Desserts
This chocolate covered pickles recipe transforms a classic snack into a decadent dessert that surprises with every bite. The unexpected combination of sweet chocolate and tangy dill pickles creates a flavor profile that polarizes crowds—but once you try it, you’ll be hooked.
I first discovered this recipe during a holiday party where it became the star of the dessert table, and now it’s a staple in my kitchen for special occasions.
The process is surprisingly simple: melt high-quality chocolate, dip the pickles, and let them set until firm. The key to success lies in using the right chocolate—dark chocolate enhances the pickles’ tanginess, while milk chocolate offers a creamier finish.
This recipe delivers a perfect balance of textures: crisp chocolate shells with a soft, juicy pickle center that bursts with flavor.
What makes these chocolate-covered pickles truly special is their versatility. Serve them as a dessert with coffee or tea, use them as a bold appetizer for parties, or gift them in small jars for a unique treat.
Each bite delivers a delightful contrast that keeps guests talking long after the last one disappears.
Ready to impress? This recipe takes just 30 minutes to prepare, with minimal effort but maximum impact. Whether you’re a seasoned baker or a beginner, the technique is foolproof—just follow the steps, and you’ll have a crowd-pleasing (or crowd-dividing) dessert that’s impossible to resist.
Ingredients for chocolate covered pickles
Pickles, chocolate, and a dash of creativity—this combo needs just 12 simple ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Dill Pickles 🥒 | 12 whole | Small to medium size, stems removed |
| Dark Chocolate Bars 🍫 | 12 oz | 70% cocoa or higher, chopped |
| Milk Chocolate Bars 🍫 | 4 oz | Optional for variety, chopped |
| Unsalted Butter 🧈 | 2 tbsp | For chocolate melting, full-fat preferred |
| Granulated Sugar 🍚 | 1 tbsp | Optional for chocolate coating |
| Coarse Sea Salt 🧂 | ¼ tsp | For finishing, flaky preferred |
| White Chocolate Chips 🍫 | ½ cup | Optional for extra coating |
| Crushed Nuts 🥜 | ¼ cup | Optional topping, walnuts or pecans |
| Powdered Sugar 🍚 | 2 tbsp | For dusting, optional |
| Chocolate Sprinkles 🍬 | ¼ cup | Optional for fun presentation |
| Coconut Oil 🥥 | 1 tbsp | For extra shine in chocolate |
| Dried Cranberries 🍇 | ¼ cup | Optional for tart contrast |
| Almond Slices 🌰 | ¼ cup | Optional garnish |
The pickles are the star, so grab small to medium dill spears—they’re easier to handle and dip evenly. Trader Joe’s or Kirkland Signature brands at Costco are my go-tos for consistent quality. If you’re using jarred pickles, check the brine level—too much liquid makes them soggy. For chocolate, Ghirardelli or Lindt bars melt smoothly, but any 70%+ cocoa works. Pro tip: chop the chocolate into small, even pieces so it melts faster and more evenly. Milk chocolate lovers? Keep a few ounces aside for a contrasting batch—trust me, the variety makes it fun.
No dark chocolate? White chocolate works for a sweeter take, though it’ll be less tangy. Running low on butter? Coconut oil or shortening melts just as well. Want extra crunch? Swap the nuts for pretzel pieces or crushed graham crackers. The sprinkles and powdered sugar are totally optional, but they add that party-ready flair. If you’re feeling fancy, toss in edible gold leaf for a luxe touch—though I usually skip it unless I’m gifting these. And if your pickles are extra salty? Pat them dry first to avoid a bitter chocolate shell.
Once dipped, these need to set on parchment paper in a cool, dry place for about 1 hour. Store leftovers in an airtight container at room temp for 5 days, or freeze for 2 months—just let them sit at room temp for 10 minutes before serving. I always double the batch because they disappear fast. Gift them in small jars or boxes for birthdays, holidays, or just because. The contrast of textures—crisp chocolate, juicy pickle—is why people can’t stop eating them, even if they claim to hate the idea at first.
Why You'll Love This Recipe
- Five-Ingredient Magic: I’ll be real—this recipe is that easy. You’re basically melting chocolate, dipping pickles, and letting them set. No fancy techniques, no stress. My kids even "help" (aka lick the bowl) while I work.
- Sweet-Savory Shock: That first bite? Chef’s kiss. The tangy crunch of the pickle cuts through the rich chocolate like a flavor party. Dark chocolate adds depth, milk chocolate keeps it fun—it’s the kind of snack that makes you pause mid-bite and go, "Wait, why is this so good?"
- Party in a Jar: Honestly, this is my go-to for holidays, game days, or just because. Stash them in jars for gifts, toss a few in a lunchbox, or serve as a "cheat" dessert at dinner. (Yes, even on a Tuesday night.)
- Zero-Waste Win: You’ll have leftovers—because who can resist?—but they’re not the kind you’ll dread. The chocolate hardens perfectly, so they keep for weeks without getting soggy. Plus, you’re using up pantry staples, not buying anything extra. Budget-friendly and delicious? Sold.
Step-by-step instructions for chocolate covered pickles
Here's how to make these sweet-savory treats that balance bold flavors perfectly.
Prep the Pickles and Chocolate
Start by removing the stems from all 12 whole dill pickles and pat them completely dry with paper towels. Any moisture will prevent the chocolate from sticking properly. Arrange them on a wire rack set over a baking sheet to dry for 10 minutes at room temperature.
While the pickles dry, chop the 12 oz dark chocolate bars and 4 oz milk chocolate bars into small, even pieces using a sharp chef's knife. You want chunks small enough to melt smoothly but large enough to coat the pickles thoroughly. Place these in separate bowls for now—we'll melt them separately for variety.
Melt the Chocolate for Perfect Coating
In a microwave-safe bowl, combine the chopped dark chocolate with 2 tbsp unsalted butter and 1 tbsp coconut oil. Microwave in 20-second bursts on high power, stirring between each interval, until completely melted and smooth. This should take about 1 minute total. The butter and coconut oil help create a glossy, crack-free finish.
Repeat the process with the milk chocolate, but add 1 tbsp granulated sugar and 0.25 tsp coarse sea salt to the melted chocolate. Stir until fully incorporated. The sugar balances the bitterness of the dark chocolate, while the salt enhances both the pickle's tang and the chocolate's sweetness.
Dip and Coat the Pickles
Using a fork or tongs, carefully dip each pickle into the dark chocolate, letting any excess drip off back into the bowl. Place the dipped pickles on parchment paper lined baking sheets, leaving 1 inch between each one to prevent sticking. Work quickly but carefully—chocolate sets fast!
For the second half of your pickles, dip them into the milk chocolate mixture instead. You'll end up with 6 pickles in each type of chocolate. While the chocolate is still wet, sprinkle half of the 0.25 cup crushed nuts and 0.25 cup chocolate sprinkles evenly over the dark chocolate pickles, and the remaining half over the milk chocolate ones. This adds texture and visual appeal.
Add Optional Toppings and Finish
While the chocolate is still tacky but set enough to hold toppings, sprinkle 0.25 cup dried cranberries and 0.25 cup almond slices over all the pickles. Press them gently into the chocolate so they stick. For an extra-sweet touch, dust the finished pickles lightly with 2 tbsp powdered sugar using a fine-mesh sieve.
Let the pickles set completely at room temperature for 30 minutes, or refrigerate for 15 minutes if you're impatient. The chocolate should be firm to the touch but still hold its shape when moved. Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks for longer freshness.
Pro Tips For Making Chocolate Covered Pickles
- PAT THE PICKLES DRY: Wipe down your pickles with a paper towel before dipping—even if they look dry. The brine clings to the surface, and when it hits warm chocolate, you’ll end up with a messy, half-drowned pickle instead of a crisp, even coating. Trust me, it’s worth the extra 30 seconds.
- MELT CHOCOLATE LOW AND SLOW: Heat your chocolate and butter in a double boiler or microwave in 20-second bursts, stirring between each. I learned this the hard way—direct heat or rushing the process turns chocolate grainy, and you’ll be left with a sad, lumpy mess instead of a silky, glossy finish.
- SKIP THE SUGAR IF PICKLES ARE BRINY: Taste your pickles first. If they’re already packed with salt and tang, the sugar in the chocolate will just make them taste like candy. For a balanced bite, cut the sugar in half or omit it entirely—your taste buds will thank you later.
- WORK FAST AFTER DIPPING: Once your pickles hit the chocolate, don’t dawdle. Use a fork or chopsticks to lift them out immediately and place them on parchment paper. Let them set for 10 minutes—any longer, and the chocolate turns sticky and hard to handle. (Yes, even if you’re impatient like me.)
Common mistakes when making this recipe
Chocolate Too Thick
If your chocolate becomes too thick or grainy while melting, it’s usually because it’s overheating or contains moisture. I’ve found that melting chocolate in 20-second bursts with stirring between each interval prevents overheating.
If it still thickens, add 1 tsp coconut oil or butter to restore smoothness. Never microwave chocolate on high power continuously—this causes seizing and makes it unusable. 🔥
Pickles Not Sticking
Moisture is the number one enemy of chocolate adhesion. Always pat your pickles completely dry with paper towels before dipping. I like to place them on a wire rack for 10 minutes to ensure they’re bone dry.
If you’re in a hurry, use a hairdryer on low heat for 2-3 minutes to evaporate any remaining moisture. This step is non-negotiable for a clean, even coat.
Chocolate Cracking
Temperature fluctuations cause chocolate to crack as it sets. To avoid this, work in a cool, dry environment>—ideally between 65-70°F. Let the dipped pickles set on parchment paper at room temperature for 30 minutes before moving them.
If your kitchen is warm, refrigerate them for 15 minutes instead. Avoid placing them near heat sources like stovetops or direct sunlight.
Uneven Coating
Dipping pickles too quickly or unevenly leads to lopsided chocolate shells. Use a fork or tongs to hold each pickle steady while dipping, and let excess chocolate drip off for 2-3 seconds before placing on parchment.
For extra precision, I dip the pickles twice>—once halfway, then again after the first coat sets slightly. This ensures a thick, even layer without drips.
Overpowering Saltiness
If your pickles taste too salty after dipping, it’s likely from the brine. Rinse them under cold water for 5 seconds> and pat dry before dipping. For extra insurance, soak them in ½ cup cold water> for 10 minutes> to dilute the brine, then pat dry thoroughly.
The milk chocolate mixture already includes salt, so balance is key—taste a small batch first to adjust.
Chocolate Not Setting
Humidity or warm temperatures can prevent chocolate from setting properly. If your pickles feel sticky after 30 minutes,> place them in the fridge for 10 minutes> to firm up. For long-term storage, keep them in an airtight container> with a silica gel packet> to absorb moisture.
If you’re in a humid climate, consider using white chocolate> instead—it sets faster than dark or milk chocolate.
Nutrition facts
Frequently asked questions
Why do chocolate covered pickles taste so good together?
The contrast between the sweet, rich chocolate and the tangy, briny pickles creates a flavor explosion that tricks your taste buds. The saltiness of the pickles cuts through the sweetness of the chocolate, while the chocolate's fat content enhances the pickle's umami flavor. It's a perfect balance of textures too—crisp chocolate shell with a soft, juicy center.
Can I use any type of pickle for this recipe?
Dill pickles are the classic choice, but you can experiment with other varieties like bread-and-butter, garlic, or even sweet pickles. Just be aware that the flavor profile will change—garlic pickles add a stronger kick, while sweet pickles will make the chocolate taste even sweeter. Always pat them thoroughly dry before dipping, regardless of type.
How do I store chocolate covered pickles for maximum freshness?
Keep them in an airtight container at room temperature for up to 5 days, or refrigerate for 2 weeks for longer storage. For best results, place a silica gel packet in the container to absorb moisture. If you notice the chocolate becoming sticky, the pickles need to be refrigerated immediately. Avoid freezing unless necessary—it can make the chocolate grainy.
What's the best way to serve these as a dessert?
Pair them with a warm cup of coffee or tea to highlight the chocolate flavors. For a party-friendly presentation, arrange them on a platter with crushed nuts or sprinkles. You can also serve them on a chocolate-dipped pretzel board for a sweet-savory spread. The contrast works beautifully with vanilla ice cream or whipped cream for dipping.
Can I make this recipe without a microwave?
Use a double boiler method instead—place a heatproof bowl over a pot of simmering water. Chop your chocolate finely and melt it gradually, stirring constantly until smooth. Keep the heat on low to avoid overheating. This method gives you more control over the temperature and prevents burning or seizing of the chocolate.