Name: Pickle Popcorn
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1/2 cup popcorn kernels ((or 8 cups air-popped popcorn)); 1 tbsp olive oil ((or avocado oil)); 2 tbsp dill pickle juice; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1 tsp dried dill; 1/2 tsp sea salt ((or to taste)); 1/2 tsp white vinegar powder ((optional but boosts the tang)); 1 tbsp melted butter or vegan alternative ((optional for richness))

Homemade dill pickle popcorn

Ever find yourself torn between the crave-worthy crunch of popcorn and the tangy punch of a dill pickle?

What if you could have both in one irresistible snack? I’d like to introduce you to Pickle Popcorn. Your new favorite movie-night munch or midday treat with a twist.

This easy-to-make snack is the perfect blend of salty, tangy, and savory. Are you a pickle fanatic? Do you love trying new bold flavors? If you answered yes to either of those questions, this recipe will have your taste buds doing a happy dance. Bonus? It’s simple to make, very budget-friendly, and makes enough to share (though you might not want to).

Pickle History

Pickles have been around for literally thousands of years.

They were first recorded as early as 2030 B.C. in ancient Mesopotamia. Cleopatra even claimed they helped maintain her legendary beauty, and Julius Caesar gave them to his troops for strength!

The word “pickle” originates from the Dutch word pekel, meaning “brine.” Today, they’re a global staple found in everything from Korean kimchi to Indian achar. In the U.S., dill pickles gained popularity in the early 1900s, thanks to Jewish immigrants introducing their recipes to New York’s Lower East Side.

Discover the fascinating history of pickles at the New York Food Museum, which delves into their journey across cultures and cuisines.

Tips & Variations

Spicy Version: Add a dash of cayenne or pickle-flavored hot sauce for heat lovers.
Cheesy Twist: Toss in a tablespoon of Parmesan or vegan cheese powder for a savory layer.
Crispy Finish: Pop your seasoned popcorn in the oven at 250°F for 5 minutes to “lock in” the flavor and crunch.
Vegan-Friendly: This recipe is naturally vegan if you skip the butter or use a plant-based substitute.

A Trendy Hit

Pickle-flavored snacks are making waves.

Just stroll through any grocery aisle and you’ll spot pickle chips, pickle almonds, even pickle soda. Pickle popcorn, however, has the upper hand. It’s light, healthier, and totally customizable. It’s also kid-friendly and keto-friendly (if you skip the sugar and watch the carbs), making it a conversation-starting party snack.

Shopping List

popcorn kernels
olive oil
pickle juice
garlic powder
onion powder
dried dill
sea salt
white vinegar powder
butter

How to make pickle popcorn

1. Pop Your Popcorn

Use an air popper or stovetop method to pop your kernels. If you’re using pre-popped plain popcorn, skip this step. Pour popcorn into a large mixing bowl.

2. Make the Pickle Flavoring

In a small bowl, whisk together the dill pickle juice, olive oil, garlic powder, onion powder, dill, and vinegar powder (if using). If you want a richer finish, stir in the melted butter.

3. Flavor It Up

Drizzle the pickle mixture evenly over your popcorn while tossing or gently stirring to coat. Use clean hands or a spatula to mix well and avoid sogginess. Let sit for 2–3 minutes so the flavors absorb.

4. Taste & Adjust

Sprinkle with a little extra salt or dill if desired. You can even add a touch of nutritional yeast for a cheesy, umami boost.

5. Serve

Enjoy immediately while crisp, or store in an airtight container for up to 24 hours. (But let’s be honest, it probably won’t last that long.)

Nutritional Info (per 1 cup serving)

Nutrient	Amount
Calories	85
Total Fat	5g
Saturated Fat	1g
Sodium	210mg
Carbohydrates	9g
Fiber	2g
Protein	2g
Sugar	0g

Note: Nutritional facts will vary slightly depending on the popcorn and pickle juice brands used.

Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 4 cups (2 servings)
Difficulty: Easy

Final Crunch

Pickle Popcorn is more than just a quirky recipe.

It’s proof that flavor boundaries are meant to be pushed. With minimal ingredients and maximum zing, it turns ordinary popcorn into something extra.

Whether you’re hosting a movie night, craving a salty fix, or just want to surprise your snack-loving friends, this pickle popcorn is guaranteed to please. So grab that jar of pickle juice from the fridge and let’s make snack history. For another cool summer recipe, check out our Frozen Yogurt Bark!

Like this recipe?
Pin it, share it, or comment below with your own PicklePopcorn!

Everest

Pickle Popcorn

Pickle Popcorn. The perfect blend of salty, tangy, and savory. It’s budget-friendly, and a hit this summer season.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

Total Time 10

Servings: 2 servings

Course: Snack

Calories: 85

Ingredients Method Notes

Ingredients

1/2 cup popcorn kernels (or 8 cups air-popped popcorn)
1 tbsp olive oil (or avocado oil)
2 tbsp dill pickle juice
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dried dill
1/2 tsp sea salt (or to taste)
1/2 tsp white vinegar powder (optional but boosts the tang)
1 tbsp melted butter or vegan alternative (optional for richness)

Method

Pop Your Popcorn
Use an air popper or stovetop method to pop your kernels. If you’re using pre-popped plain popcorn, skip this step. Pour popcorn into a large mixing bowl.
Make the Pickle Flavoring
In a small bowl, whisk together the dill pickle juice, olive oil, garlic powder, onion powder, dill, and vinegar powder (if using). If you want a richer finish, stir in the melted butter.
Flavor It Up
Drizzle the pickle mixture evenly over your popcorn while tossing or gently stirring to coat. Use clean hands or a spatula to mix well and avoid sogginess. Let sit for 2–3 minutes so the flavors absorb.
Taste & Adjust
Sprinkle with a little extra salt or dill if desired. You can even add a touch of nutritional yeast for a cheesy, umami boost.
Serve
Enjoy immediately while crisp, or store in an airtight container for up to 24 hours. (But let’s be honest, it probably won’t last that long.)

Notes