That leftover pickle juice in the fridge has way more potential than you might think. Turns out, this briny stuff can bring a surprising boost to all kinds of things in the kitchen. So, instead of pouring it down the drain, put it to good use and let it add a little punch where it’s least expected.
Marinate Meat
Pickle juice makes a surprisingly effective marinade, especially for chicken and pork. The vinegar and salt tenderize the meat while infusing it with a subtle, tangy flavor from the herbs and spices. Marinate for a few hours or overnight, and you’ll end up with meat that’s more tender and has a little extra zing.
Make a Bloody Mary
Pickle juice takes the classic Bloody Mary to the next level by adding a briny kick. Just a splash complements the tomato juice and spices, balancing out the sweetness with a bit of saltiness. It pairs perfectly with a spicy rim or a garnish of olives, pickles, or celery for an extra savory touch.
Boost Potato Salad Flavor
Swap vinegar with pickle juice in your potato salad for a unique twist. The juice adds a bright, tangy edge that cuts through the creaminess of the mayo, giving each bite a balanced flavor. This little addition brings depth to the dish, making it both richer and more interesting.
Pickle Vegetables
Don’t toss that leftover juice—it’s perfect for a quick pickling! Use it to pickle carrots, onions, or green beans by simply adding the veggies to the juice and letting them sit in the fridge for a day or two. The pre-spiced brine gives the veggies a tangy snap that’s great for snacking or adding to salads.
Tenderize Ribs
Ribs can benefit from a soak in pickle juice before cooking. The acidity breaks down tough fibers, making the meat softer and more flavorful. Marinate the ribs for a few hours, then season and cook as usual. The result? Tender, juicy ribs with a hint of briny flavor that pairs perfectly with BBQ sauce.
Flavor Coleslaw
Add a few tablespoons of pickle juice to coleslaw dressing to give it a bold, tangy twist. The acidity cuts through the richness of the mayo, balancing the flavors and making the slaw taste fresher. It’s especially good alongside grilled foods or BBQ, giving your slaw a satisfying pop.
Brighten Up Hummus
Mixing in a bit of pickle juice can give hummus a surprising kick. The vinegar from the juice adds a layer of tang that complements the chickpeas and tahini, bringing out the flavors without overpowering them. It’s a simple way to take homemade or store-bought hummus up a notch.
Jazz Up Salad Dressings
Replace the vinegar in your vinaigrette with pickle juice for an extra tang. The pre-seasoned juice adds complexity to the dressing, giving your greens a lively twist. It pairs especially well in salads with cucumbers, tomatoes, or roasted veggies.
Season Grilled Veggies
Drizzle a bit of pickle juice over grilled veggies to enhance their flavor. The briny, acidic kick complements the smoky char and adds brightness to vegetables like zucchini, peppers, and asparagus. It’s a simple way to turn basic grilled veggies into something memorable.
Add Zest to Deviled Eggs
Replace some of the mustard or vinegar in deviled egg filling with pickle juice for a twist on the classic. The juice adds just the right amount of tanginess, giving the filling a more complex and exciting flavor. It’s a small change that makes a big difference in taste.
Boost Macaroni or Pasta Salad
A splash of pickle juice can bring out a new dimension of flavor in pasta salads. It balances the creaminess and adds a bit of acidity, making the salad feel lighter and more flavorful. This trick works particularly well in pasta salads with ingredients like celery, olives, and cheese.
Add Depth to Soup Broths
Use a splash of pickle juice to add complexity to soups and stews. It enhances vegetable-based broths with a slightly tangy layer, making them taste richer without being overpowering. This trick works especially well with soups that have potatoes or beans.
Enhance Marinades for Fish
Fish benefits from a quick soak in pickle juice, which helps to both tenderize and flavor the fillet. A brief marinade infuses the fish with a mild briny taste that brings out its natural flavors. This works particularly well for white fish like tilapia or cod.
Use in Cocktails
Pickle juice isn’t just for Bloody Marys; it adds an unexpected twist to other cocktails, too. Try it in a vodka or gin cocktail for an added savory kick, or as a “pickleback” chaser to whiskey for a briny balance. A splash can make cocktails more interesting with a little salty surprise.
Make Tartar Sauce Tangier
Substitute some of the lemon juice in tartar sauce with pickle juice. The brine enhances the sauce’s tanginess, giving it a bit more depth and a unique flavor that complements seafood perfectly. It’s an easy way to elevate store-bought or homemade tartar sauce.
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*Select images provided by Depositphotos.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
