Smashed Pickle Salad
Ingredients
- ½ medium red onion, thinly sliced
- 4 whole pickles or 16 spears, plus 1 tbsp. brine (see note)
- 2 celery stalks, thinly sliced
- ¼ cup sour cream
- ¼ cup dill fronds and stems, chopped
- 1 tbsp. mayonnaise
Instructions
- In a medium bowl, stir together the red onion and pickle brine.
- On a cutting board, whack the pickles with a meat mallet or the back of a wooden spoon; rip into ½-inch pieces.
- If using spears, simply rip them into ½-inch pieces.
- Add the smashed pickles to the bowl, along with the celery, sour cream, dill and mayonnaise; stir vigorously until creamy and combined.
- This salad is best eaten right away or within a couple of hours; It can be refrigerated up to one day, but the dressing will start to get watery.
Notes
From a cooking perspective, a pickle is a cucumber that is preserved in salt water or vinegar – dill pickles, gherkin pickles, bread and butter pickles, sweet pickles, cornichons, sour pickles, kosher pickles and refrigerator pickles are most commonly used in this recipe.