Don’t Waste Your Pickle Juice
Pickle juice, that tangy, flavourful liquid left behind after you’ve devoured a jar of pickles, is indeed a versatile and useful ingredient. Here are some creative ways to make the most of this briny elixir.
Vinaigrette Replacement: Swap out vinegar or lemon juice in your salad dressings with pickle juice. It adds a unique tartness and a hint of pickle flavour that can elevate your salads.
Re-pickling: Don’t let that pickle juice go to waste! You can reuse it to pickle other items. For example, try using pickle juice to pickle hard-boiled eggs for a tangy and colourful twist on traditional pickled eggs.
Enhance Soups: Add a splash of pickle juice to your soups and stews for a burst of acidity and flavour. It can work particularly well in hearty, savory dishes like chili.
Marinades: Incorporate pickle juice into marinades for meats, poultry, or tofu. The acidity can help tenderize and flavour the protein, resulting in a delicious and juicy dish.
Pickling Vegetables: If you have some fresh vegetables like cucumbers, carrots, or even onions, consider using pickle juice as the brine to make quick refrigerator pickles. Simply slice your veggies, submerge them in the pickle juice, and refrigerate for a few hours or overnight.
Potato Salad: Upgrade your potato salad by mixing pickle juice into the mayo-based dressing. It adds a zesty kick and complements the potatoes perfectly.
Flavour Boost: Use pickle juice as a finishing touch for dishes that need a pop of acidity and flavor. It can work well on roasted vegetables, grilled meats, or even as a drizzle over a sandwich.
Pickled Cocktails: Get creative by using pickle juice to infuse your cocktails. You can create unique and savoury concoctions by combining pickle juice with other spirits and ingredients.
Bloody Mary Ice Cubes: Freeze pickle juice into ice cubes and use them in your Bloody Mary. As they melt, they’ll release a burst of flavour and keep your drink cold without diluting it too much.
Aioli: Recipe can be found on Facebook
