Pickle Salad
Updated Aug 29, 2026
Pickle salad made for pickle lovers, with chopped pickles, hard-boiled eggs, and a creamy dressing made from the brine. A crunchy side or light lunch.
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This is a pickle salad, and I want to be clear up front that it is exactly what it sounds like. A creamy-style salad built around pickles for people who genuinely love them. I’m one of those people, the kind who drinks a little of the brine straight from the jar and isn’t sorry about it (I pretty much love any veggie that’s been pickled, truth be told). If you’re only so-so on pickles, this pickle salad recipe probably isn’t the one to convert you, but if you’re a pickle person, you already get it.
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Recipe testing notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this pickle salad recipe.
Using the pickle brine in the dressing was the thing that pulled this pickle salad together. Early on, I made the dressing with just sour cream and seasonings, and it tasted a little flat and heavy, like it was missing the whole point. Whisking in a couple of tablespoons of the reserved brine is what gave it that tang and tied the dressing to the pickles, so don’t pour that liquid out when you drain the jar..
When I stirred everything together the way you would a normal salad, the eggs mashed into the dressing and turned it kind of muddy. Folding gently with a big spoon just until everything’s coated keeps the egg pieces intact so you get actual bites of egg instead of it disappearing into the dressing.
Pickle Salad Ingredients
- Pickles: I use dill pickles in this salad, but use your favorite pickles! Cut them into roughly ½-inch pieces so you get some pickle in every bite.
- Hard-boiled eggs: Here’s a quick tutorial on how to make hard-boiled eggs on the stove. You can also make hard-boiled eggs in the oven, air fryer, or Instant Pot. I usually make my hard-boiled eggs ahead of time so they’re completely chilled before assembling the salad. Chop them into bite-sized pieces so they hold their shape once everything gets tossed together.
- Vegetables: Carrots, celery, and red onion add even more crunch. I dice everything fairly small and evenly so I get a little of each ingredient in every bite. Read my tips on how to dice carrots and how to dice onion. If raw red onion tastes too sharp, soak the diced onion in cold water first, then drain and dry it well.
- Dill: I use 2 tablespoons chopped fresh dill and usually add a little more on top. If I only have dried dill, I use 2 teaspoons dried dill in place of the 2 tablespoons fresh. You could also use parsley or chives.
- Pickle salad dressing: Sour cream, olive oil, honey, garlic powder, salt, black pepper, and reserved pickle brine make the dressing for this pickle salad. You can substitute Greek yogurt for sour cream. Instead of the garlic powder, you could use a minced garlic clove. I use the brine straight from the pickle jar, so I always taste the dressing before adding anything else salty, since not all pickle brands taste the same.
How to Make Pickle Salad
These photos show exactly how I put the pickle salad together, from mixing the dressing to tossing in all the crunchy vegetables. The full ingredient amounts and instructions are in the recipe card below, or you can jump straight to the → Pickle Salad Recipe
1. Start the dressing
Add the reserved pickle brine, sour cream, honey, garlic powder, salt, and black pepper to a large serving bowl.
2. Whisk until smooth
Whisk everything together until the sour cream is completely incorporated and the dressing looks smooth and evenly combined.
3. Add pickle salad ingredients
Add the chopped pickles, hard-boiled eggs, carrots, celery, and red onion directly on top of the dressing.
4. Toss everything together gently
Gently toss until everything is evenly coated, then fold in the fresh dill. I try not to overmix here so the pieces of hard-boiled egg stay mostly intact.
Full Pickle Salad Recipe
Pickle Salad Recipe
Video
Ingredients
- 1 (12-ounce) jar pickles 2 tablespoons brine reserved
- 2 tablespoons sour cream
- 1 tablespoon olive oil
- 1 tablespoon honey
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 hard boiled eggs peeled and chopped
- 2 carrots diced
- 2 celery sticks diced
- ¼ cup diced red onions
- 2 tablespoons fresh dill plus more for garnish
Instructions
- Place the pickles on a cutting board, cut in half lengthwise if needed, then slice into ½-inch chunks. Set aside.
- Make the dressing in a serving bowl by whisking together the reserved brine juice, sour cream, honey, garlic powder, salt, and black pepper until well combined.
- Transfer the pickles on top of the dressing along with the boiled eggs, carrots, celery, onions, and dill, and toss to coat.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add chickpeas: Bulk up the pickle salad a little more with 1 cup of drained and rinsed chickpeas.
- Make it extra crunchy: Fold in ½ cup diced cucumber just before serving. Remove any watery seeds first so they don’t thin out the dressing.
- Add potatoes: Turn this into a pickle potato salad by adding about 2 cups cooked and cooled diced potatoes.
Recipe Tips
- Try smashing the pickles instead of chopping them. Place the pickles on a cutting board, cutting them in half lengthwise if needed, then use a meat mallet or rolling pin to pound the pickles until they smash and flatten slightly. The grooves on the pickles will hold onto the salad dressing better!
- Peel the hard-boiled eggs under running water. This makes it easier to remove their shells! Read more of my tips for how to peel hard-boiled eggs.
- Chill the salad before serving. Even a short rest in the fridge gives the pickle dressing time to settle into all the chopped ingredients. Give it another gentle toss before serving.
Serving Ideas
- Pair it with a sandwich: I like serving pickle salad as a crunchy side instead of chips or fries. It would go really well with my hummus sandwich, chickpea salad sandwich, or grilled chicken sandwich.
- Add a simple chicken main: If I’m turning this into a full dinner, I serve it next to grilled chicken thighs, grilled harissa chicken, or grilled lemon chicken. The tangy pickles and crunchy vegetables are so good with grilled chicken!
- Serve it with burgers: I like a cold, crunchy pickle salad next to something hot off the grill. Try it with my grilled turkey burgers, ground chicken burgers, or black bean burgers.
Troubleshooting
The pickles or vegetables probably brought some extra liquid into the bowl. I drain the pickles well after reserving the brine and make sure any rinsed vegetables are dry before chopping. If the salad sits for a while, I also give it a gentle stir before serving since some liquid can naturally settle at the bottom.
Different pickle brines and sour creams can vary in consistency. I start with the measured amount of brine and whisk everything well before deciding if the dressing needs adjusting. If it’s already too thin, I stir in a little more sour cream until it gets back to the consistency I want.
This usually happens from stirring too aggressively or chopping the eggs too small. I keep the egg pieces fairly chunky and fold everything together gently, especially during the final few turns of the bowl.
It happens! Swap in 2 tablespoons of white wine, red wine, or distilled white vinegar.
Comments
Just made. substitute cooked turkey instead of eggs and no onion this time .. very good.
Sounds delicious! So glad you liked it!
Can Greek yogurt be substituted for sour cream? Thanks so much for your wonderful recipes!
Yes, absolutely!
Excellent! Easy to make a full of flavour!
Yay, so glad you liked it!! Thanks, Crystal!
What kind of pickle do you suggest
I use cornichons!
Have you tried replacing sour cream for plain Greek yogurt?
I haven’t tried Greek yogurt with this recipe yet but it would absolutely work. I’d love to hear how it tastes if you end up trying it!
Looks amazing! But, approximately how many cups smashed pickles is this? I buy my pickles in giant jars from Costco
Hi Lindy, it should be about 1/2 cup of pickles!
Love your recipes sooo good ❤️
Thank you so much, Reema! So happy you liked this one!!!
Did you use dill pickles?
I use cornichons because they are small and easier to cut or smash. But you can use any pickle you’d like, including dill!
I haven’t done this yet but I will be looks yummy
Hope you enjoy!!