Dill Pickle Salad Dressing (No Mayo)

You’re going to want to douse all of the summer salads in this incredible, homemade Dill Pickle Salad Dressing (No Mayo). Plus, it’s a fantastic way to use leftover pickle juice.

Course condiment

Cuisine American

Keyword dill pickle salad dressing, dill pickle vinaigrette

Prep Time 5

Total Time 5

Servings servings (1 cup)

Calories 170kcal

Author Christina Koncker

Equipment

1 Blender
1 Food processor

Ingredients

⅔ cup canola oil
⅓ cup pickle juice
1 tablespoon Dijon mustard
tablespoon dill dried
1 teaspoon garlic powder
salt and pepper, to taste (optional)
red pepper flakes or cayenne pepper (optional)

Instructions

Add pickle juice, Dijon mustard, dried dill, and garlic powder to a blender or food processor.
⅓ cup pickle juice, 1 tablespoon Dijon mustard, tablespoon dill dried, 1 teaspoon garlic powder
Start the blender or food processor. Slowly start drizzling in the canola oil, keeping the blender or food processor running the entire time.
⅔ cup canola oil
Turn off the blender or food processor once you’ve added all of the canola oil. This should only take 1 - 2 minutes.
Taste and adjust seasonings - you may want to add salt and pepper, or maybe even some cayenne pepper or red pepper flakes. If you add any seasonings, pulse a few times to combine.
Refrigerate in a lidded container, like a Mason jar, until ready to use. Shake the Dill Pickle Salad Dressing vigorously before each use.

Notes

Dill pickle juice can vary in saltiness from brand to brand, so you may not want to include additional salt.

Add a pinch or two of red pepper flakes or cayenne pepper if you'd like to add some heat to this dill pickle salad dressing.

Nutrition