Creamy Pickled Anything Dressing
The combination of creamy and pickled flavors creates a deliciously balanced dressing that will tantalize your taste buds
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.
Tried this recipe?Let us know how it was!