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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

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

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

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

Homemade Tartar Sauce
Pantry French

Homemade Tartar Sauce

5.0

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Mix together mayonnaise, onion, dill pickles, sweet pickles, parsley, lemon juice, capers, mustard, hot pepper sauce, and Worcestershire sauce in a medium bowl until well combined. Chill in the refrigerator for flavors to meld, at least 2 hours.

By Klantz

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

Carolyn's KOOL-AID Pickles

Carolyn's KOOL-AID Pickles

4.2

Prep
5 min
Cook
Total
10085 min

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

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

Slow Cooker BBQ Beef Brisket

Slow Cooker BBQ Beef Brisket

4.6

Prep
10 min
Cook
360 min
Total
370 min

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

Yummy Roll Ups
Appetizer

Yummy Roll Ups

4.7

Prep
10 min
Cook
Total
10 min

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

Pickle Rollups
Appetizer

Pickle Rollups

4.4

Prep
10 min
Cook
Total
10 min

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

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

Remade Pickles

Remade Pickles

3.0

Prep
15 min
Cook
5 min
Total
20180 min

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

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

Dirty Diapers
Appetizer

Dirty Diapers

4.3

Prep
20 min
Cook
20 min
Total
40 min

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

Mock Sliders
Lunch

Mock Sliders

3.2

Prep
15 min
Cook
1 min
Total
16 min

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

No Tuna Salad
Dinner

No Tuna Salad

3.9

Prep
10 min
Cook
Total
20 min

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

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

School Lunch Bagel Sandwich
Lunch

School Lunch Bagel Sandwich

4.7

Prep
10 min
Cook
5 min
Total
15 min

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