When it comes to flavor, pickles reigns supreme. Tangy, vinegary, and altogether tart, the flavoring of mustard seeds, celery seed, and dill can completely transform a meal. So when we heard that dill pickle butter was a thing, we had to make it for ourselves.
When it comes to recipes, this one is one of the easiest. Simply soften a stick of unsalted butter at room temperature for an hour. Then, in a food processor or a large bowl, combine the softened butter, chopped dill pickles, parsley, garlic (or garlic powder), lemon zest, dill, and salt. You could also use bread and butter pickles, but we love the little kick of the dill pickle brine that finds its way into the butter.
Once mixed, either place the mixture on parchment paper and roll into a log. You can also transfer the mixture to a small bowl (microwave-safe, of course) and melt to brush on anything from fish to chicken breast. Personally, I just used a small metal spatula and spread it on some crackers to snack on.
Pickle Compound Butter
- 1/2 cup butter, softened
- 3 Tbsp chopped dill pickles
- 1 Tbsp chopped parsley
- 1 tsp minced garlic
- 1/2 tsp lemon zest
- 1 tsp minced dill
- 1/2 tsp salt
- In a food processor combine all ingredients and pulse until blended but there are still some chunks, about 6-10 pulses depending on your machine.
- Spoon mixture onto parchment or wax paper and shape into a 1-inch thick log. Chill until solid, about 1 hour. Cut into slices and serve on crackers, bread or steak.