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.
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Hannah Twietmeyer