13 Trending Pickle Recipes for 2025!

Pickle recipes are set to have a viral moment in 2025, and it’s a trend that I can totally get onboard with! The humble pickle is going to be in just about everything, from cocktails to appetizers and from dips to sandwiches, and it’s bringing a salty, sour, sweet, totally addictive flavor punch to all your favorite dishes. I’ve created this collection of 13 of my favorite pickle recipes, including my spicy pickle margarita (because it’s always 5 o clock somewhere), my crispy and super easy air fryer pickle chips, and my dill pickle popcorn that’s perfect for sophisticated snacking. Let’s get straight down to it… 

1. Spicy Pickle Margarita

spicy pickle margarita

If you love pickles and margaritas, this spicy pickle margarita is the ultimate cocktail for you. It’s tangy, salty, zesty, with just the right amount of heat. The combination of fresh lime juice, tequila, and pickle brine creates a bold, refreshing drink that’s guaranteed to be a conversation starter at your next happy hour.

Serves: 1

Ingredients

  • 2 oz tequila (silver or reposado)
  • 1 oz fresh lime juice
  • 1 oz pickle juice (from dill pickles)
  • ½ oz orange liqueur (such as triple sec or Cointreau)
  • ½ oz simple syrup (optional, for balance)
  • 1-2 jalapeño slices (adjust for desired spice level)
  • Ice
  • Pickle slices & jalapeño rings (for garnish)

For the Rim

  • 2 tbsp kosher salt
  • ½ tsp chili powder
  • Lime wedge

Instructions

  1. Prepare the Rim: On a small plate, mix the salt and chili powder. Run a lime wedge around the rim of a glass, then dip the rim into the salt mixture.
  2. Muddle the Heat: In a cocktail shaker, add the jalapeño slices and lightly muddle them to release the spice.
  3. Mix the Margarita: Add tequila, lime juice, pickle juice, orange liqueur, and simple syrup (if using) to the shaker. Fill with ice and shake vigorously for about 15 seconds.
  4. Strain & Serve: Strain into a salt-rimmed glass filled with fresh ice.
  5. Garnish & Enjoy: Garnish with a pickle slice and a jalapeño ring. Sip and enjoy!

2. Air Fryer Pickle Chips

air fryer pickle chips

Crispy, tangy, and irresistibly snackable, these air fryer pickle chips are the ultimate crunchy appetizer! Coated in a flavorsome seasoned breading and air-fried to perfection, they deliver all the satisfaction of deep-fried pickles— but without the grease and the mess. Perfect for game day, parties, or anytime you need a salty, crunchy snack!

Serves: 4

Ingredients

  • 1 cup dill pickle slices (drained and patted dry)
  • ½ cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp salt
  • 1 large egg
  • 1 tbsp pickle juice
  • 1 cup panko breadcrumbs (or crushed pork rinds for a low-carb option)
  • ½ cup grated Parmesan cheese (optional, for extra crispiness)
  • Cooking spray

For Serving

  • Ranch dressing or spicy mayo for dipping
  • Fresh chopped parsley (optional, for garnish)

Instructions

  1. Preheat the Air Fryer: Set your air fryer to 400°F (200°C) and let it preheat while you prepare the pickle chips.
  2. Set Up the Breading Station:
    • In one bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, black pepper, and salt.
    • In a second bowl, beat the egg with 1 tbsp of pickle juice.
    • In a third bowl, mix the panko breadcrumbs with Parmesan cheese (if using).
  3. Coat the Pickles:
    • Dredge each pickle slice in the seasoned flour, shaking off excess.
    • Dip into the beaten egg mixture.
    • Coat in the panko breadcrumb mixture, pressing gently to adhere.
  4. Air Fry the Pickles: Lightly spray the air fryer basket with cooking spray. Arrange the pickle chips in a single layer (you may need to work in batches). Lightly spray the tops with cooking spray for extra crispiness.
  5. Cook: Air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.
  6. Serve & Enjoy: Garnish with fresh parsley and serve immediately with ranch dressing or spicy mayo for dipping.

3. Dill Pickle Popcorn

dill pickle popcorn

This dill pickle popcorn is the ultimate salty, tangy, and totally addictive snack! Made with buttery popcorn tossed in a zesty dill seasoning, it brings all the bold flavors of your favorite pickles into a crunchy, munchable treat. Perfect for movie nights, game day, or anytime you’re craving something unique and flavorful!

Serves: 4

Ingredients

  • 8 cups popped popcorn (about ½ cup unpopped kernels)
  • 3 tbsp unsalted butter, melted
  • 2 tbsp pickle juice
  • 1 tsp dried dill
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt (adjust to taste)
  • ½ tsp black pepper
  • ½ tsp smoked paprika (optional, for depth)
  • ¼ tsp cayenne pepper (optional, for a little kick)
  • ¼ cup finely grated Parmesan cheese (optional, for extra savoriness)

Instructions

  1. Pop the Popcorn: If using stovetop popcorn, pop kernels in a large pot with a little oil. If using microwave popcorn, prepare according to package instructions.
  2. Make the Seasoning: In a small bowl, whisk together melted butter, pickle juice, dried dill, garlic powder, onion powder, salt, black pepper, smoked paprika, and cayenne (if using).
  3. Toss the Popcorn: Place the popcorn in a large bowl. Drizzle the butter mixture over the popcorn while tossing to evenly coat.
  4. Add Parmesan (Optional): Sprinkle with Parmesan cheese for extra flavor and toss again.
  5. Serve & Enjoy: Enjoy immediately, or store in an airtight container for up to 2 days.

4. Dill Pickle Hummus

dill pickle hummus

If you’re a fan of hummus and pickles, this dill pickle hummus is a must-try! Creamy, garlicky, and packed with the briny goodness of dill pickles, it’s the ultimate dip for crackers, veggies, or pita chips. The tangy pickle juice and fresh dill take traditional hummus to the next level, making it a fun and flavorful snack or appetizer.

Serves: 6

Ingredients

  • 1 (15 oz) can chickpeas, drained and rinsed
  • ¼ cup pickle juice (from your favorite dill pickles)
  • ¼ cup tahini
  • 2 tbsp olive oil
  • 1 small garlic clove, minced
  • ½ tsp salt (adjust to taste)
  • ½ tsp black pepper
  • ½ tsp smoked paprika (optional)
  • 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
  • ¼ cup chopped dill pickles (for texture)

For Garnish

  • Extra chopped pickles
  • Drizzle of olive oil
  • Fresh dill
  • Red pepper flakes (optional, for a little heat)

Instructions

  1. Blend the Base: In a food processor, combine chickpeas, pickle juice, tahini, olive oil, garlic, salt, black pepper, and smoked paprika (if using). Blend until smooth and creamy.
  2. Add Dill & Pickles: Add the fresh dill and chopped pickles. Pulse a few times to mix in the texture while keeping some pickle chunks for crunch.
  3. Taste & Adjust: Add more pickle juice if you want a tangier flavor, or more olive oil if you prefer a silkier hummus.
  4. Serve & Garnish: Transfer to a serving bowl and drizzle with olive oil. Top with extra chopped pickles, fresh dill, and red pepper flakes for a bit of spice.
  5. Enjoy! Serve with pita chips, raw veggies, or crackers.

5. Dill Pickle Shots

dill pickle shots

If you’re a pickle lover, these dill pickle shots are about to be your new favorite party drink! This tangy, salty, and smooth shooter is the ultimate savory cocktail experience. Made with vodka (or tequila for a twist) and plenty of briny goodness, these shots go down easy and are the perfect addition to any fun gathering. Bonus: they’re also a fantastic chaser for whiskey!

Serves: 4 (makes 4 shots)

Ingredients

  • 4 oz vodka (or tequila for a fun twist)
  • 4 oz dill pickle juice (from a jar of your favorite pickles)
  • 1 tbsp fresh lemon juice (optional, for brightness)
  • Ice
  • Pickle slices or spears (for garnish)

For the Rim (Optional)

  • 2 tbsp kosher salt
  • ½ tsp garlic powder
  • ½ tsp dill weed

Instructions

  1. Prepare the Rim (Optional): If you want an extra punch of flavor, mix salt, garlic powder, and dill weed on a small plate. Run a pickle slice around the rims of your shot glasses, then dip them in the seasoning mix.
  2. Shake It Up: In a cocktail shaker, add the vodka, pickle juice, and lemon juice (if using). Fill with ice and shake vigorously for about 15 seconds.
  3. Strain & Pour: Strain into four shot glasses.
  4. Garnish & Serve: Garnish each shot with a mini pickle slice or spear for a fun touch.

6. Tuna Salad Pickle Boats

tuna salad pickle boats

These tuna salad pickle boats are the ultimate low-carb, crunchy, and flavor-packed snack or light meal! Instead of bread, crisp dill pickles serve as the perfect vessel for a creamy, protein-packed tuna salad. They’re tangy, refreshing, and incredibly easy to make—perfect for meal prep, lunch, or a fun party appetizer.

Serves: 4 (makes 8 pickle boats)

Ingredients

  • 4 large dill pickles (cut in half lengthwise, seeds scooped out)
  • 1 (5 oz) can tuna, drained
  • ¼ cup mayonnaise (or Greek yogurt for a lighter option)
  • 1 tbsp Dijon mustard
  • 1 tbsp pickle juice
  • 1 tbsp chopped fresh dill (or 1 tsp dried dill)
  • ¼ cup celery, finely chopped
  • ¼ cup red onion, finely chopped
  • ½ tsp garlic powder
  • ½ tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1 tbsp capers or chopped pickles (optional, for extra tang)

For Garnish

  • Chopped chives
  • Extra dill
  • Cracked black pepper

Instructions

  1. Prepare the Pickles: Slice the pickles in half lengthwise and use a spoon to scoop out the seeds, creating a little “boat.” Pat them dry with a paper towel to prevent sogginess.
  2. Make the Tuna Salad: In a medium bowl, mix together the drained tuna, mayonnaise (or Greek yogurt), Dijon mustard, pickle juice, dill, celery, red onion, garlic powder, salt, black pepper, and capers (if using). Stir until well combined.
  3. Assemble the Boats: Spoon the tuna salad evenly into the pickle halves, pressing gently to fill them.
  4. Garnish & Serve: Sprinkle with chopped chives, extra dill, and cracked black pepper for added flavor. Serve immediately, or refrigerate for up to 2 days.

7. Pickle Juice Bloody Mary

pickle juice bloody mary

A pickle juice Bloody Mary is the ultimate savory cocktail for brunch lovers and pickle fanatics. This bold and tangy twist on the classic Bloody Mary swaps out some of the traditional ingredients for zesty pickle brine, giving you a perfectly balanced drink that’s salty, spicy, and oh-so-refreshing. Whether you’re serving it up for a weekend brunch or a game-day treat, this cocktail will steal the show!

Serves: 1

Ingredients

  • 2 oz vodka
  • 4 oz tomato juice
  • 1 oz pickle juice (from dill pickles)
  • ½ oz fresh lemon juice
  • ½ tsp Worcestershire sauce
  • ½ tsp prepared horseradish (optional, for extra spice)
  • 2 dashes hot sauce (adjust to taste)
  • ¼ tsp celery salt
  • ¼ tsp black pepper
  • Ice

For the Rim

  • 2 tbsp kosher salt
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • Lime wedge

For Garnish

  • Dill pickle spear
  • Celery stalk
  • Cherry tomatoes
  • Green olives
  • Lemon wedge

Instructions

  1. Prepare the Rim: On a small plate, mix the kosher salt, smoked paprika, and garlic powder. Run a lime wedge around the rim of a tall glass, then dip the rim into the seasoning mix.
  2. Mix the Drink: In a cocktail shaker (or directly in the glass), combine vodka, tomato juice, pickle juice, lemon juice, Worcestershire sauce, horseradish (if using), hot sauce, celery salt, and black pepper. Stir or shake well to combine.
  3. Serve: Fill the prepared glass with ice, then pour the Bloody Mary mixture over the top. Stir gently.
  4. Garnish Like a Pro: Skewer cherry tomatoes, olives, and a pickle onto a cocktail pick, then place it in the drink. Add a celery stalk and a lemon wedge for extra flair.

8. Dill Pickle Coleslaw

dill pickle coleslaw

Crunchy, tangy, and loaded with pickle goodness, this dill pickle coleslaw is a refreshing twist on a classic! With crisp cabbage, zesty pickle juice, and fresh dill, it’s the perfect side dish for BBQs, burgers, tacos, or anything that needs a little extra crunch. The creamy dressing ties everything together while keeping it light and flavorful.

Serves: 6

Ingredients

  • 4 cups coleslaw mix (or shredded cabbage and carrots)
  • ½ cup dill pickles, finely chopped
  • ¼ cup fresh dill, chopped (or 1 tsp dried dill)
  • ¼ cup red onion, finely chopped

Dressing

  • ½ cup mayonnaise (or Greek yogurt for a lighter version)
  • 3 tbsp pickle juice (from your favorite dill pickles)
  • 1 tbsp Dijon mustard
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp black pepper
  • ½ tsp salt (adjust to taste)

Instructions

  1. Make the Dressing: In a small bowl, whisk together mayonnaise, pickle juice, Dijon mustard, garlic powder, onion powder, black pepper, and salt until smooth.
  2. Toss the Slaw: In a large bowl, combine coleslaw mix, chopped pickles, fresh dill, and red onion.
  3. Coat & Mix: Pour the dressing over the coleslaw and toss well to combine.
  4. Chill & Serve: Let the coleslaw sit in the fridge for at least 30 minutes before serving to allow the flavors to meld.
  5. Enjoy! Serve alongside BBQ, burgers, sandwiches, or as a refreshing side dish. I love mine garnished with extra pickles!

9. Dill Pickle Pasta Salad

dill pickle pasta salad

Creamy, tangy, and packed with crunchy dill pickles, this dill pickle pasta salad is the ultimate side dish for BBQs, potlucks, or meal prep! The combination of tender pasta, zesty pickle juice, and fresh dill creates a refreshing and flavorful dish that’s guaranteed to be a hit with pickle lovers.

Serves: 6

Ingredients

  • 3 cups short pasta (such as rotini, macaroni, or bowtie)
  • 1 cup dill pickles, chopped
  • ½ cup cheddar cheese, cubed (optional)
  • ¼ cup red onion, finely diced
  • ¼ cup fresh dill, chopped

Dressing

  • ½ cup mayonnaise (or Greek yogurt for a lighter option)
  • ¼ cup pickle juice
  • 1 tbsp Dijon mustard
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt (adjust to taste)
  • ½ tsp black pepper

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. Make the Dressing: In a small bowl, whisk together mayonnaise, pickle juice, Dijon mustard, garlic powder, onion powder, salt, and black pepper.
  3. Assemble the Salad: In a large bowl, combine the cooled pasta, chopped pickles, cheddar cheese (if using), red onion, and fresh dill.
  4. Toss & Chill: Pour the dressing over the salad and toss until everything is well coated. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
  5. Serve & Enjoy: Give it a final stir, taste for seasoning, and serve chilled.

10. Dill Pickle Grilled Cheese Sandwich

pickle grilled cheese sandwich

Tangy, crunchy, and irresistibly cheesy, this dill pickle grilled cheese sandwich takes the classic comfort food to the next level! The briny bite of pickles pairs perfectly with melty cheese and buttery, crispy bread, making this the ultimate sandwich for pickle lovers. It’s quick, easy, and packed with flavor—perfect for lunch, dinner, or a cozy snack.

Serves: 1

Ingredients

  • 2 slices sourdough bread (or bread of choice)
  • 1 tbsp unsalted butter, softened
  • ½ tsp garlic powder (optional, for extra flavor)
  • â…“ cup shredded cheddar cheese
  • â…“ cup shredded mozzarella cheese
  • 3-4 dill pickle slices (patted dry)
  • ½ tsp Dijon mustard (optional, for tang)
  • ½ tsp fresh dill, chopped (or ¼ tsp dried dill)

Instructions

  1. Prepare the Bread: Spread butter evenly on one side of each slice of bread. If using garlic powder, mix it into the butter before spreading for extra flavor.
  2. Assemble the Sandwich: Flip the slices over (buttered side down). Spread a thin layer of Dijon mustard (if using) on one slice. Sprinkle half of the cheese, then layer the pickle slices on top. Sprinkle the remaining cheese over the pickles, then add fresh dill. Top with the second slice of bread, buttered side facing up.
  3. Cook the Sandwich: Heat a skillet or griddle over medium-low heat. Place the sandwich in the pan and cook for 3-4 minutes per side, pressing gently with a spatula, until golden brown and crispy.
  4. Melt the Cheese: If the bread is browning too quickly before the cheese melts, lower the heat and cover the pan for 30 seconds to help melt the cheese fully.
  5. Serve & Enjoy: Remove from the skillet, let cool for a minute, then slice in half and dig in!

11. Pickle de Gallo

pickle de gallo

A tangy twist on classic pico de gallo, this pickle de gallo swaps out traditional tomatoes for crunchy, briny dill pickles! It’s the ultimate pickle-lover’s dip—fresh, zesty, and packed with bold flavor. Perfect for scooping with tortilla chips, topping burgers, or spooning over tacos for an unexpected but delicious punch of flavor!

Serves: 4

Ingredients

  • 1 ½ cups dill pickles, finely diced
  • ¼ cup red onion, finely diced
  • 1 small jalapeño, finely chopped (seeds removed for less heat)
  • 2 tbsp fresh dill, chopped (or 1 tsp dried dill)
  • 1 tbsp fresh lime juice
  • 2 tbsp pickle juice (from the jar)
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • ¼ tsp salt (adjust to taste)

For Serving

  • Tortilla chips
  • Crackers
  • Tacos, burgers, or sandwiches

Instructions

  1. Chop & Combine: In a medium bowl, mix together the diced pickles, red onion, jalapeño, and fresh dill.
  2. Add the Flavor: Stir in lime juice, pickle juice, garlic powder, black pepper, and salt. Toss well to combine.
  3. Chill & Marinate: Let the pickle de gallo sit in the fridge for at least 15-20 minutes to let the flavors meld.
  4. Serve & Enjoy: Serve chilled with tortilla chips, or use as a topping for tacos, hot dogs, sandwiches, or grilled meats!

12. Dill Pickle Dip

dill pickle dip

If you’re a pickle lover, this dill pickle dip is about to become your new favorite snack! Creamy, tangy, and packed with crunchy pickle goodness, it’s perfect for dipping crackers, chips, or veggies. Whether you’re serving it at a party, game day, or just indulging in a snack attack, this dip delivers big, bold pickle flavor in every bite.

Serves: 6

Ingredients

  • 8 oz cream cheese, softened
  • ½ cup sour cream (or Greek yogurt for a lighter option)
  • ½ cup dill pickles, finely chopped
  • 2 tbsp pickle juice (from the jar)
  • 2 tbsp fresh dill, chopped (or 1 tsp dried dill)
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp black pepper
  • ½ tsp salt (adjust to taste)

For Garnish & Serving

  • Extra chopped pickles
  • Fresh dill
  • Crackers, pretzels, tortilla chips, or fresh veggies

Instructions

  1. Mix the Base: In a medium bowl, beat together the cream cheese and sour cream until smooth and creamy.
  2. Add the Flavor: Stir in chopped pickles, pickle juice, dill, garlic powder, onion powder, black pepper, and salt. Mix well to combine.
  3. Chill & Marinate: Cover and refrigerate for at least 30 minutes to let the flavors develop.
  4. Serve & Enjoy: Transfer to a serving bowl, garnish with extra chopped pickles and fresh dill, and serve with your favorite dippers!

13. Dill Pickle Potato Salad

dill pickle potato salad

If you love pickles, this dill pickle potato salad is about to be your new favorite side dish! Creamy, tangy, and packed with crunchy pickle bites, this recipe takes classic potato salad to the next level. It’s the perfect side for BBQs, picnics, potlucks, or any meal that needs a little extra zing!

Serves: 6

Ingredients

  • 2 lbs Yukon gold or red potatoes, cubed
  • ¾ cup dill pickles, chopped
  • ½ cup celery, finely diced
  • ¼ cup red onion, finely diced
  • 2 tbsp fresh dill, chopped (or 1 tsp dried dill)

Dressing

  • ½ cup mayonnaise (or Greek yogurt for a lighter version)
  • ¼ cup pickle juice (from the jar)
  • 1 tbsp Dijon mustard
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt (adjust to taste)
  • ½ tsp black pepper

Instructions

  1. Cook the Potatoes: Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until fork-tender, about 10-12 minutes. Drain and let cool slightly.
  2. Make the Dressing: In a small bowl, whisk together mayonnaise, pickle juice, Dijon mustard, garlic powder, onion powder, salt, and black pepper.
  3. Assemble the Salad: In a large bowl, combine the cooled potatoes, chopped pickles, celery, red onion, and fresh dill.
  4. Toss & Chill: Pour the dressing over the salad and gently toss until everything is coated. Cover and refrigerate for at least 30 minutes before serving.
  5. Serve & Enjoy: Garnish with extra fresh dill and serve cold as a side dish for burgers, BBQ, or sandwiches.

Which of these pickle recipes will you be trying first? I’d love to hear your thoughts in the comments section below – it helps me to create and develop more recipes you’ll love! 

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