Do you love tangy, zesty flavors? Are you a fan of anything pickled? Then you must try this new dressing recipe that combines the best of both worlds – creamy and pickled! Inspired by an article in Epicurious magazine, this dressing features a mix of anything pickled, from vegetables such as dill pickles and banana peppers to spicy options like jalapeños and cherry pepper.
You will need at least two pickled items, their brine, and a creamy base to make this dressing. You can customize the ingredients based on your preferences and what you have on hand.
Pickling has been used as a preservation method for centuries, and it also enhances the flavor of foods. The tanginess of pickled items can add depth to dishes and balance out rich flavors. And when combined with creamy components, it creates a unique and delicious dressing that will elevate your meals.
Creamy Pickled Anything Dressing
Ingredients
- 5 OZ or about 1 cup of pickled vegetables (such as dill pickles, bread and butter pickles, cornichons, green beans, peperoncini, capers, jalapeños, and/or hot cherry peppers
- 3 Tbsp Brine from anything pickled I like to mix and match, using a different brine from the pickled vegetable.
- 1/4 cup Loosley packed fresh dill
- 1/2 cup Buttermilk
- 1 tbsp Grated shallot Or you can use onion, or finely chopped green onion. Epicurious uses 4½ tsp. dehydrated onion flakes so this is also an option.
- 1 tsp Grated garlic
- 1 tbsp Fresh lemon juice
- 1/2 tsp Kosher salt This is a good starting point, and you can add more to taste after the dressing sits/
- 1/2 tsp Freshly ground pepper
- 1 cup Sour cream
Instructions
- Pulse the 5 oz. pickled vegetables (such as dill pickles, cornichons, cocktail onions, peperoncini, capers, jalapeños, and/or hot cherry peppers)
- Add the dill, buttermilk, shallot, garlic, lemon juice, salt, and pepper and pulse several times.
- Add the sour cream and pulse a few times to combine.
- Taste the dressing and season with more salt if needed. Cover and chill for at least 1 hour.
- Epicurius adds 1/2 tsp of sugar and I think I would only add sugar if I was using something hot like pickled jalapeños or something bitter.