18 Tangy Sweet Dill Pickles Recipes Irresistible

Craving that perfect balance of sweet, tangy, and dilly crunch? Whether you’re a pickle fanatic or just love a zesty bite, these 18 irresistible dill pickle recipes are about to become your new obsession. From classic fridge pickles to bold twists like spicy honey-dill spears, we’ve got something to make every jar disappear fast. Ready to pickle your taste buds happy? Let’s dive in!

Classic Sweet Dill Pickles

These sweet dill pickles strike the perfect balance between tangy and sugary, with a crisp bite that makes them irresistible straight from the jar.

Ingredients:

• 2 lbs pickling cucumbers (about 8–10 small cucumbers), sliced into spears or rounds
• 1 1/2 cups white vinegar
• 1 1/2 cups water
• 3/4 cup granulated sugar
• 2 tbsp kosher salt
• 4 cloves garlic, smashed
• 2 tsp dill seeds
• 1 tsp black peppercorns
• 1/2 tsp red pepper flakes (optional for heat)
• 4–5 fresh dill sprigs

Instructions:

1. Pack the cucumbers tightly into two clean 16-oz mason jars, leaving 1/2 inch of headspace. Tuck the garlic, dill sprigs, dill seeds, black peppercorns, and red pepper flakes (if using) between the cucumbers.
2. In a saucepan, combine the white vinegar, water, sugar, and 2 tbsp kosher salt. Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve.
3. Carefully pour the hot brine over the cucumbers, leaving 1/4 inch of headspace. Seal the jars and let cool to room temperature.
4. Refrigerate for at least 48 hours before eating—the longer they sit, the bolder the flavor! The pickles will keep for up to 1 month.

The magic here is in the brine: just sweet enough to mellow the vinegar’s punch, with plenty of garlic and dill for that classic pickle personality.

Tip: For extra crunch, soak the cucumbers in ice water for 30 minutes before packing them into jars.

Spicy Sweet Dill Pickle Slices

These zesty pickles strike the perfect balance between sweet, tangy, and spicy—ideal for snacking straight from the jar or piling onto burgers.

Ingredients:

• 1 lb pickling cucumbers, sliced into 1/4-inch rounds
• 1 cup distilled white vinegar
• 1 cup water
• 1/2 cup granulated sugar
• 2 tbsp kosher salt
• 4 garlic cloves, smashed
• 2 tbsp fresh dill fronds (or 2 tsp dried dill)
• 1 tsp red pepper flakes
• 1 tsp mustard seeds

Instructions:

1. In a saucepan over medium heat, combine 1 cup vinegar, 1 cup water, 1/2 cup sugar, and 2 tbsp salt. Stir until dissolved, then remove from heat.
2. Pack cucumber slices into a clean quart-sized jar. Add 4 garlic cloves, 2 tbsp dill, 1 tsp red pepper flakes, and 1 tsp mustard seeds.
3. Pour warm brine over the cucumbers, ensuring they’re fully submerged. Let cool to room temperature.
4. Seal the jar and refrigerate for at least 24 hours (48 hours for deeper flavor).

The sugar mellows the vinegar’s bite while the pepper flakes sneak up with a slow, tingly heat—no fancy canning required!

Tip: For extra crunch, soak cucumber slices in ice water for 30 minutes before pickling.

Garlic Infused Sweet Dill Pickles

These garlic-infused sweet dill pickles strike the perfect balance between tangy and sweet, with a punch of fresh garlic that keeps you reaching for more.

• 1 1/2 lbs pickling cucumbers (about 6–8 small cucumbers)
• 1 1/2 cups white vinegar
• 1 1/2 cups water
• 3/4 cup granulated sugar
• 2 tbsp kosher salt
• 4 cloves garlic, thinly sliced
• 2 tbsp fresh dill fronds (or 2 tsp dried dill)
• 1 tsp black peppercorns
• 1 tsp mustard seeds

1. Trim the ends off the cucumbers and slice them into spears or rounds (your preference). Pack them tightly into a clean quart-sized jar.
2. In a saucepan, combine white vinegar, water, sugar, and kosher salt. Bring to a boil over medium-high heat, stirring until the sugar dissolves (about 3 minutes). Remove from heat.
3. Add garlic, dill, black peppercorns, and mustard seeds to the jar with the cucumbers.
4. Carefully pour the hot brine over the cucumbers, leaving 1/2 inch of headspace. Seal the jar and let it cool to room temperature.
5. Refrigerate for at least 24 hours before serving (48 hours for deeper flavor). The pickles will keep for up to 3 weeks.

The garlic mellows as it infuses, creating a subtle warmth that plays beautifully against the bright dill and sweet brine. These pickles are fantastic piled onto burgers or enjoyed straight from the jar!

Tip: For extra crunch, soak the cucumbers in ice water for 30 minutes before packing them into the jar.

Honey Sweetened Dill Pickles

These crisp, tangy pickles get a subtle sweetness from honey, making them a crowd-pleasing twist on the classic dill.

Ingredients:

• 1 lb small pickling cucumbers (about 4–5), sliced into spears or rounds
• 1 cup water
• 1 cup distilled white vinegar
• 3 tbsp honey
• 1 tbsp kosher salt
• 2 cloves garlic, smashed
• 1 tbsp whole black peppercorns
• 1 tsp red pepper flakes (optional)
• 4–5 fresh dill sprigs

Instructions:

1. Pack the cucumbers tightly into a clean 1-quart jar along with the garlic, peppercorns, red pepper flakes (if using), and dill sprigs.
2. In a small saucepan, combine the water, vinegar, honey, and 1 tbsp kosher salt. Bring to a simmer over medium heat, stirring until the honey and salt dissolve (about 2 minutes).
3. Pour the hot brine over the cucumbers, leaving ½ inch of headspace. Tap the jar gently to release air bubbles.
4. Seal the jar and let cool to room temperature, then refrigerate for at least 24 hours before eating (they’ll keep for up to 2 weeks).

The honey softens the vinegar’s bite while letting the dill and garlic shine—perfect for snacking straight from the jar or piling onto burgers.

Tip: For extra crunch, soak the cucumber slices in ice water for 30 minutes before packing the jar.

Sweet Dill Pickle Spears with Mustard Seeds

These sweet dill pickle spears pack a tangy crunch with a hint of mustard seed warmth—perfect for snacking straight from the jar or stacking on burgers.

• 2 lbs fresh pickling cucumbers, cut into spears
• 2 cups distilled white vinegar
• 2 cups water
• 1/2 cup granulated sugar
• 2 tbsp kosher salt
• 4 garlic cloves, smashed
• 2 tbsp mustard seeds
• 1 tbsp whole black peppercorns
• 1 bunch fresh dill (about 1/2 cup packed fronds)

1. Pack cucumber spears vertically into two clean 32-oz mason jars, leaving 1/2-inch headspace. Tuck garlic and dill between the spears.
2. In a saucepan, combine vinegar, water, sugar, salt, mustard seeds, and peppercorns. Bring to a boil over medium-high heat, stirring until sugar dissolves (about 3 minutes).
3. Carefully pour hot brine over cucumbers, covering them completely. Seal jars and let cool to room temperature.
4. Refrigerate for at least 48 hours before eating (flavor deepens after 1 week).

The mustard seeds add a subtle nutty pop to the classic sweet-and-sour brine, making these pickles irresistible alongside grilled meats or chopped into potato salad.

Tip: For extra crunch, soak cucumbers in ice water for 1 hour before pickling.

Tangy Sweet Dill Pickle Chips

These addictive pickle chips strike the perfect balance between sweet, tangy, and briny—ideal for snacking straight from the jar or piling onto burgers.

Ingredients:

• 1 lb pickling cucumbers, thinly sliced into 1/4-inch rounds
• 1 cup distilled white vinegar
• 1 cup water
• 1/2 cup granulated sugar
• 2 tbsp kosher salt
• 4 garlic cloves, smashed
• 1 tbsp whole black peppercorns
• 1 tbsp mustard seeds
• 2 tsp dill seeds (or 3 fresh dill sprigs)

Instructions:

1. Pack the cucumber slices tightly into a clean 32-oz mason jar.
2. In a saucepan, combine 1 cup vinegar, 1 cup water, 1/2 cup sugar, 2 tbsp salt, 4 garlic cloves, 1 tbsp peppercorns, 1 tbsp mustard seeds, and 2 tsp dill seeds. Bring to a boil over medium-high heat, stirring until sugar dissolves.
3. Immediately pour the hot brine over the cucumbers, leaving 1/2-inch headspace. Tap the jar gently to release air bubbles.
4. Seal the jar and refrigerate for at least 24 hours before eating (they’ll develop deeper flavor after 3 days).

The magic here? The brine pulls double duty—quick-pickling the cukes while the sugar caramelizes slightly against the vinegar for that signature sweet-tart punch.

Tip: For extra crunch, soak the raw cucumber slices in ice water for 1 hour before packing into the jar.

Sweet Dill Pickles with Red Pepper Flakes

These sweet and tangy pickles pack a subtle kick, thanks to red pepper flakes—perfect for snacking straight from the jar or piling onto sandwiches.

Ingredients:

• 1 lb pickling cucumbers, sliced into ¼-inch rounds
• 1 cup distilled white vinegar
• 1 cup water
• ½ cup granulated sugar
• 1 tbsp kosher salt
• 4 garlic cloves, smashed
• 1 tbsp dill seeds
• 1 tsp red pepper flakes

Instructions:

1. In a medium saucepan, combine the vinegar, water, sugar, and 1 tbsp kosher salt. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
2. Pack the cucumbers, 4 smashed garlic cloves, 1 tbsp dill seeds, and 1 tsp red pepper flakes into a clean quart-sized jar.
3. Pour the hot brine over the cucumbers, leaving ½ inch of headspace. Tap the jar gently to remove air bubbles.
4. Seal the jar and refrigerate for at least 24 hours before serving (they’ll keep for up to 2 weeks).

The red pepper flakes add just enough warmth to balance the sweet brine, while the dill keeps these pickles refreshingly crisp. Tip: For extra crunch, use freshly picked cucumbers and slice them just before packing.

Refrigerator Sweet Dill Pickles

These quick pickles are the perfect balance of sweet, tangy, and crisp—no canning required! Just stash them in the fridge and enjoy within days.

Ingredients:

• 1 lb pickling cucumbers (about 4–5 medium), sliced into ¼-inch rounds
• 1 cup distilled white vinegar
• ½ cup water
• ⅓ cup granulated sugar
• 1 tbsp kosher salt
• 4 garlic cloves, smashed
• 1 tbsp dill seeds (or 2 fresh dill sprigs)
• 1 tsp black peppercorns
• ½ tsp red pepper flakes (optional)

Instructions:

1. Pack the sliced cucumbers into a clean 32-oz mason jar or airtight container.
2. In a small saucepan, combine 1 cup white vinegar, ½ cup water, ⅓ cup sugar, and 1 tbsp salt. Heat over medium, stirring until the sugar and salt dissolve (about 2 minutes). Remove from heat.
3. Add 4 smashed garlic cloves, 1 tbsp dill seeds, 1 tsp black peppercorns, and ½ tsp red pepper flakes (if using) to the jar with the cucumbers.
4. Pour the warm brine over the cucumbers, ensuring they’re fully submerged. Let cool to room temperature, then seal and refrigerate for at least 24 hours before eating.

The longer these pickles sit, the bolder their flavor gets—try waiting 3 days for maximum punch! They’re fantastic on burgers or straight from the jar.

Tip: For extra crunch, soak the cucumber slices in ice water for 30 minutes before packing them into the jar.

Sweet Dill Pickle Relish

This bright, tangy relish is the perfect way to use up extra cucumbers—it’s a must-have for hot dogs, burgers, or even stirred into potato salad for a zesty kick.

Ingredients:

• 4 cups finely diced cucumbers (about 4 medium)
• 1/2 cup finely diced yellow onion
• 1/4 cup chopped fresh dill
• 3/4 cup granulated sugar
• 1/2 cup apple cider vinegar
• 1 tsp mustard seeds
• 1 tsp celery seeds
• 1/2 tsp kosher salt

Instructions:

1. In a medium saucepan, combine the cucumbers, onion, and 1/2 tsp kosher salt. Let sit for 30 minutes, then drain any excess liquid.
2. Add the sugar, apple cider vinegar, mustard seeds, celery seeds, and remaining 1/2 tsp salt to the pan. Bring to a simmer over medium heat, stirring until the sugar dissolves.
3. Reduce heat to low and cook for 15 minutes, stirring occasionally, until the relish thickens slightly (it’ll continue to thicken as it cools).
4. Remove from heat and stir in the fresh dill. Let cool completely before transferring to a jar.

The balance of sweet and tangy with that fresh dill finish makes this relish way better than store-bought—plus, it keeps in the fridge for weeks!

Tip: For a chunkier texture, pulse the cucumbers and onion in a food processor instead of dicing by hand.

Sweet Dill Pickle Sandwich Spread

This tangy-sweet spread is a game-changer for sandwiches, burgers, or even as a dip—packed with briny crunch and just the right amount of zip.

Ingredients:

• 1 cup finely chopped dill pickles (about 4 medium pickles)
• 1/2 cup mayonnaise
• 2 tbsp pickle juice (from the jar)
• 1 tbsp yellow mustard
• 1 tsp granulated sugar
• 1/4 tsp garlic powder
• 1/4 tsp black pepper

Instructions:

1. In a medium bowl, combine the mayonnaise, pickle juice, yellow mustard, sugar, garlic powder, and black pepper. Whisk until smooth.
2. Fold in the chopped pickles until evenly coated.
3. Cover and refrigerate for at least 30 minutes to let the flavors meld (or up to 5 days).

The magic here? The sugar balances the pickle’s punch while the garlic powder adds a savory depth—no one will guess it’s just 5 minutes of active prep!

Tip: For a chunkier texture, pulse everything (except the mayo) in a food processor first, then stir in the mayo.

Sweet Dill Pickle Potato Salad

This creamy, tangy potato salad gets a crave-worthy crunch from chopped sweet dill pickles—perfect for picnics or potlucks where you want a standout side.

Ingredients:

• 2 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
• 1/2 cup mayonnaise
• 2 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2/3 cup finely chopped sweet dill pickles (plus 1 tbsp pickle juice)
• 2 hard-boiled eggs, chopped
• 1/4 cup diced red onion

Instructions:

1. Place potatoes in a large pot, cover with cold water, and bring to a boil. Reduce heat to simmer and cook for 12–15 minutes until tender but not mushy. Drain and let cool slightly.
2. In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, kosher salt, and black pepper until smooth.
3. Fold in warm potatoes, sweet dill pickles, pickle juice, hard-boiled eggs, and red onion until evenly coated. Cover and refrigerate for at least 1 hour before serving.

The magic here? The warm potatoes soak up the dressing better, while the pickles stay crisp for a texture contrast you’ll love.

Tip: For extra herbiness, stir in 1 tbsp fresh dill with the pickles.

Sweet Dill Pickle Deviled Eggs

These deviled eggs get a tangy, crunchy upgrade with sweet dill pickles—perfect for picnics or your next potluck!

Ingredients:

• 6 large hard-boiled eggs, peeled
• 1/4 cup mayonnaise
• 1 tbsp yellow mustard
• 1 tbsp finely chopped sweet dill pickles (plus 1 tbsp pickle juice)
• 1/2 tsp sugar
• 1/4 tsp salt
• 1/8 tsp black pepper
• Paprika or extra chopped pickles for garnish

Instructions:

1. Slice the hard-boiled eggs in half lengthwise. Gently pop out the yolks into a bowl and set the whites aside.
2. Mash the yolks with a fork until smooth. Stir in 1/4 cup mayonnaise, 1 tbsp yellow mustard, 1 tbsp chopped pickles, 1 tbsp pickle juice, 1/2 tsp sugar, 1/4 tsp salt, and 1/8 tsp black pepper until creamy.
3. Spoon or pipe the filling back into the egg white halves. Sprinkle with paprika or extra chopped pickles for a pop of color and crunch.

The pickle juice and sugar balance each other beautifully, giving these deviled eggs a sweet-and-sour kick that’s downright addictive.

Tip: For extra pickle flavor, let the filling chill for 30 minutes before assembling—the flavors meld even better!

Sweet Dill Pickle Brined Chicken

This tangy, juicy chicken gets its irresistible flavor from a quick pickle brine—perfect for grilling or roasting any night of the week!

Ingredients:

• 1 ½ cups sweet dill pickle juice (from the jar)
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp black pepper
• 4 bone-in, skin-on chicken thighs (about 2 lbs)

Instructions:

1. In a large bowl, whisk together pickle juice, honey, olive oil, garlic powder, smoked paprika, and black pepper. Add chicken thighs, ensuring they’re fully submerged. Cover and refrigerate for at least 2 hours (or up to 8 hours).
2. Preheat oven to 425°F. Remove chicken from brine (discard brine) and pat dry with paper towels. Arrange thighs skin-side up on a parchment-lined baking sheet.
3. Roast for 30–35 minutes until skin is crispy and internal temperature reaches 165°F. Let rest 5 minutes before serving.

The brine keeps the chicken incredibly moist while adding a subtle sweet-and-sour kick—no one will guess the secret ingredient!

Tip: For extra crunch, broil the chicken for 1–2 minutes at the end, watching closely to prevent burning.

Sweet Dill Pickle Soup

This quirky yet comforting soup blends tangy pickles, creamy potatoes, and a hint of sweetness for a bowl that’s surprisingly addictive.

Ingredients:

• 3 cups low-sodium chicken or vegetable broth
• 2 cups peeled and diced russet potatoes (½-inch cubes)
• 1 cup finely chopped sweet dill pickles (plus ¼ cup pickle juice)
• ½ cup diced yellow onion
• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• 1 cup whole milk
• 2 tbsp granulated sugar
• 1 tsp dried dill
• ½ tsp black pepper
• ¼ tsp salt
• Sour cream and fresh dill, for garnish

Instructions:

1. In a pot, melt butter over medium heat. Add onion and cook for 3 minutes until soft. Stir in flour and cook for 1 minute to make a roux.
2. Gradually whisk in broth until smooth. Add potatoes, pickles, pickle juice, sugar, dried dill, pepper, and salt. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
3. Stir in milk and heat for 2–3 minutes (do not boil). Taste and adjust seasoning if needed.
4. Ladle into bowls and top with a dollop of sour cream and a sprinkle of fresh dill.

The magic here? The sweet-and-sour broth clings to the creamy potatoes, making every spoonful bold and balanced.

Tip: For extra crunch, reserve a few chopped pickles to sprinkle on top before serving.

Sweet Dill Pickle Dip

This creamy, tangy dip is a crowd-pleaser—packed with briny pickle flavor and just the right touch of sweetness. Perfect for game day or snacking straight from the bowl!

Ingredients:

• 8 oz cream cheese, softened
• 1/2 cup finely chopped dill pickles (plus 2 tbsp pickle juice)
• 1/4 cup mayonnaise
• 1 tbsp yellow mustard
• 1 tbsp honey
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 cup finely diced red onion

Instructions:

1. In a medium bowl, beat the cream cheese with a hand mixer until smooth and fluffy (about 1 minute).
2. Add the mayonnaise, mustard, honey, garlic powder, black pepper, and 2 tbsp pickle juice. Mix until fully combined.
3. Fold in the chopped pickles and red onion until evenly distributed.
4. Cover and refrigerate for at least 30 minutes to let the flavors meld (or up to 2 days).

The magic here? The honey balances the pickle’s punch while the cream cheese keeps it luxuriously smooth—no one can resist double-dipping!

Tip: For extra crunch, top with extra chopped pickles or crispy fried onions before serving.

Sweet Dill Pickle Bloody Mary

This brunch-ready cocktail packs a punch with tangy pickle juice and a hint of sweetness—perfect for pickle lovers who like their drinks with a kick.

Ingredients:

• 1 cup vodka (chilled)
• 2 cups tomato juice
• 1/4 cup sweet dill pickle juice (from the jar)
• 2 tbsp fresh lemon juice
• 1 tbsp Worcestershire sauce
• 1 tsp hot sauce (like Tabasco)
• 1/2 tsp celery salt
• 1/4 tsp black pepper
• Ice, for serving
• Garnishes: sweet dill pickles, celery stalks, lemon wedges

Instructions:

1. In a pitcher, combine vodka, tomato juice, sweet dill pickle juice, lemon juice, Worcestershire sauce, hot sauce, celery salt, and black pepper. Stir well.
2. Fill two tall glasses with ice and pour the mixture over, leaving room for garnishes.
3. Skewer pickles and celery stalks, then perch them on the rim with a lemon wedge.

The sweet pickle brine balances the spicy, savory notes—making this Bloody Mary dangerously sippable. Tip: For a smoky twist, add a pinch of smoked paprika to the mix!

Sweet Dill Pickle Pizza

This quirky pizza combines tangy pickles, creamy ranch, and melty cheese for a crave-worthy twist on game-day snacks or late-night cravings.

Ingredients:

• 1 lb store-bought pizza dough, room temperature
• 1/2 cup ranch dressing
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1 cup thinly sliced sweet dill pickles (about 4 medium pickles)
• 1/4 cup finely diced red onion
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried dill

Instructions:

1. Preheat oven to 475°F. Lightly grease a baking sheet with olive oil.
2. Stretch pizza dough into a 12-inch circle on the sheet. Brush with 1 tbsp olive oil and sprinkle evenly with 1 tsp garlic powder.
3. Spread ranch dressing over the dough, leaving a 1/2-inch border. Top with mozzarella and cheddar cheeses, then arrange pickles and red onion evenly.
4. Sprinkle with 1/2 tsp dried dill. Bake for 14–16 minutes until crust is golden and cheese bubbles.

The magic here? The pickles stay crisp under the cheese, adding a refreshing crunch against the rich ranch base.

Tip: For extra tang, drizzle pickle juice over the pizza right after baking.

Sweet Dill Pickle Ice Cream

Think pickles and ice cream are just a pregnancy craving? This sweet-salty, tangy-creamy combo will change your mind—and your dessert game.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup finely chopped sweet dill pickles (plus 2 tbsp brine)
• 1 tsp vanilla extract
• 1/4 tsp kosher salt

Instructions:

1. In a medium saucepan over low heat, whisk together heavy cream, whole milk, and 3/4 cup sugar until sugar dissolves (about 5 minutes). Do not boil.
2. Remove from heat and stir in 1/4 cup chopped pickles, 2 tbsp pickle brine, 1 tsp vanilla extract, and 1/4 tsp salt. Cool mixture to room temperature.
3. Pour into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes) until thick and creamy.
4. Transfer to a freezer-safe container, press parchment paper directly on the surface, and freeze for at least 4 hours.

The briny crunch of pickles against the lush vanilla cream is weirdly addictive—like a sophisticated grown-up version of a childhood snow cone.

Tip: For extra tang, drizzle a little extra pickle brine over each scoop before serving.

Conclusion

With 18 irresistible sweet dill pickle recipes, there’s something here for every craving! Whether you’re a canning pro or a pickle newbie, these tangy-sweet flavors are sure to delight. Try a recipe (or two!), then let us know your favorite in the comments. Loved this roundup? Share the pickle love on Pinterest—happy pickling!