"This the tartar sauce my mom made growing up, no sweet relish here! The pickle juice replaces lemon juice for acidity and tang. So simple and worth the little bit of time. (I don't like sweet pickles in my potato salad either!)" — SKANDREWS
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minced dill pickle
dill pickle juice
salt and ground black pepper to taste
celery salt to taste
I mostly followed this, but used dill relish (lazy!) and a touch of regular relish. Added the dill juice plus lots of pepper and some seasoning salt. I was trying really hard not to eat it as chip dip! Very, very good!
Loved the dill pickles, hated the mayo. The measurements seemed just right, but I think I'll try miracle whip next time. It just didn't taste right.
Right on, SKANDREWS! The tartar sauce of my youth, in WA state, was NEVER a sweet-pickle sauce- it was always dilly. This is almost exactly the same recipe I use- will try it your way soon! Thanks so much for sticking up for the "savory" side! :o)
I love this sauce! It's just perfect the way is. I grew up in Delaware, and the tartar was always tangy with dill pickle in it. Thanks for bringing back the past :)
Super easy, this was the tartar sauce recipe we wanted! Thanks for sharing!
LOVED this added just a hint of cayenne pepper and it was fabulous. Thanks for sharing.
Tangy has aleays been my favorite but a hit n miss on flavor until now. I had ingredients but not measurements. So glad skandrews for this. My switch is in place of pickle juice I use lemon pepper.
The first time that I made this, I followed the recipe exactly and I loved it. The last time that I made this recipe, I substituted green olives, pitted but not stuffed with pimentos and used olive brine and it was equally delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Tangy (Not Sweet) Tartar Sauce
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 131
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