We’ll keep the pickle puns to a minimum. But if you eat everyone’s pickles at the deli or take swigs of pickle juice from the jar, these recipes are for you.
Pickle Corn Dogs
(image via delish/charlie gillette)
Trust us on this one! This recipe from Delish is a pickle deep-fried in cornbread batter, and it’s mouthwateringly good.
Ingredients:
- 6 whole dill pickles
- 1 cup all-purpose flour
- ⅔ cup cornmeal
- 2 Tbsp plus 2 tsp granulated sugar
- 1 tsp baking powder
- 1 tsp kosher salt
- ½ tsp baking soda
- Large pinch freshly ground black pepper
- 1 cup buttermilk
- 1 large egg
- Vegetable oil
- Mustard and ketchup for serving
Instructions:
- Skewer pickles with long wooden skewers. Place flour in a medium shallow bowl and coat pickles in flour, tapping off excess.
- Whisk cornmeal, sugar, baking powder, salt, baking soda, and black pepper into remaining flour.
- In a small bowl, combine buttermilk and egg, then pour into dry ingredients and mix until just combined. Pour batter into a tall glass and let sit.
- In a large pot over medium heat, add enough oil to come halfway up the sides. Heat to 375° F. Dip pickles into batter and coat evenly. Fry, in two batches, until golden, about 5 minutes, turning as necessary. Use tongs to remove from oil and place on a paper towel-lined plate. Repeat with remaining pickles and batter.
- Serve with mustard and ketchup.
Pickle Pops
(image via punchfork via delish)
No, this isn’t a prank. The people that get it get it! All you need are three simple ingredients for this tangy frozen treat. Check out this recipe from Punchfork.
Ingredients:
- 1 Tbsp granulated sugar
- ¼ cup pickle juice
- ½ cup pickle chips
Instructions:
- In a large liquid measuring cup, whisk together pickle juice and sugar. Place a few pickle chips in each popsicle mold, then pour in pickle juice mixture. Cover and add popsicle sticks. Freeze until solid, 4 hours.
- Run warm water over molds to loosen popsicles and serve immediately.
Fried Pickle Dip
(image via key to my lime)
Cream cheese, pickles, sour cream, ranch, and dill? This dip recipe from Key to My Lime has it all, and it’s super easy to throw together. If you’re looking for a crowd-pleasing pickle recipe, look no further.
Ingredients:
- 2 Tbsp butter
- ¾ cup panko breadcrumbs
- 1½ cups full-fat sour cream
- 1½ cups full-fat cream cheese spread (room temperature)
- 1 oz ranch seasoning
- 2 Tbsp pickle juice
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp fine sea salt
- ¼ tsp fresh coarsely cracked black pepper
- 1 cup dill pickles, finely diced (plus more for garnish)
- 1 Tbsp fresh dill, diced (plus more for garnish)
Instructions:
- Heat a large nonstick skillet over medium-high heat. Add butter; swirl to melt and coat the pan. Once butter is melted, add panko breadcrumbs. Turn heat down to medium and stir. Continue cooking, stirring occasionally, until the butter is absorbed and the breadcrumbs are toasted and golden brown. Remove the skillet from heat.
- In a large bowl, add sour cream, cream cheese, ranch seasoning, pickle juice, onion powder, garlic powder, salt, and pepper. Use an electric hand mixer to mix until smooth.
- Pat pickles dry with a paper towel to remove any excess moisture (this helps prevent the dip from getting watery).
- Gently stir in the pickles, dill, and ⅔ of the breadcrumbs.
- Garnish with the remaining breadcrumbs, pickles, and dill and serve.
Pickle Pasta Salad
(image via the cookie rookie)
Whether it’s a family get-together or an office event, pasta salad is always a go-to, and this particular recipe from The Cookie Rookie has a bite to it.
Ingredients:
- 1 pound dry rotini pasta
- 8 oz sharp white cheddar cheese, cubed
- 2 cups dill pickles, diced (plus more for topping)
- 1 Tbsp fresh dill, chopped (plus more for topping)
- 1 Tbsp fresh chives, chopped (plus more for topping)
- ¾ cup mayonnaise
- ½ cup sour cream
- ⅔ cup pickle juice (from the pickle jar)
- ½ white onion, minced
- 2 cloves garlic, minced
- ½ tsp kosher salt
- ¼ tsp ground black pepper
Instructions:
- Cook pasta to al dente according to package directions. Drain and let cool completely.
- Add pasta, cheese, pickles, dill, and chives to a large salad bowl.
- In a separate dish, whisk mayonnaise, sour cream, pickle juice, onion, garlic, salt, and black pepper together.
- Toss dressing and pasta mixture until combined.
- Refrigerate for at least 1 hour before serving.
- Toss the salad with an additional ¼-½ cup pickle juice if desired. Top with extra pickles, dill, and chives.
Dill Pickle Cream Cheese
(image via what jew wanna eat)
Think about it: a dill pickle schmear on an everything bagel! We’re drooling already. If you aren’t a bagel person, this cream cheese recipe from What Jew Wanna Eat is just as delightful with pita chips or crackers.
Ingredients:
- 8 oz cream cheese at room temperature
- 3 medium dill pickle spears, finely diced (about ⅓ cup)
- 1 Tbsp pickle brine
- 1 Tbsp fresh dill, minced
- Salt to taste
- Red chili pepper flakes to taste
Instructions:
- On a large cutting board, flatten cream cheese.
- Place pickle pieces, brine, and dill on the cream cheese.
- With a flat spatula, fold cream cheese over the pickle mixture and pat down. Repeat 5 times until ingredients are incorporated.
- Adjust with salt and red chili pepper flakes to taste. Serve on a bagel.
Do you have any favorite pickle recipes? Share them with us in the comments below!