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78 Comments
elizabeth L.
November 22, 2020
I just made soup using corned beef broth/liquid that I cooked it in with cabbage & potatoes. It's nice to see more people thinking of ways to reuse instead of throwing away. Pickle juice can be even added to a bbq sauce you are making from scratch.
Bernie B.
November 21, 2020
Olive brine just as good used with mushrooms. I make a spanish rice which is tomato based with paprika, saffron, mushrooms and sliced green olives with pimentos.
I found that i really enjoyed the olive component so i would add olive jar brine and voila!
I found that i really enjoyed the olive component so i would add olive jar brine and voila!
Mark D.
November 18, 2020
Are we talking about naturally fermented dill pickle brine or commercial dill pickles that are in vinegar?
elizabeth L.
November 22, 2020
I have used both for my soups. I will have to try the mushroom recipe. I would say the commercial dill pickle one would give more pronounced flavor to liven up the mushrooms.
MacGuffin
January 18, 2024
I'd use brine. As much as I like vinegar as an ingredient, it has NO place in my sour dills. Seek out Bubbies.
Mari O.
April 22, 2018
As a single, I have lect-over used half onions that go in the dill pickle brine even if there's still a few pickles there. Great minced finely in homemade tartar sauce for fish, also for potato salad, tuna salad, egg salad.
Patricia
April 16, 2017
Hard boiled eggs peeled and put in leftover dill pickle brine makes great pickled eggs. Put in cooler or refrigerator for 2 weeks or more for maximum flavor. The eggs will have a greenish tint on the outside. Taverns in rural Wisconsin always had them in the coolers and on the backbars in the good old days. Taste great with a cold glass of beer.
Jena
May 31, 2020
I will have to try this ASAP! I am actually from WI and love to eat the pickled eggs from bars. A place in Menomonie, WI called The Den even had homemade hot sauce on top!
Bob H.
March 31, 2017
I had not EVER thought of using pickle brine. This interesting because I am making a mushroom soup tomorrow evening and what a perfect time to add a bit of new flavor
Bob H.
March 31, 2017
I had not EVER thought of using pickle brine. This interesting because I am making a mushroom soup tomorrow evening and what a perfect time to add a bit of new flavor
Judith
March 31, 2017
Rhonda, I'll let you know if/when I try it using B&B pickles. (People usually raise eyebrows around doing anything with B&B pickles, tho I don't know why! I first realized I was odd when, as a child, I discovered crunchy peanut butter with B&B pickles. Love that combo to this day!)
tamarrind
May 21, 2020
Judith - B&B pickles and peanut butter were a mainstay of my childhood! I introduced my (now adult) children to this flavor delight when they were kids - a big hit).
Judith
March 31, 2017
Marilyn, I should have said SOUR, not Bitter! Clearly I'm not a pickle aficionado (unless we're discussing sweet pickles!)
Edward
March 31, 2017
Peter Pherson, are you here to criticize grammar or to learn something new about the preparation of mushrooms? Get a life dude! Move on!
elizabeth L.
March 31, 2017
I've been using leftover pickle juice/ brine t h at I get from my sister & my l homemade too, and olive brine for a long time. I make all sorts of great soups. One that pairs well is any pickles chopped up or even cucumbers, browned hot and sweet ground pork sausage meat or chicken or real ukrainian kobasa or even ham, onions, lentils, cabbage, celery, any greens like collard or kale, barley, herbs & seasoning chicken or vegetable broth and you got a great soup. You can add plain Greek yogurt or sour cream or buttermilk to mellow it out. You can also use pickled brine and saurkraut juice for a pork or smoked ham and saurkraut, cabbage soup mixed with chopped tomatoes, onions, celery, caraway seed, dill, parsley. Possibilities are endless.
Rhonda35
March 30, 2017
I made these delicious mushrooms tonight - and then stirred them into cheese sauce and poured it over pasta. Not too shabby! I always have a jar of pickle juice going in my fridge - I use it to brine poultry, but now have a new use.
Mike
March 30, 2017
Pints of pickle juice do have at least one use: I add at least that amount to the water I cook the pasta in when making a pasta salad, and then splash another TBS or 2 on the pasta while it still warm after it's been drained. Adds LOTS of flavor, and especially good when the veggies added to the salad are themselves all pickled, like onions, capers, olives, tomatoes, peppers, and about anything else that trips out on acid.
Judith
March 30, 2017
I'm partial to Bread and Butter Pickles (e.g. Bubbies!). Would you use that? Is it about the bitterness of dill pickles or just about the vinegar and spices?
Marilyn
March 30, 2017
Absolutely not the same thing. Would not work with sweet pickles.
I have not had any bitter dill pickles? The pickle juice in this recipe would be all about adding the vinegar (acid) to the rich/fatty mushroom saute.
I have not had any bitter dill pickles? The pickle juice in this recipe would be all about adding the vinegar (acid) to the rich/fatty mushroom saute.
Rhonda35
March 30, 2017
I'm not sure I agree with Marilyn, Judith; well, sure it won't be the "same" as using the brine from a more sour pickle, but it will probably be tasty. I would give it a try! I often use a splash of sweet wine to deglaze sautéed mushrooms and I would think the sweet and sour of Bread and Butter Pickles would be similar to that. If you try it, report back! :-)
MacGuffin
January 18, 2024
OMG I just recommended Bubbies in a previous post here! I don't like pickles that aren't fermented in brine (or that aren't sour) but my friend's kids LOVE the bread-and-butter. I go for the full-sour dills. The BEST.
Arlene
March 30, 2017
I never throw my pickle juice away. I brine my chicken in it along with buttermilk and hot sauce....tastes just like Chick Fil A.
Marian
March 30, 2017
You have to check our Ruth's Brisket on Food52. Pickle juice is the secret ingredient!
Penny H.
March 30, 2017
Pickle brine works great as a de-glazer for almost any pan-fried meat. I can't afford steak anymore but have used it on chicken and pork.
Sharon
March 30, 2017
I love sauteed mushrooms in butter and put onto a good steak. Now I have to try the pickle juice with it.
Terry
March 26, 2017
Where was this tip years ago? Being a kitchen pack-rat I have saved jars of pickle and olive brine in the fridge for months on end trying to come up with a way to use it (other than chicken brine as I'd seen this during my Chick-fil-A days), only to dump it anyway when I found an island of mold floating at the top.
Peter P.
August 2, 2016
Catching up! (1) Mushrooms are not grown in manure (from Annette Lee, 12 months ago). They are grown in sterilized medium which most restaurants and home chefs don't bother rinsing or wiping off...it disappears in the cooking and you save yourself unnecessary work. (2) It's not brine that makes a dirty martini (Alexandra K, below) it's the onion. (3) Sorry, Danielle (7 months ago) but the subject of that headline (Ingredient) is still singular. If you re-arrange the word order, on which you comment, you change the subject to a plural (Mushrooms). I know that test, but it doesn't apply here.
Alexandra G.
August 2, 2016
Don't forget to use the brine to make a dirty martini while you are at it!
Peter P.
January 3, 2016
Copy editors are still needed these days. It's not "The Genius Secret Ingredient Your Sautéed Mushrooms ARE Missing," it's ..."Mushrooms IS Missing." You are confused by the plural "Mushrooms" into thinking you need a plural verb, but the governing subject of the headline ("Ingredient") is singular and so takes a singlular verb. I know it's the web, but you still need standards.
Danielle
January 10, 2016
Peter, the sentence is correctly written. Rearranging the word order, it would be "Your mushrooms are missing this ingredient". Here, the mushrooms are indeed the subject.
MacGuffin
January 18, 2024
I have to agree. I'm a retired proofreader and I'd never dream of writing (or saying) "sautéed mushrooms is."
Annette L.
August 14, 2015
I have been following this advice since I originally read this article months ago. It gives a dimension to the mushrooms that softens that "y'know, I'm grown in manure" note.
Adam L.
May 30, 2015
I use the brine from a jar of jalapeños in homemade tomato salsa all the time. It's also excellent in pineapple/mango salsa with cilantro and red onion.... The fruit is refreshing but the brine gives it a secret heat. Everybody loves it but can't figure out what's making it hot!
Lindia C.
May 24, 2015
Freezing dill pickle juice for Popsicle is the number 1 favorite treat at the school events for kids
tamater S.
May 24, 2015
Are you kidding us? Who's making these popsicles for school events, the cafeteria, with juice from buckets of pickles? Is sugar added? Details, please. I had to double check this wasn't an old post - from April 1st!
Cathy
May 24, 2015
Dice chicken breasts, put in plastic bag with about 1 cup dill pickle brine, seal and marinate for 4 or more hours. Rinse and dry chicken then cook up for fantastic chicken nuggets.
Alynn R.
May 24, 2015
As a vegan will this still work if i sub coconut oil for the butter?
tamater S.
May 24, 2015
I'm just gonna pop in on this one, because I seriously doubt anyone else has tried this yet…I'm guessing no, rather, use something like an oil mixed with Earth Balance. I'm curious, but we're renovating over here, I'm only doing the basic stuff these days, mostly freezer/canning, and salads. But maybe you could try making a small batch, (and if you decide to, let us know how it turns out?).
Marsha G.
May 21, 2015
Pickle juice is also excellent for stopping leg cramps in their tracks. Since we found out about this, we have kept a small jar of pickle juice in the fridge. Another good way to deep-six leg cramps: a spoonful of mustard. The natural chemicals in these two products ease leg cramps.
Juliebell
January 27, 2024
This is true however if you have high blood pressure, a salt restricted diet and/or cardiac issues please refrain. I cared for many elderly East European clients who no longer tolerated drinking their brine from their homemade kraut. Brine is basically salt and water.
red135
May 21, 2015
If you're making the investment in the fabulous McClure's pickles, you can use the jar of leftover brine to make a second batch of (no, not quite as good but still very tasty) pickles! Just put more cukes in and let them sit. The McClure brothers will tell you the same if you talk to them - a great way to get extra value out of their product. (And you very well may be able to still use the brine after the second batch for this mushroom dish!)
brendab
May 21, 2015
I save the juices from capers also! Another fantastic flavor additive is chicken fat from homemade stock. I keep it in a mason jar in the freezer and use it in place of butter or olive oil.
Matt L.
May 21, 2015
I agree with amysarah - I have been making pickled mushrooms with a splash of sherry vinegar for a while - works amazingly with oyster mushrooms. Goes perfectly with chicken salad on toast or for more fancy options any rich dish like pork belly and celeriac or beef shortrib and oxtail. Here's my recipe if you want it http://timedeating.co.uk/?p=352
ariel A.
May 20, 2015
Mmmm this is a great idea. Another great tip I learned years ago from a Sicilian friend is sprinkling the mushrooms with a bit of nutmeg while they're cooking. It brings out their earthy flavor beautifully. I can't wait to see how this method stacks up!
amysarah
May 20, 2015
Pickle brine sounds good. But worth mentioning that mushrooms sauteed in butter also benefit from a small splash of other acids as well - I usually use sherry vinegar or lemon juice. On crostini with some melty cheese (e.g., fontina or taleggio,) in an omelet, on pizza....
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