I Tried Chocolate-Covered Pickles—and Here’s What I Thought
When in need of a snack, you probably don’t reach for a stash of chocolate-covered pickles—or maybe you do! We’ve seen our fair share of weird food combinations that actually taste amazing, and pickles are a trendy topic lately. From taco-flavored pickles to Kool-Aid pickles, we’ve sampled it all. So why not try this one out, too?
Chocolate-covered pickles are exactly what they sound like—pickles of your choice dipped in melted chocolate and eaten chilled. People are using pickle sandwich chips, gherkins and halves for this recipe, slathering them in chocolate and even decorating them with sprinkles. While I’m not sure if this snack qualifies as dessert, I enjoy pickles and chocolate separately on their own, so I’m optimistic.
Find more pickle-flavored foods for people who love a dill-icious snack.
How to Make Chocolate-Covered Pickles
To make chocolate pickles, I started with a recipe from Wide Open Eats.
Ingredients
2 cups pickles
1-1/2 tablespoons sugar
1-1/2 cups chocolate chips
1 teaspoon coconut oil
Pinch of sprinkles
Sea salt, to taste
Instructions
Step 1: Prep the pickles
Don’t try to dip the pickles in chocolate straight from the jar—the coating won’t stick. You have to get rid of some of the excess pickle juice first. Pat the pickles as dry as you can with a paper towel. Gently mix them in a bowl with the sugar to coat them as evenly as possible, and lay out to dry for at least 15 minutes.
Step 2: Melt the chocolate
Place chocolate chips in a microwave safe mixing bowl and heat for about 20 seconds. Remove, stir and repeat as needed until the chocolate is thoroughly melted. Add a teaspoon of coconut oil to the chocolate and mix to combine.
Step 3: Coat the pickles
Take each pickle and dip it into the chocolate until it’s halfway covered. Place on a baking sheet, add some sprinkles and sea salt to taste, and set aside to chill in the fridge for about 15 minutes or until chocolate coating hardens.
Here’s What I Thought
This recipe is extremely flavorful, so I can see why people enjoy it!
The sugar and chocolate coating only enhance the already-tangy, juicy tastes that come from a dill pickle. The first bite was definitely more sour than sweet, but there’s still hints of buttery cocoa.
As a lover of both pickles and chocolate, I wouldn’t necessarily think to combine the two, so this is a weird little snack I had to try at least once. Will I keep chocolate-covered pickles in my fridge? Probably not, but that’s just personal preference. I still think those interested should give this recipe a go, and experiment with the chocolate flavors a bit more to even out the flavor profile. I used semi-sweet chocolate—I think milk chocolate would be too rich—but if I ever try this recipe again, I think it would benefit from the bitterness of darker cacao flavors.
Recipes for People Obsessed with Pickles
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Dill Pickle Hamburger Pizza
My husband's favorite foods are pizza and cheeseburgers, so I combined the two in a pizza with mayo and dill pickle juice topping. People who try it start laughing because it's so good. —Angie Zimmerman, Eureka, Illinois
Bacon Cheeseburger Tater Tot Bake
This bacon cheeseburger tater tot casserole is the perfect dish to bribe your kids; homework, chores, piano practice—consider them done! —Deanna Zewen, Union Grove, Wisconsin
Dilly Potato & Egg Salad
Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this is the delicious result. —Angela Leinenbach, Mechanicsville, Virginia
Dilly Beef Sandwiches
My younger sister shared this recipe with me. It puts a twist on the traditional barbecue sandwich and has been proven to be a crowd pleaser. Plus, it's incredibly convenient to make in the slow cooker. —Donna Blankenheim, Madison, Wisconsin
Judy's Macaroni Salad
After finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped up the pickles. Tuck this dill pickle pasta salad inside your picnic basket. —Elizabeth Kirchgatter, Maysville, Kentucky
South Liberty Hall Relish
My grandparents originated this recipe that's been treasured in our family for four generations. It's named after a dance hall they ran in rural Iowa. Whenever I bite into a hot dog or hamburger dressed up with this taste bud-tingling relish, I think of them and their delicious country cooking. —Melinda Winchell, Las Vegas, Nevada
Pastrami Roll-Ups
For a book club event, I created pastrami roll-ups with cream cheese and a pickle. Those tasty bites quickly pulled a disappearing act. —Merritt Heinrich, Oswego, Illinois
Cuban Sliders
These wonderful little rolls are baked until lightly toasted and the cheese melts. The leftover King's Hawaiian ham sliders keep really well in the fridge, and they make a lovely cold snack. Followers of my blog, houseofyumm.com, go nuts for these! —Serene Herrera, Dallas, Texas
Deluxe Cheeseburger Salad
I was planning to grill burgers, and then it dawned on me: How about a Big Mac salad? The original recipe doesn't call for a tomato, but it's awesome here. —Pam Jefferies, Cantrall, Illinois
Hot Ham Sandwiches
I came up with this crowd-pleasing recipe while trying to recreate a favorite sandwich from a restaurant near my hometown. The sandwiches are easy to serve in a buffet line because they don't really need condiments. They're so flavorful just as they are! —Susan Rehm, Grahamsville, New York
Cuban-Style Pork Chops
These are like Cuban sandwiches without the bread, so they’re a bit more elegant. Let your family customize the chops with pickles, mustard and other condiments. —Erica Allen, Tuckerton, New Jersey
Ham & Potato Salad Sandwiches
These little sandwiches with zingy toppings are super simple to pull together. This classic version originated in a deli in Prague, where they're a really popular winter party food. —Cara McDonald, Winter Park, Colorado
Bacon Cheeseburger Rice
My husband and I thought the original skillet dish lacked pizzazz, so we created this tastier version. I've had teenage nieces and nephews request the recipe after their first bite. —Joyce Whipps, West Des Moines, Iowa
Favorite Bread & Butter Pickles
I made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles, too. I think you'll enjoy them as much as we do! —Linda Weger, Robinson, Illinois
Deviled Egg Spread
I tried this egg salad at a luncheon and had to have it. I punched it up with pickled banana peppers. It’s a hit with my kids and picky mother. —Lisa Easley, Longview, Texas
Faux Potato Salad
Cauliflower in potato salad? You bet, along with carrots, olives and other yummy surprises. —Mike Schulz, Tawas City, Michigan
Chipotle Chili Sloppy Joes
My husband didn't like sloppy joes until he tried my rendition with its smoky heat. If you need to dial down the fiery zip, cut down on or eliminate the peppers. —Brittany Allyn, Mesa, Arizona
Cheeseburger Soup
A local restaurant serves a similar cheeseburger soup but wouldn't share its recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased with the way this all-American treat turned out. —Joanie Shawhan, Madison, Wisconsin
Chili Dog Pizza
My girls love it when I make this mash-up pizza with hot dogs and chili. It’s a marvelous way to use up leftover chili. —Jennifer Stowell, Smithville, Missouri
Fish & Chips with Dipping Sauce
My husband and I really like fish and chips, but not all the grease that typically comes along with it. I decided to give the classic dinner a makeover. Turns out the pickle dip is healthier than tartar sauce, and we like it a lot better—who knew? —Michelle Lucas, Cold Spring, Kentucky
Layered Cornbread Salad
When the garden comes in, we harvest the veggies and layer them with cornbread and sweet relish for this snappy salad. Everyone wants seconds. —Rebecca Clark, Warrior, Alabama
Grilled Brats with Sriracha Mayo
I am a Sriracha fanatic, so that’s what inspired this dish. You can boil the brats in your favorite beer to reduce the fat and give them flavor before grilling, or spread garlic butter on lightly toasted buns. —Quincie Ball, Olympia, Washington
Chicago-Style Hot Dogs
I decided to give a Chicago-style dog a healthy twist for my family. Our kids love it. You can use other fresh toppings to please just about anyone. —Gregg May, Columbus, Ohio
Refrigerator Jalapeno Dill Pickles
I’m passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. —Annie Jensen, Roseau, Minnesota
Burgers with Spicy Dill Salsa
When I make burgers or hot dogs for boating or barbecues, I do a topping that tastes like relish meets salsa. Pile it on any griller you like. —Valonda Seward, Coarsegold, California
Dilly Cheese Ball
The whole family devours this herby cheese spread—even my son, the chef. Serve it with your favorite crackers. —Jane Vince, London, Ontario
Family-Favorite Cheeseburger Pasta
I created this cheeseburger pasta recipe to satisfy a craving. What a delicious, healthy classic! —Raquel Haggard, Edmond, Oklahoma
The post I Tried Chocolate-Covered Pickles—and Here’s What I Thought appeared first on Taste of Home.
