18 Crispy Sliced Dill Pickles Recipes Tangy

Dive into the world of tangy, crispy delights with our roundup of 18 sliced dill pickle recipes that promise to add a crunchy punch to your meals! Whether you’re jazzing up burgers, spicing up snacks, or simply craving that perfect pickle crunch, we’ve got you covered. Get ready to explore these irresistible recipes that will have you reaching for just one more bite!

Fried Dill Pickle Chips with Spicy Aioli

Many home cooks shy away from frying at home, but this recipe for Fried Dill Pickle Chips with Spicy Aioli is a game-changer, offering a crispy, tangy snack that’s surprisingly simple to make. Let’s break down the process into manageable steps to ensure your success.

Ingredients

• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• 1 large egg
• 1 jar (16 oz) dill pickle chips, drained
• 2 cups vegetable oil, for frying
• 1/2 cup mayonnaise
• 1 tbsp hot sauce
• 1 tsp lemon juice

Instructions

1. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
2. In another bowl, combine 1 cup buttermilk and 1 large egg, whisking until smooth.
3. Dip each dill pickle chip into the flour mixture, then the buttermilk mixture, and back into the flour mixture, ensuring each chip is fully coated.
4. Heat 2 cups vegetable oil in a deep fryer or large pot to 375°F, using a thermometer to monitor the temperature accurately.
5. Fry the coated pickle chips in batches for 2-3 minutes, or until golden brown and crispy, avoiding overcrowding the fryer.
6. Remove the chips with a slotted spoon and drain on paper towels to remove excess oil.
7. For the spicy aioli, mix 1/2 cup mayonnaise, 1 tbsp hot sauce, and 1 tsp lemon juice in a small bowl until well combined.
8. Serve the fried dill pickle chips warm with the spicy aioli on the side for dipping.

Perfectly crispy on the outside with a juicy, tangy center, these Fried Dill Pickle Chips are a crowd-pleaser. Try serving them atop a burger for an extra crunch or alongside a cold beer for the ultimate snack experience.

Dill Pickle Potato Salad with Hard-Boiled Eggs

Here’s a refreshing twist on the classic potato salad that combines the tangy crunch of dill pickles with the creamy texture of hard-boiled eggs. Perfect for picnics or as a hearty side dish, this recipe is sure to delight.

Ingredients

• 2 lbs red potatoes, quartered
• 4 large eggs
• 1 cup mayonnaise
• 1/4 cup dill pickle juice
• 1/2 cup chopped dill pickles
• 1 tbsp yellow mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh dill

Instructions

1. Place the quartered red potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, until potatoes are tender when pierced with a fork.
2. While the potatoes cook, place the eggs in a small saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let stand for 12 minutes, then transfer to an ice bath to cool before peeling and chopping.
3. In a large bowl, whisk together the mayonnaise, dill pickle juice, yellow mustard, salt, and black pepper until smooth.
4. Drain the cooked potatoes and let them cool slightly before adding to the bowl with the dressing. Gently stir to coat the potatoes evenly.
5. Add the chopped hard-boiled eggs, chopped dill pickles, and fresh dill to the bowl. Fold gently to combine all ingredients without breaking the potatoes or eggs too much.
6. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Light and creamy with a satisfying crunch from the pickles, this potato salad is a crowd-pleaser. Serve it on a bed of lettuce for an extra fresh touch or alongside grilled meats for a complete meal.

Southern Fried Pickles with Ranch Dressing

Ever wondered how to turn the tangy crunch of pickles into a crowd-pleasing appetizer? Southern Fried Pickles with Ranch Dressing are your answer, combining the bold flavors of the South with a creamy, herby dip that’s irresistible.

Ingredients

• 1 cup dill pickle slices, drained
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• 1 egg
• 1 cup panko breadcrumbs
• 1/2 cup vegetable oil
• 1/2 cup ranch dressing

Instructions

1. Pat the pickle slices dry with paper towels to ensure the coating sticks well.
2. In a shallow bowl, mix together the flour, garlic powder, paprika, salt, and black pepper.
3. In another bowl, whisk together the buttermilk and egg until fully combined.
4. Place the panko breadcrumbs in a third shallow bowl.
5. Dip each pickle slice into the flour mixture, then the buttermilk mixture, and finally coat with panko breadcrumbs.
6. Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F.
7. Fry the coated pickle slices in batches for 2-3 minutes on each side, or until golden brown and crispy.
8. Remove the fried pickles from the oil and drain on a paper towel-lined plate.
9. Serve immediately with ranch dressing for dipping.

Light and crispy on the outside with a juicy, tangy center, these Southern Fried Pickles are a perfect blend of textures and flavors. Try serving them atop a burger for an extra crunch or alongside a cold beer for the ultimate snack experience.

Dill Pickle Grilled Cheese Sandwich

Ready to elevate your grilled cheese game with a tangy twist? This Dill Pickle Grilled Cheese Sandwich combines the classic comfort of melted cheese with the sharp crunch of pickles for a match made in heaven.

Ingredients

• 2 slices sourdough bread
• 2 tbsp unsalted butter, softened
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup sliced dill pickles
• 1 tbsp mayonnaise

Instructions

1. Preheat a skillet over medium heat (350°F) for even cooking.
2. Spread 1 tbsp of mayonnaise on one side of each bread slice to create a golden, crispy exterior when grilled.
3. Butter the other side of each bread slice with 1 tbsp of unsalted butter to prevent sticking and add flavor.
4. Place one bread slice, buttered side down, in the skillet. Layer with 1/4 cup cheddar cheese, all the dill pickles, and 1/4 cup mozzarella cheese, then top with the second bread slice, buttered side up.
5. Cover the skillet with a lid to help the cheese melt evenly, cooking for 3-4 minutes until the bottom is golden brown.
6. Carefully flip the sandwich using a spatula, then cover and cook for another 3-4 minutes until the second side is golden and the cheese is fully melted.
7. Remove from the skillet and let it sit for 1 minute before cutting to allow the cheese to set slightly for easier slicing.

Zesty and satisfying, this sandwich offers a perfect balance of creamy, melty cheese and crisp, tangy pickles. Serve it with a side of tomato soup for a comforting meal or cut into smaller pieces for a fun appetizer at your next gathering.

Pickle-Brined Fried Chicken Tenders

Ever wondered how to achieve that perfect balance of tangy and crispy in your fried chicken? Our Pickle-Brined Fried Chicken Tenders recipe is your answer, combining the juiciness of brined chicken with the crunch of a golden crust.

Ingredients

• 2 cups pickle juice
• 1 lb chicken tenders
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups vegetable oil

Instructions

1. In a large bowl, combine 2 cups pickle juice and 1 lb chicken tenders. Cover and refrigerate for 4 hours.
2. Remove chicken from brine and pat dry with paper towels.
3. In a shallow dish, whisk together 1 cup buttermilk, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
4. Place 1 cup all-purpose flour in another shallow dish.
5. Dip each tender into the buttermilk mixture, then coat evenly with flour.
6. Heat 2 cups vegetable oil in a deep skillet to 350°F.
7. Fry tenders in batches for 3-4 minutes per side, until golden brown and internal temperature reaches 165°F.
8. Transfer to a wire rack to drain and cool slightly.

Mouthwatering and crispy, these tenders boast a juicy interior with a hint of pickle tang. Serve them with a side of ranch or honey mustard for dipping, or slice them over a fresh salad for a crunchy topping.

Dill Pickle Pasta Salad with Bacon

Ready to elevate your pasta salad game with a tangy twist? This Dill Pickle Pasta Salad with Bacon combines crunchy, creamy, and savory flavors for a dish that’s as unforgettable as it is easy to make.

Ingredients

• 8 oz elbow macaroni
• 6 slices bacon
• 1 cup mayonnaise
• 1/4 cup dill pickle juice
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup diced dill pickles
• 1/2 cup shredded cheddar cheese
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh dill

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add 8 oz elbow macaroni and cook according to package instructions until al dente, about 8 minutes. Drain and rinse under cold water to stop the cooking process.
2. While the pasta cooks, place 6 slices bacon in a large skillet over medium heat. Cook until crispy, about 8 minutes, flipping halfway through. Transfer to a paper towel-lined plate to drain, then crumble into small pieces.
3. In a large mixing bowl, whisk together 1 cup mayonnaise, 1/4 cup dill pickle juice, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
4. Add the cooled pasta, crumbled bacon, 1 cup diced dill pickles, 1/2 cup shredded cheddar cheese, 1/4 cup finely chopped red onion, and 2 tbsp chopped fresh dill to the bowl with the dressing. Gently toss until everything is evenly coated.
5. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Kick back and enjoy the creamy texture and bold flavors of this pasta salad, perfect for picnics or as a standout side at your next barbecue. For an extra crunch, serve with a side of crispy dill pickle chips.

Pickle-Infused Deviled Eggs

Delving into the world of deviled eggs, we’re adding a tangy twist with pickles for a refreshing take on this classic appetizer. Perfect for picnics or as a savory snack, these Pickle-Infused Deviled Eggs are sure to delight with their creamy texture and bold flavors.

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tbsp pickle juice
• 1 tsp mustard
• 1/4 cup finely chopped pickles
• 1/8 tsp salt
• 1/8 tsp black pepper
• Paprika for garnish

Instructions

1. Place the eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a boil over high heat.
2. Once boiling, cover the saucepan and remove from heat. Let the eggs sit for 12 minutes.
3. Transfer the eggs to a bowl of ice water to cool for at least 5 minutes. This stops the cooking process and makes peeling easier.
4. Peel the eggs carefully under running water to help remove the shells smoothly.
5. Cut each egg in half lengthwise and gently remove the yolks to a mixing bowl.
6. Mash the yolks with a fork until they’re fine and crumbly.
7. Add the mayonnaise, pickle juice, mustard, chopped pickles, salt, and pepper to the yolks. Mix until smooth and creamy.
8. Spoon or pipe the yolk mixture back into the egg white halves.
9. Sprinkle lightly with paprika for color and a hint of smokiness.

Creating these Pickle-Infused Deviled Eggs results in a dish that’s creamy with a satisfying crunch from the pickles, offering a perfect balance of tangy and savory flavors. Serve them on a platter garnished with extra pickle slices for an eye-catching presentation.

Dill Pickle and Cheddar Pierogi

Unleash your culinary creativity with this unique twist on a classic comfort food, combining the tangy zest of dill pickles with the rich, creamy melt of cheddar cheese, all wrapped in a tender pierogi dough. Perfect for those who love a bold flavor profile, this dish is a delightful surprise in every bite.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup unsalted butter, softened
• 1 cup finely chopped dill pickles
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1/2 cup diced onion
• 2 tbsp unsalted butter, for frying

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt.
2. Add 1 large egg, 1/2 cup sour cream, and 1/4 cup softened unsalted butter to the bowl. Mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes, until smooth. Cover and let rest for 30 minutes.
4. While the dough rests, heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced onion and sauté until translucent, about 5 minutes.
5. Combine the sautéed onions with 1 cup finely chopped dill pickles and 1 cup shredded cheddar cheese in a bowl. Mix well.
6. Roll out the dough to 1/8-inch thickness. Cut into 3-inch circles.
7. Place a tablespoon of the filling in the center of each circle. Fold the dough over the filling, pressing the edges to seal.
8. Bring a large pot of salted water to a boil. Cook the pierogi in batches for 3-4 minutes, until they float to the surface.
9. Heat 2 tbsp unsalted butter in a skillet over medium heat. Fry the boiled pierogi until golden brown on each side, about 2-3 minutes per side.

Offering a crispy exterior with a soft, cheesy interior, these pierogi are a perfect blend of textures. Serve them with a dollop of sour cream and a sprinkle of fresh dill for an extra layer of flavor, or pair with a crisp salad for a balanced meal.

Pickle-Stuffed Meatloaf with Brown Gravy

Always looking for a way to add a twist to classic comfort food, this Pickle-Stuffed Meatloaf with Brown Gravy combines the savory depth of meatloaf with the tangy crunch of pickles, all smothered in a rich brown gravy. Perfect for those who love a surprise in every bite, this recipe is straightforward yet impressive.

Ingredients

• 1.5 lbs ground beef
• 1 cup breadcrumbs
• 1 large egg
• 1/2 cup milk
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup dill pickles, sliced
• 2 cups beef broth
• 2 tbsp all-purpose flour
• 2 tbsp butter

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, combine 1.5 lbs ground beef, 1 cup breadcrumbs, 1 large egg, 1/2 cup milk, 1 tbsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp black pepper. Mix until just combined to avoid overworking the meat.
3. Divide the mixture in half. Press one half into the bottom of a loaf pan, creating a well in the center for the pickles.
4. Arrange 1/2 cup dill pickles in the well, then cover with the remaining meat mixture, sealing the edges to encase the pickles.
5. Bake for 1 hour, or until the internal temperature reaches 160°F (71°C) for food safety.
6. While the meatloaf bakes, melt 2 tbsp butter in a saucepan over medium heat. Whisk in 2 tbsp all-purpose flour to create a roux, cooking for 2 minutes until golden.
7. Gradually add 2 cups beef broth to the roux, whisking constantly to prevent lumps, and simmer until the gravy thickens, about 5 minutes.
8. Let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute.
9. Serve slices with the brown gravy poured over the top.

Juicy and flavorful, the pickle-stuffed center offers a delightful contrast to the savory meatloaf, while the brown gravy adds a comforting richness. Try serving it with mashed potatoes and a side of steamed green beans for a complete meal.

Dill Pickle Pizza with Garlic Cream Sauce

Creating a unique pizza that combines the tangy crunch of dill pickles with the creamy richness of garlic sauce is simpler than you might think. Follow these steps to bring this unconventional yet delicious pizza to your table.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp active dry yeast
• 1/2 tsp salt
• 1/2 cup warm water (110°F)
• 1 tbsp olive oil
• 1/2 cup sour cream
• 2 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• 1/2 cup sliced dill pickles
• 1 tbsp fresh dill, chopped

Instructions

1. In a large bowl, combine 1 1/2 cups all-purpose flour, 1 tsp active dry yeast, and 1/2 tsp salt. Tip: Ensure your water is at the right temperature to activate the yeast properly.
2. Gradually add 1/2 cup warm water and 1 tbsp olive oil to the dry ingredients, stirring until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Tip: The dough should spring back when lightly pressed.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 475°F. Roll out the dough on a floured surface to your desired thickness.
6. In a small bowl, mix 1/2 cup sour cream and 2 cloves minced garlic to create the garlic cream sauce. Spread evenly over the dough.
7. Sprinkle 1 cup shredded mozzarella cheese over the sauce, then arrange 1/2 cup sliced dill pickles on top.
8. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: For extra crispiness, bake on a preheated pizza stone.
9. Garnish with 1 tbsp fresh dill before serving.

Kindly note the contrast between the creamy garlic sauce and the crisp pickles, offering a delightful texture with every bite. Serve this pizza with a side of ranch dressing for dipping to elevate the flavors even further.

Pickle-Battered Fish Tacos

Whipping up a batch of Pickle-Battered Fish Tacos is easier than you think, and the tangy crunch of the pickle batter pairs perfectly with the flaky fish inside. Let’s dive into the steps to create this delightful dish that’s sure to impress at your next taco night.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup dill pickle juice
• 1 lb white fish fillets, cut into strips
• 1/2 cup cornstarch
• 1 cup vegetable oil
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1/2 cup sliced radishes
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
2. Gradually add 1 cup dill pickle juice to the dry ingredients, whisking until the batter is smooth. Let it rest for 10 minutes to allow the flavors to meld.
3. Pat the 1 lb white fish fillets dry with paper towels, then lightly coat each strip in 1/2 cup cornstarch, shaking off any excess.
4. Heat 1 cup vegetable oil in a deep skillet over medium-high heat until it reaches 375°F.
5. Dip each fish strip into the batter, letting the excess drip off, then carefully place it into the hot oil. Fry in batches to avoid overcrowding.
6. Fry the fish for 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
7. Warm the 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
8. Assemble the tacos by placing a few pieces of fried fish on each tortilla, then topping with 1 cup shredded cabbage, 1/2 cup sliced radishes, and 1/4 cup chopped cilantro. Serve with lime wedges on the side.

Light and crispy with a punch of pickle flavor, these tacos are a refreshing twist on the classic. For an extra kick, drizzle with a spicy mayo or serve with a side of pickled jalapeños.

Dill Pickle and Avocado Toast

For those mornings when you crave something uniquely satisfying yet effortlessly simple, this Dill Pickle and Avocado Toast is your go-to. Combining creamy avocado with the tangy crunch of dill pickles on crispy toast creates a harmony of flavors that’s both refreshing and indulgent.

Ingredients

• 2 slices sourdough bread
• 1 ripe avocado
• 1/4 cup sliced dill pickles
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp red pepper flakes

Instructions

1. Preheat your oven to 375°F and place the sourdough bread slices on a baking sheet.
2. Lightly brush each slice with olive oil and toast in the oven for 5 minutes, or until golden and crispy.
3. While the bread toasts, cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
4. Mash the avocado with a fork until smooth, then season with salt, black pepper, and red pepper flakes.
5. Once the bread is toasted, spread the mashed avocado evenly over each slice.
6. Top the avocado with sliced dill pickles, arranging them to cover the toast evenly.
7. Serve immediately for the best texture and flavor.

Key to this dish’s appeal is the contrast between the creamy avocado and the crisp, vinegary pickles atop the crunchy toast. For an extra kick, try adding a drizzle of hot sauce or a sprinkle of feta cheese before serving.

Pickle-Loaded Tater Tot Casserole

Gather around as we dive into creating a dish that combines the comforting crunch of tater tots with the tangy zest of pickles, a match made in culinary heaven. This recipe is perfect for those who love a bit of pickle with their comfort food, offering a delightful twist on the classic tater tot casserole.

Ingredients

• 1 bag (32 oz) frozen tater tots
• 1 cup dill pickles, chopped
• 1/2 cup pickle juice
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp mustard
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the sour cream, mayonnaise, mustard, garlic powder, onion powder, and black pepper, whisking until smooth. Tip: This mixture acts as the creamy base that binds all the flavors together.
3. Add the chopped dill pickles and pickle juice to the bowl, stirring to incorporate. Tip: The pickle juice not only adds flavor but also keeps the casserole moist.
4. Gently fold in the frozen tater tots until they’re evenly coated with the mixture. Tip: Be careful not to break the tater tots to maintain their texture.
5. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly.
6. Sprinkle the shredded cheddar cheese evenly over the top.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
8. Let the casserole cool for 5 minutes before serving to allow the flavors to meld together.

The result is a casserole with a crispy top layer, a soft and tangy middle, and a delightful crunch from the tater tots. Serve it with a side of extra pickles or a dollop of sour cream for an extra kick of flavor.

Dill Pickle Soup with Sour Cream

Warm up your kitchen with this comforting Dill Pickle Soup with Sour Cream, a tangy and creamy delight that’s surprisingly easy to make. Perfect for pickle lovers, this soup combines the sharpness of dill pickles with the smoothness of sour cream for a balanced flavor profile.

Ingredients

• 4 cups chicken broth
• 1 cup water
• 2 cups diced dill pickles
• 1/2 cup pickle juice
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 cup sour cream
• 2 cloves garlic, minced
• 1 tsp dried dill
• 1/2 tsp black pepper

Instructions

1. In a large pot, combine 4 cups chicken broth and 1 cup water, bring to a boil over medium-high heat.
2. Add 2 cups diced dill pickles and 1/2 cup pickle juice to the pot, reduce heat to medium, and simmer for 10 minutes.
3. In a separate saucepan, melt 1/2 cup unsalted butter over medium heat, then whisk in 1/2 cup all-purpose flour to create a roux, cooking for 2 minutes until golden.
4. Gradually whisk the roux into the soup pot until fully incorporated, ensuring no lumps form for a smooth texture.
5. Stir in 1 cup sour cream, 2 cloves minced garlic, 1 tsp dried dill, and 1/2 tsp black pepper, cooking on low heat for 5 minutes, stirring constantly to prevent curdling.
6. Remove from heat and let the soup sit for 5 minutes to thicken before serving.

Best enjoyed hot, this soup boasts a creamy consistency with a vibrant pickle tang. Serve with a dollop of extra sour cream and a sprinkle of fresh dill for an extra layer of flavor.

Pickle-Marinated Pulled Pork Sliders

Let’s dive into creating a mouthwatering dish that combines the tangy zest of pickles with the rich, tender flavors of pulled pork, perfect for sliders that will be the hit of any gathering.

Ingredients

• 3 lbs pork shoulder
• 2 cups dill pickle juice
• 1 tbsp olive oil
• 1 cup barbecue sauce
• 12 slider buns
• 1 cup coleslaw

Instructions

1. Place the pork shoulder in a large resealable bag and pour the dill pickle juice over it. Seal the bag and marinate in the refrigerator for at least 8 hours, or overnight for best results.
2. Preheat your oven to 300°F. Remove the pork from the marinade and pat dry with paper towels.
3. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 3-4 minutes per side.
4. Transfer the skillet to the oven and cook the pork shoulder for 4 hours, or until it easily shreds with a fork.
5. Remove the pork from the oven and let it rest for 10 minutes. Then, shred the pork using two forks.
6. Mix the shredded pork with barbecue sauce in a bowl until well coated.
7. Toast the slider buns lightly if desired, then assemble the sliders by placing a generous amount of pulled pork on each bun and topping with coleslaw.

These Pickle-Marinated Pulled Pork Sliders offer a delightful contrast between the crispy coleslaw and the juicy, flavorful pork. Try serving them with extra pickle slices on the side for an added crunch and tang.

Dill Pickle and Jalapeño Cornbread

This unique twist on classic cornbread combines the tangy crunch of dill pickles with the spicy kick of jalapeños for a flavor-packed side dish that’s perfect for any meal. Let’s dive into how to make this delightful dish step by step.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1/2 cup chopped dill pickles
• 1/4 cup chopped jalapeños
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F and grease an 8-inch baking pan.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1/4 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense cornbread.
5. Fold in 1/2 cup chopped dill pickles, 1/4 cup chopped jalapeños, and 1/2 cup shredded cheddar cheese.
6. Transfer the batter to the prepared baking pan and smooth the top with a spatula.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: The edges should be golden brown.
8. Let the cornbread cool in the pan for 5 minutes before transferring to a wire rack. Tip: This prevents it from becoming soggy.

Delightfully moist with a crispy crust, this cornbread offers a perfect balance of tangy, spicy, and cheesy flavors. Serve it warm with a dollop of butter or alongside a bowl of chili for a comforting meal.

Pickle-Brined Fried Green Tomatoes

Perfect for those who love a tangy twist on a Southern classic, Pickle-Brined Fried Green Tomatoes combine the crunch of a good fry with the zesty punch of pickles. This guide will walk you through each step to achieve that golden, crispy exterior and tender interior.

Ingredients

• 4 medium green tomatoes, sliced into 1/4-inch rounds
• 2 cups dill pickle brine
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Vegetable oil, for frying

Instructions

1. In a large bowl, soak the green tomato slices in dill pickle brine for at least 1 hour, ensuring they’re fully submerged for even flavor.
2. Drain the tomatoes and pat them dry with paper towels to remove excess moisture, which helps the coating stick better.
3. In a shallow dish, whisk together buttermilk, 1/2 cup flour, salt, black pepper, garlic powder, and paprika until smooth.
4. In another shallow dish, mix the remaining 1/2 cup flour with cornmeal for the dry coating.
5. Dip each tomato slice into the buttermilk mixture, then dredge in the cornmeal mixture, pressing lightly to adhere.
6. Heat vegetable oil in a large skillet over medium heat to 375°F, ensuring there’s enough oil to cover the tomatoes halfway.
7. Fry the tomatoes in batches for 2-3 minutes per side, or until golden brown and crispy. Avoid overcrowding the skillet to maintain oil temperature.
8. Transfer fried tomatoes to a wire rack set over a baking sheet to drain any excess oil, keeping them crispy.

Delightfully crispy with a juicy interior, these Pickle-Brined Fried Green Tomatoes offer a perfect balance of tang and crunch. Serve them atop a burger for an extra zing or alongside a creamy remoulade for dipping.

Dill Pickle Hummus with Pita Chips

Creating a unique twist on traditional hummus, this recipe combines the tangy crunch of dill pickles with the creamy texture of chickpeas. Perfect for those who love a bit of zest in their snacks, it’s an easy-to-make dish that’s sure to impress.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup lemon juice
• 2 tbsp olive oil
• 1/2 cup chopped dill pickles
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup pickle juice
• 6 pita breads, cut into triangles
• 2 tbsp olive oil (for pita chips)
• 1/2 tsp garlic powder (for pita chips)

Instructions

1. Preheat your oven to 375°F to prepare for baking the pita chips.
2. In a food processor, combine the chickpeas, tahini, lemon juice, 2 tbsp olive oil, chopped dill pickles, minced garlic, salt, and black pepper. Blend until smooth.
3. While blending, slowly add the pickle juice until the hummus reaches your desired consistency. Tip: The pickle juice not only adds flavor but also helps in achieving the perfect texture.
4. Toss the pita triangles with 2 tbsp olive oil and garlic powder, then spread them on a baking sheet in a single layer.
5. Bake the pita chips for 10-12 minutes, or until golden and crispy. Tip: Keep an eye on them after 8 minutes to prevent burning.
6. Once the pita chips are done, let them cool for a few minutes before serving. Tip: They crisp up more as they cool.
7. Serve the dill pickle hummus with the freshly baked pita chips. For an extra touch, garnish the hummus with a drizzle of olive oil and a sprinkle of chopped dill pickles.

How the dill pickle hummus boasts a creamy yet slightly chunky texture, with a bold flavor that’s both tangy and savory. The homemade pita chips add a delightful crunch, making this dish a perfect appetizer or snack for any occasion.

Summary

Ready to add a tangy twist to your meals? Our roundup of 18 crispy sliced dill pickle recipes offers something for every taste, from classic fried pickles to innovative pickle-infused dishes. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!