Pickle madness: How to add pickle to everything

Once a big fast-food brand gets on-board, you know a trend has gone mainstream and that’s just what’s happened with the pickle madness that has been rife on social media for months… and for some of us, years. 

In response to the ongoing obsession with pickle in everything, KFC recently launched their new pickle menu that includes options ranging from pickle sauces to the viral trend for pickle cola. 

As a thorough pickle lover (I drink the brine and everything), I’m here for it. So here are some of the fun ways people are celebrating pickles… in everything. 

Crispy cola with a dash of pickle juice

I personally love this. The acid and herbs of the brine make a great counterpoint to the sweetness. 

Considering the base notes for cola include coriander and cinnamon — both spices often found in pickle brines — it’s no wonder that this works.  

It was also made popular by Dua Lipa when she shared it on social media back in 2024, with additional jalapeño too. Some people even add a scoop of vanilla ice cream to make a cola pickle float. 

Ingredients: 

• Coca cola
• A jar of your favourite pickles
• Ice cubes
• Optional: vanilla ice cream 

Method: 

• Fill a class with ice, top it with your favourite cola and then add a dash of pickle brine, to taste, and garnish with sliced pickles. 
• Add a scoop of ice cream if you dare. 

Crumbed and air-fried pickles 

This is the pickle chip trend, and we love it. It turns our pickles into crispy, dippy bites that still have the briney, pickled centre we all love. A perfect snack or entree.  

Ingredients: 

• 1 cup plain flour
• Salt and pepper
• 2 eggs, whisked
• ¼ cup buttermilk
• 1-2 cups bread crumbs
• Ranch dressing, to serve

Method: 

• Slice your pickles lengthwise into 8ths to create long strips and pat dry with some paper towel to remove as much moisture as possible. 
• Place flour into a shallow bowl and season with salt and pepper to taste. In another shallow bowl whisk together the eggs and buttermilk. Place bread crumbs into a third shallow bowl.
• Working in small batches, dip the pickles into the flour to coat, then the egg mixture and finally into the breadcrumbs, pressing them onto the pickles.
• Place the coated pickles into the basket of an airfryer and spray with a little oil, then cook at 200C until crispy (5 minutes) and serve with a side of ranch dressing for dipping. 

Pickle pasta salad

Pasta salads are a great make-ahead dish that can be served up as a side or the main event and this one is all about the pickles. Pickles are used to add crunch to the salad ingredients, but the brine is also used to give extra kick to the creamy dressing. It’s double down on the pickle flavours. 

Ingredients: 

• 1 x packet spiral pasta (enough for 4), cooked and cooled 
• 1 cup whole egg mayonnaise
• 1 bunch fresh dill, picked from the stalks
• 2 spring onions, finely sliced - green and white parts
• ½ cup pickles of choice, diced
• ¼ cup pickle brine
• ½ tsp crushed garlic
• 1 tsp dijon mustard
• ½ tsp smoked paprika
• ½ cup crunchy bacon bits or bacon croutons

Tip: you can also toss BBQ chicken through this salad too. 

Method:

• Cook the pasta as per packet instructions and then instantly run under cold water to stop the cooking process. Drain and set aside. 
• In a large serving bowl mix together the mayonnaise, pickle brine, crushed garlic, mustard and paprika. Taste and adjust seasoning with extra pickle brine. 
• Toss in the cooled pasta, fresh dill fronds, sliced spring onions and diced pickles and stir through. Garnish with crispy bacon bits and extra pickle and serve.    

Dill pickle soup

This is a cheeky way to add some punch to a vegetable soup and the lif that the brine adds is a lovely surprise. 

Pickle pieces in the soup and again, the brine adds its own notes to the show. 

Ingredients:  

• 2 Tbps butter
• 1 onion, diced
• 1 carrot, diced
• 2 celery stalks, diced
• 1 tsp crushed garlic
• 4 small potatoes, diced
• 5 dill pickles, diced
• ½ cup pickle brine
• 1L chicken broth
• 1 cup sour cream
• 1 bunch fresh dill, picked from the stalks
• Crusty bread, to serve

Method: 

• In a large pot heat the butter until foamy and then toss in the onion, carrot and celery and sauté until softening. 
• Add the garlic, potato and diced pickles and toss through before adding the pickle brine and chicken broth and bring to a gentle simmer. Cook until the the potato is soft (about 15minutes), stir through the sour cream and fresh dill fronds.
• Serve with crusty bread and extra pickles. 

Pickles and ice cream

A bit like the olive oil or soy sauce with ice cream trends, this one works for a reason, despite sounding a bit odd. The salty, umami notes of the pickle — along with the crunch of the cucumbers themselves — add a great counterpoint to the creamy, soft sweetness of the ice cream, which brings out the flavours that we love. Don’t knock it till you’ve tried it. 

Ingredients: 

• Vanilla ice cream
• Pickles of your choice
• optional: chocolate sauce

Method:

• Serve a scoop of ice cream and top it with some diced pickles and a sprinkle of brine, to taste. 
• Add a little chocolate sauce if you dare. 

Dill pickles on toast 

This one is super simple, but a must for pickle lovers. And you can gussy it up however you like. 

Ingredients: 

• Crusty bread
• Cream cheese
• Dill pickles, sliced
• Jalapenos, sliced 
• Chilli crisp
• Fresh dill fronds

Method: 

• Toast your bread in thick slices and then spread it with a layer of cream cheese, topped with pickle and jalapeño slices. Drizzle with chilli crisp and garnish with dill fronds. 

Jane de Graaff is Today’s kitchen expert as well as a food writer, recipe developer and content creator for fun family recipes of all kinds.

Find all Jane’s food adventures, tricks and tips on Instagramand TikTok.