We throw in our veggies and hello! we close the jar and let it macerate for a while. What happens next is that over time the liquid automatically turns into brine. And here’s what you can do with it after eating the last pickle :
Pickle juice as a marinade : You can use leftover brine to marinate fresh pickles, green beans, cauliflower, radishes, onions, peppers, and even hard-boiled eggs. To do this, simply recycle the liquid as follows: Pour the pickle juice into a saucepan, add some pickling spices and a fresh garlic clove. Bring the liquid to a boil, then let it cool for a few minutes. Then, pour everything into a new clean jar. And finally, stick in the vegetables you want and voilà, you’re done!
Pickle Juice to Tenderize Meat: Whether it’s chicken, beef steaks, pork chops, or seafood, pickling brine helps tenderize them and make them tasty.
Pickle juice to garnish potatoes: If, like us, you are tired of the classic taste of potatoes, try them with pickle juice, you will be thrilled! All you have to do is add a few tablespoons of the marinade to the water in which you will cook your vegetables. Let’s go for the vinegar-flavored potatoes!
Pickle juice as a vinaigrette : You need vinegar for your gazpacho, but you don’t have any left? Don’t worry, pickle juice will work just fine. It is also a great alternative to red wine vinegar or balsamic vinegar. Try it yourself in your salads!
Pickle Juice for Flavoring Sauces: Enhance your barbecue or tartar sauce by adding a spoonful of pickle juice and you’ll discover a completely different new flavor!
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