If you’re a big fan of pickles (especially dill pickles), then you’re going to want to chug this salad dressing! It uses up the leftover pickle juice that gets thrown away once the pickles are all gone. This juice is packed with flavour, and if you’re using the type that has been fermented, then it is full of good bacteria for your gut too! 

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Ingredients: 

2-3 tbsp pickle juice 

1 tbsp balsamic vinegar 

1 tbsp mustard 

1-1.5 tbsp honey 

2 tbsp olive oil 

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Add all the ingredients into a bowl and mix well. Tip: Stir all the ingredients except the olive oil into a bowl first, and when mixed well, slowly pour in the oil while whisking. This helps make the dressing creamier. 

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Can be stored in the fridge in an airtight container for 2 weeks, drizzle on salads or use as a sauce in sandwiches. 

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