Original video by @feelgoodfoodie — all credit to the creator. Full write-up on their site ↗
Smashed Pickle Salad
Chunky dill pickles get tossed with a creamy honey-brine dressing, hard boiled eggs, and crisp carrots and celery. Tangy, sweet, and salty, with no resting time needed before you dig in.
Ingredients
- 1 jarpickles · 12-ounce jar; reserve 2 tablespoons brine
- 2 tablespoonssour cream
- 1 tablespoonolive oil
- 1 tablespoonhoney
- 1/2 teaspoongarlic powder
- 1/2 teaspoonsalt
- 1/2 teaspoonblack pepper
- 4hard boiled eggs · peeled and chopped
- 2carrots · diced
- 2celery sticks · diced
- 1/4 cupred onions · diced
- 2 tablespoonsfresh dill · plus more for garnish
Steps
- 1
Place the pickles on a cutting board, cut in half lengthwise if needed, then slice into 1/2-inch chunks. Set aside.
- 2
Make the dressing in a serving bowl by whisking together the reserved brine juice, sour cream, honey, garlic powder, salt, and black pepper until well combined.
- 3
Transfer the pickles on top of the dressing along with the boiled eggs, carrots, celery, onions, and dill, and toss to coat.
Creator's notes
Inspired by smashed cucumber salad. Because pickles are already salty, you can skip the resting period and eat the salad immediately.
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