Creamy Any-Pickle Dressing

• servings: 2 cups
• total time: 1 hour 5 minutes

Ingredients

5 oz. pickled vegetables (such as dill pickles, cornichons, cocktail onions, peperoncini, capers, jalapeños, and/or hot cherry peppers, cut into 1" pieces if large; ⅔–1 cup), plus 4½ tsp. pickle brine

¼ cup (loosely packed) dill fronds

½ cup buttermilk

4½ tsp. dehydrated onion flakes

1 Tbsp. fresh lemon juice

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more

1½ tsp. garlic powder

½ tsp. freshly ground pepper

½ tsp. sugar

1 cup sour cream

Directions

Pulse 5 oz. pickled vegetables (such as dill pickles, cornichons, cocktail onions, peperoncini, capers, jalapeños, and/or hot cherry peppers), drained, cut into 1" pieces if large; ⅔–1 cup), and ¼ cup (loosely packed) dill fronds in a food processor, scraping down sides as needed, until finely chopped (15–20 pulses). Add ½ cup buttermilk, 4½ tsp. pickle brine, 4½ tsp. dehydrated onion flakes, 1 Tbsp. fresh lemon juice, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1½ tsp. garlic powder, ½ tsp. freshly ground pepper, and ½ tsp. sugar and pulse to combine (5–10 pulses).

Transfer mixture to an airtight container and stir in 1 cup sour cream. Taste dressing and season with more salt if needed. Cover and chill at least 1 hour. (Don’t skip the resting period; it allows the onion flakes to rehydrate and all of the flavors to meld.) Do Ahead: Dressing can be made 5 days ahead. Keep chilled.