Dill Pickle Bread

I bought dill pickles at Aldi yesterday so I could make Two Sleever’s Big Mac salad all summer. Then I saw this recipe for Dill Pickle Bread. I knew I had to make it because it was one of the weirdest sounding recipes I have ever found.

I am going to be totally honest, this recipe isn’t going to appeal to everyone. In fact, you’re either going to love it completely or absolutely hate it, there really isn’t any in between. I, personally, love the super sour, super sharp taste of this bread. If you aren’t a fan of sour tastes, I would skip this recipe.

• Difficulty: Easy
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Adapted From Delish

1/4 cup sour cream

1/4 cup canola oil

1 large egg

1 1/2 tsp sugar

3/4 cup plus 2 TBS flour

1/2 tsp plus 1/8 tsp baking powder

1/4 tsp salt

1 1/2 tsp pickle juice

1/4 cup chopped dill pickle

1/4 cup shredded cheddar

Pre heat the oven to 350 degrees. Spray a 5 inch loaf pan with non stick cooking spray and set aside.

In a medium bowl combine sour cream, canola oil, egg and pickle juice.

In another medium bowl combine flour, sugar, baking powder and salt.

Pour the wet ingredients into the dry ingredients and stir to combine. Pour the batter into the greased tin.

Bake 40 – 45 minutes or until a toothpick inserted in the center comes out clean. Remove bread from tin. Cool completely before slicing.

Zesty Pickled Brussels Sprouts (Whole 30)

When I saw this recipe for pickled Brussels sprouts in my feed this morning, I got up from bed so fast I almost fell over.  If that doesn’t tell you how much I love pickles and how much I love Brussels sprouts I don’t know what will.  I am trying to eat more salads this summer so I am looking for interesting things to include in them.  This isn’t a quick pickle, they take a few days to ferment, so I haven’t tasted them yet but I already have 3 or 4 variations in my head to try.

Head on over the the Frugal Haus Frau to get the recipe.

Whole30 Day 26 — Quick Pickled Carrot Strings

Only 4 more days until I am done with my first Whole30.  I can’t believe I made it this far.  In many ways the last few days have been harder than the first few days.  I am sorta loosing my motivation to keep going.  Its  also been harder because I am starting to think about all the things I can have on Monday that I can’t have today.  The literature says that this happens so i am just trying my darnedest to keep going.  i am do close.  I can do this.  I CAN DO THIS!

Quick Carrot Pickled Carrot Strings

• Difficulty: Easy
• Print

1/4 cup apple juice

1/2 cup apple cider vinegar

3 carrots, julienned

In a medium, non reactive bowl, combine the apple juice, apple cider vinegar and salt; mix well .  Mix the carrot shreds with the vinegar mixture until the carrot shreds are submerged in the brine.  Cover and refrigerate for atleast 30 minutes.

I used my handy Spiralizer for this recipe but you could just cut the carrots into thin coins.  This recipe would be good for any number of vegetables just use your imagination.

Recipe adapted from Nom Nom Paleo