Quick Pickle Vinaigrette
Ingredients
- Drain/strain your quick pickle jar to remove any floaty bits
- ¼ cup quick pickle brine
- Generous pinch of sea salt (taste it first to see if it needs it)
- 1 ½ teaspoons Dijon mustard
- ½ cup good quality ＊olive oil
- 1 tablespoon dried onions (I like to use my dehydrated vidalias here)
- ½ teaspoon minced fresh parsley
Instructions
- Whisk together brine, salt (if using) and mustard
- Slowly whisk in olive oil until mixture is emulsified
- Whisk in onion and parsleyThis recipe can be used immediately or stored in the fridge up to 2 weeks!
Notes
＊olive oil
This recipe can be used immediately or stored in the fridge up to 2 weeks