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."
Pickle Juice Vinaigrette
Recipe adapted from Micah Wexler, Wexler's Deli, Los Angeles, CA
Yield: ¾ cup
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
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
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.
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