This is another thing I love; we call it trashy ranch in our house. It’s equal parts pickle juice from the jar as after you've eaten all the pickles and mayonnaise. Shake it up into a really nice dressing. It's like Super Tangy. You can do it with sauerkraut juice. You could do a Kimchi juice. Anything that's like really acidic in that way.
Jocelyn's ranch dressing
(Ranch dressing is traditionally made with buttermilk, mayo and/or sour cream, though this version seems to work well.)
ALL AMOUNTS ARE ESTIMATES - ADJUST TO TASTE.
2 c. plain, unsweetened yogurt
2 c. mayo
¼ c. minced (diced very small) onion
2 T. apple cider vinegar (or pickle juice!!)
3-4 cloves crushed/minced garlic
1-2 T. no salt seasoning (the stuff from Costco)
add the following to taste:
chives - fresh if you have them
Mix all ingredients. Better if left to sit for an hour or more before serving.
Dan Boone wrote:
I'm not saying one damn thing about it being actually healthy, of course. These are mostly salt/vinegar brines I'm using -- the juice from commercial pickles, green olives, and capers. Sodium, oh my!