PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Ironhouse Dill Pickle

Independent adaptation of a publicly published Hugh Acheson recipe. Not affiliated with, sponsored by, or endorsed by Hugh Acheson.

Hugh Acheson's Ironhouse Dill Pickle, from the published recipe.

Ratio

Ratio by volume: Red Wine Vinegar 45 ml, Dijon Mustard 5 ml, Olive Oil 180 ml
Red Wine Vinegar 45 mlDijon Mustard 5 mlOlive Oil 180 ml

Ingredients

  • Red Wine Vinegar — 3 Tbsp (45 ml)
  • Garlic — 1 clove minced
  • Dijon Mustard — 1 tsp (5 ml)
  • Salt — 3/4 tsp kosher (4.5 g)
  • Pepper — 1/2 tsp (1 g)
  • Olive Oil — 3/4 cup (180 ml)
  • Dill Pickle — 1 large kosher dill pickle chopped (pureed in) (70 g)

Method

  1. Pour to the lines in order (bottom → top): Red Wine Vinegar, Dijon Mustard, Olive Oil.
  2. Add finishing notes: Garlic, Salt, Pepper, Dill Pickle.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Southern / Canadian-American chef of Five & Ten in Athens, Georgia; James Beard Best Chef: Southeast. Also The National and Empire State South (Atlanta, closed) lineage.

Originally published as Dill Pickle Vinaigrette.

Adapted from a Hugh Acheson recipe (Food & Wine / Hugh Acheson Basic Vinaigrette — puree with dill pickle).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Food & Wine / Hugh Acheson Basic Vinaigrette — puree with dill pickle (published as “Dill Pickle Vinaigrette”). Full citation lives in Provenance.

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