In a recipe rut? All of these crock pot recipes are inspired by that original recipe we all know and love: Mississippi Pot Roast. From pork to chicken to turkey to meatballs, there is something for everyone! NOT JUST FOR POT ROAST! Intro paraIf you’ve tried Crock Pot Mississippi Pot Roast then you know how good these Crock Pot Mississippi Recipes are going to be. A packet of ranch dressing, au jus or onion soup mix and a stick of butter. That is all you need to make the tastiest meal or appetizer. It literally works for every cut of meat! Although cooking time and technique may change just a little for certain recipes, the basic formula is the same and they all work beautifully! Each recipe has step-by-step photos and all the tips and tricks to make each recipe come out perfect every single time! Click on any image or button below to take you to the recipe.  Crock Pot Mississippi Pot Roast Crock Pot Mississippi Pot Roast is slow cooker goodness! Chuck roast combined with ranch dressing mix, onion soup mix, butter and peperoncini. Read more Crock Pot Mississippi Chicken Crock Pot Mississippi Chicken is made with chicken breasts, au jus gravy, ranch seasoning, real butter and pepperoncini peppers. Absolutely scrumptious! Read more Crock Pot Mississippi Pork Roast This Crock Pot Mississippi Pork Roast recipe is inspired by the original pot roast recipe. Flavored with ranch dressing, onion mix and butter! Read more Crock Pot Mississippi Turkey Breast Perfect for a small gathering, this Crock Pot Mississippi Turkey Breast is cooked low and slow with veggies and amazing juices for the perfect gravy! Read more Crock Pot Mississippi Roast Chicken With only 5 ingredients and delicious seasoning, this Crock Pot Mississippi Roast Chicken is a super flavorful and comforting meal for any time of year. Read more Crock Pot Mississippi Country Style Ribs You only need 5 ingredients for these scrumptious Crock Pot Mississippi Country Style Ribs! Let the slow cooker do all the work for tender, juicy country ribs! Read more Crock Pot Mississippi Pork Chops Juicy and tender, pork chops made in the slow cooker with the classic Mississippi flavoring. Read more Crock Pot Mississippi Meatballs These easy Crock Pot Mississippi Meatballs are a version of all the other 'Mississippi" recipes. They have so much flavor and can be prepped in minutes! Read more Crock Pot Mississippi Meatloaf Crock Pot Mississippi Meatloaf is a tender and moist meatloaf with an incredibly flavorful gravy made with all those Mississippi flavors you love! Read more Crock Pot Mississippi Lit’l Smokies Classic Lit'l smokies with the Mississippi crock pot recipe flavor. Read more

Got cucumbers? Dill Pickle Relish is tangy, crunchy, perfectly seasoned condiment. It has so many uses and you won’t believe how simple it is to make! A VERSATILE CONDIMENT RECIPE Is your garden bursting with cucumbers and you are running out of ideas on how to use them (or maybe you’re just tired of the same ole, same ole?) Then it is time to make your own homemade pickle relish. I promise it is ridiculously simple and the taste just can’t be beat! Having a good relish recipe is like gold. I am absolutely hooked on this stuff! It’s an easy condiment to make and brings so much flavor and can go on so many different things. I love this Dill Pickle Relish on hot dogs in egg salad, ham salad or deviled eggs and more! Some folks like sweet pickle relish in those and some like dill pickle relish so now I have both options for you! FREQUENTLY ASKED QUESTIONS:  What are pickling cucumbers? Pickling cucumbers are a specific type of cucumber that is grown just for pickling purposes. These cucumbers are typically shorter and wider and have a thick skin and small seeds. I prefer to use pickling cucumbers because they’re usually more crisp and can hold up well during the pickling process but it’s not absolutely necessary. Can I use regular cucumbers instead? For the ideal result, I do recommend pickling cucumbers. Regular garden variety cucumbers and English cucumbers can be used. However, for regular cucumbers, they need to be peeled because the skin is too thick. Also, you may want to remove the seeds as they are larger (I think that will be your preference with texture and taste.) English cucumbers are longer but the skin is edible and the seeds are tiny. Can I chop veggies by hand? Sure, but this way is easier on you. I wanted to show a different method that you can use the food processor to chop the veggies as well, compared to chopping everything by hand like I show for making my Sweet Pickle Relish recipe. But truly, either method works and is VERY easy! Whatever you are most comfortable with. Just chop it up as small as possible. Do I have to use turmeric? No. I made this an optional ingredient. Turmeric helps get the right coloring that we want for this relish. It’s not a real make or break ingredient as far as the flavor profile of what we are going for here, so if you want to ditch it, no problem. Plus, there are some studies that turmeric may have good health benefits so why not, right? There’s no leftover liquid, did I screw something up? Unlike the Sweet Pickle Relish I make, this does not have any leftover liquid. I believe that is mostly due to the higher sugar amount in the sweet relish. So don’t think you did anything wrong. How can I add some heat to this relish? Add a hot pepper in the mix if you would like some heat (jalapeño, habanero, etc.) How do I store Dill Pickle Relish? Keep relish in an airtight container (preferably glass), like a mason jar, and keep it refrigerated for up to 2 weeks. You can freeze this relish in a freezer safe container for up to 3 months. You can also follow proper canning procedures if you want to store it in your pantry. If you do not properly can this dill pickle relish, you CAN NOT store it at room temperature. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) pickling cucumbers – see my Frequently Asked Questions above for more information on these. sweet onion garlic– cut in half. I really think this adds a nice touch to the relish. But, you have to use fresh garlic. DO NOT use the jarred stuff since it can throw off the flavor. If you only have the jarred garlic and can’t get a hold of any fresh garlic, just omit the garlic when making your relish. pickling salt – I really recommend pickling salt as it is very fine and dissolves easier in the liquid. it also doesn’t have any anti-caking additives added to it which can make the brine look a bit cloudy. Although you could use table salt or pickling salt, you won’t get the same results. cold water white vinegar – you could also use apple cider vinegar. granulated sugar – this is optional but I will say that I made it with and without and we preferred it with the sugar. It helps balance out the stronger vinegar and salt flavors without making it sweet. dill seeds and mustard seeds – with my pickle recipes, folks always ask if they can use the powdered version of mustard seeds and I highly suggest that you do not. If it is all you have, then I will leave that up to you. You could use fresh dill if you have it, but I’ll be honest, I can’t tell you how much to use so you would have to play that by ear since I’ve never made it with fresh dill but you can certainly use it. Perhaps try adding a little at a time and taste it until you get to a flavor you enjoy. turmeric – see my Frequently Asked Questions above for more information on this ingredient. HOW TO MAKE DILL PICKLE RELISH: Large dice the cucumber. Place about half of them into a food processor. Pulse until you get your desired texture, you will need to scrape down the sides. Place the cucumber into a large bowl, and repeat with the remaining diced cucumber. Repeat with the onion and garlic, and place in the bowl with the cucumber. Sprinkle the salt on top. Pour in enough cold water to cover the vegetables and give it a stir. Allow to sit at room temperature for 1 hour. Strain the mixture through a fine mesh sieve or colander. Use the back of a spoon to press out most of the water, and set aside. Add the vinegar, sugar, dill seeds, mustard seeds, and turmeric to a large stock pot or Dutch oven. Place over medium heat, and stir constantly until the sugar is dissolved. Allow to come to a boil. Add the strained cucumber mixture and stir it in. Bring it back to a boil and cook for 10 minutes, stirring constantly. Take off the heat and add to your storage jars or containers. Allow the jars to sit on the counter until completely cool. Place the lids on and place in the fridge overnight so the flavors can develop. Then enjoy! CRAVING MORE RECIPES?  Sweet Pickle Relish Easy Pickled Banana Peppers Chow Chow Relish Pickled Red Onions Refrigerator Pickles Bread and Butter Pickles Creamy Cucumber Salad Tuna Macaroni Salad Homemade Tartar Sauce Tuna Salad Dill Pickle Pasta Salad Fried Pickles Print Dill Pickle Relish Got cucumbers? Dill Pickle Relish is tangy, crunchy, perfectly seasoned condiment. It has so many uses and you won't believe how simple it is to make! Course CondimentsCuisine American Prep Time 10 minutes minutesCook Time 15 minutes minutesWait Time 1 hour hourTotal Time 1 hour hour 25 minutes minutes Servings 40 servings Calories 9kcal Author Brandie @ The Country Cook Ingredients2 pounds pickling cucumbers1 medium sweet onion2 cloves garlic, cut in half1 Tablespoon pickling salt1-2 quarts cold water1 cup white vinegar2 Tablespoons granulated sugar1 ½ teaspoons dill seeds1 teaspoon mustard seeds½ teaspoon turmeric (optional) InstructionsLarge dice 2 pounds pickling cucumbers. Place about half of them into a food processor. Pulse until you get your desired texture, you will need to scrape down the sides. Place the cucumber into a large bowl, and repeat with the remaining diced cucumber.Repeat with 1 medium sweet onion and 2 cloves garlic, cut in half and place in the bowl with the cucumber. Sprinkle 1 Tablespoon pickling salt on top. Pour in enough cold water (about 1-2 quarts cold water) to cover the vegetables and give it a stir. Allow to sit at room temperature for 1 hour. Strain the mixture through a fine mesh sieve or colander.Use the back of a spoon to press out most of the water, and set aside. Add 1 cup white vinegar, 2 Tablespoons granulated sugar, 1 1/2 teaspoons dill seeds, 1 teaspoon mustard seeds and 1/2 teaspoon turmeric to a large stock pot or Dutch oven. Place over medium heat, and stir constantly until the sugar is dissolved.Allow to come to a boil.Add the strained cucumber mixture and stir it in. Bring it back to a boil and cook for 10 minutes, stirring constantly. Take off the heat and add to your storage jars or containers.Allow the jars to sit on the counter until completely cool.Place the lids on and place in the fridge overnight so the flavors can develop. Don't skip this step – it really makes a difference! Then enjoy! Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. Nutrition info is based on 1 Tablespoon for 1 serving. If you use more or less as your serving size, this will change that calculated information. Adjust as you see fit. NutritionCalories: 9kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.1g | Sodium: 2mg | Fiber: 0.3g | Sugar: 1g

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