One of the joys of summer is the abundance of vegetables—whether from your own garden, a farmers' market, or a CSA share —each week brings a bounty of farm-fresh produce. While cucumbers are the classic choice for pickling, they’re just the beginning.

There’s nothing quite like the satisfying crunch of a fresh homemade pickle. Whether you enjoy them on burgers, sandwiches, charcuterie boards, or straight from the jar, pickles are the ultimate snack that never goes out of style.

With Cherchies® Lem ’n Dill Seasoning, making your own pickles at home has never been easier—or more flavorful.

Why Lem ’n Dill?

Cherchies® Lem ’n Dill Seasoning Blend is a classic blend of zesty lemon, aromatic dill, and savory seasonings that add brightness and depth to any dish. It’s a natural pairing for cucumbers, enhancing their crisp freshness with just the right balance of tang and herbaceous flavor. The result? Pickles that taste like summer in a jar.

But why stop there? With Cherchies® Lem ’n Dill Seasoning, you can transform a whole plethora of CSA veggies into crisp, tangy pickled treats that will brighten any meal. More on that below.

A Jar Full of Flavor

Making your own pickles is a fun, easy way to enjoy the flavors of Cherchies® Lem ’n Dill Seasoning all year long. With just a few simple ingredients, you’ll have a crunchy, tangy treat that everyone will love.

So grab a jar, some fresh cucumbers, and a shaker of Cherchies® Lem ’n Dill Seasoning—and get ready to pucker up with pickle perfection!

Thanks for stopping by:) Comment below if you have made this recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients

6 cucumbers (Kirby-type), sliced into spears or discs (Seedless English cucumbers typically do not work well with this recipe)
1 ½ cups white vinegar
6 cups of water
16 garlic cloves (sliced or chopped)
¼ cup Cherchies® Lem ’n Dill Seasoning
¼ cup salt (about two tablespoons if halving)
Fresh dill sprigs

Preparation

In a large pot, bring vinegar and 6 cups of water to a boil. Remove from heat, cool slightly, and stir in the salt.

Slice or chop garlic and roughly chop dill. Set aside.

Wash cucumbers and slice into wedge spears, coin-like discs, or even sandwich slicers.

To a quart-size jar or deep container with a lid, add a layer of fresh dill to the bottom. (We often use cleaned take-out containers or mason jars with lids.) If you’re making a lot, a Rubbermaid-type container would also work.

Add garlic slices, then a spoonful of Cherchies® Lem ’n Dill Seasoning. Repeat layers of cucumbers, garlic, dill, and Cherchies® Lem ‘N Dill until the container is filled.

Pour the cooled brine over the vegetables, ensuring everything is submerged.

Seal with a lid and refrigerate. Pickles will be ready in 24 hours, but the flavor intensifies over several days. Pickles can be refrigerated for a few weeks.

*Note- We have made these tasty pickles several times and experimented with different shapes. For the sandwich stacker size (pictured on the right), we placed the sliced cucumbers standing up.

Here you have it, homemade lemon dill pickles! Enjoy!

Ways to Enjoy Your Homemade Pickles

On a burger: Add a zesty crunch to your favorite backyard classic.
As a snack: Pair with cheese and crackers for a quick, flavorful bite.
Chopped into salads: Add brightness and acidity to potato salad, chicken salad, or grain bowls.
Charcuterie boards: Impress your guests with fresh, homemade pickles alongside meats and cheeses.

Vegetables You Can Pickle

Cucumbers (classic spears or discs)
Carrots (cut into sticks or coins)
Green beans
Cauliflower florets
Radishes
Zucchini or summer squash
Bell peppers
Onions

Mix and match your favorites!

Here’s what some of our friends have to say about Cherchies® Lem ‘N Dill Seasoning. Wait until they hear about pickles!!

“Our family favorite. Used this for over 15 years on chicken, fish, veggies, eggs etc. Perfect balance of flavors! Enhances everything that we use it with. Love it!”- Ann
“Always a hit! One of my favorite dips and something I keep on hand!"- Unknown
“Been using this product since the late 1980's. Thanks for such a great product."- Kathy M.
“It is so versatile. I sprinkle it on cooked vegetables and most salads. I use the dip recipe for raw veggies. I make a cream cheese and mayonnaise mixture using lots if Lem’n Dill for a smoked salmon spread. It is wonderful added to sour cream for baked potatoes. I have been a fan for 40+ years!️"- Maryjane

Yum

Yogurt and Lem'n Dill Sauce Recipe

September 20, 2023glaze marinade & sauceSheri SpalloneComment

Prep Time: 5 minutes

Cook Time: (No cooking. (30 minutes in the refrigerator)

Difficulty: Easy

One of our favorite sauces over veggies, chicken, lamb, and fish, or paired with gyros or falafels, is this delicious yogurt and lemon dill sauce featuring Cherchies® Lem'N Dill Seasoning.

Sauces are "liquids that accompany the main ingredients of a dish." They are the perfect flavor enhancer for dishes. Sometimes, we add sauces to intensify the food's flavor and stimulate our senses; other times, we may use them to complement the dish with contrasting tastes. cookist.com. Now you know!

The beauty of this dreamy sauce is that it is ready in less than 5 minutes and is perfect for low-carb diets, and by substituting the yogurt with vegan yogurt, it becomes a tasty plant-based condiment. We suggest making this sauce half an hour before serving, but allowing the sauce to refrigerate for a couple of hours intensifies the flavors.

So, keep this easy recipe in your back pocket if you want a flavorful, creamy sauce for veggies, chicken, lamb, fish, or certain Mediterranean dishes, such as Gyros or falafels. Your taste buds will thank you.

Thanks for stopping by:) Comment below if you have tried this recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

Ingredients

1 (8oz.) plain, low-fat yogurt (Substitute Greek yogurt if you prefer))

1/4 cup chopped green onions
1/4 teaspoon (tsp.) salt
1/2 teaspoon (tsp.) white pepper
2 Tablespoons (TBSP) Lem 'n Dill Seasoning Blend
1/3 cup mayonnaise

Preparation

Mix all the ingredients together and chill in the refrigerator until ready to serve. We suggest at least a half hour, but allowing the sauce to refrigerate for a couple of hours intensifies the flavors. If the sauce is too thick, thin it out by adding a little water.

Enjoy!

Yum

Fresh Zucchini Pie Recipe

August 30, 2023entrees, breakfast, lunchSheri SpalloneComment

Prep Time: 15 minutes

Cook Time: 65 minutes

Difficulty: Easy

Serves 8

Is zucchini growing out of your ears this Summer? Our garden has abundantly provided us with a plethora of zucchini this summer. As mentioned in my recent post, aside from stir-fries, sauteeing, fritters, zucchini bread (more on that in another post), or even giving to neighbors, I needed another recipe to share with you to use up our bounty. Introducing our Fresh Zucchini Pie Recipe!

This garden-fresh recipe features, you guessed it, ZUCCHINI, mushrooms, eggs, cheese, Cherchies® Lem ‘N Dill and Cherchies® Garlic Seasonings, and an unusual hash brown pie crust. We have tried other recipes without using Cherchies® Seasonings, and the result is not the same.

This easy recipe would be perfect for brunch, “Meatless Monday,” dinner, or any time you have a hankering for fresh veggies, cheese, and potatoes. Serve this zucchini pie with our Cranberry Spinach Salad for a complete meal.

Thank you for stopping by! Comment below if you have tried this tasty recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products. Family and picky husband approved;)

Enjoy!

Ingredients

3 cups frozen loose-pack hash brown potatoes, thawed (*You can also make your own hash browns. See Note below).
1 beaten egg
1/4 cup finely chopped onion
1/4 cup grated Parmesan cheese
1 Tablespoon (Tbsp.) Cherchies® Lem’n Dill Seasoning
2 cups thinly sliced zucchini
1/2 cup thinly sliced mushrooms
1 TBSP. margarine or butter
3 beaten eggs
3/4 cup shredded Swiss or cheddar cheese
1⁄2 cup milk
1/2 teaspoon (tsp.) Cherchies® Garlic Seasoning
2 teaspoons (tsp.) snipped fresh oregano
1/4 teaspoon (tsp.) salt
1/4 teaspoon (tsp.) pepper
cooking spray

*Note: This time, we made our own hash browns with gold potatoes that we had on hand and our food processor’s shredding attachment for this picture. Before we assembled this pie, we soaked the potatoes in cold water to avoid turning brown and then drained them on a clean dish towel.

Preparation

Combine one egg, onion, and Parmesan cheese in a large mixing bowl. Stir in potatoes. Transfer the potato mixture to a 9-inch pie plate or a 10-inch quiche dish. Pat the mixture in the bottom and up the sides of the dish. Bake uncovered in a 400° oven for 35 to 40 minutes or until golden. (I accidentally cooked my crust too long for the photo).

Cool slightly on a wire rack. Reduce oven temperature to 350°. In a large skillet, sauté zucchini and mushrooms in butter until crisp-tender. Cool slightly. Arrange the zucchini mixture atop the crust.

In a small mixing bowl, combine the remaining three eggs, cheese, milk, Cherchies® Lem’N Dill and Garlic Seasonings, oregano, salt, and pepper. Pour the zucchini mixture into the hash brown crust. Bake in the oven at 350° for 25 to 30 minutes until the filling is set. Let stand 10 minutes before serving.

Fresh Zucchini Pie. Enjoy!

Yum

Crispy Dilly Zucchini Fritters Recipe

August 8, 2023appetizers, gluten free, leftovers, side dishes, snacksSheri SpalloneComment

Prep Time: 15 Minutes
Cook Time 10 minutes
Difficulty: Easy

Serves: 4

PRINT RECIPE

If you have been reading our blog (thank you), you will know that I often refer to our children as leftover haters and take pride in transforming last night's dinner into tonight's masterpiece. It is a great way to waste less and save money. I also love trying new recipes and surprising my family with new culinary creations to keep things fresh in our meal rotation. Today’s recipe: Crispy Dilly Zucchini Fritters featuring Cherchies® Lem ‘N Dill Seasoning.

Now that hubby and I are empty nesters, with the youngest two currently in college, I discovered that my biggest culinary challenge is my hubby, and changing his palate (who is, by far, the pickiest in our family) is my new mission. Our family has a one-bite rule. They do not have to like what we prepare but must try it, and the same goes for picky husbands. Challenge accepted;)

Let's talk zucchini, not necessarily my hubby's favorite but a colossal canvas for my mission. Our garden has abundantly provided us with a plethora of zucchini this summer, and aside from stir-fries, sauteeing, zucchini bread (more on that in another post), or even giving to neighbors, I needed a new recipe for zucchini fast, and this tasty zucchini fritter recipe is the perfect experiment for a picky non-veggie loving hubby.

The result, HE LOVED IT, as did our college students, who are home for the Summer. They even went for seconds! And the next day…hubby went looking for more leftover fritters for a snack but unfortunately came up short (our children had gobbled them up).

This easy recipe, featuring Cherchies® Lem ‘N Dill Seasoning Blend, comes together in minutes. It is crispy on the outside and flavorful and moist in the middle. The hardest part about this recipe is squeezing the water out of the zucchini. The more water you squeeze out of the zucchini, the better the fritters will turn out. I have yet to try this recipe in our air fryer but report back if you do.

So, if you have more zucchini than you know what to do with and are looking for a tasty vegetable recipe, consider making these crispy dilly zucchini fritters, but grab some for yourself, as they will disappear right before your eyes! Family and picky hubby approved.

Ingredients:

2 medium zucchini (or one large zucchini)
2 teaspoons (tsp.) salt
4 scallions, diced
1/4 cup parsley, chopped
1 1/2 Tablespoons (Tbsp.) Cherchies® Lem'n Dill Seasoning
1 large egg, beaten (might need more depending on zucchini)
1/2 cup grated Parmesan cheese
1/3 cup cornmeal
1 Tablespoon (Tbsp) cornstarch
1 Tablespoon (Tbsp) baking powder
Canola or olive oil for frying
Sour cream or **special sauce (optional) for dipping
Extra diced scallions or chives to garnish (optional)

**Special Sauce Ingredients: (optional)

Mix equal parts of mayonnaise and Cherchies® Hot Banana Pepper Mustard in a bowl.

Preparation
Grate zucchini into a colander with a box grater in the sink, or use a food processor with a shredding attachment. Toss the zucchini with two teaspoons of salt. Let the shredded zucchini sit in a colander over a large bowl for 10 minutes. The salt will draw out the moisture from the zucchini.

After 10 minutes, put the grated zucchini in a clean kitchen towel, and squeeze out as much liquid as possible. The more liquid squeezed out, the crispier the fritters will be.

Add the drained zucchini, scallions, parsley, Cherchies® Lem'n Dill Seasoning, egg, cheese, cornmeal, cornstarch, and baking powder to a large bowl. Mix to combine. (To make this dairy-free, omit Parmesan cheese or substitute with vegan parmesan cheese).

Add a thin layer of oil to a pan, and over medium heat, add spoonfuls of the zucchini mixture. Flatten with a spatula and pan-fry until golden brown (3-5 minutes per side). Once the fritters are cooked, remove them from the pan and drain them on a paper towel-lined plate.