Ingredients
Equipment
Method
- Preheat the oven to 350°F and line a loaf pan with parchment paper.
- Whisk the flour, baking powder, baking soda, and salt in a large bowl.
- Stir the buttermilk, pickle juice, oil, and eggs in a separate container.
- Fold the wet mixture and chopped pickles into the dry ingredients until just combined.
- Pour the batter into the prepared pan and top with remaining fresh dill.
- Bake for 45 minutes until a toothpick inserted in the center comes out clean.
Nutrition
Notes
Store covered at room temperature for up to 3 days. Pat the chopped pickles dry before adding to prevent a gummy texture.




