The dill pickle-ness of this recipe is subtle, and while it does use pickle juice in the dough, it’s the topping of garlic, red pepper flakes, fresh dill, and sea salt that really shines.
This savory challah is the perfect vehicle for some sliced deli meats like corned beef, pastrami, turkey, or even some tongue.
Find this recipe here: http://www.myjewishlearning.com/the-nosher/dill-pickle-challah-recipe/
