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Dill Pickle Martini
Drink American

Dill Pickle Martini

4.7

Prep
5 min
Cook
Total
5 min

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

Dill Pickle Bloody Mary
Drink American

Dill Pickle Bloody Mary

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Pour dill pickle juice into a shallow plate. Combine sriracha salt, celery seed, and black pepper on another shallow plate.
  2. 2 One-by-one, dip the rims of 4 glasses first into the dill pickle juice and then into the salt mixture to coat the rims. Place glasses into the refrigerator or freezer. Pour remaining dill pickle juice and salt mixture into a large pitcher. Add vegetable juice, vodka, lime juice, horseradish powder, and hot sauce. Mix well. Allow Bloody Mary mixture to rest for at least 1 hour in the refrigerator.
  3. 3 Slide 1 pickled egg, 1 pickled okra spear, and 1 dill pickle onto each bamboo skewer.
  4. 4 Before serving, add 2 two ice cubes, 1 loaded bamboo skewer, and 1 celery stalk to each rimmed glass. Give the Bloody Mary pitcher a stir and pour evenly into the 4 prepared glasses. Serve immediately.

By Buckwheat Queen

Pickle Martini
Drink

Pickle Martini

4.3

Prep
5 min
Cook
Total
5 min

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

Dilly Bloody Mary
Drink

Dilly Bloody Mary

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour chili-lime seasoning onto a small plate. Rub the edge of a pint-sized jar with 1 lime wedge. Dip the edge of the jar into the seasoning. Fill jar with 1 cup ice and set aside.
  2. 2 Fill a cocktail shaker with remaining cup of ice, Bloody Mary mix, pickle juice, vodka, Worcestershire, and hot sauce. Squeeze in 1 lime wedge and 1 lemon wedge.
  3. 3 Roughly chop 1 fresh dill sprig and add to the shaker. Place lid on the shaker and shake for 10 seconds to combine. Strain into the prepared jar and garnish with pickle spear and remaining dill, lime, and lemon.

By France Cevallos

Spicy Red Snapper (Bloody Mary with Gin)
Drink

Spicy Red Snapper (Bloody Mary with Gin)

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place ice cubes into a cocktail shaker, and pour in tomato juice, gin, lemon juice, hot sauce, and Worcestershire sauce. Season with chili powder, garlic powder, cumin, celery salt, pepper, and horseradish. Cover and shake until the outside of the shaker has frosted. Pour contents (including ice) into a 12 ounce highball glass. Garnish with celery, pickle, olives, and lemon wedge before serving.

By fouab

Two-Ingredient Ranch Kosher Dill Pickle Spears
Pantry American

Two-Ingredient Ranch Kosher Dill Pickle Spears

5.0

Prep
5 min
Cook
Total
1445 min

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

Great Mustard Relish
Pantry American

Great Mustard Relish

4.8

Prep
10 min
Cook
Total
10 min

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

Texas Christmas Pickles
Snack American

Texas Christmas Pickles

4.8

Prep
30 min
Cook
Total
10110 min

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

Candied Dill Pickles
Snack American

Candied Dill Pickles

4.5

Prep
10 min
Cook
Total
10090 min

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

Candied Dills
Snack American

Candied Dills

5.0

Prep
20 min
Cook
Total
1460 min

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

Sweet Dill Pickles
Pantry American

Sweet Dill Pickles

4.7

Prep
30 min
Cook
5 min
Total
995 min

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

Cucumbers and Egg Salad
Lunch American

Cucumbers and Egg Salad

4.2

Prep
10 min
Cook
15 min
Total
85 min

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

Flamin' Hot Fried Pickles
Appetizer American

Flamin' Hot Fried Pickles

Prep
5 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  2. 2 Place beaten egg in a flat dish.
  3. 3 Place Cheetos® and cayenne in a food processor. Pulse until crumbs are achieved. Pour into a separate bowl.
  4. 4 Dip a pickle slice in the egg and coat with Cheetos® crumb mixture. Transfer to a plate. Repeat with remaining pickle slices.
  5. 5 Fry pickle slices in the hot oil, working in batches, for 3 minutes. Transfer to a paper towel-lined plate and let sit for 2 minutes for final crisping.

By Soup Loving Nicole

Creamy Deviled Eggs
Dinner American

Creamy Deviled Eggs

4.1

Prep
30 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Place eggs in a large saucepan and cover with cold water. Bring to a boil; immediately remove from heat. Cover and let eggs stand in hot water, 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2 Slice eggs in half lengthwise; transfer yolks to a medium bowl. Mash yolks with dressing; fold in cream cheese. Stir in onion and pickle.
  3. 3 Generously fill hollowed egg whites with egg yolk mixture. Chill until ready to serve.

By Robin Gibson

Montreal Reuben Sandwich
Lunch American

Montreal Reuben Sandwich

4.3

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Preheat a large skillet or griddle over medium heat.
  2. 2 Lightly butter one side of each bread slice. Place buttered-sides down on the preheated skillet. Place 1 1/2 pieces of Swiss cheese on top of each bread slice, then spread Thousand Island on top.
  3. 3 While sandwich halves are toasting, place corned beef on one side of a microwave-safe plate and sauerkraut on the other side. Cover with a dampened paper towel and microwave on high for 90 seconds.
  4. 4 Remove bread from the skillet. Add hot corned beef and sauerkraut and close to form a sandwich.
  5. 5 Serve with dill pickle.

By canadian-brit

Cheesy Bacon Ultimate Dogs
Lunch American

Cheesy Bacon Ultimate Dogs

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather the ingredients. Preheat grill for medium heat and lightly oil the grate.
  2. 2 Smear 1/4 teaspoon mustard inside each butterflied hot dog. Put 2 Cheddar cheese matchsticks inside each hot dog.
  3. 3 Secure one end of a bacon strip to one end a hot dog using a toothpick. Wrap the bacon strip tightly around the entire hot dog, securing the far end with another toothpick; repeat for remaining hot dogs.
  4. 4 Cook on preheated grill until hot dogs are heated and bacon is cooked through, 4 to 5 minutes per side.
  5. 5 Place each cooked hot dog onto a bun and top with 2 pickle slices.

By Rebekah Rose Hills

Tuna Panini Melt
Lunch American

Tuna Panini Melt

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine tuna, mayonnaise, balsamic vinegar, onion, and dill pickle in a bowl.
  2. 2 Spread tuna mixture over 2 slices bread. Top with American cheese and remaining 2 slices bread.
  3. 3 Preheat a panini press according to manufacturer's instructions.
  4. 4 Cook in the preheated panini press until bread crispy and cheese melted, 3 to 4 minutes.

By Michele

Favorite Hamburger Bites
Appetizer American

Favorite Hamburger Bites

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a medium baking sheet with aluminum foil.
  2. 2 In a medium skillet over medium high heat, stir together ground beef, dry onion soup mix and dry minced onion. Cook until beef is evenly brown. Remove from heat, drain and stir in mayonnaise and Cheddar cheese.
  3. 3 Slice tops off the dinner rolls. Arrange the rolls on the baking sheet. Spoon some of the ground beef mixture onto each roll. Garnish with pickle slices. Place tops back on rolls.
  4. 4 Tightly wrap the baking sheet with aluminum foil. Bake in the preheated oven 20 minutes.

By LUANNRAN

Dill Tartar Sauce
Dinner American

Dill Tartar Sauce

5.0

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Rinse capers in a strainer, pressing them lightly to squeeze out the brine. Mince capers and place into a medium bowl.
  2. 2 Add mayonnaise, dill, dill pickle, lemon juice, salt, and pepper to capers in the bowl; mix until well combined. Let sit for 30 minutes to allow flavors to meld before serving.

By Brian Genest