Dill Pickle Salad


very unique flavour mix. great with spicy dishes and ribs.

Time: 10 minutes


  • combine all ingredients and keep chilled til ready to use
  • you can make this salad an hour or so ahead of time

dill pickle salad image

Number Of Ingredients: 6


  1. lettuce
  2. red apple
  3. celery
  4. dill pickles
  5. slivered almonds
  6. miracle whip


This is a tangy pasta salad that is quick to make and tasty to eat. It's great as a side dish or a light meal. I first made this for my husband and myself because it was too hot in our apartment to cook for any length of time and too hot to want a hot meal!

Recipe From allrecipes.com

Provided by notimetocook

Time 35m

Yield 6


  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse in cold water until rotini are cold and place in a large bowl.
  • While pasta cooks, mix mayonnaise, pickles, mustard, vinegar, sugar, pepper, celery salt, and garlic powder together in a bowl. Stir dressing into cold noodles until fully coated. Add additional pickle chunks to taste. Serve chilled.

Dill Pickle Pasta Salad image

Number Of Ingredients: 10


  • 3 cups rotini pasta, uncooked
  • ⅔ cup mayonnaise
  • ⅓ cup chopped dill pickles, or more to taste
  • 1 tablespoon mustard
  • 1 tablespoon red wine vinegar
  • 1 teaspoon white sugar
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon celery salt
  • 1 pinch garlic powder, or to taste


Dill pickles add pizzazz to this old-fashioned chilled salad. The creamy, well-dressed side dish makes a flavorful and attractive addition to a Fourth of July picnic or church supper.-Nancy Holland, Morgan Hill, California
More Pickle Recipes

Recipe From tasteofhome.com

Provided by Taste of Home

Time 40m

Yield 10 servings.


  • Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool., Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles. , In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl.

Dill Pickle Potato Salad image

Number Of Ingredients: 12


  • 3 pounds potatoes (about 8 medium)
  • 6 hard-boiled large eggs, chopped
  • 3 celery ribs, chopped
  • 6 green onions, chopped
  • 2 medium dill pickles, finely chopped
  • 1-1/2 cups mayonnaise
  • 1/4 cup dill pickle juice
  • 4-1/2 teaspoons prepared mustard
  • 1 teaspoon celery seed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Leaf lettuce, optional


These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.

Recipe From allrecipes.com

Provided by Tammy Gulgren

Time P3DT25m

Yield 12


  • Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
  • Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

Refrigerator Dill Pickles image

Number Of Ingredients: 7


  • 3 ½ cups water
  • 1 ¼ cups white vinegar
  • 1 tablespoon sugar
  • 1 tablespoon sea salt
  • 4 cups cucumber spears
  • 2 cloves garlic, whole
  • 2 heads fresh dill

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