10 Creative Pickle Recipes That Go Way Beyond the Burger

I went through a phase where I was putting pickles in everything. It started with the pickle-brined fried chicken – using the brine as a marinade makes the chicken so much juicier than a regular buttermilk soak – and then I couldn’t stop. Pickle pizza. Pickle ice cream. Pickles in deviled eggs and cheese balls and pasta salad.

Here’s what I’ve learned: pickles aren’t just a condiment. The brine is acidic enough to tenderize meat, the dill flavour works in both savory and sweet applications, and that sharp tangy bite cuts through rich, fatty dishes in a way that makes everything taste more balanced. Once you start cooking with them properly, you’ll wonder why you spent so long leaving them on the side of the plate.

These 10 recipes cover a wide range – from quick party snacks you can throw together in 10 minutes to a dill pickle ice cream that genuinely needs to be tasted to be believed. Start wherever you like. Just don’t say I didn’t warn you about the obsession.

1. Pickle and Cream Cheese Pinwheels

These take about 10 minutes to put together and disappear faster than almost anything else I’ve made for a party spread. The cream cheese softens the brine, the cheddar adds a little sharpness, and the dill pickles give every bite a satisfying crunch. Roll them tight and refrigerate for 30 minutes before slicing – they hold their shape much better that way.

Ingredients

• 4 large flour tortillas
• 8 oz cream cheese, softened
• 1 cup dill pickles, sliced
• 1/2 cup shredded cheddar cheese
• 1 tablespoon fresh dill, chopped (optional)

Instructions

1. Spread cream cheese evenly over each tortilla.
2. Layer sliced pickles and shredded cheese on top of the cream cheese.
3. If using, sprinkle fresh dill over the layers for added flavor.
4. Starting from one end, tightly roll the tortilla into a log shape.
5. Slice the rolled tortilla into 1-inch pinwheels and arrange on a platter. Serve and enjoy!

2. Spicy Pickle Salsa

This works better than you’d expect as a chip dip – the pickles add a briny depth that regular tomato salsa doesn’t have, and the jalapeño brings heat without overwhelming the dill flavour. It’s also genuinely good spooned over grilled chicken or tacos. Make it at least 30 minutes ahead so the flavours have time to come together.

Ingredients

• 1 cup diced pickles
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup diced green bell pepper
• 1 jalapeño, seeded and minced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. In a mixing bowl, combine the diced pickles, tomatoes, red onion, green bell pepper, jalapeño, and cilantro.
2. Add lime juice, garlic powder, salt, and pepper. Mix everything together until well combined.
3. Taste and adjust seasoning if necessary.
4. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
5. Serve with tortilla chips or as a topping on tacos or grilled meats.

3. Crispy Pickle Potato Chips

Soaking the potato slices in pickle juice before frying does two things – it seasons them all the way through rather than just on the surface, and the acidity helps them crisp up faster in the oil. The result is noticeably more flavourful than a standard homemade chip. A mandoline makes the slicing much easier and gives you more even results.

Ingredients

• 2 large potatoes
• 1 cup dill pickle juice
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• Oil for frying

Instructions

1. Prepare the Potatoes: Wash and slice the potatoes thinly using a mandoline for even cuts. Soak the slices in dill pickle juice for at least 30 minutes.
2. Make the Coating: In a separate bowl, mix flour, garlic powder, onion powder, paprika, salt, and pepper.
3. Coat the Chips: Drain the potato slices and pat them dry. Dredge each slice in the flour mixture until fully coated.
4. Heat the Oil: In a large pot, heat oil over medium-high heat until shimmering.
5. Fry the Chips: Carefully add the coated potato slices in batches, frying until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
6. Serve: Enjoy these crispy pickle potato chips warm or at room temperature, and feel free to add more salt if desired!

4. Pickle-Flavored Popcorn

If you’ve ever eaten dill pickle chips and thought “I wish this came in popcorn form,” this is the recipe. The pickle juice goes on while the popcorn is still hot so it absorbs into the kernels rather than sitting on the surface. For a more developed version with spice and butter, the spicy dill pickle popcorn on the site takes this same idea a step further – worth trying once you’ve made this one.

Ingredients

• 1/2 cup popcorn kernels
• 1/4 cup pickle juice
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt to taste
• Dill weed (optional, for garnish)

Instructions

1. Pop the Corn: In a large pot, heat the olive oil over medium heat. Add the popcorn kernels and cover the pot. Shake occasionally until the popping slows down. Once popped, transfer to a large bowl.
2. Season the Popcorn: Drizzle the pickle juice over the popcorn while it’s still warm, tossing well to coat evenly.
3. Add Spices: Sprinkle garlic powder, onion powder, and salt over the popcorn, mixing thoroughly to combine.
4. Garnish: If desired, sprinkle fresh dill on top for an extra burst of flavor.
5. Serve: Enjoy your pickle-flavored popcorn immediately for the best crunch!

5. Sweet and Sour Pickle Relish

This is a proper condiment worth keeping a jar of in the fridge. The turmeric gives it a golden colour and a slightly earthy note that works especially well on burgers and bratwurst. It needs at least 24 hours in the fridge before it really comes together – the flavour on day one is fine, but on day two it’s noticeably better.

Ingredients

• 2 cups diced cucumbers
• 1 cup diced bell peppers (any color)
• 1 cup diced onions
• 1 cup granulated sugar
• 1 cup apple cider vinegar
• 1 teaspoon mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon black pepper

Instructions

1. Prepare the Vegetables: In a large bowl, mix the diced cucumbers, bell peppers, and onions. Sprinkle with salt and let sit for about 30 minutes to draw out excess moisture.
2. Make the Brine: In a saucepan, combine sugar, apple cider vinegar, mustard seeds, celery seeds, turmeric, and black pepper. Bring to a boil over medium heat, stirring until the sugar dissolves.
3. Combine and Cook: Drain the vegetables and add them to the boiling brine. Reduce the heat and simmer for about 10 minutes, stirring occasionally.
4. Jar It Up: Carefully ladle the hot mixture into sterilized jars, leaving a little space at the top. Seal the jars with lids and let them cool to room temperature.
5. Refrigerate: For the best flavor, let the relish chill in the fridge for at least 24 hours before using. Enjoy your sweet and sour pickle relish on your favorite dishes!

6. Pickle-Infused Deviled Eggs

The pickle relish goes into the yolk filling rather than just sitting on top, which means the flavour runs through every bite rather than being an afterthought garnish. The Dijon and garlic powder keep it from being too one-note. These are a reliable party appetizer – make them up to a day ahead and keep them covered in the fridge until you’re ready to serve.

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 2 tablespoons pickle relish
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 6 slices dill pickles (for topping)
• Paprika for garnish

Instructions

1. Boil the Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let them sit for 12 minutes, then transfer to an ice bath to cool.
2. Prepare the Filling: Once cooled, peel the eggs and cut them in half. Remove the yolks and place them in a bowl. Mash the yolks with mayonnaise, pickle relish, Dijon mustard, garlic powder, salt, and pepper until smooth.
3. Fill the Eggs: Spoon or pipe the yolk mixture back into the egg whites.
4. Add the Topping: Place a slice of dill pickle on top of each filled egg and sprinkle with paprika for garnish.
5. Serve: Chill the deviled eggs in the refrigerator for about 30 minutes before serving for the best flavor.

7. Pickle-Brined Fried Chicken

The brine does the real work here. Four hours minimum, overnight if you can manage it – the salt and acidity in the pickle juice penetrate the meat and keep it moist even through the frying process, which is the main reason fried chicken dries out. If you want the full version with a chicken sandwich, the crispy dill pickle-brined fried chicken sandwich recipe takes this same technique and builds a proper meal around it.

Ingredients

• 4 chicken thighs (bone-in, skin-on)
• 2 cups dill pickle juice
• 1 cup buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• Salt and pepper to taste
• Vegetable oil for frying

Instructions

1. Brine the Chicken: In a large bowl, combine the chicken thighs with the dill pickle juice. Cover and refrigerate for at least 4 hours, or overnight for best results.
2. Prepare Coating: In another bowl, mix the buttermilk, garlic powder, onion powder, and paprika. In a separate plate, combine flour, baking powder, salt, and pepper.
3. Dredge the Chicken: Remove chicken from the brine and pat dry. Dip each piece into the buttermilk mixture, then coat in the flour mixture, pressing firmly to adhere.
4. Fry the Chicken: Heat vegetable oil in a deep skillet over medium-high heat. Once hot, carefully add the chicken pieces and fry for about 10-15 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
5. Drain and Serve: Remove the chicken from the oil and let it drain on paper towels. Serve hot with your favorite dipping sauce and some pickles on the side.

8. Pickle-Studded Cheese Ball

A cheese ball sounds retro, but this one earns its place on a party table. The chopped dill pickles add crunch and tang to the cream cheese base, and the nut coating on the outside gives it a different texture in every bite. Make it the night before – it slices better when it’s had time to firm up properly, and the flavours are more developed the next day.

Ingredients

• 16 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup finely chopped dill pickles
• 1/4 cup chopped green onions
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 cup chopped nuts (like almonds or pecans) for coating
• Crackers or vegetable sticks for serving

Instructions

1. In a mixing bowl, combine the softened cream cheese, shredded cheddar, chopped pickles, green onions, garlic powder, and onion powder. Mix until well combined.
2. Shape the mixture into a ball and wrap it in plastic wrap. Refrigerate for at least 2 hours to firm up.
3. Once chilled, roll the cheese ball in chopped nuts until fully coated.
4. Serve the cheese ball with crackers or vegetable sticks and enjoy!

9. Pickle-Loaded Burgers

The difference between a pickle-loaded burger and a regular burger with pickles is mostly quantity and intention. This recipe uses a full cup of sliced pickles per four burgers, which is roughly double what you’d get at most places. Toast the buns properly and don’t skip the mustard – it and the pickles do the same acidic job but from different angles, and together they cut through the beef and cheese in a way that makes every bite taste cleaner.

Ingredients

• 1 pound ground beef
• 4 burger buns
• 4 slices of cheddar cheese
• 1 cup pickles, sliced
• 1 large tomato, sliced
• 1 cup lettuce, shredded
• Ketchup and mustard to taste

Instructions

1. Form the ground beef into four equal patties and season with salt and pepper.
2. Cook the patties on a grill or skillet over medium heat for about 4-5 minutes per side, placing a slice of cheese on top during the last minute of cooking.
3. While the patties are cooking, toast the burger buns until golden brown.
4. Assemble the burgers by layering lettuce, a cheese patty, tomato slices, and a generous amount of pickles on each bun.
5. Add ketchup and mustard as desired, top with the other half of the bun, and serve immediately.

10. Dill Pickle Pasta Salad

The tablespoon of pickle juice in the dressing is what separates this from a generic macaroni salad – it adds acidity without making the whole thing taste pickled. The sour cream keeps the dressing from being too heavy. This is genuinely good the next day once the pasta has had time to absorb the dressing, so it’s worth making ahead for any gathering. If you want a more substantial version, the dill pickle pasta salad with crispy salami on the site turns this into a proper main dish.

Ingredients

• 2 cups elbow macaroni
• 1 cup diced dill pickles
• 1 cup diced bell pepper (any color)
• 1/2 cup red onion, diced
• 1 cup cherry tomatoes, halved
• 1 cup diced cheese (cheddar or your choice)
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon dill pickle juice
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Cook the Pasta: In a large pot, boil water and add the elbow macaroni. Cook according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Mix the Vegetables: In a big bowl, combine the diced dill pickles, bell pepper, red onion, cherry tomatoes, and diced cheese.
3. Prepare the Dressing: In a separate bowl, mix together the mayonnaise, sour cream, pickle juice, garlic powder, salt, and pepper until smooth.
4. Combine: Add the cooled pasta to the vegetable mixture. Pour the dressing over the pasta and gently mix until everything is evenly coated.
5. Chill and Serve: Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend. Enjoy chilled!

More pickle recipes worth trying

If this list has you convinced that pickles belong in more than just your burger, there are a few more on the site worth bookmarking. The pickle pizza with creamy garlic white sauce is one of those recipes that sounds completely wrong until you eat it. The dill pickle ice cream with honey drizzle takes the idea even further into dessert territory – and if you’ve made it this far through a list of pickle recipes, you’re probably the right audience for it. And for something that looks impressive at a party, the dill pickle birthday cake is exactly as bold as it sounds.

FAQs

Q1: What can I do with leftover pickle juice?
A lot more than you’d think. Use it as a brine for chicken before frying – it keeps the meat juicy and adds a subtle dill flavour all the way through. Add a splash to potato salad dressing, deviled egg filling, or any creamy sauce that needs sharpening. It also works as a substitute for vinegar in most salad dressings. Some people drink it straight as an electrolyte hit after exercise, which sounds extreme but apparently works.

Q2: Do I have to use dill pickles or will other types work?
Most of these recipes are written for dill pickles because the garlic and dill flavour profile works across savory and sweet applications. Bread and butter pickles are a good swap anywhere you want something milder and slightly sweeter – the cheese ball and pasta salad both work well with them. Avoid sweet gherkins in savory cooking, they tend to clash rather than complement. Spicy pickles work well in the salsa and the fried chicken brine if you want heat.

Q3: How long do homemade pickle recipes keep?
The relish keeps for up to two weeks in a sealed jar in the fridge. The pinwheels are best eaten within two days. The pasta salad keeps for three to four days. The cheese ball keeps well for up to five days if it’s tightly wrapped. The fried chicken is best fresh but reheats reasonably well in an oven at 375F for about 8 minutes.

Q4: Can I make any of these dairy-free?
The pinwheels, potato chips, salsa, relish, pasta salad and burgers are all naturally dairy-free or easily adapted. The deviled eggs are dairy-free as written. The cheese ball and fried chicken both use dairy but can be adapted with vegan cream cheese and plant-based buttermilk. The pickle popcorn is dairy-free.

Q5: What’s the most unusual pickle recipe on this list?
The potato chips soaked in pickle brine surprise people most – the idea of soaking raw potato slices in pickle juice before frying sounds strange but it genuinely works. If you want something even more unexpected, the dill pickle ice cream is probably the boldest thing on the whole site.

Recommended:

Dill Pickle Birthday Layer Cake Dill Pickle Ice Cream with a Honey Drizzle Pickle Pizza: A Tangy, Cheesy, and Unexpectedly Delicious Twist Spicy Dill Pickle Popcorn Dill Pickle Pasta Salad with Crispy Salami & Cheddar