DIRECTIONS:

1. Pre-heat oven to 350 degrees.
2. In a large bowl, mix ground meat, onion, Fickle Pickles, celery, parsley, pepper and salt.
3. Next, add beaten egg, Bloody Mary mix and breadcrumbs.
4. Combine with hands until all ingredients are mixed well.
5. Coat a loaf pan with non-stick spray.
6. Place meatloaf mixture in pan and top off with 3 Tbsp. Bloody Mary Mix*.
7. Bake for 55 minutes or until internal temperature reaches 160 degrees.
8. Let stand for 5 minutes before slicing.
9. Sprinkle with remaining chopped parsley.
10. Serve with your favorite side dishes such as Fickle Pickles Tater Salad!

*We recommend Austin’s own Revolution Bloody Mary Mix in Roasted Garlic or Classic flavor.

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Lisa Obriotti
” The Pickle lady’s Daughter “

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Lay 2 paper towels on a plate and place 24 Fickle Pickles slices on top.
3. In a non-stick muffin tin, sprinkle 1 teaspoon of shredded cheese in each space.
4. Add one Fickle Pickle slice then top with a small amount of cheese (does not need to completely cover pickle).
5. Bake 6-7 minutes until edges are browned well.
6. The cheese must be bubbly and fully melted.
7. Carefully remove each piece and place on a wire rack to cool, this will keep them crisp!
8. Serve immediately on their own or pair with our Fickle Pickles Ranch Dressing.

*Try using different cheeses such as mozzarella with marinara sauce for dipping.

Makes 24 chips.

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Lisa Obriotti
” The Pickle lady’s Daughter “

INGREDIENTS:

• 3/4 C. Panko Breadcrumbs, plain
• 8oz Cream Cheese block, softened
• 1 C. Sour Cream or Plain Green Yogurt
• 3 Tbsp. Fickle Pickles juice
• 1 C. Fickle Pickles, chopped
• 1 Large garlic clove, minced
• 2 Tbsp. Chives, finely diced
• 1 Tsp. Celery Salt
• 1 Tsp. Cracked Black pepper
• 1/2 Tsp. Onion Powder
• 1/2 Tsp. Parsley Flakes
• 1 Tbsp. Fresh Dill, chopped (optional)

DIRECTIONS:

1.  In a large skillet over medium heat, toast breadcrumbs until golden, about 5 minutes. Do not add oil, toast dry.
2. Remove 2 tablespoons of toasted breadcrumbs after done.
3. In a large mixing bowl add sour cream, cream cheese and Fickle Pickles juice.
4. Blend until smooth and creamy.
5. Add all other ingredients except breadcrumbs and mix thoroughly.
6. Next, fold in all but 2 tablespoons of breadcrumbs.
7. Spread dip into a shallow bowl, cover and place in fridge for a minimum of one hour before serving.
8. Top with remaining toasted breadcrumbs when ready to serve.

This dip is delicious with crackers or as a condiment for burgers and wraps!

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Lisa Obriotti
” The Pickle lady’s Daughter “

Blackened Chicken Sandwich

INGREDIENTS:

• 2 Lbs Chicken Tenders
• 1 Cup Fickle Pickles Juice
• 2 Tbsp. Blackened Seasoning
• Crisp Lettuce Leaves *
• Red Onion, thinly sliced *
• Large tomato, sliced *
• Fickle Pickles
• 8 Slices Bacon, cooked crisp (optional) *
• Brioche or Sweet Buns
• Honey Mustard Sauce *

DIRECTIONS:

1. Marinade raw chicken in Fickle Pickles juice in a zip bag.
2. Place in fridge for 2-6 hours, turning bag once.
3. Preheat oven to 375 degrees.
4. Remove chicken from bag and sprinkle both sides with blackened seasoning, adding more for a spicier flavor.
5. Spray a cooking sheet with non stick spray and add chicken, making sure pieces don’t touch for even cooking.
6. Bake for 20-25 minutes or until internal temperature is 165 degrees.
7. * While chicken cooks prepare Fickle Pickles Honey Mustard Sauce, cook bacon and chop veggies.
8. After chicken tenders are done, toast buns.
9. Add a generous smear of honey mustard, 2 chicken tenders, 1-2 slices of bacon, Fickle Pickles and veggies.

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Lisa Obriotti
” The Pickle lady’s Daughter “

Fickle Pickles Ranch Dressing

INGREDIENTS:

• 3/4 Cup Plain Greek Yogurt
• 1/4 Cup Mayonnaise
• 2 Tbsp. Sour Cream
• 1/3 Cup Fickle Pickles Juice
• 1 Tsp. Fresh Lemon juice
• 1 Tsp. Dijon Mustard
• 1 Tbsp. Fickle Pickles, finely chopped
• 1/2 Tsp. Onion powder
• 1/2 Tsp. Garlic powder
• 1 Tsp. Dried Parsley
• 1/2 Tsp. Dried Dill
• Salt & Pepper to taste

DIRECTIONS:

1. Whisk liquid ingredients until smooth.
2. Add remaining ingredients and mix well.
3. Place in airtight container in refrigerator until ready to serve, up to 5 days.
4. Shake/stir before serving.

If the consistency is too thick, just add another tablespoon of Fickle Pickles juice. For a spicier version add a dash of cayenne and use Extra Spicy Fickle Pickles!

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Lisa Obriotti
” The Pickle lady’s Daughter “

DIRECTIONS:

You’ll need a baking rack with tray underneath to start.

1. Whisk buttermilk, Fickle Pickles juice, hot sauce and egg in a mixing bowl.
2. Add all chicken tenders to bowl and coat all chicken well.
3. Mix flour & salt together in a shallow bowl.
4. Remove chicken from bowl to a plate but do not discard juice.
5. Dredge each piece of meat into flour and salt then back into the marinade juice, then back into flour mixture to double coat.
6. Set each piece on rack spaced apart to rest and slightly dry for 10 minutes. This helps keep the coating on during frying.
7. While meat is resting on rack, heat 1/2 cup of oil in a cast iron skillet until temp reaches 325 degrees and make sauce.
8. To make sauce, add butter to saucepan over medium heat.
9. Before it finishes melting, add all other ingredients and whisk until brown sugar is fully blended.
10. Remove from heat.Next, carefully place each tender in skillet with room around edges to cook evenly.
11. Cook 4-6 minutes on each side or until internal temperature reaches 160 degrees.
12. Add oil as needed.
13. Transfer fried chicken to a clean rack with tray underneath and brush each side with hot butter sauce.

Serve immediately with sliced white bread or sweet rolls and a heap of Fickle Pickles!

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Lisa Obriotti
” The Pickle lady’s Daughter “

DIRECTIONS:

1. Drain liquid from cans of corn.
2. Mix together corn, cooked bacon, onion, cheese and chopped pickles in a large bowl.
3. In a small bowl combine ranch dressing, pickle juice, celery salt and garlic powder with a whisk.
4. Toss all ingredients together.
5. Add salt & pepper to taste.
6. Cover bowl and place in fridge for a minimum of 1 hour, up to 3 days.
7. Remove from fridge and stir before serving as a side or with tortilla chips.
8. * For Mexican Street corn style, use 4-5 ears of roasted corn on the cob, 1/2 tsp chili powder and juice of 1/2 of a lime.

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Lisa Obriotti
” The Pickle lady’s Daughter “

DIRECTIONS:

1. Heat 1 cup of water and mix sugar until dissolved.
2. In a large pitcher, add lemon juice, pickle juice and all water.
3. Stir well.
4. Serve over ice and garnish with a few slices of Fickle Pickles.
5. Make it elegant by rimming the half the glass with coarse salt and dried dill before serving. You can also make this a cocktail by adding a shot of vodka or tequila!

Makes 10-12 Servings.

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Lisa Obriotti
” The Pickle lady’s Daughter “

DIRECTIONS:

1. Peel and rinse hard boiled & cooled eggs.
2. Cut in half and scoop out yolks into a large bowl.
3. Dice cooked egg whites or use an egg slicer (slice one direction then turn and slice the opposite direction).
4. Mash yolks with mayonnaise, dry mustard, celery salt and Fickle Pickle juice until the mixture is smooth and creamy.
5. Add egg whites, green onion, celery and Fickle Pickles to yolk mixture and stir well.
6. Add salt and pepper to taste.
7. Chill for a minimum of 1 hour.

Makes up to 8 servings. Serve as a sandwich on grainy bread with crisp lettuce or as an appetizer with crackers. For a spicy egg salad use our Extra Spicy Fickle Pickles and add a dash of cayenne pepper. Follow us on Facebook for recipes and more!

Lisa Obriotti
” The Pickle lady’s Daughter “