Dehydrate Pickles: Slice your favorite pickles thinly and lay them in a single layer on dehydrator trays. Set the dehydrator to 130°F and dry for 10–15 hours, or until pickles are crisp and brittle. Alternatively, set your oven to the lowest temperature and dehydrate for 10 hours. Check frequently.

Once fully dehydrated, crush the pickles into a fine powder using a spice grinder or blender.

In a small bowl, combine the salt, pickle powder, and dried dill. Stir well to ensure even distribution.

Transfer the mixture to an airtight jar or spice container. Label it with the date and pickle type used.

Sprinkle over popcorn, fries, veggies, eggs, or use it to rim cocktail glasses for a delicious dill pickle twist.