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Ingredients

• ✓ dill pickle
• active dry yeast
• sugar
• water
• dill pickle juice
• bread flour
• cheddar cheese
• olive oil
• dill weed
• cooking spray
• salt

Instructions

1. 1 Dissolve yeast and sugar in water and pickle juice in the bowl of a stand mixer fitted with a dough hook. Let stand until yeast softens and begins to form bubbles, about 5 minutes.
2. 2 Add flour, Cheddar cheese, pickles, olive oil, and dill to yeast mixture. Mix with the dough hook on medium speed until smooth and elastic, 5 to 6 minutes.
3. 3 Coat a slow cooker insert with cooking spray. Shape dough into a loaf, place in slow cooker, and sprinkle the top with sea salt. Drape a thin kitchen towel, cheesecloth, or paper towel over the slow cooker before adding the lid. This will keep any moisture from dripping onto the bread.
4. 4 Let dough rise for 1 hour 30 minutes. Turn slow cooker on Low for 15 minutes; turn off and let rise another 1 hour 15 minutes.
5. 5 Cook on High for 1 hour 30 minutes. Reduce heat to Low and cook until bottom of bread is browned, about 15 minutes.
6. 6 Let bread cool before slicing, placing loaf on its side or on a wire rack to keep the bottom from getting soggy.

By craftyreason

Ingredients

• ✓ dill pickle
• jalapeno pepper
• tequila
• garlic
• onion
• black pepper
• dill
• hot pepper sauce

Instructions

1. 1 Combine pickled jalapeños, dill pickles, tequila, garlic, onion, pepper, dill, and hot pepper sauce in a food processor; pulse several times to finely chop and mix all ingredients. Chill for at least 30 minutes before serving.

By Christopholofigus

Ingredients

• ✓ dill pickle
• ground sirloin
• salt
• cheddar cheese
• flour tortilla
• tomato
• green leaf lettuce
• red onion

Instructions

1. 1 Divide beef into 4 equal parts; form each part into a thin half-moon-shaped patty, shaped to fill half a tortilla. Season patties with salt and black pepper.
2. 2 Heat a 10-inch, nonstick skillet over medium-high heat. Add patties; cook to your desired doneness, about 3 minutes per side. An instant-read thermometer inserted into centers should read at least 160 degrees F (70 degrees C).
3. 3 Top each patty with ¼ cheese towards end of cooking time; cook until cheese melts. Transfer cheeseburgers to a plate; keep warm.
4. 4 Warm tortillas in a microwave for 10 seconds.
5. 5 Place 1 cheeseburger on one half 1 tortilla; top with 1 tomato slice, 1 lettuce leaf, onion rings, and 3 pickle slices. Fold tortilla in half. Repeat with remaining 3 cheeseburgers, tortillas, tomato slices, lettuce leaves, onion rings, and pickle slices.

By Mission Foods

Ingredients

• ✓ dill pickle
• onion
• jalapeno pepper
• red bell pepper
• tomato
• lime juice
• cilantro
• salt
• pepper

Instructions

1. 1 In a medium bowl, combine onion, jalapeño pepper, bell pepper, dill pickle, and diced tomatoes. Stir in lime juice and cilantro; season to taste with salt and pepper. Cover, and refrigerate at least 1 hour before serving, preferably overnight.

By Jenny

Ingredients

• ✓ dill pickle
• ground turkey breast
• iceberg lettuce
• green onion
• kidney bean
• cheddar cheese
• black olive
• mayonnaise
• lemon juice
• white wine vinegar
• taco sauce
• tortilla chip

Instructions

1. 1 Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool.
2. 2 Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.
3. 3 Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.
4. 4 Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.

By Sheryl Barney

Ingredients

• ✓ dill pickle
• ranch dressing mix

Instructions

1. 1 Open pickle jar; remove 3 tablespoons pickle brine. Add ranch dressing mix to jar; screw on lid and shake until evenly combined.
2. 2 Refrigerate for 24 hours, shaking the jar every 8 hours.

By Soup Loving Nicole

Ingredients

• ✓ dill pickle
• red kool-aid
• white sugar

Instructions

1. 1 Open pickle jar, and pour off the liquid from the jar into a bowl. Add KOOL-AID and sugar to the pickle liquid, and stir until the sugar is completely dissolved. Pour mixture back into the pickle jar, making sure that pickles are completely covered and there are no air spaces. Cover jar tightly and shake well.
2. 2 Refrigerate the pickles for at least one week before serving.

By Carolyn Bunkley

Ingredients

• ✓ dill pickle
• cream cheese
• beef luncheon meat

Instructions

1. 1 Dry excess moisture off of pickles.
2. 2 Spread cream cheese, about 1/4 inch thick, on two slices of lunch meat. Wrap meat around a pickle. Repeat with remaining ingredients.
3. 3 Chill and slice into rounds.

By Cheryl Lowther

Ingredients

• ✓ dill pickle
• onion
• yellow mustard

Instructions

1. 1 Add pickles to the bowl of a food processor; pulse into ¼-inch pieces. Transfer minced pickles to a bowl.
2. 2 Add onions to the bowl of the food processor; pulse into ¼-inch pieces. Transfer minced onions to bowl with pickles.
3. 3 Stir mustard into pickles and onions until well blended.

By henriksmom

Ingredients

• ✓ dill pickle
• beef brisket
• barbecue sauce

Instructions

1. 1 Place brisket in the bottom of a slow cooker. Pour dill pickle spears and pickle juice over the beef; add barbeque sauce.
2. 2 Cook on High until beef shreds easily with 2 forks, about 6 hours.

By Christina Tabaretti

Ingredients

• ✓ dill pickle
• cream cheese
• dried beef

Instructions

1. 1 Mix together the softened cream cheese, diced pickle, and chopped beef until well combined. Chill until ready to serve.

By Futurechef6912

Ingredients

• ✓ dill pickle
• ham
• cream cheese

Instructions

1. 1 Lay the ham slices flat on a serving plate and pat dry. Spread with cream cheese. Place a pickle spear at one end of each slice, and roll the slices into cylinders around the spears; secure with toothpicks.

By Courtney McDonald

Ingredients

• ✓ dill pickle
• pastrami
• cream cheese

Instructions

1. 1 Spread cream cheese over a meat slice to cover. Place a pickle piece on one end, and roll the meat up. Repeat with remaining ingredients. Cut into 1 1/2 inch pieces, and chill until ready to serve.

By CDTHATSME

Ingredients

• ✓ dill pickle
• hot pepper sauce
• garlic
• white sugar

Instructions

1. 1 Slice pickles lengthwise, then return to the jar. Pour in hot pepper sauce and add garlic. Pour in about 1/3 of the sugar. Close the lid tightly, then gently tip the jar back and forth several times to allow everything to mix well. Leave the jar on the counter at room temperature for about 1 week.
2. 2 Add more sugar during the week as the sugar in the jar dissolves, gently tipping the jar back and forth to mix after each addition. Continue throughout the week, until all sugar has been added and absorbed; pickles will be dark green and crispy.
3. 3 Just before the pickles are ready, inspect four 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 5 minutes.
4. 4 Transfer pickles and syrup to sterilized jars and seal with lids and rings. Store in the refrigerator for up to one month.

By KIKI810

Ingredients

• ✓ dill pickle
• white sugar
• cider vinegar
• brown sugar
• water
• pickling spice

Instructions

1. 1 Place pickle pieces in original pickle jar.
2. 2 Stir white sugar, cider vinegar, brown sugar, water, and pickling spice together in a saucepan. Bring to a boil; cook and stir to a syrup-like consistency, about 2 minutes.
3. 3 Pour hot syrup mixture over pickles into pickle jar. Cool to room temperature before covering; store in the refrigerator for 2 weeks before serving.

By LynneeD

Ingredients

• ✓ dill pickle
• white sugar
• apple cider vinegar

Instructions

1. 1 Stir sugar and cider vinegar together in a large bowl until sugar is dissolved. Add pickle slices and stir to coat.
2. 2 Pour pickles into a clean jar and seal. Store in refrigerator, flipping the jar daily, for 1 week.

By crimsontide

Ingredients

• ✓ dill pickle
• white sugar
• pickling spice
• cinnamon

Instructions

1. 1 Remove ½ pickles from container; set aside. Pour about ½ sugar over pickles in the container; pour in 1 tablespoon pickling spice and 1 teaspoon ground cinnamon. Add remaining ½ each pickles, sugar, pickling spice, and cinnamon.
2. 2 Seal the container; refrigerate for about 24 hours, turning about every 6 hours to help sugar dissolve. Serve when sugar has dissolved.

By G M Steele

Ingredients

• ✓ dill pickle
• vodka
• dill pickle juice

Instructions

1. 1 Combine vodka, pickle juice, and pickles in a large mason jar. Seal tightly and store in a dark cupboard for at least 5 days.

By Yoly

Ingredients

• ✓ dill pickle
• ice cube
• vodka
• dill pickle juice

Instructions

1. 1 Fill a cocktail shaker halfway with ice. Add vodka and dill pickle juice. Cover and shake until the outside of the shaker has frosted. Strain into a martini glass; garnish with dill pickle spear.

By CFlott

Ingredients

• ✓ dill pickle
• white sugar
• garlic
• hot pepper sauce
• red pepper flakes

Instructions

1. 1 Add pickles with liquid to a large bowl; stir in sugar, garlic, hot sauce, and pepper flakes. Transfer mixture to the pickle jar; cover. Refrigerate before serving at least 1 day.

By Jenni

Ingredients

• ✓ dill pickle
• ground beef
• onion
• crescent roll dough
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until no longer pink. Add onion to the skillet; cook and stir until tender. Drain off grease.
3. 3 Unroll crescent roll dough on a clean surface. Separate triangles and then cut each triangle in half diagonally to make 2 smaller triangles. Stack slices of cheese and cut diagonally into 4 triangles. Place one triangle of cheese onto each triangle of dough. Spoon about a tablespoon of ground beef over cheese and then top with a slice of pickle. Fold the points of the dough towards the center like a diaper and place it on a baking sheet.
4. 4 Bake for 10 to 15 minutes in the preheated oven until golden brown.

By Melanie K

Ingredients

• ✓ dill pickle
• corned beef
• sour cream
• onion soup mix
• dinner roll

Instructions

1. 1 In a medium bowl, mix together corned beef, sour cream and dry onion soup mix.
2. 2 Cut rolls in half horizontally. Spread bottoms with the corned beef mixture. Replace tops.
3. 3 Microwave 30 to 45 seconds on high heat, until hot and moist. Top with dill pickle slices before serving.

By Peg

Ingredients

• ✓ dill pickle
• celery
• onion
• dill pickle juice
• chickpea
• rolled oat
• mayonnaise
• mustard

Instructions

1. 1 Pulse pickles, celery, onion, and pickle juice together in a food processor until evenly chopped; add chickpeas and pulse until beans are roughly chopped. Transfer mixture to a bowl.
2. 2 Stir oats into chickpeas mixture until well mixed. Add mayonnaise and mustard; stir well. Let sit for flavors to blend, about 10 minutes.

By veggiegal

Ingredients

• ✓ dill pickle
• white sugar
• white vinegar
• water
• pickling spice

Instructions

1. 1 Drain pickles; slice into ¼-inch pieces and place in a bowl. Stir in 2 cups sugar, cover, and set aside at room temperature for 8 hours to overnight.
2. 2 Combine remaining 2 cups sugar, vinegar, water, and pickling spice in a medium saucepan; bring to a boil. Pour sweet brine over pickles; set aside at room temperature for 8 hours to overnight.
3. 3 Meanwhile, inspect glass canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickles ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Pack pickles in sterilized jars. Top with lids and screw rings on tightly. Store in the refrigerator. Serve chilled.

By Susannah

Ingredients

• ✓ dill pickle
• egg
• cucumber
• mayonnaise

Instructions

1. 1 Place eggs in a saucepan and cover completely with cold water; bring to a boil. Cover, remove from the heat, and let stand for 10 to 12 minutes. Transfer eggs to a colander and run under cold water to cool.
2. 2 Peel and chop eggs. Chop cucumbers and pickles.
3. 3 Combine eggs, cucumbers, pickles, and mayonnaise in a bowl; mix until well blended. Cover and refrigerate until chilled, about 1 hour.

By Eva Ryder

Ingredients

• ✓ dill pickle
• mayonnaise
• lemon juice
• onion

Instructions

1. 1 In a stainless steel or glass mixing bowl, combine the mayonnaise, lemon juice, onion, and dill pickle. Mix thoroughly. Transfer to a glass or plastic container with a tight lid and refrigerate.

By Marlene

Ingredients

• ✓ dill pickle
• mayonnaise
• evaporated milk
• ketchup
• worcestershire sauce
• garlic powder

Instructions

1. 1 In a small bowl, whisk together the mayonnaise and evaporated milk until smooth. Mix in ketchup, Worcestershire sauce and garlic powder, and whisk until well blended. Chop dill pickle and gently stir it into the mixture. Refrigerate or serve immediately.

By Cheryl

Ingredients

• ✓ dill pickle
• herb and garlic flavored cream cheese
• multigrain bagel
• cheddar cheese
• carrot
• lettuce

Instructions

1. 1 Spread cream cheese on toasted bagel. Layer Cheddar cheese, pickle slices, carrot, and lettuce onto one half of bagel; top with remaining bagel half.
2. 2 Slice sandwich in half and wrap with plastic wrap or aluminum foil. Place sandwich in a lunch bag with an ice pack.

By VeggieLovinHippie

Ingredients

• ✓ dill pickle
• ice
• vodka
• dill pickle juice

Instructions

1. 1 Gather all ingredients.
2. 2 Pour ice into a cocktail shaker; pour in vodka and dill pickle juice. Cover the shaker and shake vigorously for about 20 seconds; strain into martini glasses.
3. 3 Garnish each cocktail with a dill pickle spear.

By SC949

Ingredients

• ✓ dill pickle
• ice
• tequila blanco
• triple sec
• lime juice
• dill pickle juice

Instructions

1. 1 Fill a cocktail shaker with ice. Add tequila, triple sec, lime juice, and pickle juice and shake to combine.
2. 2 Strain into a glass filled with more ice and garnish with a pickle slice.

By Bailey Fink