A Menu Full of Southern Inspiration: Part 1

Here at Farmer’s Garden, we love to take inspiration from all around the country. Today we’re headed down south for a dose of southern hospitality. We think you’ll agree that for a memorable summer fling, there’s really nothing like a good old fashioned Southern-inspired dinner party.

From the décor to the hostess, hospitality reigns supreme when it comes to hosting a great southern get-together. And with authentic taste and honest ingredients, you bet that pickles from Farmer’s Garden by Vlasic are the perfect accent to any southern meal. Pair these pickles with some simple ingredients to create a few delicious dishes that will make your guests feel right at home.

Now, dive on in y’all!

A Menu Full of Southern Inspiration

Set the scene for a night to remember. Fresh flowers – picked right from your garden – add the perfect touch of southern charm to an al fresco dinner table. Here’s a tip: remove the label, and reuse your Farmer’s Garden jar as a vase!

To get your soirée started, give your guests a twist on a traditional southern staple with Bacon and Dill Buttermilk Biscuits. The bits of pickle and bacon add a salty-and-savory kick to the rich and buttery biscuits. You’ll have guests asking for more well after they’re all gone!

Take a look at the recipe from our friend at Reluctant Entertainer below and stay tuned later this week for part two of our southern menu, including more pickle-perfect recipes and a tasty main course!

  • Photos by ReluctantEntertainer.com

    Photos by ReluctantEntertainer.com

  • Photos by ReluctantEntertainer.com

    Photos by ReluctantEntertainer.com

  • Photos by ReluctantEntertainer.com

    Photos by ReluctantEntertainer.com

Bacon and Dill Buttermilk Biscuits

Servings: 24 biscuits

Print Recipe


  • 1 cup shortening
  • 4 cups self-rising flour
  • 1 3/4 cups buttermilk
  • 8 slices fully cooked bacon, cut in small pieces
  • 1 jar Farmer’s Garden® by Vlasic® Kosher Dill Spears


  1. Preheat oven to 425 degrees.
  2. Carefully slice out the seed portion of the inside of the pickle. Chop the pickles in tiny pieces. Set aside.
  3. Warm the precooked bacon for a few minutes, either on the stove or in the microwave. Cut into small pieces. Set aside.
  4. Using a pastry blender, cut the shortening into the flour until crumbly.
  5. Add the buttermilk, stirring with a wooden spoon until dry ingredients are moistened. Fold in the pickles and the bacon until mixed in.
  6. Turn dough out onto a lightly floured surface, and knead 4 to 5 times. Pat or roll the dough to 1/2 inch thickness, cut with a 1 1/2 inch round cutter, and place on 2 lightly greased cookie sheets.
  7. Bake for 15-17 minutes, or until lightly browned.

About the Author:

Seventy years ago, pickling pioneer Joseph Vlasic used fresh, locally grown cucumbers, herbs and spices to create unique pickle recipes that have been shared for generations. Today, we’re savoring that same simple concept with our Farmer’s Garden pickles, in a celebration of authentic, flavorful foods.

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