Food - Drink
For Punchy Salad Dressing, Try Adding A Pickled Ingredient
By CLARICE KNELLY
While it may feel daunting to whip up a homemade dressing every time you're craving a salad, it’s definitely worth it and easier than it seems. Most dressings on the market today are made from acidic and fatty ingredients like oil, salt, and vinegar, but for an extra burst of tangy and complex flavor, try adding something pickled.
Using pickle brine as the acid in your dressing is a great way to elevate any recipe, and the brine has more of a flavor kick than plain vinegar. Its tangy taste pairs great with creamy, fatty ingredients like sour cream or buttermilk and with lighter fats like olive oil for a balanced dressing that is delicious on salads and seafood.
Pickle brine dressing is also a no-waste way to use up the liquid in a jar of pepperoncinis, olives, or cucumber pickles. You can make the easiest pickle dressing using ¼ cup pickle juice, 2 tablespoons olive oil, and 2 tablespoons vegetable oil; either use it immediately or store it in an airtight container in the fridge for up to two weeks.