Author Notes: When you're out of greens, look to the jar. —Amanda Sims
Food52 Review: Dressed with brine, pickle salad will keep as long as pickles keep. —The Editors
- Put your apron on.
- Use a vegetable peeler to skin the pickle, discarding peel.
- Smash the peeled pickle using a clean, heavy mallet. Flip it on its side and smash again until it begins to fall apart. Plate and serve.