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Organic

POLISH DILL SPEARS

Cook's Pantry Polish Dill Spears

Product image displaying a jar of Cook's Pantry Polish Dill Spears

"Real, organic pickles from Poland grown on small farms and made in season."

Made in Poland

Organic
Gluten-Free
Non-GMO
Vegan
Kosher

Only fresh, filtered water and spices are used to create our all-natural, organic Polish Dill Spears. We use cucumbers grown only on small family farms, made in-season for a fresh and natural taste. Our pickles come straight from Poland, where they know a thing or two about pickles.

Pickles are estimated to be more than 4,000 years old. Cleopatra attributed a portion of her beauty to pickles. They make appearances in the Bible and in Shakespeare?s writing. The enjoyment of pickles spread far and wide throughout Europe. In the thirteenth century, Pickles were served as a main dish at the famous Feast of King John.

Nutrition Facts. Serving Size: 1 ounce (twenty eight grams or about one spear). Serving Per Container: About twelve. Calories: 5. Calories from Fat: 0. Amount Per Serving. Total Fat: 0 grams: 0% daily value. Saturated Fat: 0 grams: 0% daily value. Trans Fat: 0 grams: 0% daily value. Cholesterol: 0 milligrams: 0% daily value. Sodium: one hundred twenty five milligrams: 5% daily value. Potassium: twenty five milligrams: 0% daily value. Total Carbohydrate: 1 gram: 0% daily value. Dietary Fiber: 0 grams: 0% daily value. Sugars: less than 1 gram. Protein: 0 grams. Vitamin A: 0%. Vitamin C: 0%. Calcium: 0%. Iron: 0%. Percent Daily Values are based on a two thousand calorie diet.

Prep time: 15 mins |Cook time: 15 mins |Total time: 30 mins |Serves: 4 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Harissa Fish Tacos with Pickle Slaw

Prep time: 15 mins |Cook time: 15 mins |Total time: 30 mins |Serves: 4 |

This recipe is so delicious it tastes lke spring summer winter and fall all in one bite and once you have it you will never make pork chops another way again, so yummy blahh blahhh.
Harissa Fish Tacos with Pickle Slaw

INGREDIENTS

  • 1 pound fresh white fish - Icelandic Cod
  • Rockfish
  • Halibut
  • Mahi Mahi or Tilapia
  • 2 tablespoons Cook's Pantry Harissa
  • 2 tablespoons olive oil
  • 2 garlic cloves - crushed
  • Salt and pepper
  • 8 Cook's Pantry dill pickle spears
  • Corn tortillas - 8
  • Olive oil

CABBAGE SLAW

  • 3 cups savoy cabbage - thinly shredded
  • 2 mango - skinned and small cube dice
  • 1 cup Cook's Pantry Beet Sauerkraut
  • ½ cup red onion - thinly sliced
  • ½ cup red pepper - small dice
  • ¼ cup cilantro - chopped
  • 1 tablespoon pickle juice
  • 1 tablespoon lime juice
  • 1-2 tablespoons olive oil

Cilantro Crema

  • 1 cup greek yogurt
  • ¼ cup mayonnaise
  • ½ cup cilantro
  • 2 teaspoons lime juice
  • 1 teaspoon lime zest
  • 1 garlic clove

DIRECTIONS

  1. In a small bowl combine Harissa with garlic and 2 tablespoons olive oil. Place fish on sheet pan and salt and pepper then brush with Harissa mixture.
  2. In a medium bowl combine cabbage, beet sauerkraut, red onion, red pepper, cilantro, mango, pickle juice, lime juice and olive oil. Toss together and set aside.
  3. In blender, blend together greek yogurt, mayonnaise, cilantro, garlic clove and lime juice and zest.. Taste and adjust if necessary.
  4. Cook tortillas in medium pan to desired doneness. Set aside and keep warm.
  5. In heavy skillet over medium high heat, heat oil. When hot, add fish fillet and cook until well seared 3-5 minutes, then turn and continue cooking until done. Place on serving dish. Serve tacos with Harissa fish, pickle kraut slaw, cilantro crema and a pickle spear.

Total time: 10 mins Serves: 4-6 Print |

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Pickled Bloody Mary

Total time: 10 mins Serves: 4-6

This recipe is so delicious it tastes lke spring summer winter and fall all in one bite and once you have it you will never make pork chops another way again, so yummy blahh blahhh.
Pickled Bloody Mary

INGREDIENTS

  • 4 cups tomato juice
  • 1 cup fresh lemon juice
  • 1 tablespoon Cook's Pantry pickle juice
  • 1 tablespoon worcestershire sauce
  • 1-2 teaspoons prepared horseradish
  • 1 small garlic clove - crushed in garlic press
  • Splash of hot sauce
  • Pinch of pepper
  • Vodka
  • Cook's Pantry dill pickle spear
  • Small celery stalk trimmed


DIRECTIONS

  1. Place tomato juice in a large pitcher. Add lemon juice, worcestershire sauce, pickle juice, horseradish, garlic, hot sauce and pepper, stir well.
  2. Taste and adjust seasoning to desired taste and spiciness.
  3. Pour 1 part vodka to 3 parts tomato mix into desired glass with ice - stir well. You can also mix together in a shaker then pour over ice.
  4. Garnish with a celery stalk and Cook?s Pantry dill pickle spear. Enjoy.

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