Chopped Pickle Salad

If you’re a pickle lover, this chopped pickle salad is going to be your new obsession. It’s crunchy, tangy and loaded with bold flavors. Whether you’re looking for a fun side dish or a picnic standout, this recipe brings all the briny goodness you didn’t know you needed. Plus, it comes together in minutes – no cooking required!

1. Drain pickles (reserving 2 tablespoons pickle brine) and place on a cutting board. Cut in half lengthwise, then slice into chunks.

2. In a large bowl, combine reserved pickle brine, sour cream, olive oil, sugar, garlic powder, salt and freshly ground black pepper.

3. Add pickles, hard boiled eggs, giardiniera, red onion and dill. Stir to combine.

4. Serve salad right away or keep salad cold until ready to serve. Will keep in the fridge for up to 4 days.

Chopped Pickle Salad

Serves 6

All you need:

1 (16 ounce) jar pickles, 2 tablespoons pickle brine reserved

2 tablespoons sour cream

1 tablespoon olive oil

1 teaspoon sugar

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

Freshly ground black pepper, to taste

4 peeled hard boiled eggs, chopped

1/2 cup giardiniera (mild or hot, your preference)

1/2 small red onion, chopped

2 tablespoons chopped fresh dill

All you do:

1. Drain pickles (reserving 2 tablespoons pickle brine) and place on a cutting board. Cut in half lengthwise, then slice into chunks.
2. In a large bowl, combine reserved pickle brine, sour cream, olive oil, sugar, garlic powder, salt and freshly ground black pepper.
3. Add pickles, hard boiled eggs, giardiniera, red onion and dill. Stir to combine.
4. Serve salad right away or keep salad cold until ready to serve. Will keep in the fridge for up to 4 days.