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Old fashioned whole pickled beets have the special touch of fresh onions and whole pickling spices.
Pickled beets are definitely an acquired taste! However, those individuals who appreciate such delicacies cannot get enough of Stripling's Pickled Beets and have been known to eat them straight from the jar. Or, when choosing to be more civilized, they might place them on a bed of lettuce and add some chopped onion on top.
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Item #4012
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People who bought this product also ordered:
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#5203
Add to your favorite vegetables, especially peas and corn.
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#4003
Quartered green tomatoes, pickled in a slightly sweetened brine with fresh onions and spices.
Crab & Green Tomato Dip
1 cup fresh lump crab meat, drained and cut into small wedges
1 (8 ounce package) cream cheese
1/3 cup Stripling's Green Tomato Pickles, drained and diced*
¼ cup mayonnaise
3 tablespoons half and half
1 tablespoon horseradish
½ teaspoon dried onion flakes
Drain crab meat if necessary; remove any random cartilage and cut into small bite-sized wedges. Soften cream cheese at room temperature, then add crab and other ingredients. Use extra green tomato pickles as garnish. Chill in refrigerator for several hours to allow flavors to permeate. Serve with pretzels, table crackers, or baguette bread.
*1 (16 ounce) jar of Stripling's Green Tomato Pickles will meet the recipe requirement and leave a nice amount remaining for snacking or other uses!
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#4001
Rather than dilled pickles, we use dilled Stripling's Dilled Green Beans not only for a unique flavor and shape but to give the potato salad some color to accompany the other bright hues of the ingredients.
Colorful Potato Salad:
3 pounds potatoes, variety of choice
½ cup Stripling's Dilled Green Beans*, drained and chopped
1 small purple onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow or orange bell pepper, chopped
1 cup Duke's mayonnaise
1/3 cup mustard
3 cloves garlic
½ teaspoon black pepper
Sprinkling of paprika
After cleaning potatoes (leave skins on), cut into fairly large-sized chunks and cook in boiling water which covers potatoes for 20-30 minutes until tender but not mushy. While still somewhat hot, add in all other ingredients, making certain that vegetables are evenly distributed and that overall mixture is well coated with condiments. Stirring will decrease the size of some of the potato chunks, which is desirable. The paprika is added last--just prior to serving warm or sealing and refrigerating for later use.
*1 (16 ounce) jar of Stripling's Dilled Green Beans will meet the recipe requirement and leave a nice amount remaining for snacking or other uses!
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#3701
10 oz.
Stripling’s Apple Butter is created by a long, slow cooking of apples to the point where the sugar caramelizes, giving the apple butter its familiar brownish tint.
Apparently, the Colonial Americans were quite keen on apple butter since it was a well-liked way of using their apples at the time of harvest. They added in copious amounts of cinnamon, cloves, or other available spices. The colonists put apple butter on toast and in baked goods or served it as a side dish or condiment. This popular practice continued well into the 19th century.
Today, there are actually apple butter festivals held in numerous towns across the U.S., typically in the month of October. And what better way to spend a crisp fall afternoon than mingling in one’s community enjoying all that is representative of apples: home, hearth, and harvest.
For a bit of that same delight on your own turf—any time of the year—simply delve into a jar of Stripling’s Apple Butter and make a link with the past.
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#1103
20 ozs.
A fantastic southern dish. This is a hearty stew with smoked ham, roasted chicken, tomatoes, corn, and onion.
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