Sour Pickle Vinaigrette

Preparation info
  • Yield:

    4 to 5

    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About


  • 1 cup coarsely chopped half-sour or garlic-dill pickles
  • 2 tablespoons liquid from pickle jar (include peppercorns and other flavorings, if desire


Place the pickles and pickle liquid in a blender and process at high speed until pureed. With the machine on, slowly add the oil. Continue processing another minute or two, until the mixture is smooth and emulsified. Transfer to a bowl, and add salt, pepper, and lemon juice as needed. You can serve the sauce right away, but it’s best to allow the flavors to mellow for a while in the refrigerato