Best 3 Crunchy Pickle Salad Recipes

**Crunchy Pickle Salad: A Refreshing Cucumber Salad with a Tangy Twist**

Elevate your summer gatherings with the delightful Crunchy Pickle Salad, a refreshing and flavorful cucumber salad with a tangy twist. This vibrant salad combines crisp cucumbers, sweet onions, and tangy dill pickles, all tossed in a creamy dressing made with mayonnaise, sour cream, and a hint of sweetness from honey. The result is a crunchy, flavorful, and satisfying salad that is perfect for potlucks, picnics, or as a side dish for grilled meats. With variations like the tangy Sweet Pickle Salad, the creamy Dill Pickle Salad, and the spicy Jalapeño Pickle Salad, this recipe offers a range of flavors to suit every palate. So, gather your ingredients and prepare to indulge in the ultimate crunchy pickle salad experience!

Check out the recipes below so you can choose the best recipe for yourself!

HAM SALAD

Ham Salad image

Don't know what to do with all that leftover ham from Easter? Try this fast and easy ham salad with tangy mustard and crunchy celery. Enjoy it in a sandwich or just on its own.

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield about 4 cups

Number Of Ingredients 6

Ingredients

1/2 cup mayonnaise, plus more if needed
2 tablespoons whole-grain mustard
1 pound leftover baked ham, cut into 1-inch chunks
1 1/4 cups drained bread-and-butter pickle chips and 1 tablespoon pickle juice, plus more if needed
2 inner ribs celery, finely chopped, plus 2 tablespoons coarsely chopped leaves from the inner ribs
1/2 small red onion, finely chopped

Steps:

Whisk the mayonnaise and mustard together in a large bowl. Pulse the ham and pickles in a food processor until finely chopped but not pureed. Add the ham mixture, pickle juice, celery, onions and celery leaves to the mayonnaise mixture, and stir. Taste; if the salad seems dry (it should be spreadable), add more mayonnaise and/or pickling liquid. Serve as is or on sandwiches.

SMASHED PICKLE SALAD

Smashed Pickle Salad image

Many cucumber salads are dressed with some combination of salt, acidity (such as vinegar or lemon juice) and something tangy and creamy. (Sour cream is commonly used in Germany, Scandinavia and the Midwest; buttermilk in the South; and yogurt in the Mediterranean, Southwest Asia and South Asia.) This recipe skips the first step of salting by instead substituting pickles - cucumbers fermented in salt and vinegar - in place of raw cucumbers. They're still crunchy, but also pack a fierce punch. Eat this salad alongside something rich, like grilled meats or schnitzel, or in a sandwich with deli meats, tinned fish or boiled eggs. While most pickles work, half-sour pickles are especially refreshing. (Avoid bread and butter pickles, which are too sweet.) Smashing the pickles opens them up to absorb dressing, and the act of doing so is just plain fun.

Provided by Ali Slagle

Categories salads and dressings, vegetables, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 medium red onion, thinly sliced
4 whole pickles (or 16 spears), plus 1 tablespoon brine
2 celery stalks, thinly sliced
1/4 cup sour cream
1/4 cup chopped dill fronds and stems
1 tablespoon mayonnaise

Steps:

In a medium bowl, stir together the red onion and pickle brine.
On your cutting board, whack the pickles with a meat mallet or the back of a wooden spoon, then rip into 1/2-inch pieces. (If using spears, simply rip them into 1/2-inch pieces.)
Add the smashed pickles to the bowl, along with the celery, sour cream, dill and mayonnaise. Stir vigorously until creamy and combined. This salad is best eaten right away. (It can be refrigerated up to one day, but the dressing will start to get watery.)

CRUNCHY PICKLE & VEGETABLE SALAD

Crunchy Pickle & Vegetable Salad image

Looking for something more adventurous than your usual layered salad? Try this tasty salad with cauliflower and crunchy kosher dill pickle halves.

Provided by My Food and Family

Categories Recipes

Time 2h20m

Yield Makes 12 servings, 3/4 cup each.

Number Of Ingredients 7

Ingredients

1 medium head cauliflower (1 lb.), cut into small florets
8 CLAUSSEN Kosher Dill Pickle Halves, cut into 1/2-inch-thick slices
1 can (15 oz.) chickpeas (garbanzo beans), drained, rinsed
20 cherry tomatoes, halved
1 bunch green onions (about 5 onions), sliced
1 bottle (8 oz.) KRAFT Classic Caesar Dressing
1 tsp. dill weed

Steps:

Mix cauliflower, pickles, beans, tomatoes and onions in large bowl.
Combine dressing and dill weed. Add to pickle mixture; stir gently. Cover.
Refrigerate at least 2 hours before serving. Garnish with fresh dill, if desired.

Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g

Tips for Making Crunchy Pickle Salad:

- For the best flavor and texture, use fresh, crisp cucumbers. English or Persian cucumbers work well. - Cut the cucumbers into thin slices. This will help them absorb the vinegar and seasonings better. - Use a variety of vinegars in your dressing. White vinegar, apple cider vinegar, and rice vinegar are all good options. - Add some sweetness to your dressing with sugar or honey. - Use a good quality mustard. Dijon mustard or yellow mustard both work well. - Add some fresh herbs to your dressing, such as dill, parsley, or chives. - Let the salad marinate for at least 30 minutes before serving. This will allow the flavors to develop. - Serve the salad chilled.

Conclusion:

Crunchy pickle salad is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make the best crunchy pickle salad that everyone will love. Experiment with different vinegars, sweeteners, and herbs to find your perfect combination. And be sure to let the salad marinate for at least 30 minutes before serving to allow the flavors to develop.