Type what you have

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
• red kool-aid
• white sugar

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

Ingredients

• ✓ dill pickle
• cream cheese
• beef luncheon meat

Instructions

1. 1 Dry excess moisture off of pickles.
2. 2 Spread cream cheese, about 1/4 inch thick, on two slices of lunch meat. Wrap meat around a pickle. Repeat with remaining ingredients.
3. 3 Chill and slice into rounds.

By Cheryl Lowther

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
• 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
• beef brisket
• barbecue sauce

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

Ingredients

• ✓ dill pickle
• cream cheese
• dried beef

Instructions

1. 1 Mix together the softened cream cheese, diced pickle, and chopped beef until well combined. Chill until ready to serve.

By Futurechef6912

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
• corned beef
• sour cream
• onion soup mix
• dinner roll

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

Ingredients

• ✓ dill pickle
• celery
• onion
• dill pickle juice
• chickpea
• rolled oat
• mayonnaise
• mustard

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

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
• 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
• ham
• cream cheese

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

Ingredients

• ✓ dill pickle
• pastrami
• cream cheese

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

Ingredients

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

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

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
• ice cube
• vodka
• dill pickle juice

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

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
• ground beef
• onion
• crescent roll dough
• cheddar cheese

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

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
• evaporated milk
• ketchup
• worcestershire sauce
• garlic powder

Instructions

1. 1 In a small bowl, whisk together the mayonnaise and evaporated milk until smooth. Mix in ketchup, Worcestershire sauce and garlic powder, and whisk until well blended. Chop dill pickle and gently stir it into the mixture. Refrigerate or serve immediately.

By Cheryl

Ingredients

• ✓ dill pickle
• herb and garlic flavored cream cheese
• multigrain bagel
• cheddar cheese
• carrot
• lettuce

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

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
• ice
• tequila blanco
• triple sec
• lime juice
• dill pickle juice

Instructions

1. 1 Fill a cocktail shaker with ice. Add tequila, triple sec, lime juice, and pickle juice and shake to combine.
2. 2 Strain into a glass filled with more ice and garnish with a pickle slice.

By Bailey Fink

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
• pizza dough
• pulled pork
• red onion
• mozzarella cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking pan.
2. 2 Roll the dough out into the prepared pan. Top the dough with the barbecued pork. Sprinkle with the red onions, and layer on the dill pickle slices. Sprinkle mozzarella cheese evenly over the top.
3. 3 Bake in the preheated oven until crust is golden and cheese is melted, about 18 minutes.

By Rachel Staloch

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