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Grace
October 22, 2013
I like to thinly slice an onion and add to the pickle juice. The pickled onion tastes great on sandwiches.
Alexandra
September 27, 2013
I made a great one ! Pickle some coleslaw. Next day, you can put that on top of some Arugala (great nutty flavor!). Add Onion Dip.
OMG! Viola ! THAT tastes Awesome ! I made some toasted pumpernickel bread and had that on the side (sometimes dipping it into the mix). :) Sooooo good !
OMG! Viola ! THAT tastes Awesome ! I made some toasted pumpernickel bread and had that on the side (sometimes dipping it into the mix). :) Sooooo good !
soandso
August 22, 2013
I use it to pickle olives out of the can that aren't pickled, and canned mushrooms that I want to taste like the ones on my favorite frozen pizza, made by Marifano. The mushrooms on that pizza taste so-o-o good and kind of pickled, so I thought I'd try it and see what I came up with. Anything to make a mushroom have a meatier flavor, I'm all for.
Aliwaks
August 19, 2013
Great brine for Roast Chicken, used to do that at the Deli I worked at. WE had ALOT of pickle juice laying around. Also have used 1/2 pickle brine 1/2 buttermilk for Fried Chicken Brine, also used it as brine for thick pork chops (not at the Deli)which I then breaded & grilled (An old Mario Batali technique from I think the Babbo grilling cookbook)
Vivienne
August 18, 2013
Following my mother's lead....pickle juice is the base for her famous ham glaze.
Claire S.
August 18, 2013
I've only ever used leftover juice for pickleback shots, and have been perfectly happy with that method. The potato salad idea, though, looks delish!
Claire S.
August 18, 2013
I've only ever used leftover juice for pickleback shots, and have been perfectly happy with that method. The potato salad idea, though, looks delish!
catalinalacruz
August 18, 2013
Try pickling spears of green mango. Delish! And this was after we had already used the same brine to pickle baby carrots.
kitblu
August 18, 2013
I add some to soups, especially hot pickle juice, or use it to deglaze a stir fry. I love the idea of using it with potato salad and I'm sure it would work in pasta salad as well.
kat B.
August 18, 2013
i always made pickled carrot sticks for my kids in the seventies.... kosher dill pickle juice and as many carrot sticks as you could fit in the jar....it only took a day to pick up the flavor, and yum!! now my son makes 'em for his kids...
gina G.
August 18, 2013
Another brine soup
http://www.culinarypropaganda.com/2009/07/exit-gazpacho-enter-chodnik.html
http://www.culinarypropaganda.com/2009/07/exit-gazpacho-enter-chodnik.html
amazinc
August 18, 2013
Cure for night time leg cramps... I'm forever being awakened in the wee morning hours with horrendous leg cramps. Best cure is
5 T. pickle juice mixed with 4 oz. iced water. Down it; go back to bed and sleep like a babe for a few more hours.
5 T. pickle juice mixed with 4 oz. iced water. Down it; go back to bed and sleep like a babe for a few more hours.
gina G.
August 18, 2013
Mixed with water or club soda, brine is a great post-exercise or hangover restorative. It is supposed to rebalance one's electrolytes.
gina G.
August 18, 2013
A Silesian classic
Dill Pickle Soup
Equal amounts of dill pickle brine, stock of your choice and buttermilk
That last orphaned dill pickle, chopped
One large potato, peeled and diced
Simmer till potatoes are soft, 15-20 minutes
add:
1 or 2 strips of fried bacon, chopped OR some chopped ham OR kielbasa
3/4 c. Sour cream, fork blended with 2 Tbsp. flour
A generous amount of fresh OR dried dill
Serve with croutons
Dill Pickle Soup
Equal amounts of dill pickle brine, stock of your choice and buttermilk
That last orphaned dill pickle, chopped
One large potato, peeled and diced
Simmer till potatoes are soft, 15-20 minutes
add:
1 or 2 strips of fried bacon, chopped OR some chopped ham OR kielbasa
3/4 c. Sour cream, fork blended with 2 Tbsp. flour
A generous amount of fresh OR dried dill
Serve with croutons
artist342
August 18, 2013
I always add a splash of dill pickle juice to egg salad. The other suggestions sound terrific!
zora
August 18, 2013
My pickles are fermented, so there is no vinegar or sugar in the brine, just salt, garlic, dill, and spices. I often add a splash to potato salad. My mother used to make pickles this way, too, and ever since I was a kid, my secret guilty pleasure has been to take a swig from the jar. Now that fermented foods and beverages are known to be healthful sources of probiotics I suppose I should stop feeling vaguely guilty about it. Lots of salt, though.
Mame16th
August 18, 2013
I...I just drink it. I'm not sorry. (But it is fabulous in a bloody Mary, though pepperoncini juice is even better.)
tastysweet
August 18, 2013
I have always made my pickles this way. Shucks, thought I made it up. Oh well. I like them even better than the ones that came in the jar. Only use the refrigerated pickles in the supermarket.
Paulatyler
August 18, 2013
Bread and butter pickle juice and vodka = Pickletinis!! Use Wicked Pickles and Absolut Pepper vodka for spicy Pickletinis and garnish with a skewer of pickles. Delish and hope what they say about picke juice preventing hangovers is true!
Lori O.
August 18, 2013
I add a tablespoon or two of bread & butter pickle juice to fresh diced potatoes (hash browns) when I first put them in the pan (preferably with a 2-1 mix of peanut oil and bacon fat!). Then I cover for the first 5 minutes of cooking. Uncover and add diced shallots and red peppers. Continue to cook to desired "browness". Yummmmmmmmmmm!
Kater
August 18, 2013
Great for steaming crabs. Add it to any steaming/boiling water, along with any spices
Jean B.
August 16, 2013
Well, this is definitely timely advice. The first Sunday in August was our annual family reuinion which of course meant it was time to make our contribution, the peanut salad. This rather basic relish can be enjoyed with the ever-present fried chicken or perhaps, more simply on a cracker. Yes, we still have all the traditional equipment the family always used for this concoction. The grinder is still nestled in its brown shoe box on the upper shelf. The stepladder to which we attach the grinder, is still standing on the landing by the basement stairs, complete with the dust and cobwebs of another year. And the pans, one to hold the ground items and one to catch the pickle juice, wait patiently in the kitchen drawer, under the stack of smaller pans who understand their services are not currently required. As usual, I source the ingredients, the unsalted peanuts, the sweet pickles and the Hellman's mayo. As in recent years though we did not use the aforementioned equipment for the grinding process. It turned out that a food processor makes rather short work of the initial preparation. Please note, the equipment remains right where it should be, perhaps in case of a power failure or a desire to return to the 'oldways'. Then, my sister completes the preparation, mixing just the right amount of mayo (Grandma would have made it from scratch) and the sweet pickle juice and dressing the peanut-pickle mixture. There is always leftover pickle juice (brine you say?, need to remember that). The juice has been known to sit forlornly in the frig until it was time to make the next year's batch. Then, it would be heartlessly poured down the drain. But, good news for the juice, it appears there is life after the peanut salad. Gosh, now I hope we didn't use it all this year...
Jzay L.
August 18, 2013
Boy, can I relate to this letter...especially about using the stepladder to which to attach the old grinder...thought I was the only one....also don't forget the bath towel to be placed under the whole operation...to catch the drippings.....
Julie C.
August 15, 2013
I freeze the brine into popsicles!! A skating rink back home in Texas used to sell them!! They were called Pickle-cicles!!!!
Beth
August 15, 2013
My family's potato salad recipe always includes a healthy splash of sweet pickle juice.
Debbie W.
August 15, 2013
I typically drink a dirty martini made with vodka and olive brine. I discovered one day that I was out of olive brine and since I had dill pickle juice available, I thought I would try it ...gives a dirty martini and whole new dimension - if you like dill pickles you will like this!
Marian B.
August 15, 2013
I think that A&M served martinis like this at a Food52 party a few years ago. I've always been intrigued by the idea!
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