The unrivalled brine recipe that makes Wickles Pickles’ products a fan favorite also can be incorporated into numerous food items for a tasty – yet spicy – treat.

There’s still time for summer barbecues, weekend picnics and Labor Day celebrations, so surprise your guests with one of these new recipes that uses Wickles products.

“How can you have a Bloody Mary without a Wickles okra in it? Or tailgate watching Auburn or Alabama without a bowl of Wickles?” asked Wade Bennett, Wickles Pickles logistics manager.

“Almost every person that tries the products becomes a fan for life. We have such a following over all these years because the product is so unique,” he added.

Having been in business nearly 20 years, Wickles uses an old family recipe and originated in Dadeville. The company recently moved production of its brand back to Alabama to maintain more control over the sourcing of the products through all levels, said Andy Anderson, co-owner of Wickles, along with Will and Trey Sims.

“Anything we can do in Alabama, we’d like to do. We still operate, do sales and distribution right here in Dadeville,” said Anderson.

The labels recently received a refresh so that they stand out on shelves better, he added.

“I really feel like our products pop. They already had a good look to them, but the labels are unique. We like to keep a hip product,” said Bennett.

When he discovered the Spicy Red Sandwich Spread, Bennett instantly fell in love.

“That bright red jar stands out and it drew me to it. I took it home to taste it, and now I won’t eat a sandwich without it. Personally, I also like to mix it with ranch or mayonnaise and use it as a garnish for grilled chicken,” he added.

Between the original line and Dirty Dill line, Wickles continues to grow its offerings and has some new surprises coming down the road.

“Even as we grow, we try to keep this a family atmosphere. That kind of care really shows in the quality of our product,” said Bennett.

Dirty Dill Fried Pickle Sliders


1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1/2 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon pepper

24 Dirty Dill Chips

2 eggs, beaten

1 cup breadcrumbs

Peanut or vegetable oil for frying


12 frozen meatballs, cooked

Ranch dressing

1/4 cup shredded lettuce

6 grape tomatoes, halved

Directions: Heat the oil in a large pot until it reaches 350 degrees. In a small bowl, combine the flour, garlic powder, onion powder, thyme, cayenne, paprika, salt and pepper, and mix until evenly distributed. Dredge the Dirty Dill Chips in the flour mixture, then the eggs, then the flour mixture, then the eggs and then the breadcrumbs. This will create extra crunch. Fry the Dirty Dill Chips for 3 to 5 minutes or until browned and crispy on the outside. Using a toothpick, assemble a slider by layering a fried pickle, ranch dressing, a meatball, lettuce, a tomato slice and one more pickle. Repeat with the remaining ingredients.

Dill Pickle Caprese Skewers


1 24 ounce jar Dirty Dill Baby Dills

2 cups torn Romaine lettuce leaves

1 container grape or cherry tomatoes

12 small, fresh mozzarella balls

Balsamic vinegar

Wooden skewers

Directions: Cut the Dirty Dill Baby Dills into quarters. Alternately slide remaining ingredients and pickles onto skewers. Serve drizzled with balsamic vinegar.

Wicked Okra Bloody Mary Salsa


4 ripe red tomatoes, diced

1 cup grape tomatoes, diced

1 stalk celery hearts plus leaves, chopped

1/4 cup onion, or less based on taste, chopped

1 scallion, both white and green parts, sliced

1/4 cup Spicy Red Sandwich Spread

1/4 cup Jalapeño Relish

1/2 cup Wicked Okra, sliced

1/4 cup pimento olives, sliced

Juice of 1 lemon

2 teaspoon Worcestershire sauce

1 tablespoon horseradish

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon Old Bay seasoning

Directions: Combine all ingredients in a large bowl; chill in the refrigerator for at least three hours. Serve with chips, bagel chips or veggies.

Spicy Red Relish Guacamole


4 medium ripe avocados

1 small yellow onion diced

1 large jalapeño chopped

1/2 cup Spicy Red Sandwich Spread

Juice of one large lime

1/2 teaspoon kosher salt, to taste

Directions: Peel and chop the avocados into 1/2-inch pieces. Lightly mash with a fork, leaving plenty of chunks. Add the onion, jalapeño, Spicy Red Sandwich Spread, lime juice, salt and pepper; stir to combine and taste. Adjust the lime, salt and pepper as needed. Serve immediately or cover tightly and refrigerate until ready to serve.