Ultimate Family Recipe for Dill Pickle Roll Ups (2024)

FAQs

What kind of pickles do you use for roll ups? ›

Easy Pickle Roll Ups

Pickle Roll Ups, also known as Minnesota sushi, is a favorite around here. It features slices of deli ham schmeared with cream cheese, rolled around a dill pickle, and sliced into bite-size rounds (see the sushi resemblance?!).

Are pickle roll ups a Midwest thing? Yes! There are many different names for these pickle appetizers, but they're most commonly made in the Midwest.

A pickle next to a sandwich, alongside charcuterie on a cheeseboard, sliced on top of a hamburger, fried with creamy ranch, and chopped into relish on a hotdog. These classic pickle pairings have stood the test of time, and even the pickle skeptics welcome pickles in these cases.

Add Tannins

Adding natural tannins such as grape leaves, black tea, or oak leaves can delay the softening process and keep your pickles firm. This is entirely optional and only works if your cucumbers aren't already soft.

Add a Source of Tannin

Tannins work against softening enzymes and help keep pickles crunchier. They can be found in various sources, such as grape leaves, oak leaves, raspberry leaves, black tea, etc. Add some directly to your jars!

One might think that the "Pickle Capital of the World" is somewhere out west, in the deep down south, or even overseas, but if you stand in downtown St. Charles and look around, you will see the "Pickle Capital of the World." Yes! It's true.

Long before Michigan became the automotive capital of America, it was the leader of another, perhaps more humble economy: the cucumber pickle. Unlike the automotive industry, the pickle industry in Michigan has grown steadily throughout the years. The state is the No. 1 U.S. producer of cucumbers for pickling.

Pickle Wraps can be found all over the United States but they do seem to be a Midwest favorite. There is no exact known origin of the pickle, cream cheese and deli meat snack, but it is believed to have German roots, which makes sense on why it is so common in states like Iowa.

The taste of your pickled vegetables can be greatly changed by toasting spices. This is because toasting spices cause the natural oils of a spice to be released, which in turn amplifies the flavors.

What ingredient gives flavor to the pickles? ›

The primary ingredient in pickles is cucumbers. Acetic acid, or vinegar, is added to the cucumbers. After water, vinegar makes up most of the pickle juice. It also adds to the pickles' sour taste.

Dill pickles are the most commonly known pickle type. Dill pickles include vinegar, pickling salt, and dill in its brine, whether it be fresh, dried, or in seed form. Dill pickles can also be prepared to be Kosher certified.

For quick pickles, a basic brine is equal parts vinegar and water, but you can adjust the ratio to your preference. Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination.

What kind of cucumbers to use? Kirby cucumbers, which are small with bumpy skin, are the more popular choice for pickling. I prefer Persian cucumbers, which are smaller and have thin skin. If those are not available, I use English cucumbers (again, thin skin that is not waxy).

I like to get the sliced turkey sandwich meat and wrap my pickle up in it. Sometimes I will dip it in a little bit of ranch after I've made my roll-up. This little concoction also works very well with ham, roast beef and corned beef.

McDonald's uses dill pickles in their burgers including in the Big Mac®.

Other common types of pickles that show up next to summer burgers is the classic dill pickle, kosher pickles, or gherkins.

Those pickles are called cornichons (pronounced "KOR-nee-shons"), and they are exactly what they seem to be: tiny pickles, or, as the English call them, gherkins. Their tart, mildly sweet flavor makes them the ideal garnish to serve with classic charcuterie items such as pâtés, terrines, cured sausages, and the like.