Source: Amy Stephenson via Flickr
If you’re a pickle lover you’re probably familiar with the briny juice left in the bottom of a pickle jar. While the majority of the time the juices end up down the drain, there are many uses for the leftover brine!
Pickle juice can have a second life in salad dressings, as a glaze, or in a marinade. Check out where else it can be used in the list below.
Meat
Source: New York Times
Next time you grill up some steak, add the brine to your marinade. The acid in the juice helps break down the tough muscle fibers in the meat allowing the steak to come out more tender.
Salad Dressing
Source: Chrissy/From the Little Yellow Kitchen
Pickle brine juice works wonders in salad dressings. The brine acts as an acid, replacing vinegar and lemon juice in the typical dressing. However, don’t use that much at first as the juices can cause the dressing to break before it forms. If you do add too much, add in some fat to help even out the dressing.
Quick Pickle
Source: Amy Thielen/Food Network
Keep the juices in the pickle jar and throw in some vegetables or eggs for a quick pickle. The juices even sit well on their own for an extended period of time, so keep them in the fridge to cook with for later use.
Condiments
Source: Food Network
Upgrade your condiments! Combine the juices with a thicker spread such as mayonnaise, sour cream, or silken tofu to create a new sandwich spread. Add in any spice to create your own customized blend.
Shots!
Source: drinkinginamerica
Not only is the brine used for cooking, but it is also a pretty good chaser for shots! The pickleback shot includes a shot of whiskey followed by a small shot of pickle juice. The pickle juice usually takes the burn of the whiskey right away. Cheers!
