Pickle Juice Vinaigrette

Never throw away the pickle juice again
44 Ratings
100% would make again
Pickle Juice Vinaigrette Recipe
Photo: Rachel Vanni/Tasting Table

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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