This is a twist on the classic coleslaw. Rather than use vinegar, I use a little pickle juice to give my slaw some tang and stir in some chopped pickles as well. It cuts through the richness of the BBQ chicken and makes the sandwich work. Don’t skip it!
INGREDIENTS
Pickle Slaw:

1/2 cup mayonnaise
1/4 cup dill pickle juice
1 tablespoon sugar
1/2 green cabbage, thin shredded (about 4 cups)
2 medium carrots, grated (about 1 cup)
1/4 cup chopped dill pickles
Chicken Filling:

2 pounds boneless skinless chicken breasts, butterflied
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 – 1 1/2 cups Hank’s Kansas City BBQ Sauce or store-bought
8 hamburger buns
Make the slaw: Whisk together mayo, pickle juice, and sugar. Stir in shredded cabbage, carrots, and pickles. Stir together and taste. Season to your liking. Slaw can be made a day or two in advance with no problem.

You can either try fermented pickles that take time and patience or make pickles quickly. A great way to store the lettering in a jar is pickles. While pickled cucumbers are the first to come to mind, you can experiment with many different fruits and vegetables. Try pumpkin, corn, beans, pepper, okra, for example. Try pickling green tomatoes, watermelon peels. Pickle not only vegetables, but also fruits. Add different aromatics, herbs, spices. In the summer, turn your kitchen into a pickle workshop.

Jar

The first sauces that come to mind in summer may be tomato, pepper sauce and paste. These are very useful sauces to use in cooking during the winter. It is also perfect for making homemade ketchup and embers in summer. However, make room for other sauces in your life this summer. Take plum sauce. Georgian style “tkemali” is a sweet, sour, richly flavored sauce that contains plums, a little sugar, vinegar, pepper, fresh mint and coriander, good for grilled chicken, meat or vegetables. Moroccan style harissa is a wonderfully delicious alternative to use hot peppers.

Try to make mustard, not just sauce, make different vinegars, preserve in olive oil. For example, soak the figs in vinegar, cook the resulting fig flavored vinegar with sugar and store. Cook the eggplants on the grill. Mix it with a little vinegar. Place them in a jar and cover them with olive oil. This is how grilled eggplants last a long time.

Used as a technique to preserve foods in vinegar or salty acidic water, pickle making has been part of the food culture of many societies for thousands of years. Turkey also has an important place in our culture and traditional cuisine from our table without missing pickles, full of healthy and delicious food for the winter months, especially when prepared in suitable conditions. Stating that pickles, which are a good example of fermented foods, have very healthy probiotic properties for the digestive system thanks to the live microorganisms in them, Altınbaş University Gastronomy Department Inst. See. Merve İşeri Uzunoğlu shared the points to be considered for homemade healthy and delicious pickles. “ALL TOOLS SHOULD BE WASHED AND Rinsed”
He said that the beneficial bacteria found in the intestinal and stomach flora regulate digestion and that the pickle helps to regulate the flora of the body with these beneficial bacteria found in abundance.

Uzunoğlu pointed out that the conjugated linoleic acid formed during the making of pickles has cancer-preventing effects in the researches.

“It is very important to stick to the recipes while setting the pickles. Changing the amounts may cause the spread of harmful bacteria as well as spoil the products to be pickled. At the same time, it should be made sure that all the tools and equipment used are clean and there is no food residue. For this, all tools and equipment with hot detergent water. It should be thoroughly washed and rinsed with.

This is a twist on the classic coleslaw. Rather than use vinegar, I use a little pickle juice to give my slaw some tang and stir in some chopped pickles as well. It cuts through the richness of the BBQ chicken and makes the sandwich work. Don’t skip it!
INGREDIENTS
Pickle Slaw:

1/2 cup mayonnaise
1/4 cup dill pickle juice
1 tablespoon sugar
1/2 green cabbage, thin shredded (about 4 cups)
2 medium carrots, grated (about 1 cup)
1/4 cup chopped dill pickles
Chicken Filling:Whisk together mayo, pickle juice, and sugar. Stir in shredded cabbage, carrots, and pickles. Stir together and taste. Season to your liking. Slaw can be made a day or two in advance with no problem.

2 pounds boneless skinless chicken breasts, butterflied
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 – 1 1/2 cups Hank’s Kansas City BBQ Sauce or store-bought
8 hamburger buns
Make the slaw: Whisk together mayo, pickle juice, and sugar. Stir in shredded cabbage, carrots, and pickles. Stir together and taste. Season to your liking. Slaw can be made a day or two in advance with no problem.

Pickle

You can either try fermented pickles that take time and patience or make pickles quickly. A great way to store the lettering in a jar is pickles. While pickled cucumbers are the first to come to mind, you can experiment with many different fruits and vegetables. Try pumpkin, corn, beans, pepper, okra, for example. Try pickling green tomatoes, watermelon peels. Pickle not only vegetables, but also fruits. Add different aromatics, herbs, spices. In the summer, turn your kitchen into a pickle workshop.

Jar

The first sauces that come to mind in summer may be tomato, pepper sauce and paste. These are very useful sauces to use in cooking during the winter. It is also perfect for making homemade ketchup and embers in summer. However, make room for other sauces in your life this summer. Take plum sauce. Georgian style “tkemali” is a sweet, sour, richly flavored sauce that contains plums, a little sugar, vinegar, pepper, fresh mint and coriander, good for grilled chicken, meat or vegetables. Moroccan style harissa is a wonderfully delicious alternative to use hot peppers.

Try to make mustard, not just sauce, make different vinegars, preserve in olive oil. For example, soak the figs in vinegar, cook the resulting fig flavored vinegar with sugar and store. Cook the eggplants on the grill. Mix it with a little vinegar. Place them in a jar and cover them with olive oil. This is how grilled eggplants last a long time.

Used as a technique to preserve foods in vinegar or salty acidic water, pickle making has been part of the food culture of many societies for thousands of years. Turkey also has an important place in our culture and traditional cuisine from our table without missing pickles, full of healthy and delicious food for the winter months, especially when prepared in suitable conditions. Stating that pickles, which are a good example of fermented foods, have very healthy probiotic properties for the digestive system thanks to the live microorganisms in them, Altınbaş University Gastronomy Department Inst. See. Merve İşeri Uzunoğlu shared the points to be considered for homemade healthy and delicious pickles. “ALL TOOLS SHOULD BE WASHED AND Rinsed”
He said that the beneficial bacteria found in the intestinal and stomach flora regulate digestion and that the pickle helps to regulate the flora of the body with these beneficial bacteria found in abundance.

Uzunoğlu pointed out that the conjugated linoleic acid formed during the making of pickles has cancer-preventing effects in the researches.

“It is very important to stick to the recipes while setting the pickles. Changing the amounts may cause the spread of harmful bacteria as well as spoil the products to be pickled. At the same time, it should be made sure that all the tools and equipment used are clean and there is no food residue. For this, all tools and equipment with hot detergent water. It should be thoroughly washed and rinsed with.