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Active Time
5 minutes
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Total Time
1 hour 5 minutes
What would happen if pickle dip metranch? This dressing. Creamy, tangy, and briny to the max, the base starts with buttermilk, sour cream, dehydrated onion flakes,garlic powder, and the star of the show: pickles. While this dressing can be made with just one type of pickle (like classic dill varieties), it’s even tastier when made with a mix of pickled vegetables like cocktail onions,capers, pickled green beans,cornichons, and hot cherry peppers. It’s a great opportunity to play with different flavor profiles—like sweet, tangy, briny, or spicy—and tailor the dressing to your tastes depending on the variety you use. If a little sweetness is what you’re after, you can add some bread-and-butter pickles into the mix. Or, for a little bit of heat, try adding pickled jalapeños. It’s a fantastic way to use up any jar of pickled things you might have in the back of the fridge.
Because pickles come in so many shapes and sizes, a good rule of thumb is to measure them out by weight, not volume. But if you don’t have akitchen scale, start with the lower end of the cup measurement and add more pickles to taste as you build the dressing. Use this dressing to makeTomato PanzanellaorGrilled Chicken Salad(where it also doubles as a marinade), or spoon it over roasted potatoes, wedges of iceberg lettuce, or grilled vegetables, such as green beans or asparagus.
Note: For smaller, stronger pickled items such as capers, use only about ½–1 oz. (1–2 Tbsp.) total and combine them with larger, more mild pickles so the flavor of the dressing is not too strong.
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What you’ll need
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Food Processor
$300 At Amazon
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Silicone Spatula
$10 At Amazon
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2-Cup Measuring Cup
$19 At Amazon
Ingredients
Makes about 2¼ cups
Step 1
Pulse5 oz. pickled vegetables (such as dill pickles, cornichons, cocktail onions, peperoncini, capers, jalapeños, and/or hot cherry peppers), drained, cut into 1" pieces if large; ⅔–1 cup), and¼ cup (loosely packed) dill frondsin a food processor, scraping down sides as needed, until finely chopped (15–20 pulses). Add½ cup buttermilk,4½ tsp. pickle brine,4½ tsp. dehydrated onion flakes,1 Tbsp. fresh lemon juice,1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt,1½ tsp. garlic powder,½ tsp. freshly ground pepper, and½ tsp. sugarand pulse to combine (5–10 pulses).
Step 2
Transfer mixture to an airtight container and stir in1 cup sour cream. Taste dressing and season with more salt if needed. Cover and chill at least 1 hour. (Don’t skip the resting period; it allows the onion flakes to rehydrate and all of the flavors to meld.)
Do Ahead:Dressing can be made 5 days ahead. Keep chilled.
Leave a Review
Reviews (4)
Back to TopMy kids loved it. Husband enjoyed it. I made this with the fresh pickles from Sr. Baghari and one of my home fermented jalapeno en escabeche, no fresh dill (had already used it up making the pickles) and fresh garlic not dried, pickled onion not dried. Jalapeno brine not pickle brine. Was delicious, and I do think this framework would work for many different types of pickled vegetables.
RobinFL
South of the south
8/3/2023