Pickle Juice Vinaigrette Recipe
Never throw away the pickle juice again
We don't know about you, but we can kill a jar of dill pickles in one sitting. Instead of tossing all that leftover pickle juice and those spices, we're taking notes from Micah Wexler of Wexler's Deli and using the treasures to make the perfect vinaigrette. Tangy and sour, it will replace your basic red wine salad topper in no time.
You shouldn't stop at salads either. This dressing works well as a marinade for escabeche, spooned over grilled fish or even just as a dip for bread. Any which way, this recipe gives new life to the jar long after the pickles are gone.
To learn more, read "Say Yes to the Dressed."
Recipe adapted from Micah Wexler, Wexler's Deli, Los Angeles, CA
Pickle Juice Vinaigrette
Pickle juice and the leftover spices at the bottom of the jar come together to make a bright and tangy vinaigrette, perfect for salads and so much more.
Ingredients
- ¼ cup pickle juice
- 2 tablespoons olive oil
- 2 tablespoons vegetable oil
- 1 tablespoon strained pickling spices and garlic
- 1 tablespoon distilled white vinegar
- Pinch red pepper flakes
- 1 small shallot, peeled and minced
- 1 small garlic clove, peeled and minced
- Kosher salt, to taste
Directions
- In a bowl, whisk all of the ingredients together until emulsified. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.