Type what you have

Ingredients

• ✓ pickle juice
• avocado
• tuna
• red apple
• red onion
• celery
• walnut
• mayonnaise
• dill weed
• dijon mustard
• cumin
• salt
• pepper

Instructions

1. 1 Gather ingredients.
2. 2 Cut avocado in half, scoop out the flesh into a large bowl, and mash avocado with the back of a fork or potato masher.
3. 3 Add tuna, apple, onion, celery, toasted walnuts, mayonnaise, pickle juice, dill, Dijon mustard, cumin, salt, and pepper; mix well.
4. 4 Enjoy!

By Dbanakis

Ingredients

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

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 juice
• black pepper
• white sugar
• salt
• yellow mustard
• mayonnaise
• pimento pepper
• carrot
• green onion
• dill pickle
• green olive
• black olive
• celery
• dill pickle relish
• green bell pepper
• cheddar cheese
• broccoli floret
• salad macaroni

Instructions

1. 1 Bring a pot of lightly salted water to a boil over high heat. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water until cold, drain, and set aside.
2. 2 Place macaroni, broccoli, Cheddar cheese, bell pepper, pickle relish, celery, black olives, green olives, dill pickle, green onion, carrot, and pimentos in a large bowl; toss to combine.
3. 3 Whisk mayonnaise, mustard, salt, sugar, and black pepper together in a separate bowl; add to macaroni mixture and toss to coat. Cover the bowl; refrigerate to blend flavors, at least 4 hours.

By Lisa Anne

Ingredients

• ✓ pickle juice
• pickled carrot
• mayonnaise
• seasoned salt

Instructions

1. 1 Stir pickled carrots into mayonnaise. Add in enough pickle juice to thin to desired consistency. Season with salt.

By Ange's Table

Ingredients

• ✓ pickle juice
• ice
• vodka
• pickle

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 juice
• water
• vegetable oil
• salt
• white sugar
• wheat germ
• rolled oat
• whole wheat flour
• all-purpose flour
• active dry yeast

Instructions

1. 1 Put dill pickle juice, water, vegetable oil, salt, white sugar, wheat germ, oats, whole wheat flour, all-purpose flour, and yeast, respectively, in the pan of a bread machine.
2. 2 Select Sandwich and Three-Pound Loaf settings; press Start. Cycle should take about 3 hours 10 minutes to complete.
3. 3 Remove loaf from bread pan and allow to cool on wire rack at least 20 minutes before slicing.

By Curmudgeon

Ingredients

• ✓ pickle juice
• greek yogurt
• mayonnaise
• mustard
• caper
• horseradish
• garlic
• hot pepper sauce
• cayenne pepper
• paprika

Instructions

1. 1 Blend yogurt, mayonnaise, mustard, pickle juice, capers, horseradish, garlic, hot pepper sauce, cayenne, and paprika together in the bowl of a food processor. Chill until ready to serve, at least 30 minutes.

By Michelle

Ingredients

• ✓ pickle juice
• cream cheese
• dill pickle
• sweet onion
• dill weed
• kosher salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Stir cream cheese in a bowl with a wooden spoon until smooth.
3. 3 Stir in dill pickles, onion, pickle juice, dill weed, salt, and pepper until evenly distributed. Refrigerate before serving, at least 1 hour.

By Mamooshka

Ingredients

• ✓ pickle juice
• chili-lime seasoning
• lime
• ice cube
• bloody mary mix
• vodka
• worcestershire sauce
• hot pepper sauce
• lemon
• dill
• dill pickle
• lemon

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

Ingredients

• ✓ pickle juice
• mayonnaise
• sriracha sauce
• yellow mustard
• garlic powder
• sugar
• salt
• olive oil
• onion
• ground beef
• hamburger seasoning
• worcestershire sauce
• american cheese
• dill pickle
• slider roll

Instructions

1. 1 Mix mayonnaise, Sriracha, pickle juice, mustard, garlic powder, sugar, and salt together in a bowl for comeback sauce. Refrigerate for 1 hour. Set aside 6 teaspoons for sliders; refrigerate remaining sauce for another use.
2. 2 Coat the bottom of a deep pan with a thin layer of oil. Heat over medium heat. Add onion in about a 1/2-inch layer across the whole pan. Cover and let cook until fragrant, 3 to 4 minutes. Reduce heat to medium-low, stir, and re-cover.
3. 3 While onion is cooking, combine beef, seasoning, and Worcestershire sauce in a bowl. Shape into 6 small patties.
4. 4 Toss onion around the pan so as not to burn one side. Place patties over the bed of onion and cover the pan. Cook for 2 minutes.
5. 5 Flip burgers. Place 1/2 a slice of American cheese on top of each burger and several pickle slices on the cheese. Place both halves of buns stacked face-down on top of each burger. The top bun should be the one touching the cheese and pickles. Cover to steam the buns and cook burgers until no longer pink in the centers, 3 to 5 minutes more.
6. 6 Remove the buns and burgers from the pan. Spread comeback sauce on the bottom half of each bun, then load some onions onto it. Place burger and top bun on top. Serve hot.

By Brian Genest

Ingredients

• ✓ pickle juice
• lettuce
• tomato
• onion
• dill pickle
• butter
• sourdough bread
• olive oil
• mustard
• ketchup
• grill seasoning
• ground beef
• grill seasoning
• american cheese

Instructions

1. 1 Combine lettuce, tomato, onion, and pickle slices in a large bowl for salad. Set aside
2. 2 Heat butter in a large skillet and toss bread cubes in until lightly browned, 2 to 3 minutes.
3. 3 Combine olive oil, pickle juice, mustard, ketchup, and grill seasoning in a lidded jar for dressing. Close and shake until well combined. Set aside.
4. 4 Heat a large skillet over medium-high heat. Season ground beef with grill seasoning and add to the hot skillet. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cheese and stir into the beef until melted.
5. 5 Toss salad with the dressing just before serving. Put salad on plates and top with ground beef mixture and croutons.

By ByMarce

Ingredients

• ✓ pickle juice
• seashell pasta
• mayonnaise
• milk
• dill weed
• salt
• black pepper
• tuna
• onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil: add pasta. Cook until al dente, 8 to 10 minutes. Drain.
2. 2 Whisk mayonnaise, milk, pickle juice, dill, salt, and pepper together in a large bowl. Mix in tuna and onion: toss with cooked pasta. Cover and refrigerate 1 to 2 hours before serving.

By TexasMomof2

Ingredients

• ✓ pickle juice
• bread flour
• rye flour
• potato flake
• caraway seed
• demerara sugar
• instant yeast
• salt
• water
• canola oil

Instructions

1. 1 Gather the ingredients.
2. 2 Place bread flour, rye flour, potato flakes, caraway seeds, demerara sugar, yeast, and sea salt in the bowl of a large stand mixer fitted with the paddle attachment. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients.
3. 3 Switch to the dough hook attachment and beat until dough is rough and shaggy-looking. Cover bowl with plastic wrap and let rest for exactly 30 minutes.
4. 4 Remove plastic wrap and knead with the dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
5. 5 Form dough into a ball. Lightly oil a large bowl, place the dough in the bowl and turn to coat. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.
6. 6 Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into the prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over the top of the pan, 60 to 90 minutes.
7. 7 Place rack in the middle of the oven; preheat the oven to 350 degrees F (175 degrees C). Bake loaf in preheated oven until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with the shiny side out.
8. 8 Remove loaf from the pan and cool on a wire rack.

By Dad's world famous

Ingredients

• ✓ pickle juice
• egg
• mayonnaise
• yellow mustard
• dill pickle
• horseradish
• salt
• black pepper
• carrot
• black olive

Instructions

1. 1 Slice through the top third of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.
2. 2 Mix egg yolks with mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper. Fill a piping bag or a plastic bag with the egg yolk mixture. Snip off one corner if using a plastic bag. Pipe yolk mixture into the hollowed egg whites creating the chick, ensuring there is enough filling exposed at the top to add eyes and a beak.
3. 3 Slice small wedges out of carrot rounds to create 12 beaks. Add a beak to each chick.
4. 4 Slice olive pieces into small squares to be used as eyes. Add 2 eyes to each chick. Place the egg tops onto each chick so it looks like the chicks are peeking out of the eggs.

By rachelu

Ingredients

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

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 juice
• salad dressing
• olive oil
• red wine vinegar
• garlic
• dijon mustard
• sugar
• black pepper
• salt
• basil
• oregano
• thyme
• parsley

Instructions

1. 1 Whisk salad dressing, olive oil, vinegar, garlic, Dijon mustard, sugar, black pepper, salt, basil, oregano, thyme, and parsley together in a bowl until smooth; stir in pickle juice to thin until reaches desired consistency.

By clarkie24

Ingredients

• ✓ pickle juice
• ✓ pickle juice
• russet potato
• egg
• kosher salt
• mayonnaise
• green onion
• celery
• dill pickle
• sour cream
• mustard
• dill
• black pepper
• paprika
• green olive
• pimiento

Instructions

1. 1 Cut potatoes into 1 1/2-inch cubes. Place in a large pot and cover with water by 2 inches. Add eggs and 3 teaspoons salt; bring to a boil over medium-high heat. Reduce heat; simmer 9 minutes.
2. 2 Remove eggs with a slotted spoon and immediately immerse in ice water for several minutes to stop the cooking. Continue cooking potatoes until fork-tender, about 1 minute more; drain.
3. 3 Peel and chop eggs; set aside.
4. 4 Add mayonnaise, onions, celery, pickles, sour cream, mustard, pickle juice, dill, and pepper to a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Season with salt and pepper, adding up to 1 teaspoon more salt, if desired.
5. 5 Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

By Nicole McLaughlin

Ingredients

• ✓ pickle juice
• cavatappi pasta
• salad dressing
• sour cream
• white sugar
• honey dijon mustard
• salt
• garlic salt
• black pepper
• celery
• sweet onion
• red bell pepper
• cheddar cheese
• ham
• egg
• tuna

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, run under cold water, and drain again. Set aside until completely cooled.
2. 2 Combine salad dressing, sour cream, pickle juice, sugar, Dijon mustard, salt, garlic salt, and black pepper in a large bowl. Stir in celery, onion, bell pepper, Cheddar cheese, ham, eggs, and tuna, then stir in cooled cavatappi until well combined. Refrigerate for at least 3 hours, stirring occasionally.

By Corrine Blevins

Ingredients

• ✓ pickle juice
• mayonnaise
• ketchup
• mustard
• apple cider vinegar
• salt
• black pepper
• dill pickle
• ground beef
• onion
• worcestershire sauce
• low-carb tortilla
• cheddar cheese
• avocado oil cooking spray
• sesame seed
• romaine lettuce

Instructions

1. 1 Mix mayonnaise, ketchup, mustard, pickle juice, vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper together in a small bowl until well combined. Cut each pickle slice in quarters for 48 total pieces. Set both aside.
2. 2 Heat a skillet over medium-high heat. Add ground beef and cook, crumbling with a spoon and stirring often, until browned, 5 to 7 minutes. Drain grease (if desired). Add onion to the beef and cook for 2 minutes. Stir in Worcestershire sauce, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper. Remove from the heat.
3. 3 Place one tortilla on a work surface. Add ½ cup Cheddar cheese. Top with about ½ cup beef mixture, 8 pieces pickle, and about 1 teaspoon sauce. Fold in the sides of the tortilla and roll over the filling into a burrito. Place burrito, seam-side down, on a plate while you prepare the remaining burritos.
4. 4 Spray each burrito with cooking spray and sprinkle with sesame seeds. Place, seam-side down, in the air fryer basket.
5. 5 Air-fry at 375 degrees F (190 degrees C) until golden and toasted, 5 to 7 minutes.
6. 6 Serve with the remaining sauce and shredded lettuce.

By Nicole McLaughlin

Ingredients

• ✓ pickle juice
• brown sugar
• garlic powder
• onion powder
• paprika
• seasoned salt
• black pepper
• cumin
• cayenne pepper
• pork boston butt roast
• brown mustard
• olive oil
• charcoal
• fruit wood chunks
• pilsner-style beer
• water

Instructions

1. 1 Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.
2. 2 Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
3. 3 Combine pickle juice and olive oil in a small bowl.
4. 4 Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.
5. 5 Smoke roast, turning every hour, until browned, about 2 hours, adding wood chunks as needed to maintain the temperature at 350 degrees F (175 degrees C). Baste roast with pickle juice and olive mixture. Continue smoking, turning, and basting every hour, until an instant-read thermometer inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more.
6. 6 Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
7. 7 Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.

By webbbilly

Ingredients

• ✓ pickle juice
• cherry tomato
• lettuce
• worcestershire sauce
• mustard
• ketchup
• mayonnaise
• dill pickle
• cheddar cheese
• flour tortilla
• pepper
• salt
• cooking spray
• worcestershire sauce
• onion
• vegetable oil
• plant-based protein

Instructions

1. 1 For the Quesadillas: Heat oil in a medium saute pan over medium-high heat. Add protein starters and cook until browned and cooked through, about 5 minutes. Remove and set aside.
2. 2 To the same pan, add onion and cook until translucent, about 5 minutes more. Add reserved protein starters back to the pan, add Worcestershire sauce, mix to combine, and set aside.
3. 3 Wipe out the pan, coat with nonstick spray, and heat over medium heat. Add 1 tortilla to pan. Top half the tortilla with 1/2 cup cheese and 1/2 of the cooked protein.
4. 4 Top with pickle slices (if desired) and another 1/2 cup cheese. Fold in half and cook until cheese is melted and the quesadilla is golden brown on one side, about 2 minutes. Repeat with second tortilla and remaining ingredients.
5. 5 For the Special Sauce: Mix all ingredients in a small bowl and season to taste.
6. 6 Cut quesadillas into pieces and serve with lettuce, tomatoes, and sauce.

By Pure Farmland