Here is my favorite dill pickle vinaigrette dressing recipe, with tangy pickle juice, olive oil, a touch of honey, and fresh herbs that brings a zesty twist to any salad.
This dressing has become our go-to salad topper at home. My kids actually ask for salad when they know I’m making this pickle dressing. Who knew pickle juice could make vegetables so much more exciting?
Why You’ll Love This Dill Pickle Vinaigrette
- Super quick to make – This dressing comes together in just 5 minutes with a simple whisk – no fancy equipment needed.
- Tangy, bold flavor – The pickle juice gives this vinaigrette a zesty kick that transforms boring salads into something you’ll actually crave.
- Simple pantry ingredients – You probably already have most of these items in your kitchen, and the pickle juice would otherwise go to waste anyway.
- Perfect for pickle lovers – If you’re someone who drinks pickle juice straight from the jar, this dressing is your new best friend for salads, roasted vegetables, or even as a marinade.
What Kind of Dill Pickle Juice Should I Use?
The pickle juice you choose will make or break this dressing, so don’t just grab any jar from your fridge. Dill pickle juice works best – avoid sweet pickle juice since it’ll throw off the tangy flavor profile you’re going for. If you have a favorite brand of dill pickles, use that juice since you already know you like the taste. Kosher dill pickle juice tends to have a clean, sharp flavor that works really well in dressings, while some store brands can be too salty or have an artificial taste. Just make sure your pickle juice is fresh and hasn’t been sitting in your fridge for months!
Options for Substitutions
This tangy dressing is pretty straightforward, but here are some swaps you can make:
- Dill pickle juice: This is really the star of the show, so I wouldn’t recommend substituting it. However, if you’re out of dill pickle juice, you could try using juice from other pickled vegetables like pickled onions or even sauerkraut juice for a different flavor profile.
- Dijon mustard: Regular yellow mustard works fine here, though you might want to use a bit less since it’s milder. Whole grain mustard also adds a nice texture if you have it on hand.
- Olive oil: Any neutral oil like vegetable or canola oil will work. Avocado oil is another good option if you want something with a higher smoke point.
- Garlic powder: Fresh minced garlic (about 2 cloves) can replace the powder, but add it gradually since fresh garlic has a stronger bite. Granulated garlic works as a 1:1 swap too.
- Dried dill: Fresh dill is actually better if you have it – use about 1 tablespoon of chopped fresh dill instead of the dried. You could also try dried parsley or even a pinch of celery seed for a different herb note.
Watch Out for These Mistakes While Cooking
The biggest mistake when making pickle vinaigrette is adding the oil too quickly, which can cause the dressing to break and separate instead of creating a smooth emulsion – pour it in a slow, steady stream while whisking constantly.
Another common error is using pickle juice that’s too salty, so taste your juice first and consider diluting it with a splash of water if it’s overpowering the other flavors.
Don’t skip the resting time after mixing, as letting the dressing sit for at least 15 minutes allows the garlic powder and dried dill to fully bloom and develop their flavors.
For the best texture, make sure to whisk vigorously for at least 30 seconds after adding all ingredients, and give it another quick whisk right before serving since oil-based dressings naturally separate over time.
What to Serve With Dill Pickle Vinaigrette?
This tangy dressing is perfect for anyone who loves that bold pickle flavor and works great on so many different salads. I love using it on simple green salads with romaine or mixed greens, especially when topped with grilled chicken, bacon bits, or hard-boiled eggs. It’s also amazing drizzled over a classic potato salad or coleslaw for a pickle-forward twist that really makes those dishes pop. You can even use it as a marinade for grilled vegetables or as a zesty dipping sauce for fresh veggies like cucumbers and cherry tomatoes.
Storage Instructions
Refrigerate: This tangy dressing keeps really well in the fridge! Store it in a mason jar or airtight container for up to 2 weeks. The pickle juice acts as a natural preservative, so you don’t have to worry about it going bad quickly.
Shake Before Use: Since oil and vinegar naturally separate, give your dressing a good shake or whisk before each use. I like to keep mine in a jar with a tight lid so I can just give it a vigorous shake and it’s ready to go on my salads.
Make Ahead: This is actually one of those dressings that tastes better after sitting for a day or two. The flavors really meld together nicely, so feel free to make a big batch on Sunday for the whole week. It’s perfect for meal prep!
| Preparation Time | 5-10 minutes |
| Cooking Time | 0 minutes |
| Total Time | 5-10 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 480-520
- Protein: 1-2 g
- Fat: 56-62 g
- Carbohydrates: 3-5 g
Ingredients
- 1 1/2 cups brine from dill pickles
- 2 tsp dijon-style mustard
- 1/4 cup extra-virgin olive oil
- 2 tsp granulated garlic
- 1 tsp dried dill weed
Step 1: Combine All Ingredients
- 1 1/2 cups brine from dill pickles
- 2 tsp Dijon-style mustard
- 1/4 cup extra-virgin olive oil
- 2 tsp granulated garlic
- 1 tsp dried dill weed
Add the dill pickle brine, Dijon-style mustard, extra-virgin olive oil, granulated garlic, and dried dill weed into a clean jar with a tight-fitting lid.
Make sure all the ingredients are measured out and added to the jar.
Step 2: Shake to Combine
Secure the lid tightly onto the jar and shake vigorously for about 30 seconds to fully combine all the ingredients.
Make sure the mustard and spices are well-dispersed throughout the dressing.
I like to give the jar an extra shake right before serving to keep the ingredients well-mixed.
Step 3: Store the Dressing
Transfer the jar to the refrigerator.
Store for up to 2 weeks, shaking well before each use.
The flavors will meld and deepen over time.
Garlic Dill Pickle Vinaigrette Dressing
Ingredients
- 1 1/2 cups brine from dill pickles
- 2 tsp Dijon-style mustard
- 1/4 cup extra-virgin olive oil
- 2 tsp granulated garlic
- 1 tsp dried dill weed
Instructions
- Add the dill pickle brine, Dijon-style mustard, extra-virgin olive oil, granulated garlic, and dried dill weed into a clean jar with a tight-fitting lid. Make sure all the ingredients are measured out and added to the jar.
- Secure the lid tightly onto the jar and shake vigorously for about 30 seconds to fully combine all the ingredients. Make sure the mustard and spices are well-dispersed throughout the dressing. I like to give the jar an extra shake right before serving to keep the ingredients well-mixed.
- Transfer the jar to the refrigerator. Store for up to 2 weeks, shaking well before each use. The flavors will meld and deepen over time.