After eating the last pickle in the jar, save the pickle juice for other purposes. Leftover pickle juice is a great meat tenderizer, and the flavor complements chicken, pork and steak marinades. Add a splash or two to a homemade salad dressing or a bloody Mary to add a tart kick. Use it again to quickly pickle ingredients such as hard-boiled eggs and green beans.
Reuse pickle juice for what it was originally created for -- pickling foods such as:
- Sliced cucumbers, radishes and onions
- Green beans
- Shredded cabbage
- Garlic cloves
- Hard-boiled eggs
Toss ingredients into the jar and let the pickle juice do all the work. A day is all you need to impart flavor, but the longer you let an ingredient pickle, the more it will pick up the pickle flavor. Consume more fragile items such as cucumbers within a day or two, as they will lose their crispness more quickly than firmer vegetables like green beans.
Pickle juice is packed with flavor when used as a marinade. The salt and vinegar in the juice helps brine and tenderize meats, an added benefit for tougher cuts of steak or cuts that are prone to drying out when cooking, like pork chops. Marinate meat in pickle juice for an hour or two before cooking or overnight.
Salads and Salad Dressings
Add a splash or two of pickle juice to a homemade or store-bought salad dressing to instantly perk up the flavor. Sneak a teaspoon or two of pickle juice into tuna or chicken salads to give sandwiches a flavor boost or to potato and macaroni salads to add tartness and moisture.
Add zip to any dip with pickle juice. A spoonful is all you need to perk up the flavor of hummus or pimento cheese. Mix it into plain cream cheese and use it as a bagel topping or cracker dip.
Pickle juice is just the thing to perk up savory cocktails. Replace olive juice with pickle juice for a tart twist on a dirty martini, or add a splash or two to add depth to a bloody Mary or Michelada. Down a pickleback, a straight shot of pickle juice, immediately after a shot of whisky.