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Garlic Whiz-Bang Salad Dressing Recipe in a Mason Jar
Yield: about 2 cups
A bold, tangy, slightly sweet dressing with a peppery kick; mixed right in the jar for easy shaking, pouring, and storing. This recipe comes from our friend Jeff McCullor of Erie Ale Works.
*Fun fact: the original reCAP POUR lid was invented by Karen while searching for a mess-free way to store and pour homemade salad dressing straight from a mason jar.
Ingredients:
- 1 cup vegetable or canola oil
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 4 tbsp brown sugar
- 2 tbsp teriyaki sauce
- 2 cloves garlic (minced)
- 2 tsp salt
- 1 tsp black pepper
How to make it:
- Add all ingredients to a pint-sized Mason jar.
- Seal tightly.
- Shake vigorously until fully combined.
- Refrigerate about 2 hours before serving to let the flavors blend.
*Tips: Shake before each use since natural ingredients separate over time, and adjust sweetness or acidity with a little more brown sugar or vinegar. Also great on pita sandwiches, grain bowls, grilled chicken, and roasted vegetables. Keeps refrigerated up to 1 week.