No Knead Artisan Pickle Bread

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No Knead Artisan Pickle Bread

Pickles are one of those love it or hate it things. I personally LOVE them and that’s why I made this No Knead Artisan Pickle Bread, but if you’re a hate ’em kinda person, you may want to move along, because this bread has ALL the pickle and then some.

This recipe is a variation on a staple bread that I make ALL the time. For every holiday, random Tuesdays… March 31st. I make it with olives, loads of fresh herbs or plain jane. The plan for this particular bread was to hang out on a cheese platter for party time noshing, and noshed it was.

I replaced most of the water in the recipe with pickle juice, added chopped pickles and dried dill and the result was starchy pickle goodness. This bread is SUPER easy to make, although it does take a bit of planning ahead since it needs to rise for at least 8 hours. But, even if you’re a novice, as long as you allow yourself plenty of time, you can absolutely make this bread with ease.

No Knead Artisan Pickle Bread

 

No Knead Artisan Pickle Bread

MMMMM….. Yeast. Am I the only one who LOVES the smell of yeasty rising bread?

No Knead Artisan Pickle Bread

 

No Knead Artisan Pickle Bread

 

No Knead Artisan Pickle Bread

 

No Knead Artisan Pickle Bread

NOMS.

4.0 from 1 reviews
NO KNEAD PICKLE BREAD
Author:
My Modern Cookery
Serves:1 loaf
Prep time:
Cook time:
Total time:
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INGREDIENTS
  • 3 cups all-purpose flour
  • 2 teaspoons kosher salt
  • ½ teaspoon active dry yeast (or highly active dry yeast)
  • 1 tablespoon dried dill weed
  • 1 cup lukewarm pickle juice
  • ½ cup lukewarm water
  • 1 large dill pickle, chopped
INSTRUCTIONS
  1. 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 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.
  2. 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).
  3. When it’s done rising, preheat your oven to 450 degrees Fahrenheit. Place your empty Dutch oven in the oven for 30 minutes.
  4. 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.
  5. 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.

Pickle Pinwheel Pops (Tortilla Ham Rollups)

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Pickle Pinwheel Pops (Tortilla Ham Rollups)

Now I know this isn’t anything new as these things have been around I swear forever. It’s one of those dishes that no one ever thinks to make when going to a party, picnic or get together because they think it’s “too simple”.

Most are afraid that people will look down upon this for something so basic but yet I can tell you one this for certain.  This is always, ALWAYS the first dish to go on a table.  It’s unpretentious and innocent.  This is what most think a child would eat and they are right. But put this on a table with a group of adults and watch them tear this up!

Now you make these for a playoff game and put it on the table with the Cheesy Buffalo Chicken Pizza Puffs, Man Candy, Sriracha Glazed Bacon Onion Rings, and your Italian Rockets and this will be on of the first to go.

Why?  It’s fun, it’s ON A STICK and they are delicious!  Dude, seriously it’s ON…A…FRIGGEN STICK!  When you’re done you can have sword fights.  LOL  Okay fine, you may not act 7 when eating this as I did but they are still fun!

What prompted me to even make this recipe is I had been craving pickles – actually we both were.  Now my favorite is bread and butter style to which I eat them almost every day where Mr. Fantabulous loves baby dill.

So while I was at the store I picked him up a jar.  Along with that, I bought some ham, cheese, and tortillas.  I had initially planned on just making a simple wrap for lunch for me.

Fast forward to about an hour later where I’m home, groceries are put away and my stomach starts to grumble. See I got sidetracked and forgot to eat.  Eh, no biggie – I can always stand to lose more weight.

I grabbed the stuff to make my wrap out of the fridge when I spied the jar of pickles next to the vat of cream cheese.  Yes, I say vat as I buy 3lbs about every 2 weeks.  Mr. Fantabulous is on a MAJOR bagels kick and I go through a dozen a week for him.

It was then that I got reminded of this little diddy and immediately I did a flashback to our friend’s Christmas party.  Tons of food (god I love having fellow Foodie friends!) and someone had brought these as well.  Amongst the fresh pizzas, shrimp, bbq chicken, wings, dips, chips, desserts and so forth THIS was the dish that went first.

PicklePinWheelPops
Now you don’t have to serve these on a stick (again it’s much funner on a stick because EVERYTHING is awesome on a stick) you can just slice and place on a platter.

With these, you don’t want the spears (that are already pre-cut).  You want a full dill pickle.  And even if you love those baby gherkins, don’t use them on this.

I personally found them to be too bitter but then again I don’t like them that much.  Yeah I know, I’m weird like that.  I WISH someone would make a full bread and butter pickle that isn’t cut like how the whole dill ones are but they don’t have them out here in the ‘burgh.  That’s a shame because I would SOOOOOOOOOO annihilate them puppies!

PicklePinWheelPops5

So the next time you’re invited to a get-together, having a girl’s night, hosting a poker game or just because it’s Tuesday and you really don’t want to cook, make these!  I’m telling you, for something so simplistic they will surely rock your world!  And yes put them on a stick!

Pickle Pinwheel Pops (Tortilla Ham Rollups)

  • Author: The Kitchen Whisperer

These no-bake/no-cook Tortilla Pickle, Cheese, & Creamcheese Roll-Ups are one of the best party finger foods! They are so easy to make and everyone loves them!

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Ingredients

  • 6 – 10” round tortilla shells, softened
  • 12 slices Virginia baked ham (roughly 10” round if possible)
  • 6 slices large round Colby Cheese, sliced (10” round if possible – if not, double up on your cheese)
  • 6–8 ounces Cream Cheese, softened
  • 12 baby whole dill pickles (about 1 jar, 32 ounces) drained and dried
  • Decorative Skewers

Instructions

  1. Place the cream cheese in a bowl and mix until soft and creamy. You want it spreadable.
  2. Lay 1 tortilla shell flat and spread a thin layer of cream cheese over top it.
  3. Place 2 slices of ham on top of that.
  4. Place 1 slice of cheese over that.
  5. Place 2 pickles end to end and roll up the tortilla tightly.
  6. Cover with plastic wrap, securing snuggly and chill for 2 hours.
  7. When ready to serve, remove the plastic wrap and cut with a serrated knife into 1/2” slices.
  8. Insert a skewer through the pinwheel but not going all the way through the other side.
  9. Serve and enjoy!

$80 worth of extra pickles on a Burger King Whopper? WOW!!

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This is what happens when you order US$80 of extra pickles on a Burger King Whopper

pickle5

We continue our tradition of pushing the limits of our local Burger King staff’s kindness by ordering a double Whopper topped with around 80 bucks worth of pickles.

Sometimes, as a web-based writer, when a good news story doesn’t come to you, you’ve just gotta go out and make one yourself. For us here at RocketNews24, more often than not, that means annoying the staff at our local Burger King by taking the chain’s “Have it Your Way” slogan to ludicrous extremes. To date, we’ve ordered Whoppers with 1,000 slices of cheese, 100 slices of onions (gross), and 1,000 slices of bacon. 1,000 burger patties seemed a little extreme, even for us — and remember we’re the people who bought US$10,000 worth of scratch lottery tickets basically for the lulz — so the next logical choice this time out seemed to be ordering the poor Burger King staff to top our burger with nearly a hundred bucks’ worth of pickles.

What could possibly go wrong?

pickle1

Once we determined which topping we’d go all out on this time, we very nearly sent over one of our Japanese writers straight away to order up the monstrous pickle burger in person. But, we had a last second change of heart, realizing the apocalyptic amount of pickles we were planning to order could very well put the store out of pickles for days to come, resulting in the other hungry masses being forced to consume bland, pickle-free Whoppers. Our consciences just wouldn’t allow that, so we called to place the order in advance.

On the phone with the store’s manager, we were told the retailer couldn’t “vouch for the flavor” but assured us they possessed pickles in abundance and could fulfill the order if we really, really wanted it. Which, of course, we did, because anything worth doing is worth overdoing to a ridiculous and dangerous extreme.

pickle3

A couple of hours later, we put aside thoughts of how we had almost certainly caused several teenage Burger King employees to hit the absolute nadir of their food service industry experience, and traipsed over to get a look at our prize. The resulting burger, topped with around 9,000 yen (US$75-80) in pickles, was hefty, to say the least — we’d later find it weighed a whopping (hahahahaha, sorry…) 1.7 kg. It was so huge and bulky that the hapless staff members charged with packing up the thing had to sort of just tape together a bunch of standard wrappers. And, since pickles are one of the more moist toppings on a burger, the over 700 slices of pickles adorning our burger had already soaked through all those wrappers, turning the whole package into a wet mess right out of the gates.

pickl9

pickle4

pickle5

Obviously, the towering almost-entirely-pickles-Whopper was far too big to eat like a regular burger, so the whole sad, mutated mass had to be disassembled and eaten piecemeal by everyone in the office — so basically, one guy ended up just eating a regular Whopper and everyone else walked away with hundreds of pickles. Which begs the question, if we can’t even eat these ridiculous concoctions of ours as they’re intended, why even bother with all this?

Screen Shot 2016-02-25 at 11.47.34

Well, because, what are we going to do? Not order a Whopper containing almost a thousand pickles? Hahahahaha, now that would just be silly…

pickle7

pickle6

pickle8

pickle10

pickle11

All images © RocketNews24

Pickle Corn Dogs

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Pickle Corn Dogs

Posted on  by theFFeed

 

PICKLE Corn Dogs—too far or not far enough?
Ingredients
  • 6 whole dill pickles
  • 1 c. all-purpose flour
  • ⅔ c. cornmeal
  • 2 tbsp. plus 2 teaspoons granulated sugar
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • ½ tsp. baking soda
  • Large pinch freshly ground black pepper
  • 1 c. buttermilk
  • 2 large egg
  • Vegetable oil
  • Ketchup, for serving
  • Mustard, for serving
Instructions
  1. Skewer pickles with a long wooden skewer. Place flour in a medium shallow bowl and coat pickles in flour, tapping off excess.
  2. Whisk the cornmeal, sugar, baking powder, salt, baking soda, and black pepper into the remaining flour.
  3. In a small bowl, combine buttermilk and egg, then pour into dry ingredients and mix until just combined. Pour batter into a tall glass and let sit while oil heats.
  4. In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Dip pickles into batter and coat evenly. Fry, in two batches, until golden, 5 minutes, turning as necessary. Use tongs to remove from oil and place on a paper towel lined plate. Repeat with remaining pickles and batter.
  5. Serve with mustard and ketchup

Grilled New York Style Pickle Dogs

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Grilled New York Style Pickle Dogs | Easy Keto Meal Idea

By Lina | Recipe/DIY Content Creator

Jul 17, 2019 @ 2:00 PM MDT

holding a pickle hot dog loaded with condiments

Hold the relish – but add the mustard!

Thank goodness hot dogs are a keto-friendly food, even if the carby bun is not. If you’re used to adding relish to your hot dogs, try using a pickle as the “bun” for this delicious New York-style dog instead!

With peppers and onions fried to perfection, you’ll just add chives and bacon — as well as your favorite condiments — to make this hot dog bring back your favorite backyard barbecue flavors.

ingredients for grilled keto pickle dogs on the counter

Hip Tips:

  • Any condiments work in this recipe. But if you’re adding ketchup, remember to use the no-sugar added variety to save on carbs. Check out our Guide to the Best Keto Friendly Condiments.
  • Find the biggest pickles you can. We used Mt. Olive Kosher Dills, which are the perfect dog-length options for these bites.
  • It’s okay to skip the grill. If you aren’t up to grilling outside, you can cook the hot dogs using your favorite indoor method instead.

grilled hot dogs on the bbq

using a pickle as a hot dog bun

Print

GRILLED NEW YORK STYLE PICKLE DOGS

yield: 4 SERVINGS

prep time: 10 MINUTES

cook time: 10 MINUTES

total time: 20 MINUTES

Pickles, onions, bacon — all your favorite things — with just 6 net carbs per serving!

INGREDIENTS

  • 4 beef hot dogs
  • ½ onion, sliced
  • 1 bell pepper, chopped
  • ¼ cup bacon bits
  • ¼ cup chopped chives
  • 1 tablespoon vegetable oil
  • 4 large Kosher dill pickles
  • Mustard, to taste

DIRECTIONS

1

Place hot dogs on a grill over medium heat for about 10 minutes, turning often to ensure that they cook evenly.

2

While the hot dogs are cooking, heat the oil in a pan on the stove, and fry the onions and peppers for about 5 minutes, until soft.

3

Slice the pickles longways almost all the way through, but leave them connected at the bottom like a hot dog bun.

4

Place the grilled hot dogs onto the split pickles. Add the grilled onions and peppers, sprinkle with bacon bits and chives, and top with mustard before serving.

ADDITIONAL NOTES

If you only have smaller pickles around and you want to make this recipe, you can cut the pickles after grilling and make mini pickle dog poppers. Yum!

NUTRITIONAL INFORMATION

Yield: 4, Serving Size: 1
Amount Per Serving: Calories: 205, Total Carbohydrates: 8g, Fiber: 2g, Net Carbohydrates: 6g, Total Fat: 14g, Protein: 7g

adding chives to a keto pickle dog

Enjoy them year-round!

Although these are great for grilling season, they’re also perfect all-year-round for a low-carb dish. Serve them with Keto No-Potato Salad for a filling backyard feast!

I really enjoyed how these hot dogs tasted, and they really didn’t slide around since they fit perfectly in the pickle bun. This is such a clever idea that’s a grilling must-try meal the entire family will love!

pickle hot dogs, plated with condiments

Grill up these low-carb Jalapeno Cheesy Hot Dogs at your next BBQ!

Korean Beef BBQ Tacos with Quick Pickled Cucumbers

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Korean Beef BBQ Tacos with Quick Pickled Cucumbers

 By  24 Comments

Take your taco Tuesday to the next level with these incredible Korean beef BBQ tacos with quick pickled cucumbers, they’re so good you’re going to want to put them on the weekly rotation.

 

The best Korean BBQ beef tacos with quick pickled cucumbers perfect for taco Tuesday

I had one lone cucumber that needed to get used. I was also craving tacos (always am) and remembered I’d once had a Korean BBQ taco that had cucumbers on it and thought that would be perfect! So I googled far and wide and could not find a recipe for Korean beef BBQ tacos that didn’t require a slow cooker or hours and hours of time- maybe I was googling the wrong thing? Who knows. I just threw my hands in the air and said a mental “F-it” and decided to wing it, and I gotta tell you – these were some of the tastiest tacos ever!!

The best tasting Korean BBQ Beef recipe

Normally I’m not one for dishes that have a ton of ingredients – there are a few exceptions to that rule: tacos (like these slow roasted chicken tacos with radish and avocado slaw) or that time I made those ahi tuna poke bowls (here). I did not mind one bit that this dish required three bowls, multiple spoons, and ingredients galore, because the flavors come together like whoa. The beef is marinated and cooked in a slightly sweet, tangy sauce. The cucumbers are quick pickled and provide a nice crunch, and these are truly quick pickled, they’re ready in 30 minutes, and then there’s a spicy mayo sauce that ties it all together and then the tacos are topped with fresh cilantro. Bite after bite of deliciousness!!

The best recipe for Korean BBQ beef tacos with quick pickled cucumbers

I’m kind of obsessed with this recipe. There’s normally more of a lag time between when I make a recipe and when it actually sees the light of day on the blog, but with this recipe…I made it on Thursday, and then again on Friday, and I’m making it again this week…you get the point. I had to share it and hope you enjoy these Korean BBQ beef tacos with quick pickled cucumbers.

Korean BBQ beef tacos with quick pickled cucumbers are great for taco Tuesday

Korean Beef BBQ Tacos with Quick Pickled Cucumbers

Korean Beef BBQ Tacos with Quick Pickled Cucumbers

Take your taco Tuesday to the next level with these incredible Korean beef BBQ tacos with quick pickled cucumbers, they’re so good you’re going to want to put them on the weekly rotation.

PREP TIME40 minutes
COOK TIME10 minutes
TOTAL TIME50 minutes

Ingredients

  • For the beef:
  • 1.5-2 lbs top sirloin beef, thinly sliced
  • 2 garlic cloves, pressed
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon gochujang (chili paste)
  • For the quick pickled cucumbers:
  • 1 large english cucumber (seedless), thinly sliced
  • 2 tablespoon rice wine vinegar
  • 1/2 teaspoon sugar
  • 1 jalapeno, finely sliced
  • pinch of salt
  • For the spicy sauce:
  • 1/4 cup lite mayonnaise
  • 1 teaspoon tomato paste
  • 1/2 teaspoon honey
  • 1 garlic clove, pressed
  • 1 tablespoon water
  • 1 teaspoon gochujang (chili paste)
  • For the tacos:
  • 12 small flour tortillas
  • 1 cup fresh cilantro, mint or combination of fresh herbs

Instructions

  • For the beef: finely slice beef. In a bowl combine all ingredients for the marinade and mix to combine, then add in the beef and let marinade for 30 minutes or covered in the fridge up to 24 hours. Tap off excess marinade and put beef slices in a large skillet over high heat. Cook for 6-8 minutes, stirring occasionally, until no more pink shows.
  • For the quick pickled cucumbers: slice cucumbers very thin (I use a mandolin) and put in a bowl, then add in rice wine vinegar, sugar, chopped jalapeno and pinch of salt, stir, and let sit in the fridge until ready to enjoy.
  • For the spicy sauce: Mix all ingredients in a bowl and set in the refrigerator. If you like spicy-spicy, add more gochujang, this sauce as is is mild to medium.
  • Warm the tortillas before serving.
  • To assemble tacos, spread a spoonful of spicy mayo on one side of a taco, spoon a few pieces of meat into the tortilla, and spoon cucumbers into the tortillas and then sprinkle a pinch of fresh herbs on top and repeat until all tacos are assembled, then enjoy.

Notes

Makes 12 tacos, serves 3-4

Nutrition Information:

YIELD:

 4

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 1430TOTAL FAT: 64gSATURATED FAT: 22gTRANS FAT: 0gUNSATURATED FAT: 33gCHOLESTEROL: 316mgSODIUM: 1774mgCARBOHYDRATES: 101gFIBER: 6gSUGAR: 13gPROTEIN: 107g

Nutrition information isn’t always accurate.

Crispy Beef & Pickle Tacos

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Crispy Beef & Pickle Tacos

By Leslie Blythe  , ,   , 

These Crispy Beef & Pickle Tacos were created by Steve Arroyo, when he owned a restaurant called Malo in Los Angeles, CA. He opened up Escuela Taqueria in Pasadena, where I was first introduced to these absolutely delicious tacos, that are stuffed with crispy fried beef, cheddar cheese and dill pickle chips. It’s like a burger in a taco shell!

  • Prep: 15 mins
  • Cook: 10 mins
  • Yields: 6 Servings

Ingredients

1 pound ground beef

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon dry oregano

2 Tablespoons paprika

Salt and pepper to taste

8 ounces cheddar cheese, grated

Small jar pickle chips

Soft corn tortillas

Directions

1Sauté the ground beef. Add all the dry spices and cook 5 minutes. Remove from heat.

2Heat corn tortillas and fill them with the beef mixture.

3Close both ends with a tooth pick.

4Fry them in canola oil about 2 minutes on each side

5Once cooked, place them on a paper towel, remove toothpicks and open and add cheddar cheese and kosher pickle chips.

00:00

 

Dill Pickle Popcorn for Movie Night!

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Dill Pickle Popcorn

The Best Dill Pickle Flavored Popcorn Recipe for a Movie Night!

April 8, 2017cookwcharacter

There’s a flavored popcorn stand in EPCOT that I’ve heard many people rave about. And apparently flavored popcorn is a big thing in Disneyland and some of the other parks across the world. What a perfect snack! I mean, who doesn’t love the smell of popcorn? (Unless its burnt. No one, except a friend from college, likes that. She used to hunt down the burned popcorn smell and take it off our hands, so I suppose it wasn’t a bad thing in the end, right?)

I’ve got a fun, tasty flavor for you to try this weekend. If you do a family movie night, this is a fun way to up your popcorn game. Keep an eye out, because I’ve been working on a handful of these. This is just the one I finished first. This spice blend is easily kept in a jar and used a little at a time. While I’m writing a recipe designed to flavor a lot of popcorn, you can easily just sprinkle it with a spoon over your personal bowl, and then everyone can have what they like! That way too, if you follow the blog and get the other recipes (they’re coming soon!) you can pass around the bowls and see which ones you like best.

What flavor are we making? Dill Pickle, of course!

If you like pickles, you’ll like this. Now me, I don’t like pickles. I LOVE pickles. Its a problem. I have no problem sitting and eating an entire jar by myself. Whenever someone tells me it isn’t good for me, I wave and hand and remind them I’m eating vegetables. They seem to think this doesn’t count. Whatever.

If you’re like me, then you should make sure there’s a separate bowl for everyone else. Cause there’s no sharing going on here.

Dill Pickle Popcorn

This is really easy. If you have a spice grinder, you can get fancy and grind your own spices. I like to do this because I think they taste fresher longer, but its not necessary. Mixing preground spices works just as well. The hardest thing to find for any of these recipes will probably be the citric acid. Its usually in the canning section of the store, or you can order it online. You don’t need very much – only a 1/4 tsp for the whole recipe! One container will  last you a long time.

Dill Pickle Popcorn Seasoning
This recipe makes quite a bit. Only use what you need – you should get a couple batches of popcorn out of this!

To do this recipe, you measure out your spices (if you’re using any whole spices) into a spice grinder, and pulse them all together. Be careful when you remove the top, because some of the spices, especially those that were already ground, will be a really fine powder. If you get too close to the puff of spice that comes out when you take off the lid, it will go straight up your nose. Ask me how I know. If you don’t have any whole spices, just measure everything into a small bowl and mix well with a spoon. I would recommend using fine grain sea salt or popcorn salt if you go this method, but that’s a personal preference.

Dill Pickle Popcorn

I cheated for this, and popped a bag of microwave buttered popcorn because I didn’t want to get out the popcorn popper (I have the kind you put on the stove and crank.). If you’re going this route, you won’t get 5 quarts of popcorn. I used about two heaping teaspoons of powder, sprinkled it into the bag, and then poured the popcorn into a bowl. You can add as much or as little as you like. If you aren’t sure you’ll like it, I’d start with one teaspoon, toss the popcorn, and then taste. You can add more from there if you like.

 

Its got a lovely dill pickle flavor and a nice pungent sour note that isn’t too strong. Before you know it, you’ll be staring at the bottom of an empty bowl and hunting down the next bag of popcorn!

What other popcorn flavors would you love to see?

 Dill Pickle Popcorn

snack rating

Dill Pickle Popcorn
Print
Dill Pickle Popcorn
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
This recipe is adapted from one found at Food and Wine’s website.
Course: Snack
Servings: 4 people
Author: cookwcharacter
Ingredients
  • 1 tbsp sea salt
  • 1 1/2 tsp dried dill
  • 1/2 tsp coriander
  • 3/4 tsp garlic powder
  • 1/2 tsp light mustard seeds
  • 1/2 tsp onion powder
  • 1 tsp dill seed
  • 1/2 tsp citric acid
Instructions
  1. Mix all spices together in a bowl, or put all spices into a spice grinder and pulse to a powder.
  2. Sprinkle over popcorn sprayed lightly with cooking spray or tossed with butter. If using microwave popcorn, just open bag, close, and shake.
  3. Enjoy!
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So Pickle Pizza is a Thing Now…

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Image of pickles on a pizza pie

Pickle Pizza is a Thing Now and People Have a Lot of Opinions About It

Let’s get one thing straight: It’s pretty hard to mess up a pizza. While there’s nothing better than the classic combo of sauce, cheese, and dough, Americans have long since been topping their pizzas with everything imaginable.

We’ve seen pizza with seafood, pizza with spaghetti, even dessert pizza—the list goes on and on. And while Italians might shudder at the thought of “ruining” their precious pies, we think that on pizza, anything goes.

Well, that is until one restaurant introduced their Dill Pickle Pizza. We’ve got your standard pizza crust, topped with a savory white garlic sauce, oozing with mozzarella cheese. Then things get interesting: The pizza is topped with a slew of Dill pickle slices and a sprinkle of Dill weed. There’s also ranch dressing to dip.

The pickle pizza comes in regular, thin, or thick crust, and you make it as small or large as you’d like. A small pizza is about $12 with the large going up to $19. Where can you get this insane pie? Rhino’s Pizzeria and Deli in Webster, New York.

Sure, it’s a bit arbitrary for a pizza topping, but we don’t see anything too wrong with it. But the internet, as always, has opinions. After Food Insider put out a video highlighting the subjective pizza, people from all over voiced their opinions.

Image of pickles on a pizzaws_lochness via Instagram

Comments ranged from utter disgust: “Disgusting and a disgrace to pizza.”

To appalled enough to alert the authorities: “Stay right where you are, I am calling the police.”

To making rash decisions: “Pizza is cancelled this decade since nobody who makes pizza knows how to behave.”

However, there are plenty of people who can’t wait to try out a slice of pickle pizza.

One person’s pizza pickle dreams were fulfilled and they couldn’t be more excited: “Omg YAAS PIZZA WITH PICKLES IS THIS A DREAM?!”

Someone else actually had something like this before and wanted it to be known that it’s actually a hit: “Pizza and pickles are the bomb I tried it once and it was really good!”

And then there are the pregnant people of the world. Let’s give them a moment here shall we? With pickles being one of the most craved foods during pregnancy, pregnant women are drooling at the sight.

“I am pregnant and I need some now! I love pickles and I love pizza. This is a dream come true,” one woman wrote.

“A pregnant woman’s dream!” someone else wrote.

The internet can say anything they want, but only the workers at Rhino’s can tell us just how popular their pizza pie is. And apparently, it’s so popular that people are running, not walking, to get some.

“People have been coming from all over—Buffalo, Syracuse, Pennsylvania,” Rhino’s chef Cindy Arena said. She also mentioned that pregnant women, as we suspected, are absolutely loving this combo.

Well there you have it folks—some people’s dream, and some people’s worst nightmare. What’s your opinion on this Dill Pickle Pizza? Does it make your mouth water, or are you totally grossed out? What’s the weirdest pizza combo you’ve ever tried?

PICKLES IN A BLANKET

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PICKLES IN A BLANKET

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A quick and easy snack or appetizer, these salty, savory, creamy bites of salami, herbed goat cheese and dill pickle are a big crowd pleaser.

Pickles in a Blanket by The Lemon BowlI am a huge fan of party snacks. When given the choice of a dessert table or an appetizer spread, I will always choose savory over sweet. Speaking of sweet… today I am so thrilled to be participating in a SURPRISE virtual baby shower for my beautiful friend Lauren of Keep it Sweet Desserts.

Lauren is expecting her first baby and I’m so excited that she’s having A BOY! I know I’m a little biased but I think boys are the best.

Lauren and I had the chance to meet face to face this past summer when I was visiting NYC for a couple days. We had so much fun walking, talking and eating out way through Chelsea Market.

Pickles in a Blanket - The Lemon BowlSince I knew Lauren’s friends would be baking tons of fabulous desserts for our virtual baby shower, I decided to make a savory appetizer to balance out the sugar. Pickles in a Blanket are such a fun and EASY party appetizer that is perfect as we head into the holidays and the busy entertaining time of year.

Pickles in a Blanket Appetizer - The Lemon BowlOf course, pregnant women love pickles in all forms but who doesn’t? Salty, crunchy and low calorie, these bites are delicious with a cocktail but frankly they make a somewhat healthy, high protein, low carb and gluten free snack any day of the year. Win Win.

Happy Baby Shower Lauren!! I can’t wait for your little one to make his debut into the world!

Pickles in a Blanket Appetizer - The Lemon Bowl
 

Pickles in a Blanket Appetizer Recipe

A fun and easy appetizer for any party, your guests will love these salty, savory, creamy bites of salami, herbed goat cheese and dill pickle.
 CourseAppetizer
 CuisineAmerican
 Keywordpickles in a blanket appetizer
 Prep Time15 minutes
 Total Time15 minutes
 Servings pieces
 Calories53kcal
 AuthorLiz Della Croce

Ingredients

  • 12 slices Genoa salami (thinly sliced)

  • 12 baby dill pickles (quartered)
  • 4 ounces Boursin cheese (I used garlic and fine herbs)

Instructions

  • To assemble, stack the salami slices and cut in half to create 24 half moons. Lay each half moon slice of salami out on a flat work surface or cutting board.
  • Using a butter knife, spread a small amount (1/2 teaspoon) of the cheese on each salami half starting in the center, middle.
  • Place a piece of pickle in the center of the salami on top of the cheese and tightly roll into a cone shape. Pierce with a toothpick to keep in place and arrange on a platter to serve.

Chef’s Notes:

There’s no right or wrong way to roll the salami – it will taste delicious no matter how it looks but I found the cone shapes to work well for presentation.

Serving Size is 4 pieces