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Smashed Pickle Salad

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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.