If you’re a pickle lover (hi, welcome to the club), this Pickle Salt Seasoning is about to become your new flavor BFF. It’s salty, tangy, zippy, and just the right kind of weird—in the best way. Sprinkle it on popcorn for a movie night with attitude, dust your fries with it for an instant upgrade, or add a punch to deviled eggs that’ll leave everyone asking what’s your secret?
Table of Contents
Why You’ll Love This Recipe
- Bursting with bold, tangy pickle flavor
- Only 2 simple ingredients—yep, really!
- Adds a flavor bomb twist to your favorite snacks
- No waste! You’re using the actual pickles, not just the juice
- Ready in under an hour, and stores beautifully
Recipe Snapshot
| Category | Prep Time | Cook Time | Total Time | Seasoning Type |
|---|---|---|---|---|
| Snack | 5 mins | 0 mins | ~45 mins (drying time) | Tangy & Savory |
Ingredients
- Canned sliced pickles – The star of the show. Choose your fave brand—dill pickles give the best zing!
- Salt – Helps balance the tartness and enhances the savory flavor. Go for fine sea salt or kosher salt.
Psst…you’ll find the full printable recipe card with instructions and storage tips at the bottom of this post! 👇
Pickle Salt Seasoning
Ingredients
Method
- Drain the pickles thoroughly and pat them dry with a paper towel to remove excess moisture.
- Lay pickle slices on a parchment-lined baking sheet and dehydrate at 170°F (75°C) for 4–6 hours, or until crisp.
- Cool dehydrated pickles, then grind them with salt in a spice grinder or food processor to a fine, sandy texture.
- Transfer the seasoning to an airtight container or spice jar. Store in a cool, dry place.
Notes
How to Make Pickle Salt Seasoning
Step 1: Drain and Dry
Start by draining your sliced pickles really well. Pat them dry with a paper towel—this step is key! We want to remove as much moisture as possible.
Step 2: Dehydrate the Pickles
Lay the slices flat on a parchment-lined baking sheet. Pop them in the oven at the lowest temp (around 170°F/75°C) for 4–6 hours, or use a dehydrator if you have one. They should be completely dry and crisp like chips.
Step 3: Grind It Up
Once the pickles are cool, toss them in a spice grinder or food processor along with your salt. Blitz until you get a fine, sandy texture.
Step 4: Store & Sprinkle
Transfer your pickle salt into a spice jar or airtight container. That’s it—time to get sprinklin’!
Pro Tips for Success
- Want it extra tangy? Use sour or spicy pickles.
- Avoid using pickle juice—it adds moisture that can cause clumping.
- Make a big batch and gift it in cute little jars!
Flavor Variations
- Spicy Pickle Salt: Add a pinch of cayenne or chili flakes to the mix.
- Garlic-Dill Dream: Toss in some garlic powder and dried dill before grinding.
- Zesty Ranch Vibes: Mix with onion powder and dried parsley for ranchy flair.
Serving Suggestions
- Sprinkle on buttered popcorn for a tangy twist
- Dust over fresh-cut fries or tots
- Use as a rim for Bloody Marys or picklebacks
- Amp up deviled eggs, chicken salad, or potato chips
Make-Ahead & Storage Tips
This pickle salt keeps like a champ. Store it in a dry, airtight container in your pantry for up to 3 months. Just make sure it’s fully dehydrated to avoid any sogginess!
Leftovers, Freezing & Reheating
- Leftovers: Store unused seasoning in a cool, dry spot.
- Freezing: Not recommended—it affects texture and clump factor.
- Reheating: Nope, not needed. Just shake and use!
FAQ
Can I use fresh pickles instead of canned?
Yes! Just make sure they’re thinly sliced and fully dried out before grinding.
What’s the best way to dry pickles without a dehydrator?
Low oven heat and patience. Flip them halfway through for even drying.
Can I skip the salt?
Salt balances the pickle’s acidity. You could omit it, but it’ll be much tangier.
Is this seasoning spicy?
Not unless you make it that way—add chili flakes or hot pickles to dial up the heat!
Final Thoughts
Who knew the humble pickle could be this exciting?! This Pickle Salt Seasoning is crunchy, crave-worthy, and seriously fun to make. Whether you’re jazzing up snacks or gifting jars to fellow foodies, this one’s a game-changer. Trust me—you’ll never look at pickles the same way again.