Make Spicy Relishes for Sandwiches

• With dill pickles around, you can make a tart, spicy relish for a pressed party sandwich your guests won't soon forget. Fine Cooking recommends blending dill pickles with pickled chilies in a food processor, spreading onto crusty bread, topping with meat and cheese, and grilling on the stove top or with a Panini press. If you're feeding the heat-adverse, you can use pickled red bell peppers instead of the chilies.
  
  

Make Sauces for Meat

• You can also use dill pickles to create unusual sauces for meat dishes such as tenderloin. The November 1998 issue of Cooks Illustrated magazine features a recipe for parsley sauce made with pickles and capers. Though the original recipe calls for cornichons--small tart French pickles not available everywhere--tart dill pickles such as Kosher dills work as an acceptable substitute. Similar recipes are available online.
  
  

Snack on Them to Fight Your Chip Cravings

• If you're a dieter or just a health-conscious person, you've probably delt with cravings for salty snack foods like potato chips. Dill pickles can help. Not only do they provide some of the salty snap you're looking for, they may actually help you eat less. According to the Doctors Book of Food Remedies, tart astringent flavors--like those found in good dill pickles--seem to overwhelm the taste buds, killing cravings and providing a sense of satisfaction.
  
  

Make Pickled Eggs

• Once you've used up all your dill pickles making delicious meals, don't throw out the juice. Instead, boil some eggs and pop them in. Boiled eggs provide essential vitamins, muscle-building protein and, as long as you don't eat more than one whole egg a day, won't raise your cholesterol. Leave a boiled egg in dill pickle juice for a few days and it will pick up a salty, complex herb flavor that perfectly compliments the richness of the yolk and the sulfuric taste of the white.