Type what you have

Ingredients

• ✓ dill pickle
• rotini pasta
• mayonnaise
• mustard
• red wine vinegar
• sugar
• salt
• black pepper
• celery salt
• garlic powder

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil; add pasta and boil until tender yet firm to the bite, about 8 minutes.
3. 3 While the pasta is cooking, mix mayonnaise, pickles, mustard, vinegar, sugar, salt, pepper, celery salt, and garlic powder together in a bowl.
4. 4 Drain pasta, then rinse under cold water until cold. Transfer to a large salad bowl; stir in dressing and toss to coat. Add additional pickle chunks to taste.

By notimetocook

Ingredients

• ✓ dill pickle
• ranch dressing mix

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

Ingredients

• ✓ dill pickle
• onion
• yellow mustard

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

Ingredients

• ✓ dill pickle
• hot pepper sauce
• garlic
• white sugar

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

Ingredients

• ✓ dill pickle
• white sugar
• apple cider vinegar

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

Ingredients

• ✓ dill pickle
• white sugar
• pickling spice
• cinnamon

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

Ingredients

• ✓ dill pickle
• vodka
• dill pickle juice

Instructions

1. 1 Combine vodka, pickle juice, and pickles in a large mason jar. Seal tightly and store in a dark cupboard for at least 5 days.

By Yoly

Ingredients

• ✓ dill pickle
• white sugar
• garlic
• hot pepper sauce
• red pepper flakes

Instructions

1. 1 Add pickles with liquid to a large bowl; stir in sugar, garlic, hot sauce, and pepper flakes. Transfer mixture to the pickle jar; cover. Refrigerate before serving at least 1 day.

By Jenni

Ingredients

• ✓ dill pickle
• white sugar
• white vinegar
• water
• pickling spice

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

Ingredients

• ✓ dill pickle
• egg
• cucumber
• mayonnaise

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

Ingredients

• ✓ dill pickle
• mayonnaise
• lemon juice
• onion

Instructions

1. 1 In a stainless steel or glass mixing bowl, combine the mayonnaise, lemon juice, onion, and dill pickle. Mix thoroughly. Transfer to a glass or plastic container with a tight lid and refrigerate.

By Marlene

Ingredients

• ✓ dill pickle
• ice
• vodka
• dill pickle juice

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

Ingredients

• ✓ dill pickle
• mayonnaise
• ketchup
• garlic powder
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together mayonnaise, pickles, ketchup, garlic powder, and pepper in a bowl until well combined.

By Soifua

Ingredients

• ✓ dill pickle
• peanut butter
• whole wheat bread
• onion
• mayonnaise

Instructions

1. 1 Spread peanut butter onto one bread slice. Place the pickle slices and onion onto the peanut butter. Spread mayonnaise onto remaining bread slice, then place on top of the other piece of bread.

By NENAH25

Ingredients

• ✓ dill pickle
• oil
• egg
• spicy cheese-flavored cornmeal snack
• cayenne pepper

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

Ingredients

• ✓ dill pickle
• egg
• ranch salad dressing
• cream cheese
• onion

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

Ingredients

• ✓ dill pickle
• chicken
• mayonnaise
• onion
• sunflower seed
• cranberry

Instructions

1. 1 Without breaking up large chicken pieces, empty canned chicken into medium bowl. Stir in mayonnaise, pickle, onion, sunflower seeds, and cranberries; mix until well blended and very large chicken chunks are broken up.

By ABBIE 'N LILLI'S MOM

Ingredients

• ✓ dill pickle
• cream cheese
• sweet onion
• pickle juice
• 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

• ✓ dill pickle
• butter
• pumpernickel bread
• swiss cheese
• thousand island salad dressing
• corned beef
• sauerkraut

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

Ingredients

• ✓ dill pickle
• sour cream
• cream cheese
• worcestershire sauce
• garlic powder
• dill weed
• dill pickle juice

Instructions

1. 1 Gather all ingredients.
2. 2 Mix sour cream, cream cheese, pickles, Worcestershire sauce, garlic powder, and dill together in a bowl until well combined.
3. 3 Stir in dill pickle juice to taste.
4. 4 Serve with potato chips and enjoy!

By James B

Ingredients

• ✓ dill pickle
• yellow mustard
• hot dog
• cheddar cheese
• bacon
• toothpick
• hot dog bun

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

Ingredients

• ✓ dill pickle
• albacore tuna
• mayonnaise
• balsamic vinegar
• onion
• sourdough bread
• american cheese

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

Ingredients

• ✓ dill pickle
• mayonnaise
• onion
• dill pickle juice
• salt
• black pepper
• celery salt

Instructions

1. 1 Stir the mayonnaise, onion, pickle, and pickle juice together in a bowl. Season with salt, black pepper, and celery salt to taste. Cover, and refrigerate for 1 hour before serving.

By Sharon Springer Andrews

Ingredients

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

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

Ingredients

• ✓ dill pickle
• mayonnaise
• caper
• lime juice
• jalapeno pepper
• parsley
• hot pepper sauce
• salt

Instructions

1. 1 Mix together mayonnaise, dill pickle, capers, lime juice, jalapeño pepper, parsley, hot pepper sauce, and salt in a bowl. Cover the bowl with plastic wrap and refrigerate for 1 hour before serving.

By Dianna Brown-Brenny

Ingredients

• ✓ dill pickle
• caper
• mayonnaise
• dill
• lemon juice
• salt
• black pepper

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

Ingredients

• ✓ dill pickle
• all-purpose flour
• paprika
• milk
• egg
• panko bread crumb
• cooking spray

Instructions

1. 1 Combine flour and paprika in a bowl. Whisk milk and beaten egg together in a second bowl. Place panko in a third bowl.
2. 2 Heat an air fryer to 400 degrees F (200 degrees C) according to the manufacturer's instructions.
3. 3 Dredge one pickle spear in flour mixture; shake off excess. Dip into egg mixture to coat, then lift up so excess egg drips back into the bowl. Press into panko to thoroughly coat. Place breaded pickle, unstacked, onto a plate. Repeat to bread remaining pickles.
4. 4 Spray breaded pickles lightly with cooking spray, then place into the air fryer basket in a single layer, working in batches if necessary to avoid overcrowding the fryer.
5. 5 Cook in the preheated air fryer until panko is golden brown, about 14 minutes, turning halfway through.

By bdweld

Ingredients

• ✓ dill pickle
• chicken leg quarter
• seasoned salt
• black pepper
• olive oil
• balsamic vinegar
• tomato

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Season chicken pieces with seasoned salt and pepper. Heat oil in an oven-proof skillet over medium-high heat; add chicken and cook until golden brown, about 5 minutes per side. Transfer to a plate, discarding any accumulated grease from the skillet.
3. 3 Reduce heat to medium and deglaze the skillet by adding balsamic vinegar. Stir gently to loosen any browned bits, until the vinegar has reduced by half and looks syrupy, 3 to 5 minutes. Add stewed tomatoes and pickles, breaking the tomatoes into smaller pieces with a spoon. Bring to a simmer, about 5 minutes. Return the browned chicken to the skillet, skin-side down, and cover tightly with a lid or foil.
4. 4 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Uncover and continue to cook until the sauce is thick, 10 to 15 minutes. Skim off any accumulated grease before serving.

By MSMUM1977

Ingredients

• ✓ dill pickle
• peanut oil
• bread crumb
• cayenne pepper
• black pepper
• garlic powder
• egg
• ranch dressing

Instructions

1. 1 Heat the oil in a large heavy skillet over medium heat.
2. 2 Pat the pickle slices dry with paper towels. In a small bowl, stir together the bread crumbs, cayenne pepper, black pepper and garlic powder. Dip pickle slices into the egg, and then coat with the bread crumb mixture.
3. 3 Fry the pickles in the hot oil, until golden brown on each side, turning once. Transfer to paper towels, and serve hot with Ranch dressing.

By SHUNPR

Ingredients

• ✓ dill pickle
• sweet bread roll
• mayonnaise
• mustard
• ham
• pork
• swiss cheese
• butter

Instructions

1. 1 Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides.
2. 2 On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter.
3. 3 Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning.
4. 4 Slice diagonally and serve hot.

By Pretty Pink Bullets