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.

Sandwiches & wraps

6 recipes

Cut flour tortilla wraps showing crushed chickpeas, grated carrot, chopped pickles and lettuce

Sandwiches & wraps

Chickpea and pickle wraps

Partly mashed chickpeas, crunchy pickles and grated carrot in a soft wrap. A filling lunch that needs a bowl and fork, with no cooking.

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Wholemeal sandwich halves filled with chunky egg salad, chopped dill pickles and green lettuce

Sandwiches & wraps

Egg salad sandwiches with dill pickles

Firm-boiled eggs, chopped pickles and a little mustard in a creamy filling, with dry lettuce between the salad and soft bread.

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Toasted rye sandwich halves filled with browned mushrooms, melted Swiss cheese, dill pickles and a pale pink dressing

Sandwiches & wraps

Mushroom and pickle Reuben-style sandwiches

Browned mushrooms, Swiss cheese and chopped dill pickles in toasted rye, with a quick mayonnaise, ketchup and mustard spread.

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Open-faced tuna melts with golden cheddar over tuna, celery and chopped dill pickles on toasted bread

Sandwiches & wraps

Open-faced pickle tuna melts

Tuna, chopped pickles and celery on toasted bread, covered with cheddar and grilled until bubbling. Four open-faced pieces make lunch for two.

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Two halves of a golden grilled cheese sandwich showing melted cheddar and a thin layer of dill pickle slices

Sandwiches & wraps

Pickle grilled cheese with mustard

A crisp pan-toasted sandwich with melting cheddar, thin dill pickles and mustard. Dry the pickles and give the cheese time to melt.

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Rye sandwich halves with flaked smoked salmon, dill cream cheese, lettuce and thin pickle slices

Sandwiches & wraps

Smoked salmon and pickle sandwich

Flaked canned smoked salmon, cream cheese, dill and crisp pickle slices on rye. A no-cook sandwich with a clearly specified fish ingredient.

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A 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.