You Can Do *What* With Leftover Pickle Brine?

Mcspiedoboston now shares with you the article You Can Do *What* With Leftover Pickle Brine? on our Food cooking blog.

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We’ve all been in this pickle: You’ve finished crunching the last dill, munched the lone cornichon, fished out the final gherkin from the jar—and now you have a half-full (let’s be positive here) glass of pickle juice. What do you do with it?

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If you’re like Senior Editor Eric Kim, you save it for picklebacks. Or maybe you’re like contributor Grant Melton, who uses it for this mayo-free potato salad. I’ve saved half-full jars of pickle juice for my mom’s red beans and rice. And then there’s Food Writer and Recipe Developer Emma Laperruque, who makes a delightful Pickle Martini. But it’s good for many other things, as well.

If you’re looking for easy ways to use up that brine, grab Waste Not: How to Get the Most from Your Food from the James Beard Foundation, which gives more than a hundred delicious solutions for fighting food waste. (Yes, including pickle juice.)

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The book features recipes from dozens of the foundation’s Chefs Boot Camp for Policy and Change alumni. And in Chef Abra Berens’ Vegetable Salad, she tosses a crisper drawer’s worth of vegetables with a mixture of sour cream and pickle liquid. Simply whisk the two together in a 2:1 ratio, respectively, and season with salt and pepper, then dress to impress. It’s really that easy.

And in case you still have some extra brine—no worries! Check out these scrappy ideas:

What’s your favorite way to use pickle brine? Give us your best tips in the comments section below!

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