Pickle Fix Dill Pickle Skillet (Print Version)

Potato pierogi, smoked sausage, and dill pickles in a creamy, tangy skillet for comfort food fans.

# Components:

→ Pierogi & Protein

01 - 1 lb frozen potato and cheese pierogi
02 - 8 oz smoked kielbasa or vegetarian sausage, sliced (optional for vegetarian)

→ Vegetables

03 - 1 cup dill pickles, sliced into coins
04 - 1 small red onion, thinly sliced
05 - 1 cup baby spinach (optional)

→ Sauce & Seasonings

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons olive oil
08 - 1/2 cup sour cream
09 - 2 tablespoons dill pickle brine
10 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
11 - 1/2 teaspoon garlic powder
12 - Salt, to taste
13 - Black pepper, to taste

→ Garnish

14 - Extra fresh dill
15 - 1/4 cup chopped scallions

# Directions:

01 - In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add sliced sausage and cook until browned, approximately 4–5 minutes. Remove sausage from skillet and set aside.
02 - Add the remaining butter and oil to the skillet. Arrange frozen pierogi in a single layer and sauté for 3–4 minutes per side until golden brown and heated through.
03 - Add sliced red onion to the skillet and cook until softened, about 2–3 minutes.
04 - Return the browned sausage to the skillet. Add the sliced dill pickles and optional spinach. Stir gently until the spinach is wilted, about 1 minute.
05 - In a separate small bowl, whisk together the sour cream, dill pickle brine, chopped dill, garlic powder, salt, and pepper until well combined. Pour the sauce over the contents of the skillet and toss gently to ensure everything is evenly coated.
06 - Serve the pierogi skillet hot, garnished with additional fresh dill and chopped scallions.

# Expert Advice:

01 -
  • Ready in just 35 minutes from start to finish
  • Uses frozen pierogi as a convenient shortcut
  • Combines unexpected flavors that surprisingly work beautifully together
  • Perfect one pan meal with minimal cleanup
02 -
  • This dish is incredibly versatile and forgiving
  • The pickle brine acts as a natural flavor enhancer similar to salt
  • Leftovers taste even better the next day as flavors meld
  • The unique combination of pickles and pierogi creates an addictive sweet sour savory balance
03 -
  • For the crispiest pierogi exterior, make sure they're completely thawed and patted dry before adding to the hot pan. The water content in frozen pierogi can prevent proper browning. I learned this the hard way after several batches of soggy dumplings!
  • For maximum flavor, try adding a tablespoon of the rendered sausage fat to the sauce mixture instead of discarding it.
  • And finally, don't rush the onion cooking process—those few extra minutes of caramelization add incredible depth to the final dish.

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