I can remember years ago when I was very young, my mother brined her own pickles. They were the best. But every time I finish the last pickle in the jar and I start pouring the left over juice down the drain, I have a momentary thought of how could that juice otherwise be used again. That tangy, salty, garlicy and acidic juice just has too much potential to not be repurposed. It’s too good to waste.
It’s time for pickle juice to become flavor central in a whole host of recipes. After a little research, here are a few recipes I’ve discovered that highlight all that is good in this nectar:
- Pickle Juice Cocktails (Martini’s, Bloody Mary’s and more)
- Pickle Brine Chicken
- Pickle Juice Sandwich Rye Bread
- Spicy Dill Pickle Hummus
- Pucker Pickle Juice Popsicles
- Dill-icious Deviled Eggs
- Pickle Juice Cole Slaw
- Pickle Juice Meat Marinade
- Pickle Juice Potato Spuds
- Pickle Brine Ceviche
- Hot and Spicy Fermented Salsa
- Shtickle Dill Pickle Challah
- Dill Pickle Potato Salad
- Polish Pickle Soup
- Pickel Brined Vegetables
- Pickle Poached Salmon
- Pickle Ice Cream and Peanut Butter Topping