Like a much, much, much easier version of ranch.
, you get the pepperoncini or kimchi or capers or olives, of course. But you also get their brine. Instead of tossing it, treat it like a revved-up vinegar.
For your new go-to dressing, start with a jar of pepperoncini and a container of sour cream. Measuring is highly optional: Adda spoonful of minced pepperonciniIf you don’t have sour cream or pepperoncini on hand, there’s still hope. Whole-milk Greek yogurt and crème fraîche are willing and able to step in. Same deal with dill pickles, pickled jalapeños, or even sauerkraut.
But honestly, probably, most definitely best of all? Use it as a dunking sauce for leftover pizza, still cold from the fridge.
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