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Once you've finished the pickles, there's no need to waste the liquid left in the jar. It's a worthy ingredient in its own right, say hounds.
Use leftover pickle brine to make pickled vegetables by adding them to the jar and refrigerating. Quine adds sliced celery and has crunchy celery pickles in a week or so, while Val drops whole peeled garlic cloves in pickle brine.
eamcd uses pickle juice in potato salad: Pour some over the potatoes while they're hot, and mix some into the mayonnaise for the dressing. phofiend heats pickle juice and pours it over halved hard-boiled eggs, allows them to cool, and serves with a dollop of mayo. greygarious pours it over cooked beans and sliced onion and serves chilled.
Brine livens up meat and cocktails, too: tidecreek brines Cornish hens overnight, then grills, and uptownlibrarian makes pickle juice ice cubes to use in a Bloody Mary.
Discuss: Pickle Juice
like eacmd, I love pickle juice in mayo-based salads; but my favorite use is to make faux Thai peppers.
I slice serranos -- or jalapenos, if I'm broke -- and shake vigorously in the jar with a healthy addition of granulated sugar. Refrigerate for a couple days, turning the jar whenever I remember to, or not. They're still crunchy, only slightly "hot" with a great sweet-tangy kick.
I concocted...+READ
like eacmd, I love pickle juice in mayo-based salads; but my favorite use is to make faux Thai peppers.
I slice serranos -- or jalapenos, if I'm broke -- and shake vigorously in the jar with a healthy addition of granulated sugar. Refrigerate for a couple days, turning the jar whenever I remember to, or not. They're still crunchy, only slightly "hot" with a great sweet-tangy kick.
I concocted them trying to copycat the sweet pickles at a local Thai lunch joint. The food wasn't great but each table had condiment dishes of crushed peanuts, pepper flakes, and the aforementioned pickles.
I'd seen giant cans of sliced jalapenos sitting empty outside the cafe, so I had a huge headstart on the recipe. But I'm still a little amazed how simple it is to make these tasty buggers, which I put on pretty much anything that can use a savory pick-up: sammies, omelets, meat salads. Since the weather's turned cold, I've been dishing them cold onto servings of hot casseroles. Makes cottage pie come ALIVE.-COLLAPSE
I drop hard boiled eggs into my pickle juice. Give them about a week to 10 days and you have a tasty with beer time snack.
You can use it as a chaser with whiskey shots. It's called a "pickleback."
@foodwinemaven--care to share your recipe? In my family its sort of a running joke--everyone always teases my grandmother about the borscht she made years ago, which apparently everyone hated. I'd like to try it again and give it a fair shake.
If you love pickles AND dirty martinis.... try a pickle martini. I love McClures Pickles. The pickles are crisp and spicy. A little bit of the spicy brine and some vodka in a shaker with ice.... mmmm.....delicious!
I use my left over pickle juice to pickle boiled eggs. Just boil eggs (not too hard); peel the eggs and place in juice; all the eggs must be totally submerged. Place jar on counter out of the way, or place in refridgerator. Ready in two or three weeks. I have some that are 3 months old and they are firm, but tasty.
A few onion rings may be placed under eggs to add additional taste.
I use pickle juice in my borscht.