Smashed Pickle Salad
A bright, briny take on a smashed cucumber salad. Eat this fun side dish with fried chicken, grilled meats, or on a sandwich for an added tangy crunch.
Ingredients:
- 1/2 red onion, sliced thinly on a mandolin
- 4 The Real Dill Habanero Horseradish Dills pickle spears, cut into bite size
- 1/4 cup The Real Dill Habanero Horseradish Dills pickle brine
- 2 celery stalks, thinly sliced on a mandolin
- 1/4 cup sour cream
- 1 tbsp mayo
- 2 tbsp fresh dill, chopped
- 1/4 cup marinated artichoke hearts
Directions:
- Add sliced red onions and pickle brine to a bowl. Stir to completely coat the red onions in the pickle brine. Set aside for at least 30 - 60 min.
- Once your red onions have sat in the brine, drain and set aside.
- In a separate bowl, add the Habanero Horseradish Dills pickle spears, and gently smash with a fork or potato masher to release a bit of the juice.
- Add the marinated red onion, celery, sour cream, mayo, dill, and artichoke hearts to the pickles, and stir until everything is incorporated. Serve immediately.
Recipe adapted from NYT Food
Facebook
Instagram