Bacon Pickle Ketchup Recipes

BACON-PICKLE KETCHUP

Bacon-Pickle Ketchup image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Ingredients

Steps:

Cook 4 slices bacon in a skillet over medium heat, turning, until crisp, about 7 minutes. Drain on paper towels, then crumble. Combine 1 cup ketchup, 1/2 finely chopped onion, 1/2 cup relish and 1/4 cup finely chopped pickled jalapenos (drained) in a bowl. Stir in the bacon.

BACON-WRAPPED PICKLES

Bacon-Wrapped Pickles image

You can pretty much wrap anything in bacon, including pickles! These are perfect for game day or any time of year. Thick-cut bacon doesn't work as well for these, so use the thinner slices. Serve with ranch or blue cheese dressing. These are also tasty dipped in Buffalo sauce.

Provided by France C

Categories Meat and Poultry Recipes Pork Bacon Appetizers

Time 25m

Yield 8

Number Of Ingredients 4

Ingredients

8 pickle spears
2 ounces cream cheese, chilled
8 slices bacon
¼ cup ranch dressing

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Pat pickles dry with a paper towel. Cut cream cheese into 8 strips. Place 1 strip onto each pickle, and wrap with a strip of bacon, securing ends with toothpicks if necessary. Place pickles on the baking sheet.
Bake in the preheated oven until bacon is browned, 12 to 15 minutes. Let cool slightly, then serve with ranch dressing.

Nutrition Facts : Calories 116.5 calories, Carbohydrate 1.9 g, Cholesterol 19.9 mg, Fat 10.2 g, Fiber 0.4 g, Protein 4.2 g, SaturatedFat 3.4 g, Sodium 688.1 mg, Sugar 0.7 g

BACON KETCHUP!!! TRENDY!!

Bacon Ketchup!!! Trendy!! image

How could I not make this recipe?! An interesting example of the trendy use of bacon these days. If you are intrigued by unusual recipes, this is it! I hope someone else makes this; I would really like another opinion. Well worth trying. I am not sure I liked the finished product cold; room temp might be better. Warmed, it is more like a salsa, great on meatloaf or hamburgers. Perhaps chicken cooked with this would also be good. For me, it's a little too sweet as is; I corrected that with a tad more vinegar and a good sprinkle of sea salt. When making it again, I will cut down on the sugar. Not having thick bacon on hand, I used regular bacon and doubled the amount. But thick bacon would give a chunkier result. I had gorgeous thick-walled red peppers which also helped to make a nicely chunky sauce . And I'm a fan of chunky sauces. And its a beautiful red color! It certainly could be pureed to a texture more like Heinz but I think it would lose some of its appeal. The smoked paprika added a lot; I would increase this to taste. And maybe add a dash of Tabasco too. This takes quite a while to make, heck, you gotta roast those peppers! But it is time well spent. In the summer I'll sacrifice some heirloom tomatoes for this, see how that works. I found the recipe in two places. First, in a recipe book packed in a crate of premium canned tomatoes from Muir Glen. Then, online, under Lisa Carlson's Chef Shack Bacon Ketchup. Identical recipes. Also it appears in several food blogs. And, while we're talking bacon, I can't see bacon cookies. Or fudge. Not in my kitchen.

Provided by Jezski

Categories Pork

Time 1h30m

Yield 1 quart?, 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1 medium onion, diced into small pieces
10 raw garlic cloves, diced into small pieces
2 tablespoons olive oil or 2 tablespoons vegetable oil
1/2 cup brown sugar
1 (32 ounce) can whole peeled plum tomatoes, strained and chopped
4 large red bell peppers, roasted, peeled, destemmed, and chopped
1 teaspoon smoked paprika
1 bay leaf
4 sprigs fresh thyme
salt and pepper, to taste
1 tablespoon balsamic vinegar
5 pieces of nice thick bacon

Steps:

Roast those peppers!
Saute onion and garlic in a tablespoon or two of oil until tender and caramelized.
Add brown sugar to caramelized onions and garlic, and cook a couple of minutes until well integrated.
Add tomatoes, roast bell peppers, paprika, bay leaf, and fresh thyme. Simmer about one hour.
Add salt and pepper to taste. Add balsamic vinegar at the end.
Preheat oven to 350. Place bacon strips on a baking sheet in the oven until they are crispy all over. Drain on paper towels and dice into small pieces; fold into ketchup.
Serve with hamburgers, French fries, grilled cheese, or anything else you wish had some bacon on it.

Nutrition Facts : Calories 200.7, Fat 10.3, SaturatedFat 2.7, Cholesterol 9.6, Sodium 131.9, Carbohydrate 25.7, Fiber 3.4, Sugar 20.3, Protein 3.9

SCALLION-BACON KETCHUP

Scallion-Bacon Ketchup image

Provided by Food Network Kitchen

Categories condiment

Time 10m

Number Of Ingredients 0

Ingredients

Steps:

Cook 4 slices diced bacon until crisp; drain on paper towels, reserving the drippings. Mix 3/4 cup ketchup, 1/4 cup chopped scallions, the bacon and 1 tablespoon each bacon drippings and Worcestershire sauce.

HOW TO PICKLE CURED BACON

How to Pickle Cured Bacon image

An heirloom, butchering-time recipe impractical for most modern cooks. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Posted as a historical novelty.

Provided by Molly53

Categories Pork

Time P2D

Yield 100 pounds

Number Of Ingredients 5

Ingredients

100 lbs bacon (sides from fresh-killed hogs)
8 lbs salt
3 lbs brown sugar
3 ounces saltpeter
4 gallons water

Steps:

Lay the sides of bacon on a board and rub with fine salt.
Let stand for 48 hours.
Mix the next three ingredients and dissolve in the water.
Bring to a boil and cook for 15 minutes.
Skim and cool.
Place bacon in a clean oak barrel and pour liquid over meat.
Place a heavy weight on the bacon to keep it under the brine.
Bacon prepared like this will keep about a year in a cool place.
After bacon has been in brine for five weeks; it may all be hung up to dry and when thoroughly dried, smoked at smoke house as needed.

Nutrition Facts :

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