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In a medium bowl, stir together the red onion and pickle brine.
On your cutting board, whack the pickles with a meat mallet or the back of a wooden spoon, then rip into ½-inch pieces. (If using spears, simply rip them into ½-inch pieces.)
Add the smashed pickles to the bowl, along with the celery, sour cream, dill and mayonnaise. Stir vigorously until creamy and combined. This salad is best eaten right away. (It can be refrigerated up to one day, but the dressing will start to get watery.)