Yep! That's right. Bloody Mary Pickles.
Sea Salt and Peppercorn
and Chipotle Lime.
I had recently convinced Riley to try a pickle on his daily chicken sandwich, and he used the Sea Salt and Peppercorn flavor, and is hooked.
What I like about the pickles is that honestly, they are not that vinegar-y. They are also perfectly crunchy. The sliced pickles are sliced thicker than normal store bought, which is also nice, and I think that's what gives them the crunch.
The Chipotle Lime is my favorite. It has a bit of a kick to it, but without being over powering, and kind of reminds me of a margarita!
On the Farm to Market website you can find all kinds of recipes for each variety of pickle.
I am really excited to try this one.
Chipotle Lime Crab Crisps
What You Need:
1 jar Farm to Market Chipotle Lime Pickles, chopped
48 baked tortilla chips
1/2 cup Best Maid Mayonnaise
3/4 pound lump crabmeat, shell pieces removed
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons finely chopped peeled jicama
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped celery
1 medium avocado, peeled and diced
Directions:
Preheat oven to 350°. Arrange tortilla chips in a single layer on 2 baking sheets. Combine Best Maid Mayonnaise, Farm to Market Chipotle Lime Pickles, and juice, stirring with a whisk. Combine crab and next 6 ingredients (through celery) in a medium bowl. Add mayonnaise mixture, stirring until well combined. Spoon about 1 tablespoon crab mixture onto each chip. Bake at 350° for 5 minutes or until thoroughly heated; top the chips evenly with avocado.
1 jar Farm to Market Chipotle Lime Pickles, chopped
48 baked tortilla chips
1/2 cup Best Maid Mayonnaise
3/4 pound lump crabmeat, shell pieces removed
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons finely chopped peeled jicama
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped celery
1 medium avocado, peeled and diced
Directions:
Preheat oven to 350°. Arrange tortilla chips in a single layer on 2 baking sheets. Combine Best Maid Mayonnaise, Farm to Market Chipotle Lime Pickles, and juice, stirring with a whisk. Combine crab and next 6 ingredients (through celery) in a medium bowl. Add mayonnaise mixture, stirring until well combined. Spoon about 1 tablespoon crab mixture onto each chip. Bake at 350° for 5 minutes or until thoroughly heated; top the chips evenly with avocado.
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Disclaimer: I received 4 jars of pickles for my review. All thoughts and opinions are my own.
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