Ingredients:

1 cup mayonnaise
1/2 cup diced sweet onion
1/2 cup diced baby dill pickle
1 tablespoon baby dill pickle juice
1 tablespoon lemon juice
1 tablespoon dried dill weed

Directions:

1. In a medium bowl add mayonnaise, onion, pickle, pickle juice, and lemon juice. Stir until combined. Stir in dill weed. Cover bowl and refrigerate for at least 45 minutes for the mayonnaise to set up again and the flavors can all meld together.

Notes: Because of the saltiness of the pickle juice, I usually don’t add salt to the tartar sauce. Taste test and add salt to your taste.

Sometimes when I don’t feel like dicing the pickles and onions all day long. I make a cheater version. Quickly, rough chop the onions and pickles, then add to a food processor and use the chop setting. Continue until almost a very fine texture. Almost like a pickle and onion jam.