Pickles are a versatile and tasty addition to any meal. From breakfast to dinner, here are 50 ways to eat pickles.
Firstly, dill pickles and Gherkins aren’t exactly the same thing. They’re both pickled cucumbers, but dill pickles contain the herb dill. This is sometimes included in our jars of gherkins, but things like mustard seeds and red chilli can be in there, too.
So, a jar of pickles in America is a jar of Gherkins in the UK. The US version is just more likely to come with added dill.
For the purpose of this post, because I’m British, and I absolutely love them, I’m talking about Gherkins when I say pickles. I’m using the word pickles so everyone knows what I’m talking about and because, if we’re honest, it does sound better!
So, you can read this as how to eat Gherkins if you prefer.
Carry on.
Pickles have long been a beloved addition to cuisines worldwide, cherished for their tangy, savoury, and sometimes sweet flavours. Their popularity lies not only in their distinctive taste but also in their incredible versatility. Whether enjoyed on their own, as a crunchy snack or used to enhance the flavours of other dishes, pickles have a place in every meal of the day.
From breakfast to dinner, and even as quick bites in between, pickles can effortlessly elevate the simplest recipes. Think of dill pickles in a sandwich, sweet pickles in a salad, or a splash of pickle brine in a marinade—there’s no limit to their creative potential.
The variety of pickles available caters to every palate. Dill pickles bring a refreshing zest, sweet pickles add a touch of sugar, and spicy pickles offer a fiery kick. Whether whole, sliced, or chopped, pickles are the perfect way to add a bold burst of flavour to your meals.

Benefits Of Eating Pickles
Pickles are more than just a tasty treat—they offer a range of benefits that make them a great addition to your diet.
Nutritional Benefits
Pickles are typically low in calories, making them an excellent choice for those looking to enjoy a flavourful snack without adding too many calories to their meals. Fermented pickles, in particular, are rich in probiotics, which support gut health and digestion.
Hydration
Pickle juice is a fantastic source of electrolytes, helping to keep you hydrated. This makes it especially useful for athletes or anyone recovering from dehydration.
Don’t drink it, though, because gross. They’re full of water just eating them!
Enhances Flavour
Pickles add a tangy, zesty twist to a variety of dishes. Whether used as a topping for burgers, mixed into potato salads, or included in recipes like fried pickles, they bring a bold flavour that enhances the taste of any meal.
Versatility
Pickles can be enjoyed in countless ways. From chopped pickles in salads to pickle-infused soups, their adaptability means you can incorporate them into everything from snacks to full meals with ease.
By adding pickles to your diet, you’re not just improving your dishes but also reaping nutritional and functional benefits.

Breakfast Options
Chopped Pickles in Scrambled Eggs or Omelettes
Omelettes and scrambled eggs are a great way to start your day. They are packed with protein, and you can easily add extra ingredients for flavour and nutrition.
Eggs are also fairly gentle, which many of us need first thing in the morning. A great energy-boosting start to the day.
Pickle and Cream Cheese Bagel
We don’t really have cream cheese, either. We have Philadelphia and supermarket-own versions, but they’re “soft cheese”.
A sliced pickle and Philly bagel is a lovely breakfast or brunch.
Pickle-Topped Avocado Toast
No. Avocado is actually one of the few things I don’t like. But you do you.
Pickle Juice Bloody Mary
Why not? For a special occasion, treat yourself!

Pickle Juice Bloody Mary Recipe
Ingredients:
- 100 ml vodka
- 150 ml tomato juice
- 50 ml pickle juice
- 1 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- ½ tsp hot sauce (adjust to taste)
- Pinch of celery salt
- Pinch of black pepper
- Ice cubes
- Garnish (optional)
- One pickle spear
- One celery stalk
- Lemon wedge
- Olives or cherry tomatoes
Method:
- Rim a tall glass with celery salt by rubbing a lemon wedge along the edge and dipping the rim in the salt.
- In a shaker or mixing jug, combine the vodka, tomato juice, pickle juice, lemon juice, Worcestershire sauce, hot sauce, celery salt, and black pepper.
- Fill the shaker or jug with ice and stir gently (do not shake, as this can dilute the drink).
- Fill the prepared glass with fresh ice and pour the mixture over it.
- Add a pickle spear, celery stalk, or other garnishes like olives, cherry tomatoes, or a lemon wedge for a classic look and added flavour.
Tips
- For an extra kick, add a dash of horseradish.
- Adjust the level of pickle juice and hot sauce to suit your taste preferences.
- Enjoy this tangy and savoury cocktail as a unique twist on the classic Bloody Mary!
Pickle and Bacon Breakfast Sandwich
Crispy bacon with juicy pickles? Yes, please!
For lunch, add pickles, tomato, lettuce and mayo for a tasty twist on a classic BLT.
Pickle Pancakes – sweet and savoury!
This one’s a bit outside the box, but give it a go!
Sweet and Savoury Pickle Pancakes Recipe
Ingredients:
For the Pancake Batter:
- 150 g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tbsp sugar (optional, for a slightly sweet touch)
- ½ tsp salt
- One large egg
- 200 ml buttermilk (or 180 ml milk + 1 tbsp lemon juice)
- 1 tbsp pickle juice
- 2 tbsp melted butter or vegetable oil
For the Filling and Garnish:
- 50 g chopped pickles
- 50 g grated cheese (cheddar or your choice, optional for savoury version)
- 1 tsp fresh dill, chopped (optional)
- Maple syrup or sour cream for serving
Method:
- In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, sugar (if using), and salt.
- In a separate bowl, whisk the egg, buttermilk, pickle juice, and melted butter until well combined.
- Gradually pour the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix; the batter should be slightly lumpy.
- Gently fold in the chopped pickles, grated cheese, and fresh dill (if using).
- Heat a non-stick frying pan or griddle over medium heat and lightly grease with butter or oil.
- Pour about 60 ml (¼ cup) of batter per pancake onto the pan. Cook for 2–3 minutes or until bubbles form on the surface and the edges look set.
- Flip and cook for another 2 minutes, until golden brown and cooked through.
- Stack the pancakes on a plate and serve warm. For a sweet-savoury combo, drizzle with maple syrup. For a more savoury approach, top with sour cream and extra chopped dill.
Tips
- For extra crunch, add a few pickle slices on top of the pancake while it cooks.
- Adjust the sweetness or savouriness by increasing or reducing sugar and cheese as desired.
Pickle and Ham Breakfast Wraps
When we talk about breakfast ham in England, we might mean gammon. Either is fine! Add an egg for a yolky treat.
Pickle Scones with Dill Butter
I love adding things to scones, and pickles is a great option.
Pickle Scones with Dill Butter Recipe
Ingredients:
For the Scones:
- 250 g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 1 tsp sugar
- 60 g cold unsalted butter, cubed
- 75 g chopped pickles
- 50 g grated cheese (cheddar or parmesan)
- 1 tbsp fresh dill, chopped
- 100 ml milk
- 50 ml pickle juice
For the Dill Butter:
- 100 g unsalted butter, softened
- 1 tbsp fresh dill, finely chopped
- ½ tsp garlic powder (optional)
- Pinch of salt
Method:
To Make the Scones:
- Preheat your oven to 200°C (180°C fan/gas mark 6) and line a baking tray with parchment paper.
- In a large bowl, combine the flour, baking powder, bicarbonate of soda, salt, and sugar.
- Rub the cold butter into the flour mixture using your fingertips until it resembles breadcrumbs.
- Stir in the chopped pickles, grated cheese, and fresh dill.
- In a separate bowl, mix the milk and pickle juice. Gradually add this to the dry ingredients, stirring until just combined. The dough should be slightly sticky but manageable.
- Turn the dough onto a lightly floured surface and gently knead a few times. Roll out to about 2 cm thickness and cut into rounds using a 6 cm cutter. Re-roll the scraps and repeat.
- Place the scones on the prepared baking tray and bake for 12–15 minutes or until golden brown. Cool slightly on a wire rack.
To Make the Dill Butter:
- In a small bowl, mix the softened butter, fresh dill, garlic powder (if using), and a pinch of salt until well combined.
- Spoon the mixture onto a sheet of cling film, roll into a log, and refrigerate until firm.
- Serve the warm scones with a generous spread of dill butter. Perfect for an afternoon snack, brunch, or alongside a savoury soup.
Tips:
- For a spicier twist, add a pinch of chilli flakes to the scone dough.
- The dill butter can be stored in the fridge for up to a week or frozen for later use.
- Enjoy these savoury scones with a burst of pickle flavour!
Pickle-Infused Smoothie – for adventurous eaters.
No.
Fried Egg on Toast with Pickle Slices
Yes!
Lunch Ideas
Lunch is maybe when I eat my pickles the most. I love them chopped up and mixed into tuna mayo in wraps; tuna melts, or as a topping for baked potatoes.
Pickle Potato Salad
Add some chopped pickles to your favourite potato salad recipe, or even stir a few through store-bought potato salad as a quick and easy way to jazz it up a little.
Pickle and Cheese Quesadilla
Cheesy quesadillas are a super easy and tasty lunch. Adding sliced pickles adds texture, flavour and nutrition. Cheese and pickles are a classic combination, so this one is a no-brainer.
Pickle-Topped Caesar Salad
I love a Caesar salad, with tons of cheese and sauce mind, it’s not that healthy.
Crisp, juice-sliced pickles make a fantastic addition.
Chicken and Pickle Sandwich
Chicken is a popular sandwich meat because it’s cheap, filled with protein, and really versatile. A chicken sandwich works with so many additions, sliced pickles included.
Pickle and Tuna Pasta Salad
I know tuna mayo with sweetcorn is perhaps the most popular option, but I love mixing in pickles and maybe a little mayo.
Tuna salad is gorgeous with added pickles, and a Pickle pasta salad is really filling and nutritious. You could also add things like cucumber and tomatoes.
Pickle Soup with Crusty Bread
No. Except for the bread. Give me the bread!
Pickle and Turkey Wraps
I absolutely love turkey wraps or sandwiches with sliced pickles and tons of cheese all melted together in the oven or air fryer. Just proper yum!
Pickle Grilled Cheese
Add some sliced pickles to your cheese on toast for an easy and filling lunch.
Tuna Melts
There’s no better addition to a tuna melt than diced pickles.
Pickle and Cheese Ploughman’s Lunch
I love this style of lunch. Add all of your favourite nibbles and dips to a sharer board or individual plate and enjoy.
Dinner Ideas
Pickle-Brined Roast Chicken
Ingredients:
For the Brine:
- 500 ml pickle juice
- 500 ml water
- 2 tbsp salt
- 2 tbsp sugar
- Four garlic cloves, crushed
- 1 tbsp black peppercorns
- 1 tsp dried dill (or 1 tbsp fresh dill, chopped)
For the Chicken:
- One whole chicken (approximately 1.5–2 kg)
- 2 tbsp olive oil or melted butter
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- One lemon, halved
- One onion, quartered
- Fresh dill (optional, for garnish)
Method:
To Brine the Chicken:
- In a large bowl or container, combine the pickle juice, water, salt, sugar, crushed garlic, peppercorns, and dill. Stir until the salt and sugar dissolve.
- Place the chicken in the brine, ensuring it’s fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for maximum flavour.
- Remove the chicken from the brine and pat it dry with kitchen paper. Let it sit at room temperature for 30 minutes before roasting.
To Roast the Chicken:
- Preheat your oven to 200°C (180°C fan/gas mark 6).
- Rub the chicken all over with olive oil or melted butter. Mix the paprika, black pepper, garlic powder, and onion powder, and sprinkle this spice mixture evenly over the chicken.
- Stuff the cavity with the halved lemon and quartered onion for added moisture and flavour.
- Place the chicken breast-side up on a roasting rack in a baking tray. Roast for 1 hour and 20 minutes to 1 hour and 40 minutes (depending on the size of the chicken) or until the internal temperature reaches 75°C when tested in the thickest part of the thigh.
- Remove the chicken from the oven and let it rest for 15 minutes before carving.
- Garnish with fresh dill if desired, and serve with roasted vegetables, mashed potatoes, or a crisp salad.
Tips:
- Save the drippings to make a delicious gravy by deglazing the roasting tray with chicken stock.
- For extra-crispy skin, baste the chicken with its juices every 20 minutes during roasting.
- Enjoy this tender, flavour-packed roast chicken infused with the tangy goodness of pickle brine!
Pickle-Topped Cheeseburgers
I love adding sliced pickles to my cheeseburgers, whether they are homemade or store-bought. They make such a tasty addition and add some crunch as well as juice!

Pickle-Stuffed Meatloaf
I don’t think I’ve ever had meatloaf. But you can stuff anything in it, I think!
Pickle Soup – hearty and comforting
No.
Pickle Pizza Topping
I serve pickles with my pizza, but perhaps not as a topping.
Hotdogs
Again, I don’t add pickles to my hotdogs, but I do serve them as a side, preferably with a dollop of saurkraut, too.
Grilled Fish with a Pickle Relish
I love white fish, but I prefer tinned tuna to tuna steaks, and I don’t really like salmon. I love a pickle relish, though!
Grilled Fish with Pickle Relish Recipe
Ingredients:
For the Fish:
- Four fillets of white fish (e.g., cod, haddock, or sea bass, approximately 150 g each)
- 2 tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- One lemon, sliced
For the Pickle Relish:
- 100 g chopped pickles
- 50 g red onion, finely chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp capers, rinsed and chopped
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- 1 tbsp pickle juice
- 1 tsp honey (optional, for a touch of sweetness)
- Salt and pepper to taste
Method:
To Prepare the Fish:
- Pat the fish fillets dry with kitchen paper. In a small bowl, mix the olive oil, paprika, garlic powder, salt, and black pepper. Brush this mixture evenly over both sides of the fillets.
- Preheat your grill to medium-high heat. If grilling outdoors, oil the grates to prevent sticking.
- Place the fillets on the grill, skin-side down if applicable. Cook for 3–4 minutes per side or until the fish is opaque and flakes easily with a fork. Remove from the grill and cover loosely with foil to keep warm.
To Prepare the Pickle Relish:
- In a medium bowl, mix the chopped pickles, red onion, fresh dill, capers, Dijon mustard, olive oil, pickle juice, and honey (if using). Stir well to combine.
- Add salt and pepper as needed. Let the relish sit for 5–10 minutes to allow the flavours to meld.
- Plate the grilled fish and top each fillet with a generous spoonful of pickle relish.
- Serve with lemon slices and your choice of sides, such as steamed vegetables, rice, or a fresh salad.
Tips
- For a smoky twist, add a pinch of smoked paprika to the seasoning mix for the fish.
- The pickle relish can be made in advance and stored in the fridge for up to two days.
- This dish is light, tangy, and packed with flavour, perfect for a summer meal or a quick, healthy dinner!
Pickle and Sausage Casserole
I love a sausage casserole. We tend to add things like carrots, potatoes and butter beans, but why not try adding pickles? Or, serving some on the side?
Pickle and Dill Cream Pasta
Pasta is always a great midweek dinner. Quick, easy, and tasty, it’s often budget-friendly, too, and a great option if you are looking to eat less meat.
Pickle and Dill Cream Pasta Recipe
Ingredients:
- 300 g pasta (e.g., penne, spaghetti, or fettuccine)
- 2 tbsp olive oil or butter
- Two garlic cloves, crushed
- 150 ml double cream
- 50 ml pickle juice
- 75 g chopped pickles
- 30 g parmesan cheese, grated (plus extra for serving)
- 1 tbsp fresh dill, chopped (plus extra for garnish)
- ½ tsp black pepper (adjust to taste)
- Pinch of chilli flakes (optional)
- Salt to taste
Method:
- Bring a large pot of salted water to the boil and cook the pasta according to the package instructions. Reserve 100 ml of pasta water before draining.
- In a large frying pan, heat the olive oil or butter over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant.
- Lower the heat and stir in the double cream and pickle juice. Simmer gently for 2–3 minutes, stirring occasionally.
- Stir in the chopped pickles, grated parmesan cheese, fresh dill, black pepper, and chilli flakes (if using). Cook for another 2 minutes until the cheese melts and the sauce thickens slightly.
- Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Taste the pasta and adjust the seasoning with salt and pepper as needed. Serve immediately, garnished with extra parmesan cheese and fresh dill.
Tips
- For added protein, top the pasta with grilled chicken, shrimp, or crispy bacon.
- If you prefer a tangier flavour, increase the amount of pickle juice to 75 ml.
Pickle-Glazed Pork Chops
Pork chops are quick, cheap and tasty. They’re great for midweek family dinners. Why not add some pickles?!
Pickle-Glazed Pork Chops Recipe
Ingredients:
For the Pickle Glaze:
- 200 ml pickle juice
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp Worcestershire sauce
- One garlic clove, crushed
- ½ tsp black pepper
- ¼ tsp smoked paprika (optional, for extra flavour)
- For the Pork Chops:
- Four boneless pork chops (approximately 150–200 g each)
- 1 tbsp olive oil
- Salt and pepper to taste
Method
To Make the Pickle Glaze:
- In a small saucepan, mix the pickle juice, honey, Dijon mustard, apple cider vinegar, olive oil, Worcestershire sauce, garlic, black pepper, and smoked paprika (if using).
- Bring the mixture to a simmer over medium heat, stirring occasionally. Let it cook for 8–10 minutes or until it thickens slightly. Remove from the heat and set aside.
To Cook the Pork Chops:
- Pat the pork chops dry with kitchen paper. Season both sides with salt and pepper.
- Heat the olive oil in a large frying pan over medium-high heat. Add the pork chops and cook for 4–5 minutes per side or until they are golden brown and cooked through (internal temperature should reach 63°C).
- When the pork chops are nearly done, brush the pickle glaze generously over both sides of the chops. Continue cooking for an additional 1–2 minutes, allowing the glaze to caramelise slightly.
- Serve the glazed pork chops with your choice of sides, such as mashed potatoes, roasted vegetables, or a fresh salad.
Tips
- For extra flavour, marinate the pork chops in the pickle juice mixture for a few hours before cooking.
- If you like a spicier glaze, add a pinch of cayenne pepper or a dash of hot sauce.
Snacking
Fried Pickles with Spicy Mayo
Fried or air-fried, with a golden breadcrumb coating, dipped in spicy mayo?! Yes, please!
Pickle Popsicles for a Refreshing Treat
No.
Pickle Slices on Crackers with Cheese
I adore cheese and crackers. But they can be a bit dry. Adding things like pickles or beetroot adds a tangy flavour, some crunch, and some juiciness.
Pickle Chips Dipped in Ranch
Ranch is so versatile! Sliced pickles (or battered!!) dipped in ranch is an easy snack.
Pickles Rolled in Ham and Cream Cheese
Dip a pickle in cream cheese, wrap in a slice of thick ham, and enjoy! Great as a snack or on the side of a sandwich!
Pickle Brine Ice Cubes in Drinks
This sounds like the weirdest thing in the world, but honestly, try it!
Pickles with Peanut Butter
I’m not a massive peanut butter fan. I love it in a satay curry sauce, but that’s it, really.
That said, I can see how this would work. Maybe even on a cracker! A fabulous post-run snack.
Sweet and Spicy Pickle Spears
Ingredients:
- 6–8 medium pickles (about 500 g)
- 250 ml apple cider vinegar
- 250 ml water
- 3 tbsp sugar
- 1 tbsp salt
- 1 tbsp mustard seeds
- 1 tsp black peppercorns
- 1 tsp red pepper flakes (adjust to taste)
- Two garlic cloves smashed
- 1 tsp whole coriander seeds
- One small onion, sliced (optional for added flavour)
- One cinnamon stick (optional, for extra warmth)
Method:
- Slice the pickles into spears (about 4–6 spears per pickle). Place them in a large, clean glass jar or a couple of smaller jars.
- In a saucepan, combine the apple cider vinegar, water, sugar, salt, mustard seeds, black peppercorns, red pepper flakes, smashed garlic, coriander seeds, and cinnamon stick (if using).
- Bring to a simmer over medium heat, stirring occasionally until the sugar and salt have dissolved. Once the mixture is simmering, remove it from the heat and let it cool to room temperature.
- Once the brine has cooled, pour it over the pickle spears in the jar(s), ensuring they are fully submerged. If desired, you can add sliced onion to the jar for extra flavour.
- Seal the jar(s) tightly and refrigerate for at least 24 hours, though 48 hours is ideal for the flavours to develop fully.
- These sweet and spicy pickle spears are perfect as a snack, served alongside sandwiches, burgers, or as an accompaniment to charcuterie boards.
Tips
- If you prefer a milder version, reduce the amount of red pepper flakes.
- The pickles will keep in the fridge for up to 2 weeks.
- Enjoy the perfect balance of sweetness and heat with these irresistible pickle spears!
Pickles with Dark Chocolate
No? Yes? On a plate with squares of chocolate? Dipped in melted chocolate? Give it a go!
Pickles Dipped in Mustard or Mayo
Chop, dip, enjoy!
Unique Recipes and Ideas
Many of these ideas are pretty unique. Some of them are even a little weird, let’s be honest.
But I’ve saved the weirdest until the end!
Pickle-Flavoured Popcorn
Pickle-flavoured popcorn is a unique and tangy twist on the classic snack, perfect for movie nights or parties. To make it, start with freshly popped popcorn—about 100 g of kernels will yield plenty to share. Melt 50 g of butter in a saucepan and stir in 2–3 tablespoons of pickle juice for that zesty tang. Add a pinch of garlic powder, a sprinkle of dried dill, and a dash of salt. Drizzle the flavoured butter over the popcorn and toss well to coat evenly. For an extra punch, sprinkle a bit of powdered ranch seasoning or nutritional yeast on top. Let it sit for a minute to absorb the flavours, then enjoy this crunchy, tangy treat!
Pickle Dip for Crisps or Vegetables
Pickle dip is a quick and tangy snack perfect for pairing with chips or crunchy veg sticks. Made by combining chopped pickles, cream cheese, sour cream, and a splash of pickle juice, it’s creamy, flavourful, and easy to customise.
Add a touch of garlic powder, fresh dill, or even a pinch of cayenne pepper for an extra kick. Blend until smooth, or keep it chunky for added texture. This versatile dip is ideal for parties, game nights, or simply as a unique way to enjoy the zesty taste of pickles!
Pickle Butter for Spreading on Bread
Mix a little pickle juice with butter before spreading. Add some dried dill and some salt and pepper for more flavour.
Pickle Salsa with Tortilla Chips
This vibrant and tangy pickle salsa is perfect for adding a punch of flavour to your meals or snacks!
Pickle Salsa Recipe
Ingredients:
- 200 g pickles, finely chopped
- One small red onion (about 50 g), finely diced
- One small red bell pepper (about 120 g), finely diced
- One small green bell pepper (about 120 g), finely diced
- One jalapeño pepper, finely chopped (optional, for heat)
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- One garlic clove, crushed
- 50 ml pickle juice
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- ½ tsp black pepper
- Salt to taste
Method:
- Finely chop the pickles, red onion, red and green bell peppers, and jalapeño pepper (if using). Combine them in a large mixing bowl.
- Stir in the chopped fresh dill, parsley, and garlic.
- In a small bowl, whisk together the pickle juice, olive oil, Dijon mustard, black pepper, and a pinch of salt.
- Pour the dressing over the pickle mixture and toss well to combine. Taste and adjust seasoning if needed. Refrigerate for at least 30 minutes to allow the flavours to meld.
- Serve the pickle salsa with tortilla chips as a topping for grilled meats or as a zesty side for burgers and sandwiches.
Tips
- For a sweeter twist, add 1–2 tsp of honey to the dressing.
- If you prefer a chunkier salsa, keep the pieces larger; for a smoother texture, pulse the mixture in a food processor briefly.
Pickle-Stuffed Jalapeño Poppers
Jaleapeños and pickles are really complementary flavours and textures. Add some chopped pickles to your usual poppers recipe for a yummy change.
Pickle-infused rice or Quinoa Salad
Add pickle juice, diced pickles or both to your rice or quinoa.
Pickles on a Charcuterie Board
The Charcuterie board is a bit like a fancy ploughman’s, right? Pickles always feature on my cheese boards!
Pickle-Flavoured Crispy Chicken Coating
A tangy twist on a classic fried chicken.
Pickle-Flavoured Crispy Chicken Coating Recipe
Ingredients:
For the Marinade:
- 200 ml pickle juice
- 200 ml buttermilk
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp black pepper
For the Coating:
- 200 g plain flour
- 50 g cornflour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried dill
- ½ tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- ½ tsp black pepper
For the Chicken:
- Four boneless chicken breasts or eight chicken thighs (about 600–800 g)
- Vegetable oil for frying
Method:
To Marinate the Chicken:
- Whisk together the pickle juice, buttermilk, garlic powder, paprika, and black pepper in a large bowl.
- Add the chicken to the marinade, ensuring it’s fully submerged. Cover and refrigerate for at least 2 hours, or ideally overnight, for maximum flavour and tenderness.
To Coat the Chicken:
- In a shallow dish, combine the plain flour, cornflour, garlic powder, onion powder, paprika, dried dill, cayenne pepper (if using), salt, and black pepper.
- Remove the chicken from the marinade and let the excess liquid drip off. Dredge each piece in the flour mixture, pressing firmly to ensure an even, crispy coating. Set the coated pieces aside on a wire rack.
To Cook the Chicken:
- Pour enough vegetable oil into a deep frying pan or skillet to reach a depth of about 2–3 cm. Heat the oil over medium heat to 180°C (use a thermometer for accuracy).
- Fry the chicken in batches to avoid overcrowding. Cook each piece for 5–7 minutes per side or until golden brown and the internal temperature reaches 75°C.
- Transfer the cooked chicken to a plate lined with kitchen paper to drain excess oil.
- Serve your pickle-flavoured crispy chicken with dipping sauces, such as ranch dressing, honey mustard, or spicy mayonnaise. It’s also delicious in sandwiches, wraps, or alongside chips and coleslaw.
Tips:
- Preheat the oven to 200°C (180°C fan/gas mark 6) for an oven-baked version. Place the coated chicken on a greased wire rack over a baking tray and spray lightly with oil. Bake for 25–30 minutes, flipping halfway through.
- This coating works well with chicken wings or drumsticks, too!
Pickle-Stuffed Mushrooms
I loved stuffed mushrooms. Add some diced pickles to your favourite recipe, with tons of cheese for a yummy appetiser or snack, or serve with rice as part of a tasty meal.
Homemade Pickle Ice Cream
No. Add pickle juice, diced pickles, or both to your favourite no-churn ice cream recipe.
But don’t, because eww.
FAQs
What sauce goes good with pickles?
Ranch, spicy mayo, garlic aioli, or even mustard pair well with pickles.
How to eat pickles as a snack?
Enjoy them plain, fried, or paired with cheese and crackers.
What are some weird things to eat with pickles?
Try pickles with peanut butter, chocolate, or on pizza!
Are there healthy recipes with pickles?
Yes, such as pickle potato salad, pickle-infused chicken salad, or cucumber and pickle wraps.
What are some dinner recipes using pickles?
Pickle-brined roast chicken, pickle soup, or burgers with chopped pickles.
Conclusion
If, like me, you are guilty of nibbling pickles straight out of a jar, you’ll love these recipes! What’s your favourite way to eat pickles?
Other Posts
If you’ve enjoyed this post, you might want to try:
- Crumpet Toppings
- Sides for Chicken Wings
- What Goes with Garlic Bread
- What to Serve with Scotch Eggs
- The Best Loaded Fries Toppings
- What to Eat with Greek Salad
- What to Serve with Chicken Salad