Introduction

Oh, friends, do you ever get those cravings for something truly comforting, something that just tastes like a warm hug on a plate? I’ve got just the thing for you today – a Dill Pickle and Potato Pierogi Skillet! This recipe is an absolute game-changer. It takes those beloved, doughy pierogi and bathes them in a creamy, tangy dill pickle sauce that is just out of this world. And the best part? It’s ridiculously easy and comes together in a flash, making it perfect for a weeknight dinner or even a cozy weekend treat. I remember the first time I made this, I was skeptical about the pickle juice, but let me tell you, it’s pure magic!

Why You’ll Love This Recipe

Fast: Seriously, you can have this on the table in under 30 minutes!
Easy: Minimal chopping, simple steps, and it all cooks in one skillet.
Giftable: While this is best enjoyed fresh, the components could inspire a delicious pierogi-themed gift basket!
Crowd-pleasing: Even picky eaters will be asking for seconds of this savory, tangy delight.

Ingredients

Gathering your ingredients is the first step to culinary success! Here’s what you’ll need:

1 tablespoon butter: For sautéing and adding that lovely richness.
1 tablespoon olive oil: Helps prevent the butter from burning and adds a nice base flavor.
1 small yellow onion, thinly sliced: Sweetens up as it cooks and provides a wonderful base.
2 cloves garlic, minced: Because, well, garlic makes everything better!
2 tablespoons all-purpose flour: Our little helper to thicken up that luscious sauce.
½ cup pickle juice (adjust to taste): This is the secret weapon! It brings that unique tang and depth.
1 cup chicken or vegetable broth: Adds liquid and flavor to our sauce.
½ cup sour cream: For that creamy, dreamy finish that makes the sauce irresistible.
½ cup finely chopped dill pickles: Little bursts of pickle goodness throughout the dish.
1 tablespoon fresh dill, chopped (plus extra for garnish): Fresh herbs really elevate this dish.
½ teaspoon salt: To enhance all the flavors.
¼ teaspoon black pepper: A touch of warmth.
12 frozen or fresh potato pierogis (or substitute gnocchi): The star of our show!
Optional toppings: more sour cream, caramelized onions, cheddar cheese, fresh dill – these are where you can really play!

How to Make It

Alright, let’s get cooking! Follow these simple steps and you’ll be enjoying this delicious skillet in no time.

Sauté the Aromatics: Grab a nice, big skillet and place it over medium heat. Add your butter and olive oil. Once the butter has melted and is shimmery, toss in your thinly sliced onion. Let them cook until they’re nice and soft and starting to get a little golden brown around the edges, about 5 to 7 minutes.
Add the Garlic: Now, add your minced garlic to the skillet. Stir it around for just about a minute until you can smell that amazing garlicky aroma. Be careful not to burn it!
Make the Roux: Sprinkle the flour evenly over the onions and garlic. Stir everything together constantly for a full minute. This is called making a roux, and it’s what will help thicken our sauce.
Whisk in Liquids: Slowly and gradually, whisk in your pickle juice and then the broth. Keep whisking until it’s all smooth and there are no lumps. Bring this mixture to a gentle simmer, stirring every so often, until the sauce starts to thicken up a bit, usually takes about 3 to 5 minutes.
Get it Creamy: Turn the heat down to low. Now, stir in the sour cream, your chopped dill pickles, and that tablespoon of fresh dill. Give it a good stir to combine. Taste it and season with salt and pepper – you might not need much salt because of the pickle juice and broth!
Add the Pierogis: Gently place your pierogis into the creamy sauce. Make sure they’re mostly submerged so they can cook evenly. Pop a lid on your skillet, and let them cook for about 8 to 10 minutes. You’ll know they’re ready when they’re heated all the way through and nice and tender.
Garnish and Serve: Lift the lid and admire your beautiful creation! Sprinkle with a little extra fresh dill, and add any of your favorite optional toppings. Serve it hot right out of the skillet and get ready for the compliments!

Substitutions & Additions

One of the best things about this recipe is how adaptable it is! Don’t have something? No worries, there are plenty of ways to make it your own.

Pierogi Swap: If you can’t find potato pierogis, or just want to try something different, potato gnocchi works wonderfully as a substitute. They’ll soak up that delicious sauce just as well!
Pickle Power: Prefer a milder pickle flavor? Start with a little less pickle juice and add more to your liking. You can also use finely chopped bread and butter pickles for a sweeter tang, though dill is the classic choice here.
Broth Boost: Chicken broth offers a nice savory depth, but vegetable broth is a perfect vegetarian alternative.
Herb Heaven: No fresh dill? You can use 1 teaspoon of dried dill in the sauce, but fresh really does add a brighter flavor.
Veggie Love: Feel free to toss in some frozen peas or corn during the last 5 minutes of cooking the pierogis for an extra pop of color and nutrition. Sautéed mushrooms would also be a fantastic addition!

Tips for Success

A few little tricks can ensure your Dill Pickle and Potato Pierogi Skillet turns out perfectly every time.

Don’t Overcrowd the Pan: Make sure your skillet is large enough to hold the pierogis comfortably. If they’re all piled on top of each other, they won’t cook evenly.
Watch the Simmer: When thickening the sauce, keep an eye on it. You want it to thicken slightly, not turn into a paste. If it gets too thick, a splash more broth or pickle juice can help.
Taste and Adjust: The beauty of this recipe is that you can adjust the tanginess and saltiness to your preference. Always taste before serving!
Prep Ahead: You can slice your onion and mince your garlic a day in advance and store them in airtight containers in the refrigerator. This makes getting dinner on the table even quicker.

How to Store It

Leftovers are a good thing, especially with this dish! Let the skillet cool completely. Store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat, gently warm it on the stovetop over low heat, adding a splash of water or broth if the sauce seems too thick. Microwaving is also an option, just stir halfway through for even heating.

FAQs

Can I use homemade pierogis?: Absolutely! If you have delicious homemade pierogis, they will work beautifully in this skillet. Adjust cooking time as needed, as homemade ones might cook faster or slower than frozen ones.
Is it too tangy with the pickle juice?: That’s the beauty of adjusting to taste! The pickle juice adds a unique, delicious tang, but if you’re sensitive to it, start with a little less and add more until it’s just right for you. The sour cream also mellows it out beautifully.
Can this be made vegetarian or vegan?: For a vegetarian version, simply use vegetable broth. For a vegan option, you would need to substitute the butter with vegan butter, the sour cream with a vegan sour cream alternative, and ensure your pierogis are vegan-friendly (many potato pierogis are naturally vegan, but check the ingredients!).

Dill Pickle and Potato Pierogi Skillet

A comforting and tangy skillet dish featuring pierogi bathed in a creamy dill pickle sauce, perfect for a quick and easy weeknight meal.

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Prep Time 10

Cook Time 20

Servings 4

Equipment

Skillet A nice, big skillet is recommended for even cooking.

Ingredients

Main ingredients

1 tablespoon butter
1 tablespoon olive oil
1 small yellow onion thinly sliced
2 cloves garlic minced
2 tablespoons all-purpose flour
0.5 cup pickle juice adjust to taste
1 cup chicken or vegetable broth
0.5 cup sour cream
0.5 cup dill pickles finely chopped
1 tablespoon fresh dill chopped (plus extra for garnish)
0.5 teaspoon salt to enhance all the flavors
0.25 teaspoon black pepper a touch of warmth
12 potato pierogis frozen or fresh (or substitute gnocchi)

Instructions

Sauté the Aromatics: Grab a nice, big skillet and place it over medium heat. Add your butter and olive oil. Once the butter has melted and is shimmery, toss in your thinly sliced onion. Let them cook until they’re nice and soft and starting to get a little golden brown around the edges, about 5 to 7 minutes.
Add the Garlic: Now, add your minced garlic to the skillet. Stir it around for just about a minute until you can smell that amazing garlicky aroma. Be careful not to burn it!
Make the Roux: Sprinkle the flour evenly over the onions and garlic. Stir everything together constantly for a full minute. This is called making a roux, and it’s what will help thicken our sauce.
Whisk in Liquids: Slowly and gradually, whisk in your pickle juice and then the broth. Keep whisking until it’s all smooth and there are no lumps. Bring this mixture to a gentle simmer, stirring every so often, until the sauce starts to thicken up a bit, usually takes about 3 to 5 minutes.
Get it Creamy: Turn the heat down to low. Now, stir in the sour cream, your chopped dill pickles, and that tablespoon of fresh dill. Give it a good stir to combine. Taste it and season with salt and pepper – you might not need much salt because of the pickle juice and broth!
Add the Pierogis: Gently place your pierogis into the creamy sauce. Make sure they’re mostly submerged so they can cook evenly. Pop a lid on your skillet, and let them cook for about 8 to 10 minutes. You’ll know they’re ready when they’re heated all the way through and nice and tender.
Garnish and Serve: Lift the lid and admire your beautiful creation! Sprinkle with a little extra fresh dill, and add any of your favorite optional toppings. Serve it hot right out of the skillet and get ready for the compliments!

Notes

Optional toppings include more sour cream, caramelized onions, cheddar cheese, and fresh dill. Adjust pickle juice and salt to taste. For a vegetarian option, use vegetable broth. For vegan, substitute butter with vegan butter, sour cream with a vegan alternative, and ensure pierogis are vegan.