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Aug 18, 2006 12:09 AM

Do You Re-Use Pickle Juice or the Liquid from Canned Veg.?

I've always thought it was kind of wasteful, after finishing the solids, to discard the tasty liquids from such foods as pickles, olives, canned vegetables, capers, pickled beets, etc. Does anyone have any recipes or strategies for re-using these tasty and potentially useful liquids?


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  1. Some juice from kosher dill pickles is the secret ingredient in my potato salad.

    7 Replies
    1. re: Melanie Wong

      Yep, the juice is great in salads or in vinegrettes (which I know I can't spell).

      The liquid from the can, nope, throw it away.


      1. re: Melanie Wong

        I add pickle juice to braised short ribs or pot roast; gives a good deep taste to the gravy.

        1. re: ZoeZ

          Now that's an interesting idea. I know how much I like pickle-centered rouladen. The extra acid probably heightens the taste of your gravy too.

          1. re: Melanie Wong

            Agh! Melanie, can you share your rouladen recipe? It was one of my favorite dishes growing up but my Mom never wrote anything down and I'm fuzzy on details...........
            Much appreciated!

        2. re: Melanie Wong

          Yes, the secret ingredients at the deli I once worked at were:
          Gherkin pickle juice in the potato salad, and juice from the red pepper hulls in the macaroni salad.

            1. re: Melanie Wong

              I used to cook brisket with a large addition of dill pickle juice. Just save the juice from two to three jars. Add enough water to cover the brisket and simmer 'til tender as baby's bottom. Like corned beef when you are finished. Very good tasting but probably more salt than is good for you.


            2. My mother used the liquid from pickles to marinate fresh cucumbers.

              If using salt-free canned veggies, you could always freeze and used in stews instead of water.

              2 Replies
              1. re: rworange

                The liquid from canned veggies usually tastes metallic to me. I wash it off green beans, kidney beans, etc. before using them to try to get rid of the tinniness, so not sure I'd want to preserve it for another use.

                1. re: Melanie Wong

                  Yeah, that's a good point. That's why I said salt-free because IMO the regular versions are too salty and really useless for any other use. I rinse anything that isn't salt-free thouroughly. Then again, it's been a few years since I've bought canned veggies. Usually fresh or frozen.

                  However I'm really down with canned fruit in fruit juice and can tell you that it makes wonderful jello ... yep ... I'm still at it ... made some peach jello from canned peaches with a touch of chile molido.

              2. I always put a little of the cornichon liquid in my tartar sauce. Makes a difference.

                1. I do something similar to rworange's mom...Boar's Head makes a product called Sweet Pickle Chips with Horseradish...they are a blast! But kind of expensive...$3.59 for a small jar...if you cut up cucumbers and drop them into the brine for a few days, you can get twice the use out of this...and I prefer dill pickles but these are tremendous.

                  1. My mother used to put kosher dill juice in her cole slaw. It was great the first day but by day two it was too strong.

                    1 Reply
                    1. re: jillp

                      I just add dry dill, it's a nice addition and doesn't overwhelm no mattter how long it sits.