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.

Soups

4 recipes

Clear vegetable soup containing pearl barley, sliced mushrooms, carrots and diced pickles, finished with dill

Soups

Barley, mushroom and pickle soup

A substantial vegetable soup with pearl barley, browned mushrooms and diced pickles stirred in after the grain is tender.

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Creamy dill pickle soup with potato cubes, carrots, grated pickles and chopped dill in a ceramic bowl

Soups

Polish-style dill pickle soup

Grated dill pickles run through a creamy potato and carrot soup. Cook the potatoes first, then stir in the sharpness and sour cream.

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Tomato-red solanka-inspired soup with potatoes, sausage, ham, pickles and olives, topped with sour cream and dill

Soups

Solanka-inspired soup with pickles and smoked sausage

A tomato broth with potatoes, cooked ham, smoked sausage and sharp pickles, finished with olives, dill and a little sour cream.

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White bean soup with carrots, spinach, diced pickles and dill in a lightly creamy vegetable broth

Soups

White bean and pickle soup with spinach

Canned white beans make a quick, creamy soup base without cream. Add spinach and chopped pickles at the end so both remain distinct.

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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.