Crunchy Pickle Dip from 12tomatoes.com/

  • 1 (8 oz.) package cream cheese, room temperature
  • 1 1/2 cups dill pickles, finely chopped
  • 1/4 cup sour cream
  • 1/4 cup pickle juice
  • 2 teaspoons fresh dill, finely minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Kosher salt and freshly ground pepper, to taste
  • Pretzels or chips, garnish
  1. Place chopped pickles in between layers of paper towels and let sit for 10-15 minutes, or until drained.
  2. Mix together cream cheese and sour cream together in a medium bowl, then stir in pickles, pickle juice, garlic powder and onion powder.
  3. Season with salt and pepper, then serve immediately or refrigerate until ready to serve.

Small batch Garlic Dill Refrigerator Pickles from thekitchn.com

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2 pounds Kirby cucumbers
1 1/2 cups apple cider vinegar
1 1/2 cups water
2 tablespoons pickling salt
6 garlic cloves, peeled (2 per jar)
1/4 teaspoon crushed red pepper per jar (3/4 teaspoons total)
1 teaspoon dill seed per jar (3 teaspoons total)
1/2 teaspoon black peppercorns per jar (1 1/2 teaspoons total)

Wash and slice the cucumbers.

In a large saucepot, combine vinegar, water and salt. Bring to a simmer.

Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don’t want to damage the cukes, but you do want them packed tight.

Pour the brine into the jar, leaving approximately ½ inch headspace.

Tap jars gently on countertop to dislodge any trapped air bubbles.

Apply lids and let jars cool. When they’ve returned to room temperature, place jars in refrigerator. Let them sit for at least 48 hours before eating.

Makes 3 pints

Un-fried Pickles, Trisha Yearwood

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2 large eggs
1/3 cup all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
1 teaspoon chili powder
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 cup panko breadcrumbs
1/2 cup grated Parmesan
One 16-ounce jar sliced dill pickles

Serve with Diamond Sevens Ranch Dressing

Place an oven rack in the middle position and preheat the oven to broil. Spray a cooling rack with nonstick cooking spray and place it on top of a baking sheet.

Whisk the eggs with the flour, Worcestershire sauce, hot sauce, chili powder, garlic powder and a pinch each of salt and pepper in a medium bowl. In a large bowl, combine the breadcrumbs and Parmesan. Drain the dill pickles and pat dry with paper towels. Working in batches, toss the pickles in the egg mixture so they are fully coated. Remove the pickles, letting the excess egg drip off, and transfer to the breadcrumb mixture. Toss to fully coat. Spread the pickles out on the prepared cooling rack in a single layer (with none overlapping).

Place the baking sheet on the middle rack in the oven and broil until the tops of the pickles are a crisp golden brown, about 4 minutes. Flip the pickles and continue to cook until crisp golden brown all over, about 4 minutes.

Serve warm with the Diamond Sevens Ranch dressing.