Leftover Pickle Brine: The Liquid Gold Every Cook Needs — A Pro Pickler & Chef Reveals All

Don't let another jar go to waste with these clever tricks.

Whether you’ve made your own pickles Or finished off a store-bought jar, don’t throw away the brine. Pickle brine is invaluable, and for good reason. "Pickle brine consists of acid and salt, along with whichever spices are added, and acid appears in nearly every recipe to provide balance," explains April McGreger, who is both a fermenter and a chef. The People's Restaurant of Philadelphia and author of Rock On! All You Need to Know About Canning and Preservation Techniques That implies you can basically use pickle brine wherever you would typically use an acidic component such as vinegar or lemon juice.

Certainly, not all brines are interchangeable, but according to McGreger, you can opt for using sweet or bread-and-butter Use the pickle brine similarly to how you would for a traditional dill pickle, adjusting the seasonings according to your preference. "There isn’t really anything it can’t do; you simply need to consider if this flavor works well with what you’re cooking," she explains. Regardless of which brine you choose, below are five methods to utilize all remaining drops effectively.

Related: Ways to Prepare Dishes Using Excess Brine

Prepare another round of pickles.

Certainly, you can easily do this. quick pickles Again, consider utilizing the remaining brine as your pickling solution rather than vinegar (avoid using the brine from canned pickles since this method is risky and could result in botulism). Nonetheless, McGreggor points out that the acidity level in the brine may decrease. Therefore, it’s advisable to check the flavor after about one day and adjust with additional salt, vinegar, and spices according to your preference. Typically, she recycles the brine up to two times before discarding it—once for cucumbers, which tend to make the brine weaker due to their high water content, and a second time for sturdier veggies such as carrots.

Related: The Top Choice of Vinegar for Pickling, As Recommended by an Expert Pickler and Chef

Blend it into a zesty sauce

For years, McGreger tried to reverse-engineer the sweet, tangy dressing her mom made for a corn salad, and eventually learned the secret: pickled red pepper brine combined with a little mayonnaise. Dill pickle Brine proves to be even more adaptable. "You can essentially utilize pickle brine just as you would employ lemon juice or vinegar in your dressing, resulting in a garlicky, somewhat herbal vinaigrette," explains McGreger, who also mentions that you should refrain from adding salt until after tasting it, because the brine is already quite saline.

She recommends including a dash of dill pickle brine in the dressing for coleslaw , potato salad , or tuna salad You can easily mix the brine with melted butter to create a simple sauce for roasted or boiled potatoes.

Related: 17 Salad Dressing Ideas for Greens, Veggies, and Beyond

Use it as you would use hot sauce.

Consider pickle brine similar to a vinegar-based hot sauce, suggests McGregore. "It carries that flavored acidity without being spicy," she explains. A few drops can be added. soups For dishes such as stews that require an extra layer of taste, the acidity can refresh and intensify the current flavors. Employ it to season scrambled eggs and tacos, pour over green vegetables, or substitute it for lemon juice in dips or spreads like hummus. hummus and mayonnaise McGreger’s go-to quick dip consists of an even mixture of tahini and pickle brine. She adds, "This creates a very tasty simple veggie dip, and you can mix in some herbs as well."

Use it to brine meat

McGreger frequently employs pickle juice to marinate poultry such as chicken thighs. turkey I occasionally dilute the brine with buttermilk when I prefer less acidity from vinegar," she explains, noting that buttermilk not only softens the texture but also aids in achieving better browning. Put the meat into a gallon-sized Ziploc bag, then pour in your brining solution ensuring full coverage; feel free to enhance it further by mixing in some herbs, a dash of salt, ground black pepper, and perhaps a bit of sugar—also known for promoting browning—to suit your palate.

McGreger recommends keeping your meat in pure pickle juice for a minimum of two hours and a maximum of 12 hours. If you opt for a mixture of pickle juice and buttermilk instead, you can leave it refrigerated overnight or for as long as two days. This combination can be used to create exceptionally crunchy results. Pickle-Brined Fried Chicken .

Include it in a cocktail

Pickle brine is available for everything you need savory cocktail needs. “For a Bloody Mary "I typically replace most of the lemon juice with pickle brine and top it off with a slice of citrus fruit for a hint of freshness," explains McGreger. "The brine does much of the job in terms of seasoning and providing that tangy kick." Of course,pickle brine also pairs excellently in a cocktail. Dirty Martini Instead of using olive juice, substitute part or all of your dry vermouth with your preferred pickle brine — McGreger recommends trying a spicy green tomato brine. If you prefer not to use a shaker, picklebacks It's always a wise choice.

Related: Pickle Brine and Chile Liqueur Give a Strong Kick in This Bold Cocktail

To stay updated with more Food & Wine news, be sure to subscribe to our newsletter!

Read the initial article on Food & Wine .