Creamy Pickle Spring Rolls with Sauce
Have a hankering for pickle flavors away from the jar? Then these award-winning recipes might be for you.
The North Carolina Pickle Festival announced the winners of its third-annual virtual recipe contest week. Among the four winning entries were recipes for pickle-flavored doughnuts, Salisbury steak, spring rolls, and a Bloody Mary. The festival was held Saturday, April 29 in downtown Mount Olive, but the recipe contest deadline was March 28.
This year’s event featured 12 entries in appetizer, dessert, main dish and beverage categories.
“We are always amazed at the creativity of people who love to cook and who love Mt. Olive pickles,” said Julie Beck, co-chairwoman of the North Carolina Pickle Festival. “It’s so fun to see what contestants come up with, and it’s always great to have a favorite pickle recipe to share with others.”
Michelle Estrada, Family & Consumer Sciences agent for Wayne County Cooperative Extension, coordinated the contest and video recording of the winning recipes.
“We are deeply grateful to Michelle, our friends at Wayne County Cooperative Extension and Wayne County for their efforts in running this contest for us,” Beck said. “This gives the broader public an opportunity to participate in the North Carolina Pickle Festival.”
Two winners, Sapphire Wasson of Angier and Brenda Watts of Gaffney, SC, are repeat winners for their Appetizer and Main Dish entries, respectively.
The other two winners include Eric Cane of Holly Springs for his Mt. Olive Dill Pickle Doughnuts in the Dessert category, and Sylvia Bare of Apex for her Pickled Bloody Mary.
The contest required entries to include at least one half-cup of Mt. Olive pickles. Winners received a year’s supply of Mt. Olive pickle products. Videos showing how each recipe was made can be found at www.ncpicklefest.org.
Following are the winning recipes.
Creamy Pickle Spring Rolls with Sauce
Ingredients
Pickle Peanut Sauce
• 4 tsp hoisin sauce
• 4 Tbsp. creamy peanut butter
• 3 Tbsp. Mt. Olive pickle juice
• 2-3 Tbsp. milk
Creamy Pickle Spring Rolls
• 8 oz. softened cream cheese
• 1 cup chopped Mt. Olive hamburger dill chips
• 2 Tbsp. everything bagel seasoning
• 1 Tbsp. dried dill weed
• 2 cups shredded carrots
• 2 cups bean sprouts
• 4 large iceberg lettuce leaves
• 3 spring roll wrappers
Directions
Pickle Peanut Sauce
1 Mix hoisin sauce and peanut butter in small bowl
2 Add pickle juice and stir
3 Add milk gradually until desired consistency is reached.
Creamy Pickle Spring Rolls
1. Mix cream cheese, chopped pickles, dill weed and everything bagel seasoning in a medium size bowl until combined. Set aside
2. Rinse and dry all vegetables. Set aside
3. Wet spring roll wrappers according to package. One at a time so they do not get too soft.
4. Once soft, assemble spring rolls with lettuce, carrots, bean sprouts, and cream cheese pickle mixture. Roll and close the sides in.
5. Cut in half. Dip in sauce. Enjoy!
Submitted by: Sapphire Wasson (Angier, NC)
Mt. Olive Dill Pickle Doughnuts
Ingredients
Mt. Olive Dill Pickle Doughnuts
• 1 large egg
• 1/4 cup milk
• 1/4 cup Mt. Olive Dill Pickle Juice
• 2 tablespoons butter (melted and slightly cooled)
• 1/2 cup Mt. Olive Dill Relish
• 1 tablespoon honey
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon mince garlic
Mt. Olive Dill Pickle Frosting
• 1/3 cup powdered sugar
• 1 tablespoon Mt. Olive Dill Pickle Juice
• 1/2 teaspoon Dill weed for garnish
Directions
1. Preheat the oven to 400 degrees F and grease a standard doughnut pan.
2. Add the egg, milk, Mt. Olive Dill Pickle Juice, butter, Mt. Olive Dill Relish, and honey to a medium bowl. Stir well to combine. Stir in the rest of the ingredients and spoon into prepared donut pan, filling each.
3. Bake for 13-16 minutes or until lightly golden brown.
4. Let cool in pan for about 2 minutes, and then turn out onto a wire rack to cool.
5. To make frosting stir powdered sugar and Mt. Olive Pickle Juice until combined and the desired consistency is reached.
6. Once cool, drizzle the top of each donut with Mt. Olive Dill Pickle Frosting and garnish with dill.
7. Enjoy
Servings: 6 Servings.
Submitted by: Eric Cane (Holly Springs, NC)
Pork Pickle Pepper Salisbury Steaks & Creamy Dill Alfredo Linguine
Ingredients
Salisbury Steaks
• 24 ounces (1.5-lb.) ground pork.
• 8 ounces (1/2-lb.) ground pork sausage.
• 1 cup (24-oz. jar) *Mt. Olive sweet salad cubes, drained well, divided.
• 1/3 cup (12-oz. jar) *Mt. Olive roasted red peppers, drained, finely diced.
• 1/3 cup (16-oz. jar) *Mt Olive simply Vidalia pickled Vidalia onion strips, drained, finely diced.
• 1/2 cup plain breadcrumbs.
• 1/4 cup grated parmesan cheese.
• 2 tablespoons ketchup.
• 1 large egg, beaten.
• 1 teaspoon Italian seasoning.
• 1 teaspoon ground white pepper.
• 1 1/2 tablespoons extra-virgin olive oil.
• 1 tablespoon unsalted butter.
Creamy Pickled Alfredo Linguine
• 5 teaspoons chicken bouillon granules,(or 5 cubes).
• 1 box (1-lb.) dried linguine pasta.
• 3 tablespoons sweet pickle juice, (*from any jar *Mt. Olive sweet pickles).
• 4 tablespoons unsalted butter.
• 1/2 teaspoon each salt and ground white pepper.
• 1 1/2 cups heavy whipping cream.
• 1/3 cup grated parmesan cheese.
• 1 cup half-and-half.
• 1/2 cup finely shredded parmesan cheese.
• 1/3 cup (24-oz. jar) *Mt. Olive sweet salad cubes, drained well.
Sweet pickle florets
• 6 large or medium size *Mt. Olive whole sweet pickles, drained well.
• 12 strips (cut into 2-inch lengthwise size each) *Mt. Olive roasted red peppers, portion of red pepper, drained.
Directions
1. Prepare Salisbury steaks. In a large bowl, mix ground pork, ground pork sausage, 1/2 cup sweet salad cubes, 1/3 cup diced red peppers, 1/3 cup diced onion, 1/2 cup bread crumbs, 1/4 cup grated parmesan, 2 tablespoons ketchup, 1 beaten egg, 1 teaspoon Italian seasoning and 1 teaspoon ground white pepper; combine and knead until blended well. Over a large sheet of parchment paper, form and shape meat mixture into six even oval meat patties.
2. Cook Salisbury steak patties. Heat olive oil and 1 tablespoon butter into a 12-inch heavy-duty skillet, over medium-high heat. Add Salisbury steak patties, cook for about 4 to 5 minutes on each side, or until no longer pink in the centers, adjusting heat to medium if needed. Place and drain cooked Salisbury steak patties onto a large plate covered with several sheets of heavy-duty paper towels to drain excess oil. With remaining 1/2 cup sweet salad cubes, add over top of each steak, with a rounded tablespoonful to garnish and cover plate loosely with a large sheet of aluminum foil to keep warm; set in warm area.
3. Prepare creamy pickled alfredo linguine. In a large stockpot or Dutch oven, add 4- to 6-quarts water and chicken bouillon granules or cubes, and bring to a rapid boil. Add linguine pasta to boiling water mixture. Boil to cook 10 to 12 minutes, till linguine is al dente, stirring occasionally. Drain cooked linguine pasta well, add into large bowl. Toss in 3 tablespoons sweet pickle juice until combined; set aside.
4. Prepare creamy pickled alfredo sauce. In a large heavy-duty saucepan, melt 4 tablespoons butter over medium heat. Sprinkle in 1/2 teaspoon each salt and ground white pepper; whisk to combine. Add heavy whipping cream and 1/3 cup grated parmesan cheese, cook and whisking frequently for a few minutes, or until combined and sauce begins to thicken. Gradually, add by whisking in 1-cup half-and-half, 1/2 cup finely shredded parmesan cheese, cook an additional few minutes, whisking frequently, until alfredo sauce is bubbly and thickened. Remove from heat, toss in remaining 1/3 cup sweet salad cubes into sauce mixture until combined. Pour creamy pickled alfredo sauce mixture over linguine; toss gently to coat.
5. Prepare sweet pickle florets for garnish, using one to two large sweet pickles, cut twelve 1-inch thick slices. Remove insides of each slice to form cavity and a 1/4-inch rim. With remaining 5 to 4 sweet pickles, cut 30 very thin slices, about 1/8-inch thin), place to drain thin slices, onto a large plate lined with several sheets of heavy-duty paper towels. Working with 4 to 5 thin slices of drained pickles, at a time, lay them in a lengthwise row, slightly over-lapping edges of each slice, and loosely roll lengthwise the roll and add by tucking into the center of one of the cavities of the thicker sliced pickles, carefully spread out the placed thin slices to form a flower shape, and curl up to place one of the 2-inch strips red peppers onto the center. Continue, floret shaping process until all 12 sweet pickle florets for garnish are completed.
6. Prepare, assemble and serve. Over six individual serving plates, add even servings of creamy pickled alfredo linguine, one pork pickled Salisbury steak and one to two pickled florets. Serve and enjoy.
Prep Time: 25 Minutes.
Cook Time: 25 Minutes.
Servings: 6 Servings.
Submitted by: Brenda Watts (Gaffney, SC)
Pickled Bloody Mary
Ingredients
• 1 16-oz can of V-8
• Two decorative glasses
• 1/2 cup dill pickle juice
• 1/2 teaspoon of Tabasco sauce
• 1/4 teaspoon Worcestershire sauce
• Dash of olive juice
• 2 celery stalks
• 6 olives
• 4 Ribboned dill pickle slices
• 4 big hunks of cheddar cheese
Directions
1. Dip rims of glasses into dill pickle juice 1/4-inch.
2. Dip wet rims into green sugar crystals
3. Mix a 16-oz can of Spice V-8 Vegetable Juice 1/2 cup dill pickle juice, 1/2 teaspoon of tabasco sauce, 1/4 teaspoon Worcestershire sauce, and dash of olive juice in shake mixer. Pour into the two glasses.
4. Cut dill pickle lengthwise into flat ribbons.
5. On skewer, alternate stacking pickle ribbon, hunk of cheddar cheese, olives, then top with another pickle ribbon. Poke skewer into stalk of celery, and stir well. Add Ice. Serve!
Servings: 2 Servings.
Submitted by: Sylvia Bare (Apex, NC)
