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.

Side dishes

6 recipes

Diced beetroot, apple and pickles with fresh dill.

Salads

Beetroot and pickle salad with apple and dill

Cooked beetroot, sharp dill pickles and crisp apple in a simple mustard dressing, without turning everything into a mayonnaise salad.

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Roasted chickpeas with paprika, chopped dill pickles and parsley.

Snacks

Crispy chickpeas with chopped pickles

Roasted chickpeas with paprika and cumin, finished with well-drained chopped pickles just before serving to protect the crunch.

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Chunky potato salad with pickles, dill and spring onion.

Salads

Dill pickle potato salad with mustard dressing

Waxy potatoes, crunchy dill pickles and a light mustard mayonnaise dressing, with clear cooling steps for making it ahead.

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Fresh cucumber, dill pickles and red-onion slivers in a light yogurt-and-dill dressing.

Salads

Fresh cucumber and dill-pickle salad

Fresh cucumber and tangy pickles in a light yogurt-and-dill dressing, mixed close to serving so it stays crisp.

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Shredded cabbage and carrot with thin pickle matchsticks.

Salads

Pickle coleslaw with cabbage, carrot and mustard

A crisp cabbage slaw with carrot and dill pickles, dressed shortly before serving so it keeps some bite.

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Diced potato, carrot, cooked sausage, pickles, peas and hard-boiled egg in a creamy rosols salad.

Salads

Rosols recipe: Latvian-inspired potato salad

LatviaLatvian-inspired

Rosols, also spelled rasols, is a cold potato salad. This Latvian-inspired version combines eggs, cooked sausage, peas and pickles for six side servings.

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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.