dill pickle

These Dill Deviled Eggs are our family&#039;s favorite! They are a simple, yet different devilled egg recipe made with dill, mayonnaise and a secret ingredient. They are both gluten-free, Weight Watchers friendly (@ 1 WW point on the blue plan) and the perfect appetizer or snack for your next potluck, family gathering, picnic, BBQ, movie night, finger food buffet, games night or game day celebration!

Dill Devilled Eggs

eggs

tbsp low- fat mayonnaise

tsp mustard

tsp sugar

lemon juice

tsp Ranch dressing (* I use Lighthouse Homestyle Ranch (it's the best!))

tsp dill

tsp salt

pepper

onion

paprika

Boil eggs until cooked through (hard-boiled), then set in cold water for 15 minutes. ** See video in NOTES for how to make perfectly cooked eggs.

Peel eggs and slice in half, lengthwise.

Carefully remove yolk and place in separate bowl. Break up yolks with a fork.

Then add mayonnaise, mustard, sugar, lemon juice, salt, dill, ranch dressing, pepper and finely chopped onion to bowl with yolks. Mix well.

Fill a pastry bag fitted with a 1 M tip and pipe yolk mixture into egg whites, dividing evenly between all eggs. (See video in NOTES) Alternatively, use a spoon to scoop yolk mixture into centre of egg whites.

Sprinkle with paprika

Garnish

Learn how to make pickles at home! They&#x27;re crisp, tangy, and refreshing - a perfect snack or sandwich fixing.

Dill Pickles

Persian cucumbers cucumbers

garlic

mustard seeds

peppercorns

dill

water

white vinegar

cane sugar

sea salt

To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally.

Divide the cucumbers among 4 (8-ounce) or 2 (16-ounce) jars. Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar.

Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.

Pickle spears will be lightly pickled in 2 days, but their best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day, and will become more flavorful every day after that. Store in the fridge for several weeks.

Dill Pickle Tartar Sauce

mayonnaise

dill pickle juice

dijon mustard

In a medium bowl, stir the ingredients together until well combined. Cover and store in the refrigerator for at least 1 hour to allow the flavors to develop. Keeps for about 1 week.

Pickle lovers, take your obsession to the next level with this easy recipe for dill pickle hummus from Delish.com.

Dill Pickle Hummus

c. canned chickpeas, drained

dill pickles,

c. tahini

extra-virgin olive oil,

c. pickle juice (from the jar!)

kosher salt

black pepper

red pepper flakes

tbsp. chopped dill, for garnish

Pita chips,

vegetables,

Just made this am and I’m sure it tastes better cold but it was delicious!👍

Just made the hummus and it has quickly become a favorite!

https://streaming.hearstdigitalstudios.com/manual_upload/59921e02d559304c710fbde6/mp4/Delish_Dill_Pickle_Hummus_FRONT_V3_1502748171_4000_hd_v3.mp4

This Hummus Has A Crazy Secret Ingredient

Dill Pickle Deviled Eggs are a welcome addition to potlucks and picnics. The subtle flavor of pickles and paprika in the creamy filling make these the best deviled eggs you will ever eat.

Dill Pickle Deviled Eggs

eggs, hard boiled

Tablespoons mustard

dill pickles

pickle juice

salt

ground pepper

Carefully peel eggs and rinse.

Slice the eggs in half lengthwise and place...

Slice the eggs in half lengthwise and place the yolks in a separate bowl. Use a pastry blender to chop the egg yolks quickly.

Add mayonnaise, mustard, pickles, juice, salt, and pepper...

Add mayonnaise, mustard, pickles, juice, salt, and pepper to the chopped egg yolk. Use a fork to mix and mash until you get a creamy filling.

Fill the egg whites using a spoon or...

Fill the egg whites using a spoon or a piping bag fitted with a wide star tip.

Sprinkle with paprika right before serving.

This Pickle Pizza is made with Alfredo sauce, dill weed and garlic for a rich and creamy pizza sauce that pairs perfectly with pickles! It&#39;s carnival food at its finest and tastes just like the Pickle Pizza at the Calgary Stampede.

🥒Dill Pickle Pizza Recipe

lb (12 inch) pizza dough (* See NOTES)

Alfredo sauce

dill weed (* you can use fresh

onion powder

dill pickles (cut into smaller rounds)

pizza mozzarella

dill pickles or dill weed,

cheese

Prepare the pizza dough as per instructions for recipe you are using (see NOTES)

Pizza Dough

Add all sauce ingredients into a bowl and whisk together.

Garlic Dill Pizzza Sauce

Preheat oven to 375 degree F. Grease the 12&quot; pizza pan with non-stick cooking spray.

Place the dough on the pizza pan.

Spread the prepared sauce on top of the pizza dough,  then add pickles and sprinkle cheese all over the top of the pizza.

Bake in the oven for 15-20 minutes or until cheese is melted and bottom is lightly browned.

Turn up the oven to 500 degrees F and broil for 2-3 minutes until cheese is bubbly and a golden brown (to your preference) *watch closely so it doesn&#39;t burn. Once cooked, remove from the oven and cut into 12 pieces. Serve hot or cold.

Assembly

Garnish with parmesan cheese and extra dill weed or pickles as desired.

Our Keto Potato Salad Recipe is made without Cauliflower for an even Tastier Faux-tato Salad. Our Gluten-Free and Diabetic Version of Low Carb Yogurt Mayonnaise Potato Salad uses Turnip Radish, which gives you the Best Potato Alternative.

Keto Potato Salad Recipe

Cup Green Peas

Mayonnaise

Water

Cut turnips and carrots

Peel the turnips entirely. Cut all the turnips into bite sized pieces with a sharp knife, as regular potatoes typically do. At the same time, cut fresh carrots and place them all into a bowl ready for cooking.

Cut onions and pickles

Cut onion and all the pickles into small tiny squares and place them aside. At the same time, prepare your other ingredients. 

Prepare the salad dressing

In a big glass bowl, add yogurt with mayonnaise and approximately 1/3rd of a cup of liquid left from your pickle jar. Season with a pinch of salt and pepper and mix. 

Boil turnips with carrots

Place turnips and carrots into a cooking pot, add boiling water, bring to a boil and let it cook until tender for 15 minutes maximum. 

Strain and shock

Once your carrots and turnips are boiled, strain them through a strainer and pour a very cold pot of water to shock them, so they immediately stop the cooking process.

Add all into a big glass bowl

Add all remaining ingredients in a large mixing bowl, such as the onion, pickles, and green peas. Pour the whole dressing you have stored in the fridge. 

Mix together and season

Using two spatulas, gently mix the ingredients and salad dressing together. Refrigerate for at least 2 to 3 hours before you are ready to serve.

https://mediavine-res.cloudinary.com/video/upload/c9f3ltdtwaxfmphi9bzi.mp4

Dill Pickle Coleslaw

(16-ounce) package coleslaw mix

onion,

mayo

garlic powder

In a large bowl, make the dressing by combining the onion, pickles, mayo, pickle juice, dill, garlic powder, and salt. Add the coleslaw mix and toss to combine. Cover and refrigerate at least 2 hours to allow the flavors to combine. When ready to serve, taste and add additional salt if necessary, then serve.

Pickle de Gallo

red bell pepper,

medium yellow onion, diced

jalapeño, seeds and membranes removed, diced

tomato,

garlic,

pickle brine

Stir together all ingredients and season with a healthy pinch of salt. Allow to rest in refrigerator for about 1 hour to allow the flavors to develop. Toss again before serving. Keeps for about 1 week.

Indulge in the tangy delight of this Dill Pickle Sourdough Bread recipe! This unique fusion of flavors combines the hearty texture of sourdough, the robust taste of rye bread, and the zesty kick of pickles. It&#x27;s more than just a bread; it&#x27;s a flavor experience waiting to happen.

Dill Pickle Sourdough Bread

water (warm)

g sourdough starter (active)

bread flour

g dark rye flour

g fine sea salt

150 g pickles (finely diced)

flour

In a large bowl, combine 180g warm water with 150g pickle juice and whisk in 100g of active sourdough starter until mostly combined.

Add 400g bread flour and 100g dark rye flour and mix until a shaggy dough forms. Knead the dough with your hands until all the shaggy bits are incorporated. Sprinkle 5 g fine sea salt on top of the dough.

Cover the bowl and set aside for 45 - 60 minutes.

make the dough:

Uncover the bowl and using damp hands, grab the dough and gently pull it until the flap is long enough to fold over itself, then fold the flap, rotate the bowl 90 degrees, and repeat 4 times.

Recover the bowl, and set it aside for 30 minutes. Meanwhile, dice 150g of dill pickles and wrap them in paper towel to absorb some of the moisture.

Before the 2nd set of stretch and folds, add 150g of diced pickles and stretch and fold to incorporate the inclusions. Allow to rest for another 30 minutes and perform 2 more sets of stretch and folds, for a total of 4 sets. This helps to completely incorporate the pickles. If you find the pickles are too wet and pulling apart the dough after the final stretch and fold, generously flour the working surface and the dough and gently knead the dough until it comes together cohesively.

stretch and fold:

After the 4th and final stretch and fold, cover the bowl and set aside for 2 hours to bulk ferment. It is important to keep the dough bowl somewhere warm to encourage the microbes to work quickly!

bulk ferment:

Lightly flour the work surface and turn the dill pickle dough out onto the floured surface. Try to get the smooth top part face down so that the sticky underside is on top facing you, this will make shaping the dough easier.

Fold the sides into the middle. Then starting from the bottom, tightly roll the dough into a batard. Stop there if making a batard, or tuck the long ends underneath to create a boule.

Allow the dough to rest covered for 20 minutes.

Place your hands underneath the dough and using your pinkies, apply pressure to the dough and drag it along the work surface to increase surface tension in the dough. Avoid overtightening the dough because it may tear with the inclusions.

Dust the top of your boule or batard with rice flour, then use a bench scraper to pick up the dough, flip it, and place it upside down, or seam side up, into a banneton to prove for 2 hours.

shape:

Cover the banneton with a reusable plastic bag and place it in the fridge. During the proving period, the dough will rise in the banneton, but due to the cool temperatures in the fridge, it won&#x27;t be a marked difference.

cold proof:

Place your dutch oven, cloche, or desired baking dish in the oven and preheat to 450f.

pre-heat oven:

Once the oven is preheated, remove the dough from the fridge and invert the banneton onto a sheet of parchment paper.

Use a lame, sharp knife, or clean razor blade to score the dough, I usually like to make one deep curved slash when adding inclusions, but you can get as fancy as you like!

Carefully remove the dutch oven from the oven, and using the parchment paper as a sling, transfer the sourdough loaf from the counter into the dutch oven.

Bake the dough at 450f covered for 30 minutes and uncovered at 450f for 10-15 minutes, or until the loaf is cooked through and the crust is a rich caramel brown. You can test the doneness of the loaf with an instant-read thermometer. Bread is cooked once it reaches 205 - 210 degrees Fahrenheit internal temperature.

bake :

Remove baked bread from the dutch oven and transfer it to a wire mesh cooling rack to cool completely before slicing. I like to leave it for at least 2 hours before slicing, as slicing too soon can affect the crumb and texture of your loaf.

Check out my guide on STORING SOURDOUGH BREAD to ensure it stays fresh for days, or learn HOW TO FREEZE SOURDOUGH bread for a rainy day.

cool:

I've made this twice and it's a great recipe as is, but I did change it a bit. I added a few tablespoons of fresh dill and some cheddar cheese.  Everyone has loved it and I'm going to try it with pickled jalapeno next. Thank you for posting this recipe Ally.

A quick and easy savory bread that&#039;s bursting with dill pickle pieces and shredded cheddar cheese. No yeast or kneading, perfect for grilled cheese sandwiches!

Dill Pickle Bread

all purpose flour (360 grams)

baking powder

baking soda

sour cream

milk (61 grams)

dill pickles, chopped

cheddar cheese, grated (113 grams)

butter, melted

Preheat oven to 375°F/190°C. Grease and flour a 9 x 5 inch (or an 8 x 4 inch for a taller bread) loaf pan or line with parchment paper. In a large bowl combine all purpose flour, baking powder, baking soda, dried dill and salt. Whisk together well and set aside.

In a large measuring cup or medium bowl combine sour cream, milk, dill pickle juice and egg. Whisk together well so egg gets beaten.

Make a well in the center of the dry ingredients and pour in the sour cream and milk mixture. Stir a few times then add chopped dill pickles, grated cheddar cheese and melted butter. Mix until just combined without over mixing. The mixture should look like a soft dough.

Pat dough into prepared pan and bake for 45-50 minutes or until it&#39;s golden and springs back in the middle when pressed. Cool 10 minutes in pan before turning out onto a wire rack. Serve warm.

I so wanted to like this but my husband and both did not like it. It was bland and tasteless. I  followed the directions and ingredients  exactly.  Maybe some garlic and onion powder would help.

I'm curious why people don't use self-rising flour in such recipes instead of regular flour with baking powder.

This sourdough bread has chopped dill pickles, pickle brine, and dill mixed into the dough for incredible flavor! Soft crumb, golden crust. Uses active sourdough starter and an overnight cold retard makes this recipe convenient to make.

active sourdough starter

filtered water, (around 85 degrees F)

dill pickle brine

organic bread flour

whole wheat flour

fine sea salt

In a large bowl, mix starter, water, and brine with a fork until starter is dispersed. Add flours, mixing with a spatula first, then switching to mixing with your hand until a shaggy dough is formed, so that flour is not visible.

https://www.youtube.com/watch?v=jkyj9A6igJg

Initial mix of starter, water, and flour

Sprinkle salt on top of dough. Cover bowl with a damp cloth and let sit for 40 minutes.

Now work the salt into the dough, kneading the dough stongly with your hands for two minutes. Then perform your 1st set of stretch and folds. Let dough rest for 30 minutes, covered..

https://www.youtube.com/watch?v=CWcl90wWMVs

Initial mix of dough and 1st set of stretch and folds

After the 30 minute rest, sprinkle the pickles and fresh dill evenly on top of the dough, all the way to the sides of the bowl. Perform a set of stretch and folds, encasing the mix-ins into the dough.

https://www.youtube.com/watch?v=nCJE7eacN4Q

Adding chopped pickles and dill to dough in 2nd set of stretch and folds

Perform 2 more sets of rests and stretch and fold, waiting the 30 minutes in between for each, for a total of 4 stretch and fold sequences.

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Top 19 dill pickle recipes from across the web

The most viewed dill pickle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dill Devilled Eggs

Dill Pickles

Dill Pickle Tartar Sauce

Dill Pickle Hummus

Dill Pickle Deviled Eggs

🥒Dill Pickle Pizza Recipe

Keto Potato Salad Recipe

Dill Pickle Coleslaw

Pickle de Gallo

Dill Pickle Sourdough Bread

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Dill Pickle Deviled Eggs

Dill Pickle Dip

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The most viewed dill pickle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine