10+ Pickle Recipes You’ll Love to Try Today

Pickle recipes are a fun way to enjoy fresh, crunchy flavors whenever you want. Whether you’re into tangy, salty, or a touch of sweet, there are so many easy ways to whip up pickles at home.

You just need a handful of ingredients and a little patience.

Making your own pickles means you get to pick the flavors and ingredients. It’s perfect if you want something quick or a little more old-school.

Honestly, pickling can be pretty rewarding and you can make it fit your own schedule.

Ingredients

• Cucumbers
• Water
• Vinegar
• Salt
• Dill (optional)
• Peppercorns (optional)

Cooking Instructions

1. Clean and slice the cucumbers.
2. Mix water, vinegar, and salt for the brine.
3. Place cucumbers in a jar and add dill and peppercorns if you like.
4. Pour the brine over the cucumbers so they’re covered.
5. Seal the jar and refrigerate for at least 24 hours before eating.

1) Classic Dill Pickles

Classic dill pickles come out crunchy and full of tang. Start by packing fresh cucumbers into jars with dill sprigs and smashed garlic.

That combo gives them a bright, herby flavor. The brine’s just water, vinegar, and salt, but you can toss in peppercorns and mustard seeds if you’re feeling adventurous.

After you fill the jars with brine, seal them up and let them soak for at least a week—trust me, it’s worth the wait.

If you want to preserve them longer, try a hot water bath. That really brings out the flavors.

Ingredients

• Fresh cucumbers
• Dill sprigs
• Garlic cloves (smashed)
• Water
• White vinegar
• Pickling salt
• Peppercorns
• Mustard seeds

Cooking Instructions

1. Pack cucumbers, dill, and garlic into jars.
2. Boil water, vinegar, salt, and spices to make brine.
3. Pour hot brine over cucumbers, leaving a little space at the top.
4. Seal jars and put them in a hot water bath at 180°F (82°C) for 10 minutes.
5. Let jars cool, then stash them in a cool spot for at least 7 days.

For more details, check a classic kosher dill pickle recipe.

2) Quick Refrigerator Pickles

Quick refrigerator pickles are about as easy as it gets. No cooking, just mix and wait.

They’re ready in a few hours, which is kind of amazing. You can swap in your favorite seasonings—dill, garlic, peppercorns, you name it.

These pickles stay crisp and work great as snacks or on sandwiches. Just soak cucumbers in a vinegar and water brine with salt and sugar.

For a detailed recipe, see this easy refrigerator pickles recipe.

Ingredients

• 1 pound small cucumbers
• 1 cup apple cider vinegar
• 1 cup water
• 1/4 cup sugar
• 1 tablespoon kosher salt
• Optional: dill, garlic, peppercorns

Cooking Instructions

1. Slice cucumbers however you like.
2. Mix vinegar, water, sugar, and salt until the sugar dissolves.
3. Put cucumbers and any extras in a jar.
4. Pour the brine over the cucumbers.
5. Seal the jar and refrigerate for at least 6 hours.
6. Eat them cold for the best crunch.

3) Garlic Dill Pickles

Garlic dill pickles pack a punch of tang and crunch. You’ll need fresh garlic cloves and plenty of dill for that bold taste.

Start by prepping cucumbers and making a brine with water, vinegar, salt, and some pickling spices. Mustard seeds and coriander work well here.

Toss in fresh dill and whole garlic cloves to really bring out the flavor. You can keep these in the fridge or can them for later.

Either way, they’re a solid snack or side.

Ingredients:

• Cucumbers
• Fresh garlic cloves
• Fresh dill
• Water
• Vinegar (like cider vinegar)
• Pickling salt or kosher salt
• Mustard seeds
• Coriander seeds

Cooking Instructions:

1. Wash cucumbers and put them in a clean jar.
2. Add garlic, dill, mustard, and coriander seeds.
3. In a pot, mix water, vinegar, and salt. Bring it to a boil, then let it cool a bit.
4. Pour the brine over cucumbers to cover them.
5. Seal the jar and refrigerate for at least 3 days, or process jars in hot water at 180°F (82°C) for 10 minutes if you’re canning.

4) Spicy Bread and Butter Pickles

If you want a little heat, spicy bread and butter pickles are the way to go. They’ve got that sweet and tangy thing going on, but with a kick.

You can turn up the spice with more jalapenos or red pepper flakes. These pickles make a killer snack or sandwich topping.

Make them in the fridge for a quick batch, or can them if you want them to last. The mix of sugar, vinegar, and spices keeps them crisp and flavorful.

Toss in sliced jalapenos or chili flakes for the heat. You’ll also need cucumbers, onions, vinegar, sugar, and some pickling spices.

Ingredients

• 2 pounds pickling cucumbers, thinly sliced
• ½ yellow onion, sliced
• 2 red jalapenos, thinly sliced
• 3 tablespoons kosher salt
• 1 cup white vinegar
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1 tablespoon mustard seeds
• 1 teaspoon crushed red pepper flakes

Cooking Instructions

1. Toss cucumbers, onions, jalapenos, and salt in a bowl. Let them sit for an hour.
2. Rinse and drain well.
3. In a pot, combine both vinegars, sugar, mustard seeds, and red pepper flakes. Bring to a boil.
4. Pour the hot brine over the veggies in jars.
5. Seal and refrigerate for at least 24 hours for the best flavor.

5) Sweet and Tangy Pickle Chips

Sweet and tangy pickle chips are super easy to make. The sugar and vinegar balance each other out—sweetness with a sharp bite.

Start with thin cucumber slices for that satisfying crunch. Onions add a little extra flavor if you’re into that.

Try tossing in mustard seeds or pepper flakes to change things up. These chips make a great snack or sandwich topper.

You only need a few days in the fridge for the flavors to come together.

Ingredients

• 3 cups cucumber slices
• 1/2 cup thinly sliced onion (optional)
• 1 cup white vinegar
• 1/2 cup sugar
• 1 tablespoon salt
• 1 teaspoon mustard seeds
• 1/2 teaspoon red pepper flakes

Cooking Instructions

1. Put cucumber slices and onion in a jar or container.
2. Heat vinegar, sugar, and salt in a pot until the sugar dissolves.
3. Add mustard seeds and red pepper flakes to the hot mix.
4. Pour the hot vinegar mixture over the cucumbers.
5. Let it cool, cover, and refrigerate for at least 3 days.

6) Pickled Carrots and Peppers

Pickled carrots and peppers bring a bright, crunchy bite to any meal. They’re awesome on sandwiches, tacos, or just as a snack.

Adjust the spice by using more or less jalapeño. Slice the carrots and peppers thin, then soak them in vinegar, water, sugar, and salt.

Let them chill in the fridge for a day to really soak up the flavor. Add onions or garlic if you want to mix it up.

These pickles keep for a few weeks in the fridge and stay nice and crisp.

Ingredients

• 2 cups sliced carrots
• 4-5 jalapeño peppers, thinly sliced
• 1/2 red onion, sliced (optional)
• 1 1/2 cups distilled white vinegar
• 1/2 cup water
• 1/4 cup white sugar
• 1 tablespoon salt

Cooking Instructions

1. Slice carrots, jalapeños, and onion.
2. Combine vinegar, water, sugar, and salt in a pot. Heat to 180°F (82°C) until the sugar dissolves.
3. Pack veggies into a jar.
4. Pour hot brine over them.
5. Let cool, then cover and refrigerate.
6. Wait at least 24 hours before digging in.

7) Dill Pickle Potato Salad

Dill pickle potato salad gives a classic dish a tangy upgrade. Mix cooked potatoes with crunchy dill pickles, red onion, and hard-boiled eggs.

The creamy dressing—usually mayo with a splash of pickle juice—brings it all together. It’s a top pick for summer barbecues or picnics.

You get a nice mix of creamy, tangy, and crunchy in every bite. Celery or chives add more freshness if you want.

Just boil your potatoes, chop the pickles and veggies, and toss everything with the dressing. Let it chill so the flavors meld.

Ingredients

• 2 pounds red potatoes
• 1 cup diced dill pickles
• 1/2 cup chopped red onion
• 3 hard-boiled eggs, chopped
• 3/4 cup mayonnaise
• 1/4 cup dill pickle juice
• 1/4 cup chopped celery (optional)
• 2 tablespoons chopped fresh chives
• Salt and pepper to taste

Cooking Instructions

1. Boil potatoes in salted water until tender, about 15-20 minutes.
2. Drain and let cool, then cube them.
3. Mix mayonnaise and pickle juice in a big bowl.
4. Add potatoes, pickles, onion, eggs, celery, and chives.
5. Gently stir to combine.
6. Season with salt and pepper.
7. Chill for at least an hour before serving.

8) Fried Pickle Dip

Fried pickle dip is a fun twist on the classic fried pickle. You mix creamy sour cream and cream cheese with chopped dill pickles for a tangy kick.

Crunchy panko breadcrumbs give it that “fried” texture—almost like the real thing. It’s perfect for parties or just snacking.

Serve it warm or cold, whatever feels right. The combo of creamy and crunchy is tough to beat.

Ingredients

• 8 oz cream cheese
• 1 cup sour cream
• 1 cup drained and chopped dill pickles
• 1 cup seasoned panko breadcrumbs
• Optional: ranch seasoning or fresh dill

Cooking Instructions

1. Preheat your oven to 350°F (175°C).

2. Mix the cream cheese, sour cream, and pickles together in a bowl.

3. Spread this mixture into an oven-safe dish.

4. Sprinkle the panko breadcrumbs evenly on top.

5. Bake for 20-25 minutes, or until it looks bubbly and golden.

6. Let it cool just a bit before digging in.

9) Pickle Salsa

Pickle salsa is such a fun twist on classic salsa. It brings together crunchy dill pickles and fresh veggies—think tomatoes, onions, and jalapeños.

That tangy, zesty flavor works surprisingly well on chips, tacos, burgers, or honestly, whatever you’re craving.

Want it spicier? Just toss in more jalapeño. The pickle juice gives everything a savory punch that’s hard to forget.

Making it is a breeze, and it definitely livens up the table.

Chop or blend everything to the texture you like best.
If you’re into herbs, a bit of fresh cilantro adds a nice touch.

Ingredients

• 2-3 dill pickles, diced
• 1 tomato, seeded and diced
• 1/2 cup diced red onion
• 1/2 jalapeño, chopped (more if you like spice)
• 1/4 cup pickle juice
• 1 tablespoon lime juice
• Optional: fresh cilantro

Cooking Instructions

1. Dice up the pickles, tomato, onion, and jalapeño.

2. Toss everything into a bowl with the pickle juice and lime juice.

3. Give it a good mix and taste to see if it needs anything.

4. Stir in chopped cilantro if you want a little extra freshness.

5. Let the salsa chill for about 30 minutes so the flavors can meld together.

If you’re curious, here’s a Dill Pickle Salsa recipe that’s worth checking out.

10) Homemade Pickle Relish

Making your own pickle relish is surprisingly easy—and honestly, it tastes way better than anything from the store. I love putting it on hot dogs, sandwiches, or burgers when I want that fresh, tangy kick.

This relish comes out sweet but still a bit sharp, and you can stash it in the fridge for up to two weeks. You don’t have to cook anything, which is a relief when you’re in a hurry.

Just chop up cucumbers and onions, then toss them with vinegar, sugar, and spices. Give it all a good mix so the flavors get to know each other.

Ingredients:

• 2 cups finely chopped cucumbers
• 1/2 cup finely chopped onion
• 1/2 cup distilled white vinegar
• 1/4 cup sugar
• 1 teaspoon salt

Cooking Instructions:

1. Mix cucumbers, onion, sugar, salt, and vinegar in a bowl.
2. Stir well until the sugar dissolves.
3. Transfer everything to a jar and pop it in the fridge for at least 2 hours.
4. It’ll keep in the fridge for up to 2 weeks.

If you want more details, check out this pickle relish recipe.