Pickle Vinaigrette
Don’t toss that leftover dill pickle juice! It makes a bright and tangy vinaigrette that’s fantastic with all kinds of foods—toss it with green salads and pasta salads, or drizzle over chicken, fish and shrimp.
Ingredients
- 1 cup (8 fl. oz./250 ml) dill pickle juice
- 1/3 cup (3 fl. oz./80 ml) extra-virgin olive oil
- 2 tsp. Dijon mustard
- 2 tsp. garlic powder
- 1 tsp. minced fresh dill or dried dill (optional)
- Kosher salt and freshly ground pepper
Directions
In the pickle jar, combine the pickle juice, olive oil, mustard, garlic powder and dill. Screw on the lid and shake vigorously for about 30 seconds. Season to taste with salt and pepper. The vinaigrette can be stored in the refrigerator for up to 2 weeks. Makes about 1 1/3 cups (11 fl. oz./330 ml).
Williams Sonoma Test Kitchen