Dill Pickle Sauerkraut: Two Ways to Enjoy This Summers Seasonal Special

Apologies for me being a little slack and late with this one, it’s been far too hot to even think!

But I’m finally back with a recipe to use with this month’s seasonal special: Dill Pickle Sauerkraut.

So if you’re wondering what to pa, let’s start with the classic...

The BMP- Bacon, Mustard & Pickle 🥓🥒

Take a good slice of sourdough bread , generously butter it, add a little mustard of choice, some crispy bacon, and then pile on the Dill Pickle Sauerkraut.

You get the richness of the butter and bacon, the sharpness of the mustard, the crunch and lovely fermented zing from the sauerkraut

It’s simple, but honestly, delicious.

Sweet Potato Salad

I’ve been playing around with different ways to use the Dill Pickle Sauerkraut, and this sweet potato salad with chopped dill pickle is so good.

You could of course make this with normal potatoes, but sweet potato makes a lovely change from the traditional version.

What you need

• 1 whole sweet potato
• 1-2tbsp Mayonnaise- I love Hunter & Gather for this-no seed oils or nasties
• 1-2tbsp Dill Pickle Sauerkraut
• Salt and freshly ground black pepper
• 1 tbsp olive oil

How to make it

Preheat your oven to 180°C fan.

Cut the Sweet potato into bite-sized chunks. Mix with the olive oil and a little salt and pepper, spread onto a baking tray and roast for 25–30 minutes, turning halfway through, until tender and nicely browned.

While the sweet potato is roasting, finely chop your dill pickles.

Once the sweet potatoes are cooked, let them cool for a few minutes before adding them to the bowl. Gently mix the mayo and chopped Dill Pickle Sauerkraut.

Have a taste and add a little more seasoning if needed.

And voilà!

It’s a great side dish for summer BBQs, grilled meats or simply piled into a bowl and eaten on its own.

However you decide to use your jar, I hope you enjoy!

Caitlin x