It’s savory, slightly tangy, and very nostalgic — especially popular in old-school sandwiches, lunchboxes, or Southern meat trays.
🥪 Homemade Pickle Loaf (Deli-Style Cold Cut)
A simplified, small-batch version you can make at home — no special curing or preservatives required.
🧂 Ingredients:
-
1½ lbs ground pork (or a mix of pork and beef)
-
½ cup dill pickles, finely diced
-
¼ cup pimentos (or roasted red peppers), finely diced
-
1 tsp onion powder
-
1 tsp garlic powder
-
1 tsp salt
-
½ tsp black pepper
-
¼ tsp celery seed or celery salt (optional)
-
1 large egg
-
½ cup dry bread crumbs
-
¼ cup cold milk
-
Optional: splash of pickle juice for extra tang
🔧 Instructions:
-
Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
-
Mix the meat base:
-
In a large bowl, combine ground meat, seasonings, egg, bread crumbs, and milk.
-
Mix gently but thoroughly until just combined.
-
-
Add the “pickle loaf” mix-ins:
-
Fold in the diced pickles and pimentos.
-
Add a splash of pickle juice if desired (for flavor and moisture).
-
-
Shape & bake:
-
Press the mixture firmly into the loaf pan.
-
Bake for 50–60 minutes, or until internal temp reaches 160°F (71°C).
-
-
Cool completely:
-
Let the loaf cool in the pan.
-
Chill in the fridge for several hours (preferably overnight) to firm up for slicing.
-
-
Slice & serve:
-
Slice thin and serve cold on white bread with mustard, mayo, or American cheese for the full retro experience!
-
🥪 Serving Ideas:
-
Classic sandwich with white bread + yellow mustard
-
Cube and serve with toothpicks for party trays
-
Pair with crackers and cheese for a simple lunchbox snack
-
Slice onto a Southern-style meat tray with bologna, deviled ham, and pickled eggs
🧊 Storage:
-
Store wrapped in the fridge for up to 5 days.
-
Can be frozen in slices with wax paper between for easy lunchmaking.
Want a low-sodium, spicy version, or how to pressure-can it for long-term storage?
