Buzz
A couple of months ago, I discovered a snack that completely transformed my snacking habits. It was a simple mix—tart cornichons dipped in crème fraîche and drizzled with honey—and it was unexpectedly amazing.
I’ve been enjoying this combo often, but recently, I began wondering how I could switch things up. What if, instead of a dip, we chopped the pickles, adjusted the ratios, and turned it into a scoopable, salad version?
This idea seemed great to me, a self-proclaimed pickle lover, though I thought it might be divisive for those not sharing my tastes. But after some experimentation, I can confidently say that this is a picnic-worthy salad that belongs alongside smoked meats, on a ham sandwich, or even piled on top of a burger. (It’s great solo, too, if you’re the kind of person who finds joy in a pickle-centric meal.)
The “dressing” is incredibly simple: just sour cream with a hint of honey mixed in. It coats the pickles, balancing their sharpness with creaminess and sweetness. A few slices of red onion add a sharp bite, while fresh herbs brighten everything up.
If the idea of honey seems odd to you, it’s time to embrace it! That touch of sweetness is crucial. Without it, the salad comes off as too harsh and unbalanced, and nobody wants that in their salad.
Feel free to experiment with any pickles you prefer, but try to include at least three different kinds. For my salad, I chose a mix of cornichons, classic Clausen’s, and Mt. Olive’s “Sweet Heat” pickles. (Half-sours would have worked well too, but I’m currently enduring a Portland heat wave at my parents' country house and couldn't find them at Safeway.)
If your pickles aren’t pre-sliced, make sure not to cut them thinner than 1/4-inch. You want them to have a satisfying crunch, not fall apart, so keep them a little more substantial. (On the other hand, slice the onion thin—soft onion works wonderfully here.)
Pickle Salad
Ingredients:
3 cups of 3 different types of pickles (1 cup of each), cut into 1/4-inch rounds
1/2 small red onion, thinly sliced
1/4 cup sour cream
2 teaspoons honey
2 tablespoons minced chives (divided)
1 tablespoon fresh chopped parsley
1 tablespoon fresh dill fronds
Freshly cracked pepper to taste
If your pickles aren’t pre-sliced, slice them and place them in a mixing bowl along with the thinly sliced onion. In a separate bowl, whisk together the sour cream and honey, then toss with the pickles and onions. Add all herbs except for one teaspoon of chives, then toss again. Transfer the salad to a serving bowl and top with the remaining chives. It’s perfect right away, but it’ll hold up well in the fridge for a few hours. (Though if left too long, it might get a bit too soft, though still makes an amazing topping for a burger, now that I think about it.)
