Mt. Olive Dill Pickle Doughnuts

Eric Cane of Holly Springs, NC, made this dill-lightfully different take on the doughnut, making it both sweet and savory with Mt. Olive pickle juice and dill relish. 



  • 1 large egg
  • 1/4 cup milk
  • 1/4 cup Mt. Olive Dill Pickle Juice
  • 2 tablespoons butter (melted and slightly cooled)
  • 1/2 cup Mt. Olive Dill Relish
  • 1 tablespoon honey
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon minced garlic

Mt. Olive Dill Pickle Frosting

  • 1/3 cup powdered sugar
  • 1 tablespoon Mt. Olive Dill Pickle Juice
  • 1/2 teaspoon Dill weed for garnish


  1. Preheat the oven to 400 degrees F and grease a standard doughnut pan.
  2. Add the egg, milk, Mt. Olive Dill Pickle Juice, butter, Mt. Olive Dill Relish, and honey to a medium bowl. Stir well to combine. Stir in the rest of the ingredients and spoon into the prepared donut pan, filling each.
  3. Bake for 13-16 minutes or until lightly golden brown.
  4. Let cool in pan for about 2 minutes, and then turn out onto a wire rack to cool.
  5. To make frosting stir powdered sugar and Mt. Olive Pickle Juice until combined and the desired consistency is reached.
  6. Once cool, drizzle the top of each donut with Mt. Olive Dill Pickle Frosting and garnish with dill. Enjoy!

Servings: 6