1/2 c. sour cream 

1/2 c. vegetable oil 

2 large eggs 

1 tbsp. sugar 

1 3/4 c. all-purpose flour 

1 1/4 tsp. baking powder 

1/2 tsp. kosher salt 

1 tbsp. Rootie’s Pickle juice – Hot or Original

1/2 c. chopped Rootie’s Pickles – Hot or Original 

1/2 c. shredded Cheddar cheese

2 tbsp. chopped fresh dill, or 2 tsp. dried dill


  • Preheat oven to 350°. Line a 9″-x-5″ loaf pan with parchment paper. 
  • In a large bowl, whisk together sour cream, vegetable oil, eggs and sugar until smooth. Add flour, baking powder, salt and Rootie’s pickle juice – stir until combined. Fold in chopped Rootie’s Pickles, cheddar cheese, and dill. Pour batter into a loaf pan. 
  • Bake until the bread is golden and a toothpick inserted into the middle of the loaf comes out clean, 40 minutes. Cool completely before slicing.