Step 1: Prepare Pickle-Brined Strawberries (Optional, but Recommended). In a small bowl, combine the 1/4 cup of dill pickle brine and 1/4 cup of water. Add the reserved 1 1/2 cups of strawberries and let sit.

Step 2: Preheat Oven and Melt Butter. Preheat the oven to 350°F (175°C). Add the butter to a 10-inch cast iron skillet; place in the oven for 5 minutes or until the butter is completely melted, swirling the pan occasionally. Remove from the oven and set aside.

Step 3: Make the Batter. Whisk together 1 cup of the sugar with the flour, dill pickle powder, and milk in a medium bowl.

Step 4: Combine Remaining Ingredients. Whisk together the remaining ¼ cup of sugar and the cornstarch in another medium bowl. Add the non-brined strawberries and lemon juice to the cornstarch mixture, stirring to combine.

Step 5: Drain Brined Strawberries: Drain the brined strawberries well.

Step 6: Combine Strawberry Mixtures. Add the brined strawberries to the bowl with the other strawberries.

Step 7: Assemble the Cobbler. Pour the batter into the melted butter in the cast iron skillet; do not stir. Spoon the strawberry mixture and any juices left in the bowl evenly over the batter, without stirring.

Step 8: Bake. Place the skillet on a foil-lined baking sheet and bake on the middle oven rack until golden brown and bubbly, 60 to 75 minutes.

Step 9: Cool and Serve. Let cool on a wire rack at least 15 minutes before serving with vanilla ice cream, if you like. Garnish with fresh dill, if desired