4tablespoonswhite wine vinegaror apple cider vinegar
1.5teaspoonwhite sugar
pinchteaspoonground cloves1/16th teaspoon
Instructions
Place all ingredients in a large mason jar or bowl of a food processor. Blend/process until smooth. Season with salt and pepper to taste.
Secure the lid on the jar, or pour into an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve chilled as a delicious dressing for salads, sandwich spread, or as a cocktail sauce for shrimp.
Notes
If you prefer your dressing chunky, simply chop all ingredients and mix thoroughly in a large bowl.
Store leftover dressing in an airtight container in the refrigerator for up to 5-7 days.
You can substitute sweet pickle relish with finely chopped sweet pickles or gherkins, or you can also use chopped dill pickles if you prefer a slightly tangier flavor.
If the dressing is too thick, you can thin it out by adding a small amount of milk or cream until you reach the desired consistency. If it’s too thin, you can thicken it by adding more mayonnaise.
To make by hand: Finely chop the bell pepper, hardboiled eggs and olives to ensure that they blend seamlessly into the dressing, and whisk together with the other ingredients in a mixing bowl.
This recipe makes approximately 24-ounces. Two tablespoons per serving = 18 servings.