Once I’ve eaten all my pickles, I’m generally pretty sad. But I like to keep the good times rolling by using up all that leftover pickle juice.
Don’t throw it away!
There are tonnes of delicious, delicious uses for pickle juice.
You don’t even have to finish your pickles. Just tip
a little juice out of your current jar (just remember to always keep pickles in the jar submerged or they can go a bit funky).
Here are my top five ways of using pickle juice.
1. Super easy, super creamy tahini dressing
Whisk equal parts tahini and pickle juice until they’re well combined. A pinch of salt and pepper. Perfect over leafy greens and great tossed through grain salads. With a sprinkle of herbs to complete the picture.
2. Boil potatoes in it
Baby (or new) potatoes are a great side dish. If you want to ditch the butter and embrace a lighter option:
Try boiling them (whole and unpeeled) in water with a healthy dose of pickle brine added. You’ll get flavour and seasoning in one hit.
Once they’re cooked through, add a glug of olive oil and a nice handful of your herb of choice.
Just remember to taste before you add any extra salt! You could also cut the just-cooked tatties, toss them in a bit of olive oil and pop them in a hot, hot oven for some delicious roasties.
3. Cordial for grown-ups
Take a tall glass and a tonne of ice. I like to use a 1:3 ratio of pickle juice to sparkling water. It’s the kind of refreshing that makes you think, why didn’t I try this sooner? Athletes have been drinking it for ages. Apparently it’s full of electrolytes and great for rehydration.
And if that’s not grown up enough for you, there’s always the Pickleback (take a shot of whisky and then chase it with a shot of pickle juice). Really, it’s a thing. You can also add a splash to a Bloody Mary or pop a drop in a martini.
4. Brine chicken in it
It’s a great tenderiser and delivers a super juicy cooked chicken. You only need to drown your chicken in pickle juice (or part pickle juice, part salt water – enough to submerge it) for a few hours. Roast it or batter and fry it for tender, juicy deliciousness.
5: More pickles
To quick pickle, you generally pour boiling brine over some veg in a jar, let it all cool, refrigerate for a week, and then eat.
If you’ve got some tired-looking veg that need rescuing, give them a wash and a cut (if necessary) and pop them in your old pickle juice. The smaller or thinner you cut them, the quicker they’ll pickle. It will extend their life and give you a snacking treat.
Ok, so technically, that’s more than five, but honestly, pickle juice is just so damn versatile. Give it a whirl.