Pickle Butter

Bread meals are no longer boring with this Pickle Butter. It’s often spread evenly onto bread slices (or burgers), or served alongside grilled chicken bread. The point here is just make this butter in advance. It’s a perfect mix of melted butter, dill pickle brine, chopped dill pickles, chopped dill, Old Bay seasoning, hot sauce, and garlic powder. Ready to give it a try?

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Pickle Butter

Recipe by Bell BrittanyCourse: SidesCuisine: AmericanDifficulty: Easy

Servings

1

servings

Prep time

10

minutes

Total time

10

minutes

This pickle butter surely keeps your taste buds satisfied. My family just all love it and make it at least twice a month. Yummy!

Ingredients

• 1/4 c. chopped dill pickles

• 1/2 c. butter, melted

• 2 tbsp. dill pickle brine

• 1 tsp. garlic powder

• 1/4 tsp. Old Bay seasoning

• Dash of hot sauce

• 1 tbsp. chopped dill

• SERVING SUGGESTIONS

• Grilled chicken breast

• Cooked burgers

• Cornbread

Directions

• Whisk together all of ingredients in a small bowl.
• Serve warm as a dipping sauce.

Recipe Video

Source: https://www.delish.com/cooking/recipe-ideas/recipes/a56240/pickle-butter-recipe/

Notes

Pickle Butter is a quick compound butter made by combining melted butter with chopped dill pickles, pickle brine, herbs, and seasonings. The mixture comes together without cooking and is meant to be prepared ahead so the flavors can blend. It’s typically spread on bread or used as a finishing touch for simple savory dishes like burgers or grilled meats.

This recipe works because the richness of the butter balances the acidity and saltiness from the pickle brine and chopped pickles. Dill reinforces the pickle flavor, while garlic powder, hot sauce, and seasoning add depth without overpowering the base. Using melted butter helps distribute the ingredients evenly, so each spoonful has a consistent mix of flavors.

This butter fits well into everyday cooking since it takes only minutes to prepare and keeps well in the refrigerator. It can be made ahead and used as needed. Once chilled, it firms up for spreading but can also be melted over warm foods. The overall structure stays the same even if the level of heat or seasoning is adjusted slightly to taste.