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.
Snacks
11 recipes
Snacks
Air-fryer pickle chips
Crunchy panko-coated pickle coins with a quick yogurt dip, including the drying and basket-spacing steps that keep the coating crisp.
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Baked pickle fries
Oven-baked dill-pickle spears with a panko crust and mustard yogurt dip, made for a tray rather than a crowded frying pan.
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Snacks
Cheddar and pickle quesadillas
Crisp folded tortillas with melted cheddar and diced dill pickles, cooked over moderate heat so the filling melts before the bread burns.
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Cream cheese pickle pinwheels
Cold tortilla pinwheels filled with cream cheese, dill and finely chopped pickles, with a short chill for clean slicing.
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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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Snacks
Cucumber bites with pickle cream cheese
Thick fresh cucumber rounds topped with a small spoonful of pickle-and-dill cream cheese, assembled close to serving.
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Snacks
Dill pickle cheese ball with a walnut coating
A chilled cream-cheese and cheddar ball with finely chopped pickles, rolled in walnuts and dill for a spreadable snack.
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Snacks
Hot pickle cheese toast
Thick toast with bubbling cheddar, finely chopped dill pickles and spring onion: a quick lunch with a crisp underside.
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Pickle and cheddar skewers with cherry tomatoes
Small cold skewers of cheddar, firm dill pickle and cherry tomato, with practical cutting and assembly instructions.
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Pickle and sweetcorn fritters
Small golden sweetcorn fritters with chopped dill pickles and spring onion, plus guidance for a batter that holds together.
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Pickle deviled eggs with a mustard yolk filling
Hard-cooked egg halves filled with mashed yolk, mayonnaise, mustard and finely diced pickles, without a piping bag.
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.