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Dill pickles - 2 recipes

Chef Tips and Tricks

Chocolate Beetroot Cake

 Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot. 

INGREDIENTS

  •  1.3 cups beetroot
  • 2 eggs
  • 2 tablespoons oil
  • Juice of 1/2 lemon
  • 4/5 cup flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • Melted dark chocolate

METHOD

  1. Preheat the oven to 350° F. 
  2. Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
  3. In a bowl, whisk together the flour and sugar.
  4. Add the blended beetroot mixture, and mix until smooth. 
  5. Add the baking powder and mix until fully incorporated. 
  6. Pour the batter into silicone cake moulds. 
  7. Bake for 30 minutes, or until you a pick comes out clean. 
  8. Top with melted dark chocolate, and enjoy!

Top rated Dill pickles recipes

By

Here is my grandpa's recipe for summertime pickles he always used to make after my grandparents would get back from

  • 12 pickling cucumbers
  • 2 cups water
  • 1 3/4 cups distilled white vinegar
  • 1 1/2 cups packed coarsely chopped fresh dill
  • 1/2 cup sugar
  • 8 garlic cloves, chopped
  • 1 1/2 tablespoons coarse salt
  • 1 tablespoon pickling spice
  • 1 1/2 teaspoons dill seeds
  • 1/2 teaspoon dried crushed red pepper
3.6/5 (10 Votes)

By

Combine water, vinegar, and salt

  • 24 to 30 cucumbers
  • 1 part vinegar
  • 3 parts water
  • 4 tablespoons salt
  • dill seasonings
  • 3 to 6 garlic cloves
4/5 (5 Votes)

Any burning questions? Our chefs answer!

Grandma Riedthaler's Dill Pickles grandpa's summertime pickles