Courtesy of: http://www.bonappetit.com/test-kitchen/cooking-tips/article/15-ways-to-use-leftover-pickle-juice
- Just re-use it! You can brine hard-boiled eggs, onions, garlic, or any other soft veggies (soft canned vegetables work well too, like canned artichokes).
- Pickle juice is a great meat tenderizer. Use it as a marinade for pork chops or steak.
- Boiled potatoes can be a snore. Make them less boring by adding a healthy amount of pickle juice to the water–it will give those taters a vinegary zing. (We add it to our potato salads, too.)
- If store-bought barbecue sauce doesn’t do it for you, liven it up by adding pickle juice to taste by the tablespoonful.
- Macaroni and cheese is re-born with a dash of pickle juice. Try it in your favorite recipe, or make this Pimiento Mac and Cheese.
- Use it in place of vinegar in gazpacho (or anything, really).
- If your fish or veggies need a lift, drizzle a bit of the brine over them.
- Put some pucker into your Michelada or Bloody Mary with a tablespoon of pickle juice.
- Elevate ho-hum hummus to something more punchy with a few dashes of the stuff.
- An easy and flavorful way to poach fish? Use pickle brine.
- As if your meatloaf recipe didn’t have enough condiments in it already, throw some pickle juice into the mix.
- We call this “Jewish Deli Bread,” since the dough is fortified with a little bit of pickle juice.
- Make a “pickleback,” essentially a shot of pickle brine designed to follow a shot of (usually) not-so top shelf whiskey. The flavors are surprisingly simpatico, which explains why you’ll find the pickleback offered at many hipster and non-hipster drinking establishments.
- Don’t want to consume it? Copper pans are a you-know-what to clean, but you can make them sparkle by cleaning them with pickle juice.
- Weeds are a bummer, so banish them from your garden by dousing them with pickle juice. All that vinegar and salt does a job on them.
by Claudine Revere
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