Dill Pickle Salad Dressing Vinaigrette Recipe

This dill pickle vinaigrette is a game-changer because it perfectly balances tanginess and creaminess, making every salad feel like a gourmet experience. Plus, its quick prep time and versatile use as a salad dressing or marinade make it a must-have staple in my kitchen!

I adore making unusual salad dressings, and my Dill Pickle Salad Dressing Vinaigrette is a delightfully, tasty, and tangy dressing that I know you will love. It is crafted with a combination of medium—that’s olive oil, thank you very much—dill pickle juice, and white wine vinegar, which come together in perfect balance.

Then, in the actual dressing, which is simply too good not to share, I add a bit of fresh dill (can’t get enough of that flavor), garlic (I don’t back down from any allium), and a few choice ingredients for sweetness and emulsion.

Ingredients

Olive oil is abundant in monounsaturated fats and antioxidants, making it a healthy choice to balance the vinaigrette’s texture.

Dill pickle juice: Provides a flavor punch that is salty and tangy.

Remarkably, it is low in calories.

Brings acidity, balancing the dressing’s flavors and adding a crispness.

Dijon mustard provides a taste that is sharp and tangy, and it also serves as an emulsifier.

Honey: Offers a hint of sweetness that balances the acidity of the vinaigrette.

Ingredient Quantities

• 1/2 cup olive oil
• 1/4 cup dill pickle juice
• 2 tablespoons white wine vinegar
• 1 tablespoon fresh dill, chopped
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder

Instructions

1. In a medium bowl, combine the following ingredients to make a dressing:

– 1/2 cup dill pickle juice
– 1/2 cup white wine vinegar
– 1/4 cup Dijon mustard
– 1/4 cup honey
– 1 large clove minced garlic
– 1 teaspoon salt
– 1 teaspoon black pepper
– 1/2 teaspoon onion powder

2. Drizzle in the olive oil gradually, while whisking continuously to achieve an emulsified mixture.

3. The bowl should have the chopped fresh dill added to it.

4. Incorporate the dill into the vinaigrette and ensure it is evenly spread throughout the mixture.

5. Sample the vinaigrette and modify the seasoning with extra salt or pepper, if necessary.

6. Using a funnel if needed, pour the vinaigrette into a glass jar or an airtight container.

7. Screw the lid on the jar securely and shake it vigorously so that the contents come together as one.

8. Allow the flavors to meld together for at least 15 minutes by letting the vinaigrette sit.

9. Before using, shake the jar once more to re-emulsify the dressing.

10. Put on salads or use as a marinade, and keep any remaining parts in the fridge for up to one week.

Equipment Needed

1. Medium bowl
2. Whisk
3. Measuring cups
4. Measuring spoons
5. Cutting board
6. Knife
7. Garlic press (optional)
8. Funnel (optional)
9. Glass jar or airtight container with a lid

FAQ

• Can I use a different type of oil?Certainly! You can replace the olive oil with other light oils, like avocado or grapeseed oil, for a different, yet still mild, flavor profile.
• What if I don’t have fresh dill?You can substitute 1 teaspoon of dried dill for fresh dill if fresh dill is not available.
• Is there a substitute for white wine vinegar?You may substitute apple cider vinegar or rice vinegar, but these might slightly change the taste.
• Can I make the dressing in advance?Certainly! The sauce can be made ahead of time and kept in the fridge for up to a week.
• How do I adjust the sweetness?Increase the honey to taste for a dressing that leans toward the sweet side. Decrease the honey or leave it out for a dressing that is less sweet.
• Can I make this dressing vegan?To make it vegan, substitute the honey for maple syrup or agave nectar.

Substitutions and Variations

1/2 cup olive oil – Swap out for avocado oil or grapeseed oil to achieve a different flavor.
1/4 cup dill pickle juice – If unavailable, substitute with a mix of lemon juice and apple cider vinegar for a similar level of tanginess.
1 tablespoon fresh dill, chopped—replace with 1 teaspoon dried dill if fresh is not available.
1 tablespoon of Dijon mustard – For a bolder taste, you can use spicy brown mustard.
1 teaspoon honey – Vegan alternatives include maple syrup or agave nectar.

Pro Tips

1. Use a Blender To achieve a perfectly emulsified vinaigrette, consider using a blender or an immersion blender when combining the olive oil with the other ingredients. This will make the dressing smoother and ensure the oil is thoroughly incorporated.

2. Chill the Ingredients Before making the vinaigrette, chill all the liquid ingredients in the refrigerator. Cold ingredients help maintain an emulsified state longer once the dressing is made.

3. Adjust Sweetness and Acidity Taste the vinaigrette after it’s mixed and adjust the sweetness by adding more honey or acidity with extra pickle juice or vinegar, depending on your preference and the flavor profile of the salad you plan to use it on.

4. Enhance the Garlic Flavor If you prefer a stronger garlic flavor, consider allowing the minced garlic to sit in the olive oil for a few minutes before mixing it with the rest of the ingredients. This will infuse the oil with a richer garlic taste.

5. Herb Variations While fresh dill is a great choice, you can experiment with other fresh herbs such as parsley, basil, or chives for different flavor variations. Just make sure to adjust quantities to avoid overpowering the primary flavors.