Pickle is yummy on its own, but there are many other ways for you to enjoy this sweet-sour treat!
All it takes is a little time and creativity to upgrade your favorite pickle into a super yummy snack the whole family will surely love.
Dill Pickle Bacon Grilled Cheese (Spend with Pennies)
Best served with: potato chips, vegetable sticks, your favorite sandwich sides
If you love grilled cheese with pickles on the side, Spend with Pennies has a great recipe that combines both into one great sandwich! This Dill Pickle Bacon Grilled Cheese recipe is so easy to make and you're likely to have all the ingredients in your fridge and pantry.
"I use cheddar and a bit of mozzarella in this sandwich but you can use any kind of cheese you like. Gruyere is great in this sandwich too!"
- 1 1/2 slices bacon
- 2 slices bread
- 1 tablespoon butter
- 1 large pickle
- 2 slices cheddar cheese
- 1 oz mozzarella cheese
Dill Pickle Dip (Barefeet in the Kitchen)
Best served with: crackers, carrots, chips, and pretzels
If you're a chips and dip kind of snacker, you'll love this Dill Pickle Dip from Barefeet in the Kitchen. The sweet and sour flavor profile of the dill pickles goes well with the creaminess and sour-salty flavor of cream cheese.
"I’ve dipped hundreds of carrot sticks into this deliciousness over the past couple of years and I like it just as much now as I did the first time I made it."
- 1 8 ounce package cream cheese, softened
- 1 1/2 cups chopped dill pickles, I use 10-12 baby dills
- 1/4 cup finely diced sweet yellow onion
- 1/4 cup pickle juice, use less for a thicker dip
- 1 teaspoon dried dill weed
- 1/4 teaspoon granulated garlic or garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper, adjust to taste
Fried Pickles (Table For Two)
Best served with: ketchup, sour cream, mustard or your favorite dipping sauce
This Fried Pickles recipe from Table For Two may seem too sinful, but it's well worth the calories! The sourness of the pickles is balanced out with the saltiness and spice lent by cayenne pepper and garlic powder.
"They’re really easy to whip together. Don’t be afraid of frying – it’s really not terrible! If you have a deep pot, it barely even splashes anywhere."
- 1: 16 oz jar of dill pickle slices, drained and pat dry with paper towels
- 1/3 cup yellow cornmeal
- 2/3 cup all-purpose flour
- 2 tsp paprika
- 1 tsp cayenne pepper
- 2 tsp garlic powder
- 1 quart canola oil, for frying
- Thermometer, frying
- Spider strainer, for frying
Ludy's Kitchen Cooking Tip:
When deep frying, make sure that the oil in the pan is hot enough before putting in the food. Test the oil's temperature by dropping a grain of rice in it. If the grain comes up on top and starts cooking, your oil is ready.
Make cooking a lot easier and more enjoyable by using good quality silicone baking mats. Not only are silicone mats sturdy and durable. Because they're non-stick, you can also cut your clean-up time in half.