These chocolate-covered pickles are sweet, tangy, and refreshingly different. With just three ingredients and about 20 minutes, they pair bright pickle flavor with rich chocolate for a surprising and tasty snack. If you enjoy contrasting sweet and salty combinations, this simple treat is for you.
They work well as a standalone snack or alongside other chocolate-dipped fruits for a themed dessert platter.
Why you’ll LOVE this recipe
- Tangy, sweet and salty: The acidic, briny notes of the pickle balance beautifully with the richness of chocolate.
- Easy: Only three main ingredients and minimal hands-on time.
- Versatile snack: Light, refreshing and ideal for parties or an unexpected dessert option.
Key ingredients
Read through the tips below for the best results. Full ingredient amounts and the complete method appear in the recipe card further down.
- Pickles: Sweet pickle slices (bread-and-butter style) pair especially well with chocolate. Feel free to try other varieties if you prefer.
- Chocolate: Semisweet chocolate chips melt reliably; dark chocolate or a good-quality bar are also great choices.
- Fat to thin the chocolate: A small amount of refined coconut oil or butter helps thin melted chocolate for easier dipping.
- Flaky salt (optional): A light sprinkle after dipping adds crunch and boosts the sweet-salty contrast.
How to make chocolate-covered pickles
Step 1: Arrange pickle slices on a plate lined with paper towel and pat them very dry. Excess moisture prevents the chocolate from adhering.
Step 2: Combine the chocolate and coconut oil (or butter) in a medium bowl. Melt gently in 10-second microwave bursts, stirring between each, or use a heatproof bowl over simmering water.
Step 3: Dip each slice to coat with chocolate, then gently shake off excess. Place slices on parchment in a single layer. If desired, sprinkle flaky salt while the chocolate is still soft.
Step 4: Chill in the freezer for 5–10 minutes until the chocolate sets. Enjoy immediately. Store leftovers in an airtight container in the refrigerator for up to three days.
They are best the day they are made, before extra moisture accumulates.
Expert tips
- Thoroughly dry the pickles so the chocolate will cling; wet slices cause the coating to slip off.
- Melt chocolate slowly to avoid seizing—use short microwave bursts or gentle double-boiler heat.
- If the chocolate thickens as it cools, rewarm briefly to restore a smooth dipping consistency.
Make-ahead and storage
These taste best the same day. Over time pickles release moisture, which softens the chocolate and changes the texture. Store in an airtight container in the fridge for up to three days if needed.
What kind of pickles should I use?
Sweet pickle slices, like bread-and-butter pickles, pair especially well with chocolate. If you prefer a saltier dill pickle, cut them into slices or spears, toss with a tablespoon of granulated sugar, let sit 30–60 minutes, then pat dry before dipping to balance the flavor.
Can I make chocolate-covered strawberries (or other fruit)?
Yes — you can dip strawberries and many other fruits the same way. Only chill the dipped items just long enough for the chocolate to set; avoid freezing them solid unless that’s your intention.
Recipe FAQ
Milk chocolate chips often don’t melt as smoothly. If you prefer milk chocolate, use a high-quality milk chocolate bar or baking-quality milk chocolate for better results.
Chocolate that overheats or is stirred too little can seize. Melt slowly, stir frequently, and consider using a good-quality chocolate bar if chips give trouble.
Sweet pickles like bread-and-butter slices are recommended, but feel free to experiment with other types and adjust the preparation (for example, sugaring dills) as needed.
Recipe
Chocolate Covered Pickles
Sweet, tangy, and surprisingly delicious—this quick recipe uses only three ingredients and sets in minutes. Perfect for an unexpected snack or a playful addition to a dessert board.
Ingredients
- 1 cup sweet pickle slices (bread-and-butter style recommended)
- 1/2 cup semisweet chocolate chips (or a dark chocolate bar)
- 1/2 teaspoon refined coconut oil or butter
- 1/2 teaspoon flaky salt (optional)
Instructions
- Place pickle slices on paper towel and pat very dry. Moisture prevents chocolate from sticking.
- In a medium bowl, combine chocolate and coconut oil (or butter). Melt gently in 10-second microwave bursts, stirring between each, or use a double boiler until smooth.
- Dip each pickle slice to coat with chocolate, shake off excess, and arrange on parchment in a single layer. Sprinkle with flaky salt if desired.
- Chill in the freezer 5–10 minutes until the chocolate sets. Store leftovers in an airtight container in the refrigerator for up to three days.
Notes
These are best eaten the day they’re made. Sweet pickles work exceptionally well; for dill pickles, toss slices with a tablespoon of sugar and let them sit 30–60 minutes before patting dry to balance flavors.
Nutrition (approx. per serving)
Calories: 139 kcal | Carbs: 13 g | Protein: 2 g | Fat: 9 g | Sodium: 582 mg
Made this recipe? Share a photo and your feedback in the comments—it’s always wonderful to hear how your version turned out!