This pickle salad is unlike any other. It’s crunchy, tangy, and totally crave-worthy. It’s easy to make, requires no cooking, and can be customized to suit your taste. Perfect for picnics, potlucks, or just when you’re in the mood for something different, this salad is a crowd-pleaser with a serious flavor punch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dill pickles, sliced or chopped
Red onion, thinly sliced
Celery, chopped
Cucumber, thinly sliced
Fresh dill, chopped
Mayonnaise or Greek yogurt (optional for creamy dressing)
White vinegar or pickle juice
Olive oil
Dijon mustard
Salt and pepper to taste
Sugar or honey (optional, to balance acidity)
Directions
In a large bowl, combine sliced pickles, red onion, celery, cucumber, and fresh dill.
In a separate bowl, whisk together olive oil, vinegar or pickle juice, mustard, and a small amount of sugar or honey (if using).
If you prefer a creamy version, mix in mayonnaise or Greek yogurt to the dressing.
Pour the dressing over the salad ingredients and toss to coat evenly.
Season with salt and pepper to taste.
Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Serve cold as a side or standalone snack.
Servings and timing
This recipe serves about 4–6 people. Preparation time: 15 minutes Chill time: 30 minutes Total time: 45 minutes
Variations
Add shredded cheddar or crumbled feta for a cheesy twist.
Mix in chopped hard-boiled eggs for extra protein.
Use bread-and-butter pickles for a sweeter flavor profile.
Add cherry tomatoes or shredded carrots for extra color and crunch.
Make it vegan by using a dairy-free yogurt or skipping the creamy dressing entirely.
Storage/Reheating
Store pickle salad in an airtight container in the refrigerator for up to 3 days. This salad is not meant to be reheated, as it is best enjoyed cold. Stir before serving if any liquid separates.
FAQs
Can I use different types of pickles?
Yes, you can use dill, sweet, or spicy pickles depending on your flavor preference.
Is this salad good for meal prep?
Yes, it holds up well in the fridge for a few days and makes a great grab-and-go side.
Can I make this salad without mayonnaise?
Absolutely. Use a vinegar-based dressing for a lighter, non-creamy version.
What vegetables go well in pickle salad?
Cucumber, celery, red onion, and carrots are popular choices, but you can experiment with your favorites.
Can I use pickle juice in the dressing?
Yes, pickle juice adds an extra tangy kick and enhances the pickle flavor.
How long should I chill the salad?
At least 30 minutes is recommended to let the flavors meld, but longer is even better.
Is this salad gluten-free?
Yes, it is naturally gluten-free, just make sure any added ingredients like mustard or mayo are gluten-free too.
Can I add protein to this salad?
Yes, hard-boiled eggs, shredded chicken, or chickpeas make great additions.
What kind of pickles work best?
Crunchy dill pickles are the classic choice, but feel free to mix types for a fun variation.
Can I serve this at a barbecue or picnic?
Yes, it’s perfect for outdoor gatherings and complements grilled foods really well.
Conclusion
Pickle salad is a zesty, crunchy, and refreshing dish that brings a unique twist to your table. With bold flavors and plenty of customization options, it’s a must-try for pickle fans and anyone looking to spice up their salad game. Simple to prepare and packed with personality, this salad is sure to become a new favorite
Pickle salad is a bold, tangy, and refreshing dish that mixes the sharp flavor of pickles with crisp veggies and a zesty dressing. Perfect as a side dish or a snack, it’s easy to make, customizable, and packed with flavor.
Author:Catherine
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:45 minutes
Yield:4–6 servings
Category:Salad
Method:No-Cook
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup dill pickles, sliced or chopped
1/2 red onion, thinly sliced
2 celery stalks, chopped
1/2 cucumber, thinly sliced
2 tbsp fresh dill, chopped
2 tbsp olive oil
2 tbsp white vinegar or pickle juice
1 tsp Dijon mustard
1 tbsp mayonnaise or Greek yogurt (optional)
1/2 tsp sugar or honey (optional)
Salt and pepper to taste
Instructions
In a large bowl, combine sliced pickles, red onion, celery, cucumber, and fresh dill.
In a separate bowl, whisk together olive oil, vinegar or pickle juice, Dijon mustard, and sugar or honey if using.
If a creamy dressing is preferred, mix mayonnaise or Greek yogurt into the dressing.
Pour the dressing over the salad and toss to coat evenly.
Season with salt and pepper to taste.
Chill in the refrigerator for at least 30 minutes before serving.
Serve cold as a side dish or snack.
Notes
Add cheese like shredded cheddar or crumbled feta for extra flavor.Include chopped hard-boiled eggs for protein.Try bread-and-butter pickles for a sweeter variation.Mix in cherry tomatoes or shredded carrots for added crunch and color.For a vegan version, skip the mayo or use a plant-based alternative.
