14 Pickle Recipes You've Got to Try

It's the summer of pickle recipes—is your pizza in the oven?

By
Devan Grimsrud
Devan Grimsrud
Devan Grimsrud

Devan Grimsrud is a Berlin-based writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users. 

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Published July 16, 2025
Devan Grimsrud
pickle pizza on a cutting board

Simply Recipes / Mihaela Kozaric Sebrek

Pickles are very, very in. As in trendy and trending. It probably comes as no surprise to many a pickle lover, but if you're not on board yet, you need to be.

These recipes will make it easy, from state fair-inspired fried pickles, classic pickle-laden Chicago dogs you can make at home, and a method to quick-pickle your favorite vegetables and fruits, to recipes using pickle brine—which you should never, ever throw away!.

  • Easy Pickle Dip

    A bowl of dip garnished with dill surrounded by potato chips arranged on a plate

    Simply Recipes / Frank Tiu

    "This recipe was inspired by S​​hilpa Uskokovic’s 2022 recipe for pickle dip in Bon Appétit. For my own version of pickle dip, I combine chopped dill pickles and a splash of their brine with three creamy elements—cream cheese, sour cream, and mayo—to provide body and balance."—Stephanie A. Ganz, Recipe Developer

  • Pickle Roasted Potatoes

    Closeup view of a serving spoon on an oval platter of roasted potato halves and pickles topped with parsley

    Simply Recipes / Sara Haas

    "Pickles do double duty here, in both the dressing for the potatoes and as a crunchy element in the finished dish."—Sara Haas, Recipe Developer

  • Pickle Slaw

    A plate of pickle slaw, ready to serve

    Simply Recipes / Nick Evans

    "In addition to using pickle juice in place of the traditional vinegar for this slaw, we also add about a half-cup of chopped pickles. It's like coleslaw and pickle relish all in one!"—Nick Evans, Recipe Developer

  • 2-Ingredient Baked “Fried” Pickles

    A plate of crispy fried pickles with a hand dipping one into a bowl of white sauce, garnished with a sprig of dill

    Simply Recipes / Jessica Furniss

    "If you’ve never had a fried pickle, it’s a fair favorite—crunchy, juicy, pickle-y perfection. In my baked version, crunchy dill pickle chips get a hearty coating of Parmesan cheese that crisps up in the oven for the perfect snack."—Jessica Furniss, Recipe Developer

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  • Pickle Pizza

    pickle pizza on a cutting board

    Simply Recipes / Mihaela Kozaric Sebrek

    "In the name of ease, we opted for jarred dill pickle slices—you know, the kind you likely have on hand for burgers. Avoid thick-sliced pickles, which will weigh the pizza down, as well as sliced homemade refrigerator pickles, which don’t adhere to the cheese as well."—Grace Elkus, Recipe Developer

  • Chicago Hot Dogs

    Overhead view of a sheet pan with Chicago-style hot dogs on it.

    Simply Recipes / Mike Lang

    "These hot dogs offer a little sweetness from the relish, a salty crunch from the pickle, tang from both the mustard and the sport peppers, and freshness from the tomatoes and onions."—Liz Tarpy, Recipe Developer

  • Fried Pickles

    Fried Pickles on a Paper Towel Lined Baking Sheet

    Simply Recipes / Nick Evans

    "There’s no brand loyalty when it comes to fried pickles, but definitely go for sliced pickles and not spears. While you can buy whole pickles and slice them yourself, I would recommend saving some time by just buying the pre-sliced jarred pickles. Use crinkle-cut pickles for a thicker, more pickle-y version, or use thinly sliced pickles for extra crunch."—Nick Evans, Recipe Developer

  • Carla Hall's Pickled Potato Salad

    bowl of Carla Hall's pototo salad

    Simply Recipes / Sara Haas

    "I’ve made several types of potato salad recently and all have been the creamy kind with plenty of mayonnaise and hard-boiled eggs. I love that kind of potato salad, but after eating it three or four times, it gets a little boring. That’s why I was excited to see Hall’s recipe, which uses pickle brine and olive oil as the main dressing ingredients. I like vinegar-based potato salads, and since pickles get their punchy flavor from that tart liquid, I was excited about this new twist."—Sara Haas, Recipe Developer

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  • Dill Pickle Tuna Salad

    Dill Pickle Tuna Salad in a bowl with a spoon

    Simply Recipes / Jessica Furniss

    "When I make tuna salad, I make sure every bite is loaded with pickle-y goodness. In place of the usual vegetables that most tuna salad recipes call for, like celery and onion, I only use pickles."—Jessica Furniss, Recipe Developer

  • Cuban Sandwich (Cubano)

    A sliced cubano, ready to eat

    Simply Recipes / Marta Rivera

    "The Cuban sandwich, better known as a Cubano, begins with soft, slightly sweet Cuban bread. Heaps of heavily seasoned pork roast and sliced ham alternating between layers of Swiss cheese and sour pickles. The sandwich is cemented together with yellow mustard and a garlic butter schmear."—Marta Rivera, Recipe Developer

  • Pickled Watermelon Rinds

    Pickled Watermelon Rinds in a Jar

    Simply Recipes / Ciara Kehoe

    "Pickling these watermelon rinds is a breeze; all it takes is a melon and a handful of ingredients that you probably already have in your pantry. Unlike typical pickled recipes, these watermelon rinds use a simple stovetop method instead of traditional canning and are stored in the refrigerator for 24 hours to reach pickled perfection."—Lauren Paige Richeson, Recipe Developer

  • 1-Ingredient Upgrade for Better Salads

    Salad in a bowl

    Simply Recipes / Getty Images 

    "I add pickle juice to salads for the same reason I squeeze lemon juice over fish or finish a sauce with a dash of vinegar. That tiny bit of acidity helps brighten any dish, making it taste better instantly. Besides the punch of acidity, the juice also adds a bit of salt, as well as flavor from the garlic and any other ingredients used in the brine."—Sara Haas, Recipe Developer

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  • Ranch Potato Salad

    bowl of ranch potato salad, and in the background, a platter wtih more and a glass of water

    Simply Recipes / Ciara Kehoe

    "I developed this recipe to be a crowd-pleaser (and me-pleaser), using one of the most beloved flavors—ranch—and a hefty dose of pickles plus their brine for a little puckery pizzazz. Plenty of crunchy bacon provides a savory saltiness, a handful of celery adds crunch, and dill brings its fresh, summery aroma to the party."—Megan Scott, Former Senior Editor

  • Quick Pickles

    Jars of Quick Pickles (One of Green Beans, One of Tomatoes, and Another of Cucumbers)

    Simply Recipes / Alison Bickel

    "Quick pickles are made by adding hot brine to fresh veggies and letting them sit in the fridge. You can eat them almost immediately for a crunchy, lightly flavored snack, but they’re best if you give them at least 24 hours. For true pickle flavor, wait a week. While they don’t have the same shelf life as canned pickles, they will last at least 3 months in the fridge."—Laurel Randolph, Associate Editorial Director

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