Tips 6 Ways To Use Leftover Pickle Juice Recipes
TIPS-6 WAYS TO USE LEFTOVER PICKLE JUICE
My sons and I love pickles and once we eat them I am left with pickle juice. I know friends who would actually drink the left over juice, not me. I usually end up throwing it away but I thought there has to be uses for it and I found some and have shared them here. I am going to try these tips, they sound like good ones to me. I hope these tips come in handy for you too.
Provided by Eileen Hineline @HappyCooking58
Categories Vegetables
Number Of Ingredients 1
Steps:
- 1. Salad dressings: Replace the vinegar in your favorite salad dressing with pickle juice, or drizzle some pickle juice into potato or pasta salad to punch it up.
- Pickle other things (pictured): Reuse the tasty pickle juice to quick pickle more cucumbers, other vegetables like summer squash or radishes, onions, or even hard-boiled eggs!
- Cocktails: Instead of olive brine, use pickle juice in your next dirty martini:
- Marinades: The acid in pickle juice helps to tenderize meat, so use some of it in your next marinade, especially if you're planning to cook a tougher cut of meat.
- Bread dough: The secret ingredient to this rye bread recipe and Jewish deli bread is dill pickle juice.
- Sunburn remedy: Believe it or not, you can soothe that sunburn with a little dab of pickle juice!
HOMEMADE PICKLES WITH LEFTOVER PICKLE JUICE
Steps:
- Wash and slice your cucumbers to the desired shape or size. For this recipe, I cut them lengthwise to make pickle spears. You can also slice them or leave them whole.
- Add the cucumbers to the leftover juice from store-bought pickles and close lid.
- Refrigerate at least 24 hours.
- Pickles can be stored in the refrigerator for 1-2 years. Enjoy the pickles and you can even make up to 4 batches of homemade pickles using the same jarred leftover pickle juice.
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- Scrub the cucumbers with a vegetable brush under cold, running water. Slice off the stem end on each cucumber. Slice each cucumber into 1/4” chips or into spears, as desired.
- Divide the pepper, coriander, bay leaves, garlic and dill between two clean pint jars (you can also place it all into one 1-quart jar). Pack the cucumbers into the jars, making sure they fit tightly and are lined up so there are no big gaps. Lightly rap the jar on the counter to help the ingredients settle into the jar.
- In a small saucepan, bring the white vinegar, salt, water, and red pepper flakes to a boil. Stir to dissolve the salt completely.
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