Type what you have

Ingredients

• ✓ pickle
• cream cheese
• bacon
• ranch dressing

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Pat pickles dry with a paper towel. Cut cream cheese into 8 strips. Place 1 strip onto each pickle, and wrap with a strip of bacon, securing ends with toothpicks if necessary. Place pickles on the baking sheet.
3. 3 Bake in the preheated oven until bacon is browned, 12 to 15 minutes. Let cool slightly, then serve with ranch dressing.

By France Cevallos

Ingredients

• ✓ pickle
• ice
• vodka
• pickle juice

Instructions

1. 1 Fill a cocktail shaker with ice; add vodka and pickle juice. Cover and shake until the outside of the shaker has frosted. Strain into a martini glass; garnish with pickle slices on a swizzle stick.

By acpazian

Ingredients

• ✓ pickle
• bread
• mayonnaise
• iceberg lettuce
• tomato
• honey grilled chicken
• cheddar cheese

Instructions

1. 1 Lightly toast bread.
2. 2 Spread a small amount of Dietz & Watson Sweet Red Pepper Mayo on one slice of bread.
3. 3 Layer your sandwich as follows: bread, lettuce, tomato, Dietz & Watson Honey Grilled Chicken, Dietz & Watson Yellow Cheddar, bread.
4. 4 Top sandwich with two pickle spears.

By Dietz Watson

Ingredients

• ✓ pickle
• ground beef
• onion
• ketchup
• mustard
• brown gravy mix
• cream cheese
• cheddar cheese
• tomato

Instructions

1. 1 Preheat oven to 350 degrees F. Mix ground beef, onion, ketchup, mustard and Gravy Mix in large skillet until well blended. Cook and stir on medium-high heat until beef is no longer pink. Stir in cream cheese and 1/2 cup of the shredded cheese.
2. 2 Spoon into 2-quart baking dish. Sprinkle with remaining 1/2 cup shredded cheese.
3. 3 Bake 10 to 15 minutes or until cheese is melted. Sprinkle with tomatoes and pickles.

By McCormick Spice

Ingredients

• ✓ pickle
• water
• rice vinegar
• sugar
• red pepper flake
• garlic
• butter
• bread
• cream cheese
• cheddar cheese
• tomato

Instructions

1. 1 Combine water, vinegar, sugar, red pepper flakes, and garlic in a small saucepan over medium heat; cook and stir until sugar is dissolved and sauce is slightly reduced, about 5 minutes.
2. 2 Heat a skillet over low heat.
3. 3 Spread butter onto 1 side of each bread slice. Spread cream cheese on the opposite side of 1 of the bread slices. Layer Cheddar cheese and pickles on top of the cream cheese layer. Drizzle 1 to 2 tablespoons sauce on the other slice of bread on the side opposite the butter; place bread on top of pickle layer, butter-side on the outside, creating a sandwich.
4. 4 Cook sandwich in the hot skillet until cheese is melted and bread is browned, about 5 minutes per side. Remove top bread piece, add tomatoes to middle, and close sandwich.

By bentbrandt

Ingredients

• ✓ pickle
• ground beef
• pork sausage
• onion
• saltine cracker
• egg
• cajun seasoning
• corn kernel
• black olive
• green bell pepper
• ketchup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together the ground beef, sausage, onion, saltine cracker crumbs, beaten eggs, and cajun seasoning in a bowl until well combined. In a large baking dish, form the meat loaf mixture into a Halfling shape, with a large head, 2 stubby legs, and 2 upraised arms.
3. 3 Bake in the preheated oven until the meatloaf is no longer pink inside and just starting to turn brown, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (70 degrees C).
4. 4 To decorate the meatloaf's head, pick out about 14 corn kernels, and arrange them into teeth. Place 1 small green pepper slice on each side of the creature's head for ears; place two pickle slices on the face for eyes, then place 2 black olive halves, cut sides down, in the pickle slices to finish the eyes. One more olive half forms the nose. Surround the monster with a background of ketchup "blood," and bake until browned, about 10 more minutes.
5. 5 Let the meatloaf rest for 10 minutes before serving. Just before serving, stick a paring knife in the meatloaf's body, and decorate it with a little ketchup blood.

By JILLENA

Ingredients

• ✓ pickle
• cooking spray
• ground beef
• onion soup mix
• cheddar cheese
• mayonnaise
• dinner roll

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and grease with cooking spray. Grease a sheet of aluminum foil; set aside.
3. 3 Mix ground beef and onion soup mix together in a large skillet; cook and stir over medium-high heat until beef is crumbly and evenly browned, 5 to 7 minutes. Drain and discard any excess grease.
4. 4 Remove the skillet from heat; stir in Cheddar cheese and mayonnaise.
5. 5 Place roll bottoms on the prepared baking sheet. Spread beef mixture onto each bottom; cover with bread roll tops. Cover sliders with the prepared sheet of aluminum foil.
6. 6 Bake in the preheated oven until burger sliders are heated through and cheese is melted, about 30 minutes.
7. 7 Serve sliders with sliced pickles and enjoy!

By Minnesota_Girl

Ingredients

• ✓ pickle
• quail egg
• white vinegar
• salt
• bread cube
• artichoke heart
• cocktail onion
• sun-dried tomato
• oil
• skewer
• paprika

Instructions

1. 1 Place eggs in a saucepan and cover with water; stir in vinegar and salt. Bring to a boil, reduce heat to medium, cover the saucepan, and cook until eggs are set, about 4 minutes. Let sit, covered, for 2 minutes. Rinse eggs in cold water and cool to room temperature; peel.
2. 2 Thread 1 bread cube, 1 artichoke quarter, 1 onion, 1 egg, 1 pickle, 1 onion, 1 egg, 1 sun-dried tomato, and 1 bread cube, respectively, onto each bamboo skewer. Sprinkle finished "sandwiches" with paprika.

By Buckwheat Queen

Ingredients

• ✓ pickle
• potato
• butter
• mushroom
• egg
• red onion
• mayonnaise
• cornichon

Instructions

1. 1 Place potatoes, unpeeled, into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled; peel and dice.
2. 2 Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until browned, 8 to 10 minutes. Remove from heat and let cool.
3. 3 Cover the bottom of a mold with 2 diced eggs. Layer 1 onion, 1/4 cup mayonnaise, 1/2 of the mushrooms, and all the potatoes on top. Spread 1/4 cup mayonnaise, all the cornichons, remaining eggs, and another 3 1/2 tablespoons mayonnaise on top. Finish layers with remaining onion, mushrooms, and mayonnaise.
4. 4 Refrigerate until firm, 1 to 2 hours. Invert onto a serving platter and lift off mold.

By OOB

Ingredients

• ✓ pickle
• bacon
• onion
• ground beef
• worcestershire sauce
• mustard
• ketchup
• egg
• milk
• tomato
• cheddar cheese
• lettuce
• shoestring potato

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving grease in the skillet. Crumble bacon once cool.
2. 2 Add onion to the skillet and cook over medium-high heat for 2 minutes. Add ground beef and cook, breaking into smaller pieces, until no longer pink, about 5 minutes. Drain any excess grease.
3. 3 Add Worcestershire sauce, mustard, and ketchup to the beef mixture. Bring to a simmer, mixing until everything is incorporated.
4. 4 Meanwhile, heat a separate skillet over medium heat. Whisk eggs and milk together and pour into the skillet, swirling to coat the bottom. Cook until eggs are just set, about 5 minutes.
5. 5 Place bacon, beef mixture, tomatoes, pickles, and lettuce over one half of the omelette. Fold the other half over the filling. Top with Cheddar cheese. Cover skillet and cook until cheese is melted, about 1 minute. Garnish omelette with shoestring potatoes.

By Soup Loving Nicole

Ingredients

• ✓ pickle
• potato
• carrot
• egg
• pea
• ham
• parsley
• mayonnaise

Instructions

1. 1 Gather all ingredients. Bring a large pot of water to a boil.
2. 2 Add potatoes, bring to a boil, and cook for 5 to 10 minutes. Add carrots and whole eggs and continue boiling until potatoes are tender, 10 to 15 minutes.
3. 3 Drain and slightly cool mixture.
4. 4 Chop potatoes and carrot. Peel and chop eggs.
5. 5 Mix potatoes, carrot, eggs, pickles, peas, ham, and dill together in a large bowl.
6. 6 Stir in mayonnaise until salad is evenly coated.

By lovefullofpie

Ingredients

• ✓ pickle
• red potato
• mayonnaise
• egg
• red onion
• celery
• mustard
• apple cider vinegar
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to the empty pot to dry and cool.
3. 3 Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, and cider vinegar together in a large bowl; season to taste with salt and pepper.
4. 4 Fold in cooled potatoes until well combined.
5. 5 For best results, store potato salad in the refrigerator until chilled or overnight before serving to allow the flavors to meld.
6. 6 Enjoy!

By MRANDAL

Ingredients

• ✓ pickle
• chicken thigh
• water
• onion
• black peppercorn
• bay leaf
• vegetable oil
• tomato paste
• white rice
• potato
• salt
• sour cream

Instructions

1. 1 Rinse chicken under cold running water. Place in a large pot, add water to cover, and bring to a boil over high heat. Skim off foam and reduce heat to low.
2. 2 Meanwhile, peel one onion and chop coarsely. Slice the other onion and set aside. Cut pickles into julienne strips.
3. 3 Add chopped onion, peppercorns, and bay leaf to the pot with the chicken and simmer until the meat is tender, 1 to 1 1/2 hours.
4. 4 Remove chicken thighs from the broth and cut into thin slices. Discard bones.
5. 5 Heat oil in a skillet over medium heat and cook sliced onion and pickles until soft and translucent, about 5 minutes. Stir in tomato paste until well combined.
6. 6 Remove chopped onion from stock with a slotted spoon. Add rice to the stock and cook for 3 minutes. Add cubed potatoes, pickle-onion mixture, and chicken slices. Continue to cook until rice and vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of sour cream.

By Magda

Ingredients

• ✓ pickle
• all-purpose flour
• salt
• black pepper
• garlic powder
• chicken thigh
• olive oil
• chicken broth
• potato
• carrot
• black olive
• pickle juice

Instructions

1. 1 Place the flour in a shallow dish and season lightly with salt, pepper, and garlic powder. Season the chicken thighs with salt and pepper, and dredge in the flour. Heat the olive oil in a large skillet over medium-high heat.Cook the chicken in the hot oil until golden, about 3 minutes. Flip chicken and brown on the other side, 3 additional minutes. Pour in the chicken broth.
2. 2 Stir in the potatoes, pickles, carrots, black olives with juice, and pickle juice. Reduce heat to medium, cover, and cook until the potatoes are tender and the chicken thighs are no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Kristie

Ingredients

• ✓ pickle
• ground pork
• onion
• hot sauce
• kosher salt
• black pepper
• bacon
• cheddar cheese
• brioche bun
• lettuce
• tomato
• mayonnaise
• mustard

Instructions

1. 1 Heat charcoal or gas grill to medium. Combine ground pork, onion and hot sauce; mix well with hands. Shape into 4 (8-oz.) burgers; season with salt and pepper on both sides.
2. 2 Grill burgers until internal temperature reaches 165 degrees F., turning after 8 minutes. Place 2 slices cheese on top of each burger to melt.
3. 3 Lightly toast brioche buns on grill, being careful not to burn. Place pork burgers on buns; top each with 4 half strips of bacon.
4. 4 Serve with lettuce, tomato, pickles, mayonnaise and mustard on the side.

By Smithfield®

Ingredients

• ✓ pickle
• vegetable oil
• beef chuck pot roast
• pork shoulder
• water
• ketchup
• yellow mustard
• worcestershire sauce
• lemon juice
• salt
• pepper
• hamburger bun
• onion

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat the vegetable oil in a large Dutch oven until it shimmers, and sear the beef and pork roasts on all sides until browned, about 3 minutes per side.
3. 3 Pour the water over the meat, cover, and cook in the preheated oven for 2 hours. Uncover the Dutch oven, and remove and discard the bones from the beef roast. With a spoon or spatula, loosen the browned flavor bits from the bottom of the Dutch oven.
4. 4 Mix together the ketchup, mustard, Worcestershire sauce, lemon juice, and salt and pepper in a bowl. Pour the ketchup mixture over the meat, stir to combine with the browned flavor bits, and cover the Dutch oven.
5. 5 Reduce oven heat to 250 degrees F (120 degrees C), and cook for 2 more hours. Shred the meat with 2 forks, pile each bun with about 1/3 cup meat and sauce, and garnish with onion and pickles to taste.

By Stolidog

Ingredients

• ✓ pickle
• pearl barley
• water
• butter
• onion
• button mushroom
• potato
• carrot
• bay leaf
• dill
• salt
• black pepper
• sour cream

Instructions

1. 1 Combine barley and plenty of cold water in a bowl and soak overnight. Drain.
2. 2 Fill a stockpot with 6 cups of water. Add drained barley and bring to a boil. Reduce heat and simmer for 30 minutes.
3. 3 Meanwhile, melt butter in a skillet over medium heat and cook onion until browned, about 5 minutes. Add mushrooms and keep cooking until they start to release their liquid, 5 to 10 minutes. Set aside.
4. 4 After barley has been cooking for 30 minutes, add sauteed mushrooms, potatoes, carrot, bay leaves, dill, salt, and pepper. Cook for 10 more minutes. Add pickles and cook for 5 more minutes. If the water evaporates too much, you can add more.

By Natasha Titanov

Ingredients

• ✓ pickle
• russet potato
• peanut oil
• ground chuck
• american cheese
• hot sauce
• mayonnaise
• sesame seed burger bun
• iceberg lettuce
• tomato
• onion
• mustard
• ketchup
• salt

Instructions

1. 1 Cut potatoes in 1/2-inch wide strips. Place in a large bowl filled with warm water and soak for 20 minutes.
2. 2 Pour oil in a Dutch oven and heat over medium-high heat until it reaches 350 degrees F (175 degrees C). Line a rimmed baking sheet with paper towels and set a wire rack on top.
3. 3 Drain potatoes well and dry thoroughly with paper towels. Add 1/2 of the dried potatoes to the hot oil and cook, stirring often, until they soften slightly, about 3 minutes. Remove potatoes to the wire rack to drain. Repeat with remaining potatoes. Maintain oil temperature at 350 degrees F (175 degrees C) for finishing fries just before serving.
4. 4 Divide ground chuck into 4 portions and flatten to form 1/4-inch thick patties.
5. 5 Heat a large skillet over medium-high heat. Add burger patties to the hot skillet and cook undisturbed, until a brown crust has formed around the edges, 2 to 3 minutes. Flip, press down with a spatula to flatten, and cook for 2 more minutes. Flip again, press down once more, then top each patty with a slice of cheese; cook for 1 minute.
6. 6 While the burgers cook, spread mustard and ketchup on bottom halves of the buns. Drizzle hot sauce on the top halves of the buns, then spread mayonnaise over top. Layer with lettuce, tomato slices, pickles, and onions.
7. 7 Invert 1 patty onto a second patty so the cheese sides are touching. Repeat with remaining 2 patties. Place a stacked patty onto each top bun, and cover with a bottom bun, condiment-side down. Wrap burgers in foil.
8. 8 Return fries to the hot oil and cook until golden brown, 3 to 4 minutes. Drain on paper towels and sprinkle with salt. Serve immediately with burgers.

By Nicole McLaughlin

Ingredients

• ✓ pickle
• red potato
• celery
• green onion
• carrot
• green bell pepper
• black olive
• egg
• mayonnaise
• dijon mustard
• salad seasoning mix
• dill seasoning mix
• salt
• black pepper
• pickle juice

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut potatoes into bite-size pieces.
2. 2 Combine celery, green onion, carrots, bell peppers, and olives, in a large bowl. Stir mashed eggs, mayonnaise, mustard, pickles, salad seasoning mix, and dill seasoning in another bowl; season with salt and pepper. Stir egg mixture and potatoes into vegetable mixture. Add pickle juice and mix until creamy.

By HONEYMOMISME

Ingredients

• ✓ pickle
• onion
• tomato
• lettuce
• hamburger bun
• swiss cheese
• pepper
• salt
• garlic granule
• ground beef
• soy sauce
• button mushroom
• bacon
• lemon juice
• worcestershire sauce
• herbes de provence
• mayonnaise

Instructions

1. 1 Combine mayonnaise, herbes de Provence, Worcestershire sauce, and lemon juice in a small bowl until well mixed. Cover bowl and refrigerate herbed mayonnaise until ready to use.
2. 2 Cook bacon in a skillet over medium heat, turning occasionally, until crisp. Drain on paper towels. Discard all but 1 tablespoon drippings from the skillet.
3. 3 Add mushrooms and soy sauce to the skillet; cook over medium heat until mushrooms browned and soft, 5 to 10 minutes. Drain on paper towels.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Combine ground beef, garlic granules, salt, and black pepper in a bowl; form into patties.
6. 6 Cook patties on the preheated grill, 3 to 5 minutes per side, topping each with 2 slices cheese and covering grill to melt cheese during the last 2 minutes of cooking. An instant-read thermometer inserted into centers should read 160 degrees F (65 degrees C).
7. 7 Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
8. 8 Arrange hamburger buns on the prepared baking sheet. Lightly toast both sides buns in the preheated oven. Transfer buns to serving plates.
9. 9 Spread herbed mayonnaise on each bun. Add burgers to bottom buns; add desired toppings and top buns to burgers.

By Ball Park Buns

Ingredients

• ✓ pickle
• egg
• tuna
• oregano
• thyme
• olive oil
• artichoke heart
• black olive
• green olive
• corn
• oil
• button mushroom
• swiss cheese
• prosciutto cotto
• salt
• pea
• carrot
• long-grain rice
• water

Instructions

1. 1 Combine water, rice, carrot, peas, and salt in a saucepan. Bring to a boil; reduce heat and simmer until rice is tender but still firm to the bite, about 14 minutes. Drain excess water; let cool, 10 to 15 minutes.
2. 2 Mix prosciutto cotto, Swiss cheese, button mushrooms, corn, green olives, black olives, pickle, artichoke hearts, olive oil, thyme, and oregano together in a large bowl. Stir in cooled rice mixture. Fold tuna into the salad.
3. 3 Divide salad among 4 serving plates; garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.

By Buckwheat Queen

Ingredients

• ✓ pickle
• mayonnaise
• tomato
• lettuce
• hamburger bun
• cooking spray
• black pepper
• salt
• buttermilk
• egg
• granulated garlic
• onion
• paprika
• black pepper
• salt
• all-purpose flour
• steak sauce
• soda
• milk
• beef round

Instructions

1. 1 Combine milk, cola, and steak sauce in a large resealable dish or bag and add the tenderized round steak. Marinate for 30 minutes, or overnight.
2. 2 Combine flour, salt, pepper, paprika, granulated onion, and granulated garlic for the chicken fry breading in a shallow dish. Whip egg in a second shallow dish until light and frothy for the chicken dip. Add buttermilk, salt, and pepper.
3. 3 Drain steaks from the steak marinade and dredge in chicken fry mixture, shaking off excess. Then dredge in the chicken dip mixture, allow excess to drip off. Dredge in the chicken fry mixture again, shaking off excess. Place steaks on a sheet pan and press any remaining flour mixture onto the steaks. Let stand for 10 minutes.
4. 4 Preheat an air fryer to 400 degrees F (200 degrees C).
5. 5 Place steaks in the air fryer basket. Lightly coat with vegetable oil spray.
6. 6 Air fry for 4 minutes. Carefully turn steaks and coat the other side with vegetable oil spray. Air-fry for another 4 minutes. Serve each steak on a toasted bun, topped with lettuce, tomato, pickles, and mayonnaise.

By thedailygourmet

Ingredients

• ✓ pickle
• corn tortilla
• black pepper
• salt
• tilapia
• ginger ale
• baking powder
• all-purpose flour
• vegetable oil
• sesame oil
• honey
• soy sauce
• rice vinegar
• ginger
• garlic
• cilantro
• green onion
• carrot
• cabbage
• lemon juice
• onion
• mayonnaise

Instructions

1. 1 Mix mayonnaise, onion, pickles, and lemon juice for tartar sauce in a bowl until well combined. Refrigerate until needed.
2. 2 Combine cabbage, carrots, green onions, and cilantro in a bowl. Mix garlic and ginger with rice vinegar, soy sauce, honey, and sesame oil in a small bowl; pour over slaw and toss to coat. Refrigerate until needed.
3. 3 Heat 1 1/2 inches oil in a deep pot over medium heat.
4. 4 While oil is heating, mix flour and baking powder together in a bowl. Slowly add ginger ale and mix to combine. You don't want the batter to be overly thick; excess batter should be able to coat the fish entirely, but still be able to drip off.
5. 5 Pat tilapia chunks dry and dredge in the batter until thoroughly coated.
6. 6 Test the oil by adding a few drops of batter in it; when the batter begins to bubble and float, the oil is ready. Working in batches so you don't overcrowd the pot, carefully lower some tilapia into the hot oil. Fry until golden brown, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain and sprinkle with salt and pepper. Repeat with remaining tilapia.
7. 7 To serve, place slaw on warm tortillas. Top with tilapia and tartar sauce.

By Jesse San Juan

Ingredients

• ✓ pickle
• onion
• tomato
• lettuce
• mayonnaise
• kosher salt
• mexican salsa
• chili powder
• lime
• lemon
• green onion
• avocado
• olive oil
• paprika
• cumin
• black pepper
• salt
• garlic granule
• ground turkey breast
• olive oil
• hamburger bun

Instructions

1. 1 To make guacamole, sliced avocados in half, lengthwise. Remove the pit and discard. Scoop out the avocado flesh with a spoon into a bowl.
2. 2 Add juices, chili powder, salsa and salt and mash with a fork until nicely chunky.
3. 3 Cover with plastic and set aside. (If you want to make the guacamole an hour or so ahead of time, you can keep it fresh in its bowl in the refrigerator by pressing plastic wrap onto the surface of the guacamole so that no air reaches the avocado, which is what makes it turn brown.)
4. 4 In a bowl, combine garlic, salt, pepper, cumin and paprika until thoroughly blended.
5. 5 Brush each patty on both sides with olive and sprinkle with the seasoning blend on both sides.
6. 6 Using a skillet or grill pan, cook patties over medium-high heat, covered, about 5 to 6 minutes per side, until no pink remains. If you're adding cheese, do so for about the last 1 minute of cooking.
7. 7 Brush each bun on both sides with melted butter and warm in another skillet over medium-high heat for about 15 seconds per side, just until toasty.
8. 8 Place patties on each bun bottom, top with guacamole and other desired trimmings. Serve with a little salsa on the side.

By Ball Park Buns