Pickle Juice Dressing

There’s an ever-growing body of evidence about the importance of gut health, specifically the gut biome. Fermented foods, loaded with probiotics, support the gut biome and are reported to have many benefits, including:

  • enhanced immune function
  • blood sugar regulation
  • positive impact on mental health
  • hydration
  • reduction of muscle cramps
  • vitamin and antioxidant rich

Pickles – the non-pasteurized, non-vinegar type found in the refrigerator section of the grocery store – are rich in gut-friendly probiotics, so don’t throw out the pickle juice when the pickles are gone!

We purchased a rather large jar of pickles that were packed in a water-based brine a short while ago, and, while they were delicious, I couldn’t wait to put the pickle juice to good use!

I created a salad dressing that could easily be adapted to create a dip. The recipe calls for 1 1/2 cups of pickle juice, which will result in a rather “thin” dressing. If you would like a thicker dressing, or perhaps like a veggie dip, I would suggest cutting back the pickle juice to 1 cup or less. We enjoyed this on many salads, and we hope you give this a try!

Pickle Juice Dressing
1 1/2 cups pickle juice – be sure that it’s from  water-based pickles *less if you want a thicker dressing*
1 small avocado, or 1/2 of a large avocado
2 tablespoons olive or avocado oil
2 teaspoons minced garlic
1 tablespoon raw honey
2 teaspoons Dijon mustard
1 tablespoon fresh basil
1 tablespoon fresh chive
dash of red pepper flakes

Combine above ingredients in a food processor, blender or mason jar. Blend or shake until well blended and enjoy!