A briny, creamy, herb-packed salad that smashes pickles (literally) into a bold, refreshing side that’s ready in minutes and built for schnitzel, sausages, or summer grilling days.
In a medium bowl, stir the thinly sliced red onions with the pickle brine. Let sit while you prep the other ingredients — this softens the onion and gives it a tangy punch.
Peel and cut cucumber into medium thin slices
Smash the pickles using the back of a wooden spoon or the flat side of a meat mallet. Tear or cut into roughly ½-inch chunks.
Add the smashed pickles to the bowl along with the cucumber slices, celery, sour cream, dill, and mayo. Mix vigorously until everything is creamy and well coated.
Serve immediately for the freshest texture. You can refrigerate it for up to a day, but keep in mind the dressing may loosen up a bit.
Notes
Tips and Variations
Go half-sour: Half-sour pickles are especially refreshing and not too sweet. Avoid bread-and-butter pickles — they’ll throw the flavor off.
Want it sharper? Add a splash of vinegar or a squeeze of lemon.
Make it heartier: Stir in chopped boiled egg, cold diced potatoes, or a handful of shredded cooked chicken for a more filling salad.
Cream swap: Greek yogurt or quark can work instead of sour cream if that’s what you have on hand.
Serving Suggestions
This pickle salad is a bold companion to rich foods — think bratwurst, schnitzel, grilled kielbasa, or even smoked salmon. It’s also terrific as a sandwich filler with deli meats or tinned fish. Perfect for picnics and summer cookouts.