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Solianka (Russian Beef Soup)
Lunch European

Solianka (Russian Beef Soup)

4.8

Prep
25 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Soak mushrooms in water in a small bowl until tender, 20 to 30 minutes. Drain mushrooms, reserving soaking water.
  2. 2 Melt 1/4 cup butter in a large pot over medium-high heat. Sauté onions, veal, ham, sausage, and rehydrated mushrooms in melted butter. Add stock and mushroom water; bring to a boil.
  3. 3 Make a bouquet garni by tying bay leaves and peppercorns tightly in cheesecloth. Add bouquet garni, marinated mushrooms, pickles, and capers to soup. Reduce heat and simmer for 10 to 15 minutes.
  4. 4 Melt remaining 1/4 cup butter in a skillet. Add tomatoes and tomato paste and cook for 2 to 3 minutes, then add flour and cook for 2 to 3 more minutes. Stir 1 cup soup into the skillet, then pour mixture back into the soup pot.
  5. 5 Add olives, dill, pickle juice, garlic, paprika, and marjoram. Season with salt and black pepper; simmer for 10 to 15 minutes.
  6. 6 Remove the pot from heat and discard bouquet garni. Adjust seasonings and garnish servings with dollops of sour cream and lemon slices.

By Karena

Cream Of Dill Pickle Soup
Lunch

Cream Of Dill Pickle Soup

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat 2 tablespoons butter in a pot over medium heat; cook and stir onion and dill pickle until onion is translucent and soft, 5 to 10 minutes. Add water and bring to a boil for about 30 seconds.
  2. 2 Transfer pickle mixture to a blender; add dill pickle juice and dill. Blend mixture until smooth; add half-and-half and blend until smooth. Pour soup back into the pot.
  3. 3 Stir celery salt into soup and bring to a simmer.
  4. 4 Combine 1 tablespoon butter and flour together in a skillet over medium heat; cook and stir until roux is smooth and lightly browned, about 5 minutes. Stir roux into soup until thickened.

By Captain K

Fancy Pimento Cheese
Lunch American

Fancy Pimento Cheese

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Using the smallest holes of a box grater, grate half the Cheddar cheese. Grate the remaining Cheddar cheese on the next larger size holes.
  2. 2 Stir together the Cheddar cheese, chives, roasted red pepper, cream cheese, pickle juice, mayonnaise, hot pepper sauce, and black pepper in a bowl until evenly combined.

By TNCOLLEGEGIRL

Tuna, Noodles, Pickles and Cheese
Lunch American

Tuna, Noodles, Pickles and Cheese

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a saucepan of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Rinse under cold running water, then drain well, and pat lightly with paper towels.
  2. 2 Combine macaroni, Colby-Jack cheese, pickles, tuna, mayonnaise, and mustard in a large bowl; season with pickle juice, salt, and black pepper.
  3. 3 Cover bowl; refrigerate before serving, at least 30 minutes.

By NERDYCHEESECAKE

Dad's Potato Salad
Lunch American

Dad's Potato Salad

3.5

Prep
45 min
Cook
45 min
Total
175 min

Instructions

  1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow the potatoes to cool.
  2. 2 While potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
  3. 3 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spiral pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, rinse with cold water, and let cool.
  4. 4 Peel the potatoes. Chop potatoes and hard-cooked eggs into bite-size pieces in a large bowl. Mix in the cooked pasta, dill pickles, and green onions. In a bowl, stir together the mayonnaise, Worcestershire sauce, enough dill pickle juice to make a creamy dressing, and salt and pepper to taste. Pour the dressing over the potato mixture, and toss lightly to coat all ingredients with dressing. Chill the salad until cold, at least 30 minutes.

By mattdillard911

Nadine's Tangy Fish Tacos Slaw
Lunch American

Nadine's Tangy Fish Tacos Slaw

4.5

Prep
15 min
Cook
Total
120 min

Instructions

  1. 1 Mix white cabbage, red cabbage, carrots, onion, and pickle together in a bowl.
  2. 2 Mix mayonnaise, salad dressing, pickle juice, Cajun seasoning, vinegar, and adobo seasoning together in a bowl until well combined. Combine dressing with the cabbage mixture. Cover with plastic wrap and refrigerate until chilled, about 1 hour 45 minutes.

By Tere Shabi

Dill Pickle Soup
Lunch American

Dill Pickle Soup

4.4

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Melt butter in a large stockpot over medium heat. Whisk in flour and cook until it begins to turn pale beige in color, 1 to 2 minutes. Whisk in chicken broth until thickened and smooth, 2 to 3 minutes.
  2. 2 Add dill pickles, pickle juice, sugar, Worcestershire sauce, onion salt, garlic, dill, curry powder, white pepper, and bay leaves; increase the heat to medium-high and bring to a boil.
  3. 3 Reduce the heat to medium-low and simmer for 5 minutes, whisking frequently. Remove from the heat and whisk in milk. Remove bay leaves before serving.

By Heather K

Polish Pickle Soup
Dinner European

Polish Pickle Soup

4.8

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Melt butter in a stock pot over medium-low heat. Add potatoes and carrots; cook until beginning to soften, stirring occasionally, about 10 minutes.
  2. 2 Stir in pickles, flour, pickle juice, garlic, Worcestershire sauce, onion salt, sugar, dill, curry powder, and white pepper. Add broth, milk, and bay leaves; simmer until vegetables are soft and soup reduces slightly, about 1 hour. Season with salt.

By JonahLuck

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

Pickle-Fried Chicken
Dinner

Pickle-Fried Chicken

4.3

Prep
15 min
Cook
15 min
Total
210 min

Instructions

  1. 1 Place chicken thighs in a resealable plastic bag; cover with pickle juice. Seal and refrigerate for 3 hours.
  2. 2 Drain pickle juice from thighs. Cover chicken; refrigerate until ready to fry or up to 1 day.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Set a wire rack over a baking sheet.
  4. 4 Heat 2 inches oil in a Dutch oven over medium-high heat to 350 degrees F (175 degrees C).
  5. 5 Pour buttermilk into a bowl. Combine flour, salt, and pepper in another bowl. Dredge chicken in buttermilk, then toss in flour. Return to buttermilk and toss in flour a second time. Place chicken on the wire rack.
  6. 6 Fill Dutch oven with as many thighs as possible without crowding. Cook in the preheated oil until golden brown, 5 to 7 minutes per side. Transfer thighs to a nonstick baking sheet and repeat until all pieces are fried.
  7. 7 Bake in the preheated oven until no longer pink in the center and the juices run clear, 5 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Cally

Pork Chops with Dill Pickle Marinade
Dinner American

Pork Chops with Dill Pickle Marinade

4.0

Prep
5 min
Cook
15 min
Total
80 min

Instructions

  1. 1 Arrange pork chops in a shallow dish and pour pickle juice over top. Cover and marinate in the refrigerator for at least 1 hour, or 8 to 24 hours for best results.
  2. 2 When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. Drain pork chops and discard marinade.
  3. 3 Cook pork chops on the preheated grill until no longer pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By icedtead

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

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

Deviled Eggs with a Dill Twist
Appetizer

Deviled Eggs with a Dill Twist

Prep
10 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil; cook for 8 minutes. Remove from heat and let eggs stand until water is lukewarm, about 15 minutes. Cool eggs under cold running water and peel. Cut eggs in half lengthwise. Place yokes in a bowl.
  2. 2 Mix mayonnaise, red onion, dill pickle juice, relish, fresh dill, and mustard together with the egg yolks. Spoon mixture evenly into egg whites. Sprinkle paprika on top.

By Sindy

Grilled Dill Pickle Chicken Thighs
Dinner American

Grilled Dill Pickle Chicken Thighs

4.5

Prep
5 min
Cook
15 min
Total
260 min

Instructions

  1. 1 Place chicken thighs in a gallon-sized resealable plastic bag; add pickle juice to the bag and toss chicken to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 4 hours.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Whisk olive oil, seasoned salt, paprika, dill, and black pepper together. Remove chicken from pickle juice; discard the juice. Brush all sides of chicken with seasoned oil.
  4. 4 Cook on the preheated grill, flipping halfway through, until chicken is no longer pink at the bone and the juices run clear, about 12 minutes. An instant-read thermometer inserted into thickest part, near but not touching bone, should read at least 165 degrees F (74 degrees C).

By Soup Loving Nicole

Vegan Pasta Salad
Dinner

Vegan Pasta Salad

Prep
20 min
Cook
15 min
Total
215 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl.
  2. 2 Add broccoli, mayonnaise, olives, pickles, tomatoes, pickle juice, fresh dill, dried dill, and mustard to the bowl with the pasta and mix to combine. Chill at least 3 hours and stir before serving.

By Charley

Dill Pickle Salsa
Appetizer

Dill Pickle Salsa

4.9

Prep
20 min
Cook
Total
1460 min

Instructions

  1. 1 Mix tomatoes, dill pickles, onion, dill pickle juice, cilantro, jalapeño pepper, lime juice, sugar, salt, red pepper flakes, chili powder, cumin, and black pepper together in a bowl.
  2. 2 Cover the bowl with plastic wrap and refrigerate 24 hours.

By duboo

Bacon and Dill Pickle Cheese Ball
Appetizer

Bacon and Dill Pickle Cheese Ball

5.0

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Combine cream cheese, sour cream, diced dill pickles, Cheddar cheese, Monterey Jack cheese, dill pickle juice, green onions, paprika, and dried dill in a large bowl. Stir until evenly combined. Form mixture into a ball. Cover and refrigerate for a minimum of 1 hour.
  2. 2 Just before serving, place pretzels in a food processor and pulse until bread crumb consistency. Combine pretzel crumbs and bacon on a flat plate.
  3. 3 Roll the cheese ball in the pretzel mixture until all sides are coated.

By Soup Loving Nicole

Quick Cheeseburger Pie
Dinner

Quick Cheeseburger Pie

4.3

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 In a medium bowl, mix 1 1/3 cups flour and 1/2 teaspoon salt. Cut in shortening until mixture resembles tiny peas. Add cold water, 1 tablespoon at a time, stirring with a fork after each addition. Mix lightly just until pastry almost cleans the sides of the bowl. Pat into the bottom and sides of an 8-inch pie pan. Bake in preheated oven for 15 minutes.
  3. 3 Crumble ground beef into a large skillet and sauté over medium heat for 1 minute. Add onion and garlic. Continue to sauté until onion is browned, about 10 minutes; drain grease.
  4. 4 Sprinkle beef mixture with 1/2 teaspoon salt and 1/4 cup flour. Stir in pickle liquid, milk, pickles, and 1 cup shredded cheese. Spoon mixture into pastry shell.
  5. 5 Bake in preheated oven for 15 minutes. Sprinkle top with remaining 1 cup cheese and bake an additional 5 minutes, until pastry is golden brown and cheese is bubbly.

By Krystel

Spicy Bacon Cheeseburger Dip
Appetizer

Spicy Bacon Cheeseburger Dip

4.2

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon to a plate lined with a paper towel, retaining drippings in the skillet.
  2. 2 Break ground beef in pieces and add to drippings in the skillet. Cook and stir beef until completely browned, 7 to 10 minutes; drain in a colander. Rinse beef with water to wash away excess fat; drain. Transfer drained beef to a bowl. Stir pickle juice into the beef; season with salt and pepper.
  3. 3 Combine ground beef mixture, American cheese, cream cheese, diced tomatoes with green chile peppers, green onions, ketchup, Dijon mustard, and cayenne pepper in a slow cooker.
  4. 4 Cook cheese mixture on Low, stirring occasionally, until the cheese is melted completely, about 1 hour. Crumble bacon over the surface of the dip to serve.

By brightlightz

Dave's Coleslaw
Side Dish

Dave's Coleslaw

4.7

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 In a large bowl, mix the cabbage, carrot, sweet onion, green onions, and dill pickle.
  2. 2 In a separate bowl, whisk together the mayonnaise, buttermilk, dill pickle juice, vinegar, mustard, sugar, cayenne pepper, and 3/4 teaspoon salt. Mash together the remaining salt and garlic, and whisk into the dressing. Drizzle dressing over the slaw, and toss to coat. Cover and refrigerate 8 hours, or overnight, before serving.

By R0XY24

Vegan BBQ Beans
Dinner

Vegan BBQ Beans

4.5

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Melt vegan margarine in a skillet over medium heat. Add onion. Cook and stir until translucent, about 5 minutes. Mix together with beans in a casserole dish.
  3. 3 Stir relish, pickle juice, ketchup, molasses, tomato paste, brown sugar, hot sauce, liquid smoke, garlic powder, salt seasoning, and mustard together in a bowl. Add to the bean mixture and mix to coat.
  4. 4 Bake in the preheated oven until sauce is thick and casserole is heated through, about 1 hour.

By Dory Gordon

Pickle Brine Chicken
Dinner American

Pickle Brine Chicken

4.7

Prep
10 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk together pickle juice, brown sugar, kosher salt, 1 teaspoon black pepper, and 1 pinch cayenne pepper in a large bowl until sugar dissolves. Place chicken breasts in brine, using a plate or bowl to keep breasts submerged. Refrigerate for 1 to 2 hours.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. 4 Remove chicken breasts from brine, discard brine, and dry chicken breasts with paper towels. Brush each breast with olive oil; season with salt, black pepper, and cayenne pepper. Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. 5 Transfer chicken to a plate, tent with aluminum foil, and let chicken rest for 5 minutes.

By John Mitzewich

Slow Cooker Pickle Bread
Bread & Baking American

Slow Cooker Pickle Bread

4.0

Prep
15 min
Cook
120 min
Total
305 min

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

Raspberry Hot Barbecue Sauce
Pantry American

Raspberry Hot Barbecue Sauce

4.6

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine ketchup, raspberry preserves, honey, pickle juice, vinegar, brown sugar, mustard, red pepper flakes, onion flakes, garlic powder, and black pepper in a saucepan over medium heat.
  3. 3 Bring to a boil, stirring constantly. Reduce heat to low; stir in hot sauce and simmer for about 1 hour.

By A Keskitalo