For years I have loved Old Dutch Sweet and Sour Salad Dressing. It is a little hard to find locally and when I do it is priced higher then most other salad dressing. So I started looking for a recipe that tastes almost like it. Most Pennsylvania Dutch Sweet dressing recipes have oil, egg or cornstarch in them that I have found in old cook books. But I wanted a light dressing that had no thickeners or oil in them. I realized I was going to have to figure this out for myself using the spice measurements and my own non oil base from the recipes I had found. After several tries and adjustments, this is the recipe that I like and it almost tastes the same as the commercial bottled brand.
Pennsylvania Dutch Sweet and Sour Salad Dressing
- 1 cup water
- ¾ cup sugar
- ¼ cup white vinegar
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon pumpkin pie spice
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
In a small sauce pan heat water and sugar, stirring until sugar is dissolved. Remove from heat and let cool for 10 minutes or until cool enough to pour in food processor or blender. In food processor with blade or blender, add all other ingredients with sugar water. Blend for 30 seconds. Store in refrigerator until use. This recipe makes about 2 cups of dressing. It keeps several months stored in a jar in the refrigerator.
This dressing can be made with sugar substitute and is ideal for special diets. You can adjust the spices to your taste. I also recommend cutting the recipe in half the first time you make it so you are not stuck with too much dressing that you don’t like. Making your own is so much cheaper from pantry staples that are low cost. I buy my spices from the Dollar Store or the bag type that you find now at the grocery. I now very rarely buy bottle dressings for my salads.
You may enjoy my other salad dressing recipes.
- French Salad Dressing
- Creamy Celery Seed Salad Dressing
- Delicious Dried Cherries Salad Vinaigrette
- Creamy Cranberry Salad Dressing