This Pickle Powder recipe is the perfect solution if you are a pickle fan or have leftover pickles in the fridge. With this easy recipe, you can repurpose them into a versatile seasoning. Sprinkle it on your fries, popcorn, and snacks, and ENJOY!!
I had a bottle of dill pickles in my refrigerator, some pickled jalapenos, and a batch of cucumbers already waiting on the kitchen counter to be made into pickles. I wanted to make some space in the fridge.
So, I decided to turn these pickles into powder, and I love the results. I'm already thinking of making this batch of pickles into powder, too.
This powder is handy for quickly seasoning salads, fries, and popcorn. I love experimenting with it, and I hope you do, too!
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Why You'll Love This Recipe?
⭐️It's an effortless condiment!
⭐️The taste and the flavor are the same as your regular pickles.
⭐️Versatile and adaptable seasoning!
Ingredient
Dill pickles: The dehydrating time varies according to the thickness of the pickles. So, if you have whole or spear pickles(lengthwise cuts), slice them as thin as possible using a mandolin.
You can use pickles, bread and butter, spear, dill, or spiced. Sweet pickles may need extra drying time, as sugar tends to retain moisture.
How To Make Pickle Powder?
The dehydrates provide the best results(see FAQ below for instructions), and the oven version is equally good but requires your supervision.
- If the dill pickles are whole and cut lengthwise, slice them thin and evenly(¼ inches or less).
- Using a colander, drain the brine. Set the colander over a bowl for half an hour to remove excess brine.
- Preheat the oven to 175°F.
- Line the baking tray; I would firmly line the baking tray with parchment paper. This prevents the pickles from sticking to the tray.
- Arrange the pickles in a single layer and without crowding.
- Let them dry completely for about three hours by flipping in between.
- If the pickles are moist, flip and increase the cooking time (depending on thickness).
- Once they turn crispy, please remove them from the oven, allow them to reach room temperature, and grind them to a fine powder using a spice jar.
- Save in airtight containers for future use.
How To Use?
- Popcorn: Generously sprinkle over popcorn(my family's movie-time favorite).
- Diy seasoning: You can also make your seasoning by mixing pickle powder with other seasoning ingredients.
- Marinade: Add in along with your regular marinades or dry rubs.
- Dips: Mix in with mayo for a quick dip to serve with chips or tortillas.
Storage Ideas
You can store it at room temperature for about 2 to 3 weeks, but I highly advise keeping it in the refrigerator to avoid any risk of spoilage.
This pickle powder is great to store in the refrigerator for up to six months and in the freezer for up to a year.
You don’t need to thaw it again. Just use it straight from the freezer or refrigerator.
FAQ
Arrange thin slices of pickles and set the dehydrator at 135°F for 6 hours. Monitor closely, as drying time depends on thickness. Remove when crispy and moisture-free, then let cool and blend.
You can make your pickle seasoning blends by adding spices, such as garlic, onion, red pepper flakes, black pepper, or paprika.
No, you don’t have to discard it. You can repurpose the brine to make salad dressings, marinades, or drinks for an extra tangy kick.
Yes, absolutely! You can make the powder with veggies like spicy pickled carrots or these spicy pickled onions. Remember that they must be dried thoroughly and without any traces of moisture.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Pickle Powder
Ingredients
- 1 lbs dill pickles Drained(see note 1) and sliced thinly using mandoline.
Instructions
- Preheat the oven to 175°F.
- Line a baking tray with parchment paper(to prevent the pickles from sticking to the tray).
- Place the pickle slices in a single layer on the tray.
- Dry the pickles in the oven for about 3 hours, flipping them occasionally.
- Once the pickles are crispy, remove them from the oven and let them cool to room temperature.
- Grind the crispy pickles into a fine powder using a spice grinder.
- And store it in an air-tight container.
Notes
- You can use the leftover, drained brine as salad dressings, marinades.
- Roast the pickles until they leave out moisturizer and become crispy.
- Store the powder at room temperature for 2-3 weeks, in the refrigerator for 6 months, or in the freezer for up to a year.
- It can be used straight from the fridge or freezer without thawing.
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