Ingredients
Scale
- 3 1/2 cupsall-purpose flour
- 2 teaspoonssugar1 teaspoonbaking soda1 teaspoonbaking powder1 teaspoonsalt1 1/2 cupsdill pickles, finely chopped and patted dry1/2 cupdill pickle juice2 tablespoonsunsalted butter, melted1 cupbuttermilk1egg1/4 cupfresh dill, chopped (optional)
- 1 teaspoonbaking soda1 teaspoonbaking powder1 teaspoonsalt1 1/2 cupsdill pickles, finely chopped and patted dry1/2 cupdill pickle juice2 tablespoonsunsalted butter, melted1 cupbuttermilk1egg1/4 cupfresh dill, chopped (optional)
- 1 teaspoonbaking powder
- 1 teaspoonsalt1 1/2 cupsdill pickles, finely chopped and patted dry1/2 cupdill pickle juice2 tablespoonsunsalted butter, melted1 cupbuttermilk1egg1/4 cupfresh dill, chopped (optional)
- 1 1/2 cupsdill pickles, finely chopped and patted dry1/2 cupdill pickle juice2 tablespoonsunsalted butter, melted1 cupbuttermilk1egg1/4 cupfresh dill, chopped (optional)
- 1/2 cupdill pickle juice
- 2 tablespoonsunsalted butter, melted1 cupbuttermilk1egg1/4 cupfresh dill, chopped (optional)
- 1 cupbuttermilk1egg1/4 cupfresh dill, chopped (optional)
- 1egg
- 1/4 cupfresh dill, chopped (optional)
Instructions
- Preheat oven and prepare loaf pan.Mix dry ingredients and coat pickles.Whisk wet ingredients separately, then combine with dry ingredients.Transfer batter to loaf pan and bake until golden.
- Mix dry ingredients and coat pickles.Whisk wet ingredients separately, then combine with dry ingredients.Transfer batter to loaf pan and bake until golden.
- Whisk wet ingredients separately, then combine with dry ingredients.Transfer batter to loaf pan and bake until golden.
- Transfer batter to loaf pan and bake until golden.
Notes
Ensure pickles are thoroughly dried to prevent excess moisture.
Experiment with different pickle varieties for unique flavor profiles.