Save This hearty Pickle-Fix Dill Pickle Potato Pierogi Skillet transforms ordinary frozen pierogi into a spectacular weeknight meal. The combination of pillowy potato dumplings, savory sausage, and the unexpected tang of dill pickles creates a comfort food experience that pickle enthusiasts will absolutely adore.
I first created this recipe during a particularly cold winter evening when I was craving something comforting but different. My Polish grandmother would probably raise an eyebrow at my addition of pickles to pierogi, but this unconventional pairing has become one of my family's most requested dinners.
Ingredients
- frozen potato and cheese pierogi: 1 lb These pillowy dumplings provide the perfect starchy base for absorbing all the delicious flavors
- smoked kielbasa: 8 oz The smoky flavor complements the tangy pickles perfectly choose a high quality brand with visible spices for best results
- dill pickles sliced into coins: 1 cup The star ingredient that adds bright acidity look for crisp refrigerated pickles rather than shelf stable for the best texture
- small red onion thinly sliced: 1 Adds a touch of sweetness and beautiful color contrast
- baby spinach: 1 cup Optional but adds beautiful color and nutrition without overpowering other flavors
- unsalted butter: 2 tbsp Creates a rich base for the sauce use European style butter for extra creaminess
- olive oil: 2 tbsp Helps prevent butter from burning and adds fruity notes
- sour cream: 1/2 cup Creates a luscious tangy sauce full fat works best for richness
- dill pickle brine: 2 tbsp Intensifies the pickle flavor throughout the dish save it when you open your pickle jar
- fresh dill chopped: 1 tbsp Enhances the pickle flavor with herbaceous brightness
- garlic powder: 1/2 tsp Adds savory depth without overpowering
- Salt and black pepper to taste: Always essential for balancing flavors
- Extra fresh dill and 1/4 cup chopped scallions for garnish: Adds bright color and fresh flavor at the end
Instructions
- Brown the Sausage:
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced kielbasa and cook until it develops a beautiful golden brown crust, about 4 to 5 minutes, stirring occasionally. The fat from the sausage will render out and create additional flavor for the dish. Remove the sausage using a slotted spoon and set aside on a plate lined with paper towels.
- Crisp the Pierogi:
- Add the remaining butter and oil to the same skillet, keeping all those delicious sausage drippings. Place the frozen pierogi in a single layer without overcrowding. Allow them to sauté for 3 to 4 minutes until the bottoms turn golden brown, then carefully flip each one and cook for another 3 to 4 minutes on the other side. The pierogi should be crisp on the outside but still tender inside. If your skillet is too small, work in batches rather than crowding.
- Soften the Onions:
- Add the thinly sliced red onion directly to the skillet with the pierogi. Cook for 2 to 3 minutes, stirring gently to avoid breaking the pierogi, until the onions become translucent and slightly softened. They should still maintain a slight bite for textural contrast.
- Combine Everything:
- Return the browned sausage to the skillet. Add the sliced pickles and spinach if using. Gently stir the mixture until all components are evenly distributed and the spinach begins to wilt, which should take about 1 minute. The residual heat will continue cooking the spinach without making it mushy.
- Create the Sauce:
- In a small bowl, whisk together sour cream, pickle brine, fresh dill, garlic powder, salt, and pepper until smooth. Pour this creamy mixture over the skillet contents. Reduce heat to low and gently toss everything to coat evenly with the sauce. Allow it to warm through for about 1 to 2 minutes until slightly thickened but not boiling, which would cause the sour cream to separate.
- Garnish and Serve:
- Remove the skillet from heat and sprinkle generously with fresh dill and chopped scallions. Serve immediately while hot, directly from the skillet for a rustic presentation or transfer to plates for a more refined approach.
Save My absolute favorite part of this recipe is the way the pickle brine mingles with the sour cream to create a tangy sauce that seeps into the pierogi. My grandmother would be skeptical at first, but even she would have to admit that the briny tang brings out the best in the potato filling. This dish reminds me of Sunday dinners growing up, but with a playful modern twist that makes it uniquely mine.
Make It Ahead
This pierogi skillet makes an excellent meal prep option. You can prepare all the components separately up to two days in advance and assemble just before serving. Cook the sausage and store it refrigerated. Slice the pickles, onions, and prepare the sauce ingredients separately. When ready to serve, simply follow the cooking instructions starting with crisping the pierogi, then add the pre cooked components. The entire dish will come together in about 15 minutes instead of 35.
Ingredient Substitutions
For those looking to customize this recipe, there are several flexible options. Potato and cheddar pierogi work wonderfully, but any pierogi variety will do in a pinch even fruit filled ones create an interesting sweet and savory contrast. If kielbasa isn't available, substitute any smoked sausage, chorizo, or even bacon for the meaty component. Plant based sausage works beautifully for a vegetarian version. For the pickles, bread and butter pickles create a sweeter profile, while spicy pickles add a delightful heat. Greek yogurt can replace sour cream for a tangier, higher protein option.
Serving Suggestions
This hearty skillet works beautifully as a standalone meal, but there are several accompaniments that complement it nicely. A simple green salad with a light vinaigrette balances the richness of the dish. For a truly Eastern European experience, serve with a side of braised red cabbage or sauerkraut to enhance the tangy profile. A dollop of whole grain mustard on the side adds wonderful complexity. For beverages, a cold pilsner beer, crisp hard cider, or even kombucha makes an excellent pairing with the tangy flavors.
Cultural Context
This fusion dish brings together Polish pierogi tradition with American pickle culture. Pierogi have been a staple in Eastern European cuisine for centuries, traditionally filled with potato, cheese, sauerkraut, or fruit. This recipe gives them a modern American twist with the addition of dill pickles, which have their own rich history in American cuisine. The one skillet approach reflects contemporary busy lifestyles while honoring traditional flavor combinations. The addition of pickle brine to sour cream echoes the Eastern European tradition of using fermented flavors to enhance dishes.
Seasonal Adaptations
Spring version can incorporate fresh baby peas and tender spring onions. Summer adaptation works beautifully with garden fresh dill and cucumber quick pickles. Fall variation can include roasted butternut squash cubes for sweetness.
Success Stories
This recipe has become a staple in many homes after I first shared it at a neighborhood potluck. One friend told me her pickle averse husband requested it three times in one month. Another adapted it for her food truck menu where it became their bestselling item. The unexpected combination of flavors seems to win over even the most skeptical eaters, and the simplicity of preparation makes it accessible to cooks of all skill levels.
Save The final dish is a flavorful adventure, combining the comforting familiarity of pierogi with a zesty pickle twist. Garnish generously with fresh dill and scallions before serving for an extra burst of freshness.