10 ounces salami
1 16 ounce jar Dill pickles (Claussen is recommended)
1 cup chopped red onions
2 tablespoons vegetable oil
In a large bowl add chopped salami, pickles, and onions. Drizzle 2 tablespoons of vegetable oil over the salami, pickles, and onions and stir to blend. Cover bowl and refrigerate for 2 to 3 hours before serving. Ideally this recipe will taste better the second day.
serves 6