It's pickle time. Easy, spicy, crunchy, knock-your-socks-off, pickle time.
2 pounds fresh, small, firm pickling cucumbers
1 fresh habanero pepper sliced in half (optional)
5 cloves fresh garlic (optional)
3" sprig fresh dill
1 cup EVOO & Vin’s Champagne vinegar
1 cup EVOO & Vin’s A-Premium White Balsamic
2 cups filtered water
1/4 cup kosher salt
1 tablespoon pickling spice mix (optional)
Arrange cucumbers, habanero pepper halves, garlic cloves, and sprig of dill in one large sterilized lidded jar, or divide among smaller sterilized jars with tight fitting lids.
In a medium sauce pan set over medium-high heat, heat Champagne Vinegar, A-Premium White Balsamic vinegar, pickling spice (if using), salt, and water to a simmer.
Pour hot liquid over the pickles, making sure the liquid comes above the pickles and allow to cool to room temperature. Refrigerate pickles for a minimum of 7 days before eating to allow the brine to penetrate the cucumbers. Flavor will improve over time. Keep refrigerated.
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Perfect appetizer for a crowd. This recipe uses a combination of Infused Herbs de Provence olive oil and INFUSED Lavendar Dark Balsamic Vinegar. It is equally crowd pleasing with Tuscan Herb Olive Oil and Neapolitan Herb Dark Balsamic Vinegar - or try Spicy Calabrian Pesto Olive Oil for a little kick.
Recipe Credit: EatingWell.com, Photo Credit: Rachel Marek
1 lb Large mushrooms (12-14)
1 lb smoked sausage
Cut sausage into 1/2 inch slices. Cut bacon strips in half. Wrap bacon around the sausage, creating a bowl with the bacon as the sides of the bowl and the sausage as the bottom of the bowl. Secure with a toothpick.
In a small bowl, mix softened cream cheese, diced green chilis, cheddar cheese, chili powder, and one tablespoon INFUSED Sweet Honey Heat Rub. Pipe or spoon cream cheese mixture into sausage bowls.
Combine brown sugar and remaining tablespoon INFUSED Sweet Honey Heat Rub. Sprinkle over top of each pig snout.
Refrigerate 30 minutes to allow the cream cheese mixture to solidify.
Grill on indirect heat for about one hour until bacon is cooked through and crisp.
Ingredients:
3/4 cup INFUSED Tuscan Herb Olive Oil
1/4 cup INFUSED Baklouti Green Chili Olive Oil
1 tsp INFUSED Habanero Heat Sea Salt
1 tsp Lemon Pepper
1 tsp Dill Weed
1 tsp Celery Seed
1 Package Original Ranch Dressing Mix
2 bag Oyster Crackers (12 ounces)
Directions:
Heat oven to 325 degrees.
In a large bowl, mix oils and all spices together, mixing well. Add oyster crackers and toss gently to coat well.
Place crackers on a baking sheet and cook for 20 minutes. Cool.
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