Best Dill Pickle Recipes

DILL PICKLE POTATO SALAD

Steps:

• Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool., Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles. , In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.

DILL PICKLE DIP

Steps:

• Stir cream cheese in a bowl with a wooden spoon until smooth. Stir in dill pickles, onion, pickle juice, dill weed, salt, and pepper until evenly distributed. Refrigerate before serving, at least 1 hour.

TANGY DILL PICKLE RELISH

Steps:

• Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.
• Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.
• In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.
• Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain. Add to the relish and mix well until thickened.
• Remove from heat, add the turmeric and mix well.
• Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in boiling water bath in canner for 10 minutes.

DILL PICKLE DIP

Steps:

• In a small bowl, beat the cream cheese, sour cream and pickle juice until smooth. Stir in pickles and pepper blend. Serve immediately or refrigerate for up to 4 hours. If desired, serve with chips or pretzels.

DILL PICKLE BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
• Use the white bread, medium crust setting.

DILL-PICKLE CHIPS

Steps:

• Cut the cucumbers into 1/2-inch-thick rounds, and transfer to a colander set in a bowl. Toss well with salt. Refrigerate cucumber rounds 1 hour.
• Rinse cucumber rounds well; drain. Pat dry between paper towels. Transfer cucumber slices to a large bowl.
• Bring 3 cups water, vinegar, dill seed, and garlic to a boil in a medium saucepan, stirring. Reduce heat; simmer 4 minutes. Let mixture cool slightly, about 10 minutes.
• Add chopped dill to cucumber slices, and toss to combine. Pour in the brine. Let cool completely, about 30 minutes. Transfer mixture to airtight containers, and refrigerate at least 1 week (pickles will keep 3 weeks more).

DILL PICKLE SOUP

Steps:

• In a large saucepan, heat butter over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended; gradually whisk in broth and wine until blended. Stir pickles, sugar, vinegar, Worcestershire sauce, salt, dill, curry powder, pepper and bay leaves. , Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened. Reduce heat; stir in milk. Remove bay leaves. If desired, stir in food coloring and serve with croutons.

DILL PICKLE MEATLOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x8 inch baking dish.
• Beat the egg in a mixing bowl. Whisk in the onion, pickle juice, salt, and pepper. Stir in the bread until soggy, then mix in the ground beef until evenly combined. Form into a loaf and place into the prepared pan. Stir together the chopped pickles, ketchup, water, sugar, and Worcestershire sauce; pour over the meatloaf.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

DILL PICKLE SANDWICH SLICES

Steps:

• Prepare stockpot/canner and jars as directed in step-by-step instructions
• Tie pickling spices in a square of cheesecloth, creating a spice bag.
• Combine vinegar, water, sugar, pickling salt and spice bag in a medium stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat and boil gently for 15 minutes, until spices have infused the liquid.
• Place 1 bay leaf, 1 garlic clove, 1/2 tsp mustard seeds and 1 head of dill into each jar. Pack cucumber slices into hot jars, leaving 1/2 inch headspace. Add rounded 1/8 tsp Pickle Crisp® Granulates. Ladle hot pickling liquid into jars, leaving 1/2 inch headspace. Remove air bubbles; re-measure headspace. If needed, add more cucumbers to meet recommended headspace. Wipe rim; center lid on jar. Screw band until fingertip-tight.
• Process filled jars in boiling water for 15 minutes. Remove stockpot lid. Wait 5 minutes, then remove jars, cool and store.

DILL PICKLE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse in cold water until rotini are cold and place in a large bowl.
• While pasta cooks, mix mayonnaise, pickles, mustard, vinegar, sugar, pepper, celery salt, and garlic powder together in a bowl. Stir dressing into cold noodles until fully coated. Add additional pickle chunks to taste. Serve chilled.

POLISH DILL PICKLE SOUP

Steps:

• In a large saucepan or soup pot with cover, combine stock, pickles, pickle liquid & potatoes. Bring to a boil, reduce heat and cook covered, over low heat until potatoes start to get soft (about 10 minutes).
• Combine flour and milk, add to broth, bring to a boil and remove from heat.
• Combine egg and butter and stir into broth.
• Return pot to the stove and heat through without boiling. Season with salt and pepper. Garnish with sour cream and or dill.

FRIED DILL PICKLE COINS

Steps:

• In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and milk. Blot pickles with paper towels to remove moisture. Coat pickles with flour mixture, then dip in egg mixture; coat again with flour mixture. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry pickles, about 10 at a time, for 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with ranch dressing if desired.

DILL PICKLE HAM PINWHEELS (HAM ROLLUPS)

Steps:

• Pat dill pickle dry with paper towel.
• Take 2-3 pieces of meat (depending on size of pickle), and place them on a cutting board overlapping half of each with the next. (If you're lucky, you can find the ham cut in a rectangular shape as opposed to square. In this case, you can use just one slice and it will encase the entire pickle.).
• Spread cream cheese over meat.
• (You can use more cream cheese if you like.) Wrap pickle around in blanket fashion.
• Chill for an hour or two, then slice pickle in~1/2 inch pieces and lay flat on tray.
• (If using dried beef, you can also put meat in blender and pulverize. Spread cream cheese on dried pickle then roll in pulverized beef. Again, allow to refrigerate 1-2 hours and slice as above.).

ZOSIA'S POLISH DILL PICKLE SOUP

Steps:

• In a large saucepan or soup pot with cover, combine chicken broth (or stock), bouillon, carrots, potatoes and celery.
• Bring to a boil, reduce heat and cook covered, over low heat, til potatoes start to get soft (about 10 minutes).
• Do not over cook. Add pickles and continue cooking about 15 minutes.
• In a small bowl, beat milk and flour til smooth and stir in a small amount of the hot soup (to temper) and add to soup.
• Bring to the boil and cook til slightly thickened.
• Remove from heat.
• In a small bowl, beat egg with sour cream till smooth and stir in a small amount of the hot soup.
• Add to soup and stir til smooth.
• Keep soup warm but DO NOT BOIL (the soup will curdle).
• Salt and pepper to taste
• Garnish with parsley and dill (optional).

AIR FRYER SPICY DILL PICKLE FRIES

Steps:

• Drain pickles and pat dry.
• Combine flour and paprika in a bowl. Combine milk and beaten egg in another bowl. Place panko in a third bowl.
• Heat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Dip a pickle first in flour mixture, then in egg mixture, and then in bread crumbs until thoroughly coated and place on a plate. Repeat with remaining pickles. Spray coated pickles lightly with cooking spray.
• Place pickles in a single layer in the air fryer basket; cook in batches if necessary to avoid overcrowding the fryer. Set timer for 14 minutes; turn pickles halfway through cooking time.

DILL PICKLE MARTINI

Steps:

• Pour ice into a cocktail shaker; pour dill pickle juice and vodka over the ice. Cover the shaker and shake vigorously for about 20 seconds; strain into martini glasses. Garnish each cocktail with a dill pickle spear.

HAM AND DILL PICKLE SPREAD

Steps:

• Stir ham, mayonnaise, dill pickle, Dijon mustard, and hot pepper sauce together in a bowl.

BACON AND DILL PICKLE CHEESE BALL

Steps:

• Combine cream cheese, sour cream, diced dill pickles, Cheddar cheese, Monterey Jack cheese, dill pickle juice, green onions, paprika, and dried dill in a large bowl. Stir until evenly combined. Form mixture into a ball. Cover and refrigerate for a minimum of 1 hour.
• Just before serving, place pretzels in a food processor and pulse until bread crumb consistency. Combine pretzel crumbs and bacon on a flat plate.
• Roll the cheese ball in the pretzel mixture until all sides are coated.

DILL PICKLE SALSA

Steps:

• Mix crushed tomatoes, diced dill pickles, chopped onion, dill pickle juice, cilantro, jalapeno pepper, lime juice, sugar, salt, red pepper flakes, chili powder, cumin, and black pepper together in a bowl.
• Cover bowl with plastic wrap and refrigerate 24 hours.

DILL PICKLE SOUP

Steps:

• Combine 5 cups water, the butter, the carrots and potatoes in a saucepan. Bring to a boil and cook until the potatoes are tender. Add the pickles and continue to boil.
• Meanwhile, whisk together the flour, sour cream and salt in a separate bowl. Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken. Bring to a boil, then remove from the heat. Add pickle juice, to taste.