Dill Pickles 2 Ways: Deviled + Grilled Cheesed

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Honestly my favorite pickle to snack on that we preserve here at The Urban Canning Company is our Garlic Dill Habanero Cucumbers! Once I start on one spear it's hard not to eat the whole jar! Here are two fun and easy recipes that highlight this delicious pickled cuke! 

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To create the Dill Pickle Grilled Cheese you need:

  • 2 pieces of sourdough bread
  • 2 slices of cooked bacon
  • 2 slices of smoked gouda cheese
  • 2 slices of colby jack cheese
  • 1/4 cup of spinach
  • 1 Garlic Dill Habanero spear sliced into 3 thin length wise pieces
  • Butter

Instructions:

  1. Preheat a cast iron skillet on medium.
  2. Butter the outside pieces of sourdough bread.
  3. To build sandwich place 2 slices of gouda on slice of bread, top with spinach, bacon, pickles, then the 2 slices of colby jack and close sandwich up.
  4. Place bread butter side down onto cast iron skillet and cover. Cook about 5-8 minutes on each side, butter side down, checking often. Remember in between checks to cover back up! That helps the cheese to melt. 
  5. Enjoy!
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To create the Dill Pickle Deviled Eggs you need:

Instructions:

  1. Slice your hard boiled eggs length wise.
  2. Remove yolks and place into a mixing bowl.
  3. Add all other ingredients into the mixing bowl and blend together with a fork until smooth.
  4. Place filling into a piping bag and pipe into egg whites.
  5. Garnish with fresh dill and a slice of Garlic Dill Habanero Cucumber.
  6. Enjoy!
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If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!