A jar is only the beginning
Pickle recipes
Make a jar, turn a few pickles into lunch, or put a pot of soup on the hob. Find your next dish below.
Dips & sauces
6 recipes
Dips & sauces
Dill pickle dip with a proper crunch
A thick cream-cheese pickle dip with chopped dill, sharp cheddar and enough cucumber crunch to justify another scoop.
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Dips & sauces
Dill pickle hummus with lemon and tahini
Creamy chickpea hummus with tahini, lemon and finely chopped dill pickles folded through after blending.
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Dips & sauces
Pickle ranch dressing that pours slowly
A creamy buttermilk ranch dressing with dill, chives and finely chopped pickles, with a controllable pouring consistency.
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Dips & sauces
Pickle remoulade with mustard and smoked paprika
A quick remoulade-style sauce with dill pickles, capers, mustard and smoked paprika, useful beside potatoes or in sandwiches.
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Dips & sauces
Pickle tartar sauce with capers and parsley
A spoonable tartar sauce with chopped pickles, capers, parsley and lemon, made with shop-bought mayonnaise.
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Dips & sauces
Pickle tzatziki with thick yoghurt and dill
A yoghurt dip made with fresh cucumber and dill pickles, with a squeezing step that keeps it thick enough for spooning.
Make this recipeA note before saving leftovers
Keep perishable food at 4°C/40°F or colder. Refrigerate promptly in shallow containers. Discard food left out longer than two hours, or one hour above 32°C/90°F. USDA explains safe leftover handling.
Follow the storage instructions on the recipe and the pickle jar you used. Adding pickles to a salad or dinner does not preserve the finished dish. Refrigerator pickles, fermentation and shelf-stable canning are different methods: choose the method before making the jar.