2016 is almost at an end- how did that happen?! If you’re planning on having a celebration on New Year’s Eve, then cocktails can definitely add to the festivities- in more ways than one. Everyone has heard of the pickleback, but we’ve searched long and hard to find a handful of recipes that dill pickle, saerkraut, and horseradish lovers may not have ever heard of, let alone tried. While most of them are savory, we’ve also included a couple of sweet ones in the mix to satisfy the sweet-tooths among you as well. Wishing you all a happy, healthy New Year! Cheers!
Sauerkraut shandy from mixologist Chris Kyles of STK Chicago
Created by mixologist Chris Kyles as a cocktail creation challenge, this drink is an interesting mix of flavors and beverages to create a beautiful, complex amber shandy.
The Vladmiry combines carrot juice, horseradish, and spices to create a salty, savory drink that is reminiscent of a traditional Bloody Mary.
Canoe’s Dill Pickle Cocktail from wdish.com
A sweet and sour cocktail combining dill pickle puree, gin, Grand Marnier, and fruit juices.
The Pickled Surfer from Good Food Stories
For those who prefer sweet cocktails, the Pickled Surfer is a delicious blend of whiskey, bread and butter pickle juice, and a hint of lime.
Sauerkraut Martini from theKitchn.com
A simple, brine-y drink that is sure to be a hit with any sauerkraut fans! Bacon and Bloody Mary fans unite! While not an evening cocktail, this drink is perfect for a little hair-of the-dog for New Year’s Day breakfast or brunch.
Spicy BLT Bacon Bloody Marys from HeatherChristo.com/
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Get in the Halloween spirit with these ready-to-print Bubbies pumpkin stencils.
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These crispy fried pickles are a delicious snack or appetizer, especially when paired with cool, creamy, and spicy Sriracha Ranch Dip!
We partnered with Real Simple Good to bring you a deliciously simple lunch idea!
Ranch dressing is already amazing, but this version is the perfect consistency between a salad dressing and a dip.
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Have you ever eaten all your sauerkraut or pickles, and wondered what to do with all that leftover brine?
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While looking at recipes, I’ve come across so many new and interesting ways to use sauerkraut in cooking and baking, but the one thing I’ve never seen is kraut in candy.
I’m a big fan of the sweet and sour flavor combination, and that got me thinking about how our sweet bread and butter pickles would be really complementary with the sourness of our naturally fermented sauerkraut.
I was thinking back recently about being a kid at Christmas time, and how it’s very different as an adult when I started thinking about my great-grandma’s gingerbread.
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I’ll be honest, these CranAppleKraut cakes aren’t truly cakes; they’re a little softer and remind me of something closer to a cross between a fritter and a cobbler.
The Bubbies Fine Foods team and The BubbieMobile took a trip to the Natural Products Expo East 2016 in Baltimore.
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