After you’ve enjoyed the last pickle in the jar, what else can you do but mourn the fact that you’re out of pickles? Faced with half a jar of chartreuse, tangy brine, I wondered if it could be repurposed. It’s just too flavorful to waste!
Gordy’s Fine Brine, a pickle company based in Washington DC must feel the same way. They sell their pickle brine in sleek 4-packs, marketing them as a trendy cocktail mixer. Whether you want to purchase it for easy use or experiment with different brines of your own, pickle brine is officially trending, and there are a number of things you can do with it. Here are 12 of our favorite ways to re-purpose this sour, fermenty juice:
Simple Hummus: use brine in place of water or chickpea brine.
Tabbouleh: use brine in place of lemon juice.
Salad dressing: swap brine for vinegar.
Brined Vegetables: you can toss soft veggies, like onions, garlic or canned artichokes, olives or even hard boiled eggs right into the jar, refrigerate, and a few days later they’ll be flavorful and pickled.
Potato salad: add pickle brine for a special zing (in place of vinegar)
Deviled Eggs: add a few teaspoons into the whipped egg yolk filling
Pickle Infused Vodka (Foodie Crush).
Pickle Back Coleslaw (New York Times)
Pickleback (Food 52): a shot of whisky chased with pickle juice
Dill Pickle Roast Beef (Simply Stacy)
Pickle Brined Chicken (Food and Wine)
Polish Sour Pickle Soup (Polskafoods.com)
Dill Pickle Salsa (Food.com)