Bubbies Sauerkraut
  • 1/4 Cup sour cream
  • 1/2 Cup milk
  • 2 Tablespoons cream to brush tops of biscuits

    Preheat the oven to 425°F and lightly grease a baking sheet, or line it with parchment paper.

    In a large bowl, whisk together the flour, salt, baking powder, and sugar.

    Cut the butter into the flour using a pastry cutter or fork until the mixture resembles course crumbs.

    Mix in the cheese, meat, and sauerkraut until evenly distributed.

    In a separate bowl, whisk together the sour cream and milk and stir into the dough. Note that the dough will be sticky.

    Drop the dough by the 1/4-cupful onto the prepared baking sheet keeping the biscuits about 1" apart.

    Brush the biscuits with the cream to help them brown and bake for 22 to 24 minutes, until they're golden brown.

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  • Sauerkraut Stuffed Chicken

    Developed by: Jennie Phaneuf | One Sweet Mess
    Sauerkraut Stuffed Chicken
  • 4 boneless, skinless chicken breasts
  • 2 cups sauerkraut, drained, juice reserved
  • 6 slices bacon, cut into 1-inch pieces
  • 1 large onion, chopped
  • 2 tablespoons olive oil
  • Salt and pepper

    Place the chicken breasts in a bowl and cover with the reserved sauerkraut juice. Cover and refrigerate for at least 8 hours or overnight.

    Preheat oven to 350 degrees F.

    Heat a large sauté pan over medium heat. Add the bacon and cook until crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. Discard all but 2 tablespoons of bacon grease. Add the onion to the pan and cook until translucent, about 4-5 minutes. Stir in the sauerkraut and cook for an additional 2 minutes. Remove the pan from the heat and stir in the bacon.

    Remove the chicken from the sauerkraut juice and pat dry. Using a meat mallet or the back of a sauté pan, beat the chicken until ½-inch thick.

    Add a few heaping tablespoons of the stuffing to one half of each chicken breast. Fold the other half over to cover the sauerkraut mixture. Use 1-2 toothpicks to hold the chicken together.

    Heat olive oil in the same pan used to cook the stuffing. Add the stuffed chicken breasts to the pan and cook for 3 minutes on each side. Transfer the pan to the oven and bake for 20-25 minutes, or until the juices run clear and the chicken is cooked through.

    Remove the toothpicks and serve immediately.

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  • Sauerkraut Stuffed Pierogies

    Developed by: Susan Palmer
    Sauerkraut Stuffed Pierogies For the dough:
  • ½ cup cold mashed potatoes
  • 2 tablespoons shortening
  • 2 egg yolks
  • ½ cup lukewarm water
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon kosher salt
  • ¼ cup all-purpose flour
    For the filling:
  • 4 ounces bacon
  • 1 medium onion, diced
  • 2 cups Bubbies Sauerkrat, drained
  • kosher salt and black pepper

    To prepare the dough: Combine the mashed potatoes, shortening and egg yolks in a medium bowl. Stir in the water and beat well.

    In a small bowl sift together the 1 ¾ cups flour, cream of tartar and salt. Mix into the wet ingredients until it forms a soft dough.

    Add in the remaining ¼ cup of a flour - 2 tablespoons at a time until the dough no longer sticks to your hands. The dough should be soft to touch and once no longer sticky, use the remaining flour to dust your work surface to knead lightly until it comes together in a ball.

    Cover and let rest for 10-15 minutes on the counter.

    While the dough is resting prepare the filling by cooking the bacon until crisp over medium heat in a cast iron or non-stick skillet.

    Remove the bacon once cooked to drain excess grease on paper towels and chop finely once cool.

    Reserve 2 tablespoons excess grease in the pan and saute the onions until soft. Stir in the sauerkraut and cook until soft and the flavors are blended together - about 5 minutes.

    Add the bacon back into the pan and season with salt and pepper to taste.

    To the fill the pieorgies, roll the dough out until it is about ⅛ to ¼ inch thick and using a 3 inch round cookie cutter cut into circles.

    Fill each circle with about 1 ½ to 2 tablespoons of filling.

    Using your finger tip wet half the circle and fold over to seal. Crimp the sides with either a fork or a dumpling press.

    At this point the pierogies can be frozen in a single layer on a baking sheet and cooked at a later date or bring a large pot of water to boil and cook the pierogies for 5-7 minutes or until they float to the top.

    Pierogies can be served boiled or lightly pan fried with butter or olive oil after boiling.

    Serve with sour cream.

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  • Sauerkraut Breakfast Casserole

    Sauerkraut Breakfast Casserole
  • 1 cup drained Bubbies Sauerkrat
  • 3 pieces of cooked bacon, chopped
  • 1 cup of shredded cheese, plus extra for the top
  • ½ cup green onions, chopped
  • ¼ cup milk or cream
  • Pepper to taste

    Preheat your oven to 350 degrees. Drain sauerkraut well; cook bacon completely and pat well with a paper towel to remove excess grease. In a bowl, whisk together 6 eggs and the milk. Add sauerkraut, pepper bacon, cheese and onions, and mix together. Pour into a well-greased casserole dish, and bake for 25-30 minutes, until the cheese is golden brown. Remove from the oven and let it cool for 15 minutes.

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  • Sauerkraut Gingerbread

    Developed by:
    Sauerkraut Gingerbread For the dough:
  • 3 ½ cups sifted cake flour*
  • ¾ cup drained and chopped Bubbies Sauerkrat
  • ¾ melted or softened butter
  • 1 cup buttermilk
  • 2 eggs
  • 1 cup brown sugar
  • 1 cup dark molasses
  • 2tsp baking soda
  • 1tsp cinnamon
  • 3tsp ground ginger
  • ½ tsp cloves

    Start draining your sauerkraut. Combine eggs, butter, and sugar and blend well. Add buttermilk, molasses, sauerkraut, spices and baking powder, mix well. Add a little bit of the flour at a time, making sure to blend well; the mixture will get increasingly thick, so it’s easiest to add it slowly to make sure that you don’t end up with any unmixed flour pockets. When thoroughly mixed, pour into a well-greased loaf pan and bake at 325 degrees for 30 minutes. Let the bread cool on a rack for about an hour prior to serving.

    *Note: You can substitute regular flour for cake flour with the addition of cornstarch to your flour. For one level cup of regular flour, remove 2 Tbsp of the flour and replace it with 2 Tbsps of cornstarch. Then sift it together! It works well in a pinch.

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  • Sauerkraut Salad

    Sauerkraut Salad
  • 1 jar (25 oz) Bubbies Sauerkrat
  • 1 (4 oz) jar diced pimento peppers
  • 1 onion, chopped
  • 2 teaspoons mustard seed
  • 2 stalks celery, chopped
  • 1 cup white sugar
  • 1 green bell pepper, chopped
  • 1 large carrots, chopped
  • ¾ cup vegetable oil
  • ½ cup apple cider vinegar

    Drain the sauerkraut (be sure to save your Bubbie’s brine!) and pimentos. Add sauerkraut, pimentos, onion, celery, bell pepper, carrots and mustard seed together in a large bowl, mix and set aside. Add oil, sugar, and vinegar to a small saucepan, stir well and bring to almost a boil- remove it right before it starts boiling. Pour the mixture over the vegetable mix, cover and refrigerate for 6-8 hours before serving.

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  • CranApple Kraut Cakes

    CranApple Kraut Cakes For the cakes:
  • 2 eggs
  • 1 Pink Lady Apple
  • 1 cup well-drained Bubbies Sauerkrat
  • ½ cup chopped dried cranberries
  • ½ cup applesauce
  • 1 cup oats
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice
    For the bottom/topping:
  • ½ stick softened butter
  • ¾ cup oats
  • ½ cup brown sugar
  • ¼ cup flour
    For the Port Caramel Sauce*:
  • ¼ cup Tawny Port
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • ⅛ cup water, ½ tsp vanilla
  • ¼ cup dried cranberries

    * Optional- this light sauce adds a delicious, lightly spiced caramel flavor that really enhances the tartness of the apples.

    Preheat your oven to 350 degrees, with the rack in the center. Measure out and start draining your sauerkraut. Combine the bottom/topping ingredients in a bowl and mix well- make sure you start out with very soft butter to make sure everything blends easily and consistently. You should have a mixture that looks like coarse crumbles. Press 2 tsp of the mixture into the bottom of cupcake molds, making sure the entire bottom is covered. Set aside the remaining mixture for the topping.

    If you’ve decided you don’t need the caramel sauce, then you’re done! Take them out of the oven, let them cool a bit and enjoy!

    For the sauce: Mix the sugars and wine together in a skillet, and turn your heat up to medium, making sure to stir constantly. As the sugar dissolves, you should notice your port getting thicker and more syrupy. If you want the sauce thicker (this is a fairly thin syrup) I would omit the water. After the sugar is fairly dissolved, turn your temperature up to med-high heat, bringing it to a simmer. Add your cranberries and water, letting it get close to boiling. Once it’s bubbling pretty good, turn your heat down to med-low, and let simmer for about 15 minutes, stirring occasionally. Remove from heat, and set aside for when you’re ready to drizzle it over the cakes.

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  • Baked Sauerkraut Balls with Mustard IPA Dipping Sauce

    Baked Sauerkraut Balls For the sauerkraut balls:
  • 16 oz. Bubbies Sauerkrat
  • 2 mildly spiced sausages (I used English Bangers)
  • 1 leek, butter or oil of your choice
  • 2 eggs, ½ cup of breadcrumbs
  • ¼ tsp sage, ½ tsp thyme
  • ¼ tsp black pepper
  • ¼ tsp allspice
  • ⅛ tsp salt
    For the dipping sauce:
  • ½ tsp Bubbies horseradish
  • ⅛ cup IPA beer
  • ¼ cup mustard (Dijon would work best)
  • 1 tsp honey

    Preheat your oven to 400 degrees. Start draining your sauerkraut, so that it’s ready to go when you start forming your balls. Clean and then cut the leeks into thin strips, and then cube your sausage. Dispose of sausage skin (if applicable). If you’re using a more heavily spiced sausage, such as a bratwurst, you may want to play around with the spice measurements a bit. Sauté the sausage and leeks together with a small amount of butter over medium heat for about 4-5 minutes or until the leeks are more brightly colored and soft. Once they’re done, set aside and let the excess oil and juice drain off.

    In a bowl, whisk together your eggs, breadcrumbs and spices. Add sauerkraut, sausage and leeks, and mix well. Start forming small amounts of the mixture into 2 inch balls, gently squeezing while you shape it- this will help remove further excess moisture, and ensure they hold their shape while baking. Place on a lightly greased cookie sheet, and bake for 20 minutes or until golden brown. Let them cool down 15 minutes prior to serving. Serve warm with Mustard IPA sauce.

    Mustard IPA Sauce

    Measure out the beer, mustard, honey and horseradish, and blend well.

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  • Bubbies Dill Relish

    Deviled Eggs with Horseradish

  • 6 hard-cooked eggs, peeled and cut lengthwise
  • 3 tablespoons Mayonnaise
  • 1 1/2 tablespoons finely chopped onion
  • 2 tablespoons Bubbies Dill Relish
  • 1 - 2 teaspoons Bubbies Prepared Horseradish (more or less to your taste),
  • 1 teaspoon dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Paprika for garnish
  • Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add the mayonnaise, onion, relish, horseradish, dijon mustard, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

    Cover lightly with plastic wrap and refrigerate for up to one day before serving.

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    Tuna Mix

  • Drain 1 can tuna packed in water
  • 3/4 cup Bubbies Pure Kosher Dill Relish
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced celery
  • 1/4 cup mayonnaise
  • Salt and pepper to taste Mix well and chill several hours...Serve with chips or crackers or use as a sandwich spread. Print return to top
  • Egg Mix

  • 6 hard-boiled eggs, mashed well
  • 1/2 cup mayonnaise
  • 1/3 cup finely diced onion
  • 1/4 cup drained Bubbies Pure Kosher Dill Relish
  • A dash of Worcestershire Sauce
  • Salt and pepper to taste Mix together well and chill for several hours. Serve with celery or crackers or use as a sandwich spread. Print return to top
  • Savory Snack

    For a savory snack, spread softened cream cheese on your favorite cracker and then top it with a dollop of Bubbies Pure Kosher Dill Relish. Print return to top

    Kosher Dill Pickles

    Creamy Dill Soup

    Developed by: Carla Cardello
    Creamy Dill Soup
  • 2 tablespoons butter
  • 1 medium onion, halved and sliced
  • 4 cups chicken or vegetable broth
  • 4 large Bubbies Kosher Dill Pickles, about 3 cups chopped
  • 2/3 cup pickle brine from jar or water
  • 4 large potatoes, peeled and cut into 1/2-inch cubes
  • 2 tablespoons all-purpose flour
  • 1 cup sour cream
  • Salt and black pepper, to taste
  • Chopped fresh dill, for garnish
  • Melt butter in a large pot. Sauté onion until translucent, about 3 minutes.

    Stir in broth, pickles, pickle liquid, and potatoes. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 30 minutes.

    In a large bowl, blend together flour, sour cream, and some of the hot soup until smooth.

    Add sour cream mixture to the pot and bring to a boil, whisking often. Reduce heat to low and simmer until slightly thickened, about 3 minutes. Add salt and pepper to taste. Serve soup as is or puree to a creamy consistency. Garnish with dill.

    To puree soup: Add about 1/3 of the soup to a blender then puree until smooth (be careful as hot liquid expands when blended). Transfer soup to a large bowl. Repeat with the remaining soup. Pour all of the soup back into the pot. Simmer until hot again.

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    Egg Salad Stuffed Potato Skins

    Egg Salad Stuffed Potato Skins
  • 6 eggs
  • 4 large potatoes
  • ½ package of bacon
  • 4-5 green onions
  • 1 tsp mustard
  • 1 cup of mayo
  • 2 TBSP of Bubbies pickle juice
  • 3 large Bubbies Kosher Dill Pickles
  • Olive oil for brushing
  • Salt and pepper to taste
  • Bake bacon on baking sheet at 350 degrees for about 20 min. Once the bacon is done, set it aside to cool and get the potatoes ready. Wash well and slice the potatoes in half, long ways. Brush the potatoes with a little oil and sea salt. Place the sliced potatoes on a large baking sheet at 350 degrees for about 50min or more depending on your oven. Boil your eggs for 10-12 minutes. While your eggs are boiling, chop green onion, pickles and bacon and place in a large bowl. Slice a third pickle for garnishing. Once the eggs are done and have sat in an ice bath, peel and chop into your bowl.

    Once the potatoes are nice and soft, remove from the oven and scrape the insides into your bowl. Brush a little more oil onto the skins and put back in the oven for another 15 min. Flip the skins over for an all around crispier texture. Mix your salad well using two forks to break down any larger pieces of potatoes. Add mayo, mustard, pickle juice, salt and pepper. Keep mixing until everything is evenly coated. Do a taste test to make sure you like the seasoning. (Go easy on the salt. The pickle juice is quite salty, and you can always add more.) Pull out your skins and load them up! Add your pickle garnish and serve.

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    Bread & Butter Chips

    Bread & Butter Pickle Meatloaf

    Bread & Butter Pickle Meatloaf
  • 1 lb ground beef
  • 1 egg
  • ⅓ cup crackers
  • ½ cup or 1 deveined kale leaf, chopped
  • ¼ cup celery, chopped
  • ½ cup bread and butter pickles, chopped
  • ⅓ cup baby carrots, chopped
  • ½ medium red onion, chopped
  • ½ cup BBQ sauce
  • ½ cup shredded cheese
  • ¼ cup molasses
  • *salt and pepper, to taste if desired
  • Optional glaze: Mix 1/2 cup BBQ sauce with 1/4 cup molasses

    Preheat your oven to 400 degrees. Chop all vegetables. Combine meat, egg, crackers, chopped veggies, cheese, ½ cup BBQ sauce and molasses and mix together well until all ingredients are spread consistently throughout. You can use a food processor, or your hands if you don’t mind getting dirty. If you’re using a very lean beef, such as 90% or up, lightly grease a loaf pan before forming the meat into it. If you’re using a ground beef with a higher fat content, you can put the meat in the pan directly, without greasing it; the fat will lubricate it as it bakes and keep it from sticking.

    Optional- if you desire a glaze on the top, bake for 45 minutes and then drizzle ½ cup BBQ sauce mixed with ¼ cup molasses over top of the meatloaf; return to oven for an additional 10 minutes. Turn off the heat, and let the meatloaf sit in the oven for an additional 5 minutes. This will give it a delicious, sticky, caramelized sauce on the top as seen in the video. If you’d like to forgo the glaze, bake for 55 minutes, then remove from oven and let cool for at least 15-20 minutes prior to serving. Garnish with extra bread and butter pickles if desired.

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