Have you noticed that dill pickle-flavored dishes are everywhere lately? There’s dill pickle brined chicken fingers, dill pickle bread from Happy Go Marni, and then there was an entire round-up of ways from The Kitchn to use leftover dill pickle brine.
Well, what is a gal like me to do? Create a dill pickle challah of course.
The dill pickle-ness of this recipe is subtle, and while it does use pickle juice in the dough, it’s the topping of garlic, red pepper flakes, fresh dill, and sea salt that really shines.
This savory challah is the perfect vehicle for some sliced deli meats like corned beef, pastrami, turkey, or even some tongue.