epicurious4.7
Creamy Any-Pickle Dressing
Pick any pickle you want—or a mix of dill pickles, cocktail onions, capers, cornichons, and hot cherry peppers—for this tangy buttermilk pickle dressing.
👥 2 Servings⏱️ Prep & Cook: 1h 5m🔥 Cook: 5 min👤 Asha Loupy📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
📝 Preparation Steps
1
Pulse 5 oz. pickled vegetables (such as dill pickles, cornichons, cocktail onions, peperoncini, capers, jalapeños, and/or hot cherry peppers), drained, cut into 1" pieces if large; ⅔–1 cup), and ¼ cup (loosely packed) dill fronds in a food processor, scraping down sides as needed, until finely chopped (15–20 pulses). Add ½ cup buttermilk, 4½ tsp. pickle brine, 4½ tsp. dehydrated onion flakes, 1 Tbsp. fresh lemon juice, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1½ tsp. garlic powder, ½ tsp. freshly ground pepper, and ½ tsp. sugar and pulse to combine (5–10 pulses).
. pickled vegetables (such as dill pickles, cornichons, cocktail onions, peperoncini, capers, jalapeños, and/or hot cherry peppers, cut into 1" pieces if large; ⅔–1 cup), plus 4½ tsp. pickle brine5 oz½ tsp. dehydrated onion flakes4. fresh lemon juice1 Tbsp½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more1½ tsp. garlic powder1
2
Transfer mixture to an airtight container and stir in 1 cup sour cream. Taste dressing and season with more salt if needed. Cover and chill at least ⏱️ 1 hour. (Don’t skip the resting period; it allows the onion flakes to rehydrate and all of the flavors to meld.) Do Ahead: Dressing can be made 5 days ahead. Keep chilled.
sour cream1 cup
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