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For bold, briny flavor that brings the zing, there’s nothing quite like pickles. Whether it’s adding crunchy cucumbers in an herby pickling liquid atop burgers or noshing on veggies spiked with vinegary kick straight out of the jar, that unmistakable tang can turn a good meal into outstanding. And let’s not forget about the delicious liquid that can quickly turn proteins, sauces, or sides into a briny bite. If you love pickles as much as we do, you’ll want to add these pickled recipes to your summer repertoire.
With a long refrigerator shelf life and low price point, pickles are a versatile ingredient to keep on hand for snacking and adding bright flavor and crunch to everyday dishes. You can easily buy a jar of hot and spicy, sweet, classic dill, or other delicious flavors, or consider making your own pickled veggies to personalize the ingredients and flavors, like quick pickled green beans or spicy pickled radishes and cucumbers.
It’s a quick and easy way to crank up the volume of your summer recipes without splurging on pricey ingredients or adding a ton of calories. These standout pickled recipes spotlight their briny, one-of-a-kind flavor in ways you might not expect, and prove pickles definitely deserve a place on your summer menu.
Grilled Hot Dogs with Homemade Relish
If you’re tired of the same old cookout fare, try this flavorful recipe that proves old dogs can learn new tricks. A vibrant homemade relish with quick-pickled cucumbers, bell pepper, and red onion adds new life to hot dogs cooked on the backyard barbecue. Make a double batch of the pickly relish (leftovers will keep in the refrigerator for up to a week) and serve it over any of your grilled favorites, like burgers, pork, or chicken.
Quick Pickled Vegetables
Capture summer in a jar with this simple 20-minute pickle recipe that works with a variety of different vegetables, no special equipment required. Peak season produce, such as green beans, grape tomatoes, bell peppers, red onions, and/or cucumbers, take on tangy new life steeped in a homemade brine with mustard seeds, garlic, and fresh dill. Keep pickled vegetables in the refrigerator for up to three weeks to serve alongside any cookout or picnic menu. Bonus: Use the brine for any of these other delicious pickled recipes.
Dill Pickle Pasta Salad
A little pickle goes a long way in this simple pasta salad served with a tangy twist. Finely chopped pickle spears and a splash of brine balance out rich, creamy noodles tossed in a mayo and sour cream with the crunch of bell peppers and green onions.
Grilled Pickle Brined Chicken Thighs with Vegetables
A secret ingredient for ultra-moist, never-dry grilled chicken is probably hanging out in your fridge right now. Marinating chicken thighs in dill pickle brine imparts a subtle, tangy flavor, while the acidity works to tenderize the meat and help retain moisture for juicy, flavorful results every time.
Air Fried Pickles
Look out, potato chips, there’s a new savory snack in town that packs even more flavor. A panko breadcrumb coating spiked with garlic and dill and a quick stint in the air fryer turn pickle rounds into irresistibly light and crispy “chips” paired with chipotle ranch for dipping.
Dill Pickle Ranch Potato Salad
A few simple ingredients are all you need to give an always-reliable cookout side a delicious glow up. Chopped dill pickles and ranch seasoning mix add savory zing to creamy red potato brightened up with two kinds of fresh herbs.
Grilled Chicken Breasts with Awesome Sauce
Believe the hype: this chunky, no-cook sauce really is awesome. An unlikely combination of ingredients, including dill pickle brine, almonds, and dried apricots, blend into a savory-sweet, tangy condiment with fresh herbs and a hint of spice. Spoon it over grilled chicken, fish, veggies, grains, or just about anything for a layer of complex flavor that’s easy to whip up in the food processor.
