Old family recipe! Sweet Crisp Pickles in light syrup.
Delicious combination! Deviled eggs and Fogwood Food Sweet Crisp pickles.
Pimento Cheese 1 lb grated sharp cheddar cheese 1 lb softened velvetta cheese 8 ounce softened cream cheese 1 t garlic powder 2 T Worcestershire sauce 1 cup mayonnaise ½ cup chopped pimento (drained) 1 8 ounce jar Fogwood Food Sweet-Crisp Pickles, chopped. Blend all ingredients well. Be sure to include all the pickle juice, too! Delicious on sandwiches or cornbread. Also great as a warmed or chilled dip with veggies, crackers, or pork rinds.
Deviled Eggs 6 hard-boiled eggs, peeled 2 T spicy mustard ¼ t black pepper ¼ t celery seeds 2 T pickle juice 1/3 cup mayonnaise Paprika 2 T chopped Fogwood Food Sweet Crisp Pickles Peel eggs, cut in half, and scoop out yolk. Mash egg yolks with fork, and then combine with remaining ingredients (except Paprika and chopped pickles). Fill whites with yolk mixture, and sprinkle with paprika. Garnish each egg half with chopped Fogwood Food Sweet Crisp Pickles.