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Banner displaying a bacon and carmelized onion bueger with a side of Cook's Pantry Organic Polish Dill Slices

Organic

POLISH DILL SLICES

Organic Polish Dill Slices

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

"A fresh and in-season taste that's perfect for snacks and sandwiches."

Made in Poland

Organic
Gluten-Free
Non-GMO
Vegan
Kosher

Cook's Pantry uses organic cucumbers grown on small family farms, made in-season for a fresh, natural taste, straight from Poland, where they know a thing or two about pickles.

The word "pickle" comes from the Dutch pekel or northern German pókel, meaning "salt" or "brine." Polish dills contain more spices and garlic than either traditional dill pickles or kosher dill pickles.


Nutrition Facts. Serving Size: 1 ounce (twenty eight grams or about three slices). Serving Per Container: 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 thirty milligrams: 6% daily value. Potassium: twenty 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: 30 mins |Cook time: 15 mins |Total time: 45 mins |Serves: 4 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Bacon and Caramelized Onion Burger

Prep time: 30 mins |Cook time: 15 mins |Total time: 45 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.
Bacon and Caramelized Onion Burger

INGREDIENTS

  • 1 ¼ pounds ground beef
  • 2 medium sweet white onions - sliced
  • 1 teaspoon maple syrup
  • Olive oil
  • Salt and pepper
  • 1 cup Cook's Pantry dill pickle slices
  • 4 butter lettuce leaves
  • 4 Brioche Buns - toasted

SAUCE FOR BURGER

  • ½ cup mayonnaise
  • ¼ cup Cook's Pantry pickles
  • 2 tablespoons ketchup or chipotle sauce
  • ¼ teaspoon worcestershire sauce
  • 1 teaspoon Cook's Pantry dijon mustard
  • 1 tablespoon parsley - chopped
    1. Mix all ingredients together in bowl, cover and refrigerate.

DIRECTIONS

  1. In skillet over medium heat add 1-2 tablespoons olive oil then add onions, pinch salt and pepper and cook for 15-20 minutes until caramelized.
  2. Add maple syrup and cook a few more minutes.Set aside in bowl to cool.
  3. In another skillet cook bacon, drain and set aside.
  4. Place ground meat in bowl with salt and pepper and mix. Make 4 patties.
  5. Heat grill or skillet over medium high heat and cook burgers to desired doneness.
  6. To assemble burgers: Brush sauce of bottom of toasted buns, add burger, caramelized onion and bacon, pickles and finally the top bun. Serve immediately.

Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 4-6 Print |

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Frickles with Harissa Aioli

Prep time: 15 mins Cook time: 20 mins Total time: 35 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.
Frickles with Harissa Aioli

INGREDIENTS

  • 2 cups Cook's Pantry Dill Pickle Slices
  • ¾ cup panko bread crumbs
  • ½ cup grated parmesan
  • ½ teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 cup flour
  • 1 cup buttermilk
  • 4 - 5 cups Grapeseed oil or other frying oil

HARISSA AIOLI

  • ½ cup mayonnaise
  • 1 teaspoon Harissa
  • 1 garlic - crushed
  • In small bowl mix mayonnaise
  • Harissa and garlic together
  • cover and refrigerate until ready to use.


DIRECTIONS

  1. Drain pickles and pat dry well.
  2. In a shallow medium size bowl or plate, combine panko with parmesan. In another shallow bowl, combine flour with paprika and garlic powder. In a third shallow bowl, put the buttermilk.
  3. Heat oil in 4-6 inch deep heavy skillet, dutch oven or a deep fryer until you see tiny bubbles forming at bottom of pan.
  4. While oil is heating begin coating pickles 6-8 at a time - 1st in flour, shake off excess, then place into buttermilk and finally into the panko. Coat panko on both sides and set on a parchment lined baking sheet. Repeat with all pickle slices.
  5. To fry, carefully place 1-2 pickles into oil to make sure it is hot enough. Cook until golden 1-2 minutes per side, then remove with a kitchen spider or slotted spoon to a paper towel lined dish. If oil is hot, repeat process with 6-8 pickles at a time until all pickles are fried. Enjoy hot with Harissa aioli.

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