Pickled de Gallo

1 medium yellow bell pepper, chopped

1 medium tomato, chopped

1 c. chopped dill pickles

1/2 c. chopped red onion

1/4 c. pickled jalapeno slices, chopped

1/2 c. chopped fresh flat-leaf parsley

2 garlic cloves, minced

2 T. dill pickle juice

1 T. fresh lime juice

1/4 t. salt

1/4 t. black pepper

1 avocado, peeled and chopped

In a medium bowl, stir together bell pepper, tomato , pickles, onion, jalapeno, parsley, and garlic. Add pickle juice, lime juice, salt, and pepper; toss to coat. Cover and refrigerate up to 24 hours. Just before serving, stir in avocado.

Serve as a topping or as a dip with tortilla chips. 

Makes 4 cups.

Adapted from Better Homes & Gardens magazine, June 2025, p. 91.

In a Pickle Pasta Salad

2 c. dry whole wheat macaroni, cooked, drained, and cooled

2 15-oz cans no-salt-added cannellini beans, Great Northern beans, or chickpeas, rinsed and drained, with aquafaba reserved

1/2 c. dill pickle juice

1/4 c. tahini

2 T. lemon juice

1/2 t. sea salt

1/4 t. freshly ground black pepper

2 c. packed chopped kale leaves

1 c. thinly sliced celery

1 medium Gala apple, cored and finely chopped

3/4 c. thinly sliced baby dill pickles

1/2 c. finely chopped red onion

2 T. chopped fresh dill or 1 T. dried dill

Cook macaroni per package directions; drain and set aside to cool.

For dressing, in a blender combine drained beans,1/4 c. of the aquafaba, pickle juice, tahini, lemon juice, salt, and pepper. Cover and blend until smooth and creamy. Taste and add more aquafaba, pickle juice, and/or lemon juice to reach desired flavor and consistency.

In a large bowl, combine kale leaves, celery, apple, dill pickles, onion, and dill. Pour dressing over and stir to combine. Add paste and stir until well coated. Top with additional fresh dill if desired. 

Makes 8 cups.

Adapted from forksoverknives.com.

Pickle Relish Corn Muffins

1 15-oz. package cornbread mix

1-1/4 c. dill pickle relish 

2/3 c. milk

1 large egg, lightly beaten

1/2 c. grated Parmesan cheese

1/3 c. melted butter

1 t. garlic powder

3/4 t. crushed red pepper

1/2 t. baking powder

1/4 t. kosher salt

Lightly grease a 12-cup muffin pan. Preheat oven to 400 degrees.

Combine all ingredients. Spoon batter into the muffin pan. Bake until golden brown around edges, about 20 minutes. Let cool for 5 minutes. 

Adapted from Real Simple magazine, Aug. 2021, p. 31.

Tomato Salad with Pickle Relish Vinaigrette

1/3 c. dill pickle relish

1/4 c. olive oil

1 T. lemon juice

1 t. honey

1/2 t. smoked paprika

1/4 t. kosher salt

1/4 t. black pepper

1-1/2 lb. sliced heirloom tomatoes

1 c. thinly sliced cucumber

1/3 c. (total) fresh basil and fresh dill, roughly chopped

Sea salt, if desired

Whisk together relish, olive oil, lemon juice, honey, paprika, salt, and pepper.   

Arrange tomatoes and cucumber on a platter; drizzle with vinaigrette. Sprinkle basil and dill over all. Sprinkle with sea salt, if desired.

Adapted from Real Simple magazine, Aug. 2021, p. 31.

Pickled Berries

2-1/2 c. white distilled vinegar

1-1/3 c. water

2 T. honey

2 t. kosher salt

1 t. black peppercorns

4 2" lemon peel strips

3 c. ice cubes

8 c. fresh berries (blackberries, raspberries, or hulled and halved strawberries)

Stir together vinegar, water, honey, salt, peppercorns, and lemon peel strips in a medium saucepan over high heat. Bring to a boil, stirring until honey is dissolved. Boil 1 minute. Remove from heat and stir in ice cubes. Cool 20 minutes.

Divide berries between 2 1-qt. canning jars or 4 pint jars. Pour room temperature vinegar mixture evenly over fruit. Cover and refrigerate at least 4 hours or up to 2 days.

Use in salads, cocktails, or cheese boards.

Makes about 8 cups.

Adapted from Southern Living magazine, June 2020, p. 122.

24 Hour Refrigerator Dill Pickles

Cucumbers
Sliced onions
2 t. pickling spice
Fresh dill
1-2 cloves garlic (optional)
1 c. canning salt (a special salt that has no iodine)
3 c. sugar
2 qts. water
1 t. alum

Wash cucumbers; cut off stem and blossom ends. Cut cucumbers into quarters lengthwise. 

Layer cucumbers in glass jars with sliced onions, pickling spice, and the dill. If you like garlic, put a clove or two into each jar.  (We use a variety of size jars—quart, half gallon and gallon all work fine.  Just remember you will need to put them in your refrigerator so be sure there is room for them.)

Fill enough jars to make about 2 gallons. Set aside.

In a stainless steel or ceramic lined kettle ( aluminum will interact with the salt and vinegar), mix salt, sugar, water, and alum. Bring to a boil. 

Pour boiling hot liquid into jars. Fill to top so cucumbers are covered. Seal. Let cool slightly. Put in refrigerator. Ready to eat in about 24 hours. Will keep for several months in the refrigerator.

Adapted from Kim O.'s family recipe.