I just polished off the last olives in a jar, and I would love to use the remaining brine somehow. Any ideas?
6 Comments
AntoniaJamesAugust 28, 2015
Stir into just-cooked quinoa, instead of vinegar, as suggested here: https://food52.com/blog...
Toss with lots of parsley, including finely chopped stems, which are full of flavor. Add halved cherry tomatoes shortly before serving, along with a handful of pistachios and some feta that you've crumbled lightly with a fork. Enjoy! ;o)
Toss with lots of parsley, including finely chopped stems, which are full of flavor. Add halved cherry tomatoes shortly before serving, along with a handful of pistachios and some feta that you've crumbled lightly with a fork. Enjoy! ;o)
Miachel P.August 30, 2015
This sounds simple and amazing. Thanks, Antonia!
702551August 28, 2015
Every time this topic comes up the standard suggestions are:
1. reuse the brine for pickling other veggies
2. use in cocktails (in this case, martinis)
3. use to brine pork, poultry
4. add to soup, stew (paying close attention to saltiness and or tartness)
I probably forgot a few suggestions, I'm sure others will pipe in.
1. reuse the brine for pickling other veggies
2. use in cocktails (in this case, martinis)
3. use to brine pork, poultry
4. add to soup, stew (paying close attention to saltiness and or tartness)
I probably forgot a few suggestions, I'm sure others will pipe in.
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