Pickle Juice Vinaigrette

Pickle Juice Vinaigrette

Dill Pickle Juice Vinaigrette

Never throw away the pickle juice again

I don’t about you, but my family can kill a jar of dill pickles in one sitting. Instead of tossing all that leftover pickle juice and those spices, and using the treasures to make the perfect vinaigrette. Tangy and sour, it will replace your basic red wine salad topper in no time. Its amazing how pickle juice can be used in different recipes.

Pickle Juice Vinaigrette

Recipe by Lucy ChesnaCourse: SidesCuisine: AmericaDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Chilling Time

30

minutes
Calories

117

kcal
Total time

40

minutes

A great way to use leftover pickle juice and so delicious

Ingredients

  • 2/3 cup olive oil

  • 1/3 cup dill pickle juice

  • 1 tablespoon lemon juice

  • 1 tablespoon honey or maple syrup

  • 1 teaspoon dijon mustard

  • 1 tablespoon dill

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • salt and pepper , to taste

  • pinch of red pepper flakes (optional)

Directions

  • In a bowl, mix all the ingredients together. Whisk until well blended
  • Put the vinaigrette in a airtight container or mason jar, refrigerate for 30 minutes to 1 hour before serving

Notes

  • If you want more taste in your vinaigrette, omit onion/garlic powder and add 1 small minced shallot and 1 minced garlic clove
  • Yields- 1 cup
  • If you don’t want to add honey, you can maple syrup (sugar free or maple syrup substitute)
  • If you want to make this a little sweeter, add 2 teaspoons sugar or sugar substitute

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