Preheat your conventional oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3 minutes.
Beat in the egg, vanilla extract, and the tablespoon of pickle juice until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in the finely diced, dried pickles using a rubber spatula, ensuring they are evenly distributed without overworking the dough.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, or until the edges are lightly golden brown but the centers remain soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.