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uses for pickle juice

tatamagouche Jan 6, 2008 03:35 PM

I'd started a thread about my penchant for drinking pickle juice on General Topics, which for some unfathomable reason has been removed. On that thread were several interesting ideas about uses for it in cooking. Would those who commented (and anyone else) please reiterate, assuming that's kosher (no pun intended)?

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    bubbles4me RE: tatamagouche Jan 6, 2008 03:42 PM

    There were a bunch of really cool things listed on that thread...wonder why it was axed? I remember people using it in tuna, chicken, potato and green salads, sprinkled in soups...I posted about using it in place of lime and salt when taking a tequila shot and it is also yummy in a Bloody Mary. That is all I can think of so I hope the other posters chime in.

    11 Replies
    1. re: bubbles4me
      invinotheresverde RE: bubbles4me Jan 6, 2008 04:02 PM

      I second the Bloody Mary! They're fantastic with pickle juice or olive brine.

      1. re: invinotheresverde
        Infomaniac RE: invinotheresverde Sep 30, 2009 12:24 PM

        If you like a nice kick, try Pepperoncini juice with a Bloody Mary.

        1. re: Infomaniac
          krisrishere RE: Infomaniac Sep 30, 2009 04:29 PM

          Oh I have to try that..that sounds great.

          1. re: Infomaniac
            invinotheresverde RE: Infomaniac Oct 13, 2009 11:32 AM

            I do that all the time. It's great!

            1. re: invinotheresverde
              sarabean RE: invinotheresverde Jun 8, 2010 09:34 PM

              tomolive juice is good in bloody mary's, or try a dry vodka martini w/ a little caperberry brine & garnish. it's sublime!

          2. re: invinotheresverde
            worldwidereid RE: invinotheresverde Jan 9, 2010 08:44 AM

            Pickle/Olive brine is good, but try Kim Chi Brine -- it's hot, already has a little fishyness, and has a good veggital kick.

            1. re: worldwidereid
              invinotheresverde RE: worldwidereid Jan 21, 2010 12:51 PM

              Thanks for the tip, but most kim chi contains some type of fish and I'm a vegetarian.

              1. re: invinotheresverde
                steve8rox RE: invinotheresverde May 28, 2010 02:53 PM

                Kimchi here in South Korea is fermented Asian cabbage ( 140 or so secret family versions) most of them really spicy with red pepper paste ( cayenne I guess ).

                So this old guy ( Polish-Canadian English professor ) is really confused by your " kim chi ".

                1. re: steve8rox
                  BobB RE: steve8rox May 29, 2010 05:17 AM

                  I think i-v-t-v is referring to the use of fish sauce in its preparation, not chunks of actual fish. Whether there actually IS fish sauce in kim chee - beats me.

          3. re: bubbles4me
            Moots RE: bubbles4me Jan 7, 2008 12:54 PM

            My roomate makes potatoes with it, kind of a play on dill pickle chips. I didn't think I'd like it, and after the first bite you are kind of in a pickle, hah counldn't resist, its wierd and you think you shouldn't like it, but after a few bites you can't help but have some more.

            1. re: bubbles4me
              4Snisl RE: bubbles4me Jan 7, 2008 01:22 PM

              I second the suggestion of using pickle juice in potato salad. When I make my "All-American" potato salad with chopped dill pickles, boiled eggs, mayo, etc, I toss the hot potatoes with some pickle juice. It soaks up the tanginess and makes for a better-tasting potato salad, IMHO.

            2. wearybashful RE: tatamagouche Jan 6, 2008 04:47 PM

              What would happen if you finished a jar of pickled green tomatoes and then put fresh green tomatoes in the jar? would they get pickled? I'm thinking about the vinegar-less brine.

              1 Reply
              1. re: wearybashful
                danhole RE: wearybashful Jan 7, 2008 03:03 AM

                You could try it. I have put baby carrots in leftover pickle juice and let them sit for a good long time, and eventually they got a pickled flavor. Not real strong, but enough.

              2. scuzzo RE: tatamagouche Jan 6, 2008 04:50 PM

                I liked to add cloves of garlic and red pepper flakes to your standard dill pickle jar. Then use the cloves later in dishes. I need to do this again. The pickles were great too after they sat in the fridge for a while.

                1. v
                  violabratsche RE: tatamagouche Jan 6, 2008 08:29 PM

                  Boiled eggs in the jar....after a couple of days, they taste fabulous!!!


                  1. danhole RE: tatamagouche Jan 7, 2008 03:01 AM

                    They deleted that thread? Why would they do that?

                    I remember someone saying that they used a dash of pickle juice in their deviled eggs. I add some pickle juice when I make a ham or tuna salad. I had also mentioned that I use some of the juice from these garlic stuffed olives, that are marinated in a chardonnay and they have lots of herbs in there, to "spike" my fromage forte. Adds a very nice touch. I think someone else said they used it in potato salad. If I remember anymore I'll let you know!

                    1. The Chowhound Team RE: tatamagouche Jan 7, 2008 03:11 AM

                      Folks - lots of good ideas of what to do with leftover pickle juice have been posted - thanks for keeping the focus on the Home Cooking aspects of using pickle juice.

                      1. b
                        brittle peanut RE: tatamagouche Jan 7, 2008 11:11 AM

                        There's a recipe in the King Arthur Baking Companion for some biscuits (I think) with pickle juice.

                        1. Den RE: tatamagouche Jan 7, 2008 11:57 AM

                          I use it in my 1000 Island dressing...it adds great flavor.

                          1. r
                            RPMcMurphy RE: tatamagouche Jan 7, 2008 12:03 PM

                            I heard, actually I think I saw it on TV (so it HAS to be true) folks using it in there poached eggs pot for Eggs Benedict.

                            If I could ever manage to not screw up a Hollandaise recipe, I'll surely give it a try.

                            1 Reply
                            1. re: RPMcMurphy
                              miss_bennet RE: RPMcMurphy Jan 30, 2008 08:44 PM

                              Julia Child taught the method of adding vinegar to egg-poaching water as it helps to keep the egg together (as in the white doesn't float all over the place).

                            2. c
                              ChiliDude RE: tatamagouche Jan 7, 2008 12:10 PM

                              I've used excess pickle juice from making bread and butter pickles for 3-bean salad. The easiest way to make it is from canned kidney beans, canned garbanzo beans and canned green beans. Just drain the liquid in the cans and add the beans to the pickle juice.

                              1. j
                                JRL RE: tatamagouche Jan 7, 2008 12:20 PM

                                An article in the Boston Globe Food Sectionabout John Thorne, who publishes a newsletter called "Simple Cooking" had his recipe for a Polish pickle soup made with half-sours and their brine, potatoes, dill and a few other ingredients. It was bowl-licking good! http://www.boston.com/lifestyle/food/...

                                7 Replies
                                1. re: JRL
                                  platypus RE: JRL Jan 31, 2008 07:31 AM

                                  I made this soup and it was, in fact, delicious. I simplified the directions considerably, though. I have a pet peeve about too many pots.

                                  1. re: platypus
                                    wearybashful RE: platypus Feb 1, 2008 09:01 AM

                                    Are we talking about brine with vinegar added, or the brine that's made with just salt?

                                    1. re: wearybashful
                                      platypus RE: wearybashful Feb 4, 2008 07:16 AM

                                      There may have been a small amount of vinegar in the brine, but if so it wasn't much (based on taste-- I don't remember the exact ingredients). I live in NYC and got my half-sours at Fairway.

                                      1. re: platypus
                                        Becca Porter RE: platypus Oct 1, 2009 06:17 AM

                                        Yes, can someone describe half-sours for me? Is there any commercial varieties available? I assume maybe Claussen are the closest?

                                        1. re: Becca Porter
                                          BobB RE: Becca Porter Oct 1, 2009 07:06 AM

                                          A half-sour pickle, as the name implies, is a lightly pickled cucumber with a mild flavor and good crunch. Claussen's makes them (they call them "New York Deli Half Sours"), but the best commercial versions, if you can find them in your area, are from Nathan's and Ba'Tampte.

                                          See this thread for more info: http://chowhound.chow.com/topics/621927

                                          1. re: BobB
                                            tatamagouche RE: BobB Oct 1, 2009 08:37 AM

                                            I agree with Ba'Tampte. No vinegar in their brine, just salt and water and spices.

                                            I love all pickles, but half-sours are special.

                                            1. re: tatamagouche
                                              Becca Porter RE: tatamagouche Oct 2, 2009 10:22 AM

                                              Thank you. I will have to use Claussen's, but I am sure the soup will be great!

                                2. m
                                  MrsCris RE: tatamagouche Jan 7, 2008 12:49 PM

                                  Yes, that was a fun (and affirming) thread.
                                  I use pickle juice in almost all kinds of prepared salads: potato salad, egg salad, chicken salad, etc. And in Bloody Marys / Caesars.
                                  A local restaurant serves pickle soup - very yummy (it's sort of an eastern european restaurant) and I have found my fave pickle company has a recipe for it on their website, plus lots of other ideas. www.strubpickles.com .

                                  1. n
                                    Neta RE: tatamagouche Jan 7, 2008 05:49 PM

                                    I use it to soak chopped onions for an hour before adding them to my potato salad. They take the rawness away but leave the crunch. When done soaking, I pour the juice back into the pickle jar. I also switch juices with the yellow pickled chile gueritos. I put the chile juice into the pickles making them spicy and the pickle juice into the chiles to add some flavor.

                                    1 Reply
                                    1. re: Neta
                                      eamcd RE: Neta Jan 7, 2008 07:26 PM

                                      I also use them in potato salad -- and macaroni salad too. For both, I mix it with the mayo (and any other seasonings). It thins and seasons the mayo and makes it a looser dressing, which is easier to mix into the other ingredients.

                                    2. tatamagouche RE: tatamagouche Jan 8, 2008 06:11 AM

                                      Yay--thanks all.

                                      1. t
                                        Toadberry RE: tatamagouche Jan 8, 2008 08:08 AM

                                        I love pickle juice! You should try making these home pickles - http://www.budacast.hu/shownews.php?n... - for an espcially good juice. It has no preservatives, so has to be refrigerated and last for limited time, but is the best pickle juice I know.

                                        1. coney with everything RE: tatamagouche Jan 8, 2008 08:58 AM

                                          My dad puts sweet pickle juice in chili as a condiment.

                                          1. m
                                            maedchen1982 RE: tatamagouche Jan 30, 2008 07:37 AM

                                            i thought (still do think) that this is pretty gross...but a roller skating rink that i use to make "pickle cubes" which were simply frozen pickle juice w/ a stick made in ice cube trays. kids use to love them. ick!

                                            1. m
                                              Mellicita RE: tatamagouche Jan 30, 2008 12:22 PM

                                              Apparently enough people like the concept of drinking pickle juice that there is a beverage available called "pickle juice sport," which is supposed to be a gatorade-type sports drink, but with a pickle flavor and "electrolytes for hydration" (read: salt)

                                              Another use I read of on this Board, is to add some pickle juice to borcht (beet soup) instead of vinegar to give it an extra zingy flavor.

                                              I have also seen recipes for Polish Dill Pickle Soup - which is a cream soup made with a meat stock base and potatoes and pickles added.

                                              1 Reply
                                              1. re: Mellicita
                                                miss_bennet RE: Mellicita Jan 30, 2008 08:48 PM

                                                I always put pickle juice in my Borscht, whether it's beet or vegetable.

                                              2. o
                                                ola RE: tatamagouche Jan 30, 2008 12:35 PM

                                                My friend's Polish grandmother uses it as the starting point for her soups. Think a tangy vegetable borscht.

                                                1. im_nomad RE: tatamagouche Jan 30, 2008 12:35 PM

                                                  pickle juice drinking to me, ranks up there with pica...HOWEVER....this recipe uses the juice from pickled ginger, and i made this a couple of days ago, and am officially addicted to it:

                                                  Wasabi Three Bean Salad:


                                                  1. m
                                                    missfunkysoul RE: tatamagouche Jan 30, 2008 01:19 PM

                                                    It's great added to the mayo in potato or chicken salad!

                                                    1. a
                                                      another_adam RE: tatamagouche Jan 30, 2008 08:01 PM

                                                      Oh, what isn't improved with a splash of high quality pickle juice?

                                                      In addition to some great ideas mentioned above (hot potatoes destined for different uses, salad dressings), I like to add it to things that I'd otherwise add a bit of vinegar and something sweet to-- braising liquid for roasts, lentil or bean soups, potato soup, cucumber soup, etc. Believe it or not, a drizzle in the mix for burgers (esp. something like turkey burgers, that need some help) works well, too. A splash in a martini never hurts, either :)

                                                      When I was a kid, in the summer we used to slice up some radishes and a hard boiled egg and pour a bit of pickling liquid over it for a refreshing snack or light meal.

                                                      1 Reply
                                                      1. re: another_adam
                                                        pluffmud RE: another_adam Jan 30, 2008 08:22 PM

                                                        I have heard that Chic-fil-a uses pickle juice to marinate the chicken they fry. Yummy!

                                                      2. p
                                                        polyhymnia RE: tatamagouche Jan 31, 2008 06:41 AM

                                                        I was at a bar the other day that served pickletinis. My dirty martini loving friend and I tried one (made with spicy pickles) and thought it was great. The best was that it was garnished with an entire pickle spear and a chili pepper.

                                                        1 Reply
                                                        1. re: polyhymnia
                                                          saraonswitch RE: polyhymnia Dec 2, 2009 10:37 AM

                                                          There's a bar in Mt. Kisco, New York (Pour Cafe and Wine Bar) that I read will be serving pickletinis. I think they are having a "pickletini" party next Wednesday (Dec. 9th) based around the drink!

                                                        2. Morganna RE: tatamagouche Jan 31, 2008 07:00 AM

                                                          Oh I wish I'd seen this thread ages ago! I love dill pickle juice and sometimes drink sips of it straight from the jar (I'm the only one who eats pickles in my house). I thought I was insane or I had some sort of deficiency disease but couldn't find much online to suggest it was anything other than a casual craving. I never thought of putting it in anything else simply because my husband isn't fond of vinegar. Sometimes I drink white wine vinegar straight, too! That I like to use in marinades for meats, though.

                                                          1. HSBSteveM RE: tatamagouche Jan 31, 2008 07:43 AM

                                                            Make it the cooking liquid for Choucroute or steam dogs or brats with it.

                                                            1. a
                                                              aletnes RE: tatamagouche Jan 31, 2008 08:08 AM

                                                              One of my mothers most famous cooking stories revolves around pickle juice.

                                                              We lived in Arizona, so every potluck meal was mexican, and my mother was famous for her refried beans, took them everywhere. People always asked what her recipe was, but she never would tell.

                                                              One time, someone asked what she put in the beans that made them so good, and my brother (3 at the time) piped up "Pickle juice!"

                                                              The real answer was she more or less cleaned out the fridge into the pot of beans, including the leftover pickle juice.

                                                              1. rteplow RE: tatamagouche Feb 2, 2008 07:55 PM

                                                                You're not alone.

                                                                I was in Istanbul almost 20 years ago and there were outdoor food carts that sold pickles AND they would give you a glass of pickle juice to drink with your pickle!

                                                                4 Replies
                                                                1. re: rteplow
                                                                  Mellicita RE: rteplow Sep 27, 2009 10:35 AM

                                                                  yum! I have actually asked for exactly that (a cup of the pickle juice) when purchasing a large whole pickle to eat!

                                                                  Similar to the bloody mary idea, I have on occasion added a splash of pickle juice to a V8 juice to perk it up.

                                                                  1. re: Mellicita
                                                                    tatamagouche RE: Mellicita Sep 28, 2009 06:52 AM

                                                                    That's how I drink V8 all the time. Plus a splash of tonic water.

                                                                    1. re: tatamagouche
                                                                      Mellicita RE: tatamagouche Sep 28, 2009 06:37 PM

                                                                      Have you tried Bob's Pickle Pops? They are basically frozen pickle juice in a little plastic pouch.

                                                                      1. re: Mellicita
                                                                        tatamagouche RE: Mellicita Sep 28, 2009 07:13 PM

                                                                        I haven't, though I've heard of them—wonder if I can find them around here.

                                                                2. p
                                                                  Pampatz RE: tatamagouche Feb 4, 2008 10:27 AM

                                                                  Use it to "pickle" cubes of feta cheese. Our local cheese shop keeps a jar of pickled feta on the counter.

                                                                  1. a
                                                                    alwaysak RE: tatamagouche Sep 26, 2009 05:22 PM

                                                                    This thread has not been touched for a long time and its such a shame because I too LOVE pickle juice. I have started adding it to my white bread recipe replacing the water and its a GREAT bread.

                                                                    4 Replies
                                                                    1. re: alwaysak
                                                                      tatamagouche RE: alwaysak Sep 27, 2009 06:48 AM

                                                                      Well, thanks for reviving it, b/c I'd missed a lot of great responses! Love your idea, Pampatz's, i'm_nomad's, the thought of adding it to borscht, etc.

                                                                      Love pickles too, but in recent years I have to admit I buy the jar for the juice. That pickle juice sport drink kinda scares me though...what if it has HFCS or something?

                                                                      1. re: tatamagouche
                                                                        hazelhurst RE: tatamagouche Sep 27, 2009 12:55 PM

                                                                        Look up the russian soup selyanka ( could be "salyanka" spell it as you will in transliteration but the "sel" version seems better to me). It requires pickles and pickle juice...ignore the fish version for now..go with the mixed meat version. Look at several recipes on-line before making up your mind. It is a perfect soup for using pickle juice...and sour cream...and olives....well, knock yerself out playing with it.

                                                                        1. re: hazelhurst
                                                                          BobB RE: hazelhurst Sep 29, 2009 07:24 AM

                                                                          Actually the most common spelling in English is "solyanka." Yummy stuff! I agree, stick with the meat version.

                                                                          1. re: BobB
                                                                            hazelhurst RE: BobB Oct 16, 2009 01:15 PM

                                                                            I see the "solyanka"spelling but it does not sound right...but I have seen it in about ten different efforts at spelling...whathethell.

                                                                    2. krisrishere RE: tatamagouche Sep 28, 2009 08:30 AM

                                                                      I use pickle juice in a really good fresh dill dip with vegetables.


                                                                      1. j
                                                                        jiarby RE: tatamagouche Sep 28, 2009 08:56 AM

                                                                        Well, since we're dredging up an old thread I'll add to it... mostly because I can't believe I haven't seen it already.

                                                                        Use pickle juice in place if vinegar in your BBQ sauce recipes. Not the Carolina ones, but the Texas/KC ones with tomato sauce.

                                                                        30 years ago I worked at a Burgers & Ice Cream place in Texas (they were based in OKC)... anyway, they used to make a "special sauce" for their burgers that was simply a mixture of ketchup, mustard, and leftover pickle juice. People seemed to like it as I recall.

                                                                        1 Reply
                                                                        1. re: jiarby
                                                                          tatamagouche RE: jiarby Sep 28, 2009 07:14 PM

                                                                          Ooh, I like the sound of the special sauce, actually!

                                                                        2. greygarious RE: tatamagouche Sep 28, 2009 09:04 AM

                                                                          I make a point of eating beans daily. One way is to cook up a pot of soaked dried beans in plain water and drain. Nuke pickle juice until quite hot, pour over the still-hot beans, mix in some thin-sliced sweet onion, and cool. Serve as a chilled side dish or in a green salad.

                                                                          1 Reply
                                                                          1. re: greygarious
                                                                            uptown jimmy RE: greygarious Sep 28, 2009 08:13 PM

                                                                            Actually, that sounds fantastic.

                                                                            The chef where I work uses "pickle au jus" to brine Cornish hens before dusting them with a mild jerk spice blend and then roasting. Extremely tasty.

                                                                          2. tatamagouche RE: tatamagouche Oct 13, 2009 10:06 AM

                                                                            I don't know why it took me so long to have this genius thought....how much do cukes actually add to the flavor of the juice? Suppose you just make your own blend of vinegar, water, salt, and spices, maybe throw one cuke in there just in case?

                                                                            Can't be that easy? What am I not considering in trying to cut out the cucumber-middleman?

                                                                            3 Replies
                                                                            1. re: tatamagouche
                                                                              Mellicita RE: tatamagouche Oct 16, 2009 04:18 PM

                                                                              I think the cukes do get their water or juices pulled out by the salt brine into the overall mix. I dont know how much flavor they add.

                                                                              1. re: Mellicita
                                                                                greygarious RE: Mellicita Oct 16, 2009 05:10 PM

                                                                                Using the brining ingredients without any cukes, as tatamagouche suggests, would probably be very close to using pickle juice, but the point of this thread is that you've got the leftover brine in the jar, and don't want to discard it if it has potential in other dishes. If there were a Nobel for frugality, I'd be planning my trip to "Stock"holm - I was about to drain some cooked kidney beans in the colander when the thickness of the cooking liquid stopped me. I was given an old, manual-less pressure cooker and have been trial-and-erroring my way with it, resulting in somewhat overcooked beans with a lot of flavor in the liquid. Instead of dumping, I scooped out the beans, added chicken stock, onion, sausage, carrot, celery, barley, garlic, and then - to clinch things in Sweden (;-D) the liquid remaining in the dregs of a big container of homemade coleslaw that was in the fridge for many weeks. I drained and froze the remaining cup of slaw for my next meatloaf. Previously I've poured the liquid down the drain but it actually worked well to add some zip to the improvised soup. At the end, I added back some of the cooked beans. If the slaw juice is good for soup, I may do likewise with pickle juice next time I make a fish soup.

                                                                                1. re: greygarious
                                                                                  tatamagouche RE: greygarious Oct 17, 2009 08:07 AM

                                                                                  Well, but to tell you the truth, I usually end up with leftover pickles, not leftover juice, because I drink it first! So, though I wanted to know ways in which people use pickle juice, I didn't mean to imply that I had it left over. And if I could make the juice without risk of wasting the pickles, all the better!

                                                                            2. porker RE: tatamagouche Oct 16, 2009 05:44 PM

                                                                              Like so many closet pickle loving folk, I am happy to have stumbled across this thread.

                                                                              Besides nipping out of the jar while holding the fridge door open with my leg, I love splashing a bowl of potato chips with pickle juice (plus a shot or two of Louisianna hot sauce).

                                                                              On a recent food pilgramige to NYC;
                                                                              The wife, knowing my love of pickles led me from chinatown to an apparently obscure address on Orchard St. Lo and behold Guss' Pickles selling their wares outta 50 gallon plastic drums right off the sidewalk!
                                                                              We continued on aimlessly, but a block and a half away was New York's International Pickle Day!

                                                                              Sometimes the planets align and fate smiles upon thee!

                                                                              3 Replies
                                                                              1. re: porker
                                                                                bethy johnson RE: porker Oct 16, 2009 08:10 PM

                                                                                bread and butter pickle juice is the key to perfect pimento cheese.

                                                                                1. re: porker
                                                                                  tatamagouche RE: porker Jan 9, 2010 11:55 AM

                                                                                  Too cool.

                                                                                  1. re: porker
                                                                                    Mame16th RE: porker Jan 21, 2010 06:05 AM

                                                                                    Potato chips with pickle juice and hot sauce! It's too bad you're married, because I think you might be my soulmate!

                                                                                  2. s
                                                                                    suby RE: tatamagouche Jan 9, 2010 10:17 AM

                                                                                    I've made a really interesting frittata using pickled jalapeno juice from Rozanne Gold's 1-2-3 cookbook. She says that the 'pickling juice from the jalapenos reacts with the eggs to give them a custard-y texture.' It's very quick, simple & tasty. I suspect the custard-y thing happens with other types of pickling juice... maybe someone who gets the chemistry behind food knows what is happening?

                                                                                    Anyway, the basic recipe only calls for eggs, sharp cheddar and pickled jalapenos/juice. Use about 1T juice for 4 eggs + 4 oz cheese. Beat eggs for a few minutes, then mix in jalapeno juice at the end. Add other ingredients to a skillet, then bake the frittata in the oven (no cooking on the stovetop first -- not sure why) at 350 for 20 or so minutes.

                                                                                    2 Replies
                                                                                    1. re: suby
                                                                                      porker RE: suby Jan 9, 2010 12:49 PM

                                                                                      Speaking of jalapeno juice...
                                                                                      Some movie theaters offer free pickled jalapenos for their nachos. Forget the nachos, grab a pack of those jalapenos and toss on top of the popcorn! Tasty.

                                                                                      1. re: suby
                                                                                        invinotheresverde RE: suby Jan 21, 2010 12:52 PM

                                                                                        I make something like that all the time. It's great!

                                                                                      2. cuccubear RE: tatamagouche Jan 21, 2010 06:52 AM

                                                                                        Pickle Juice Sno-Cones.

                                                                                        Haven't had one myself, but I hear they're popular in Texas.

                                                                                        4 Replies
                                                                                        1. re: cuccubear
                                                                                          jvanderh RE: cuccubear Jan 21, 2010 07:10 AM

                                                                                          I've read about mixing whiskey and pickle juice-- although I haven't found the courage to try.

                                                                                          1. re: jvanderh
                                                                                            grnidkjun RE: jvanderh Jan 21, 2010 07:16 AM

                                                                                            not an edible reason.. but I have heard to use the pickle juice to take the sting out of a burn.. maybe it's mind over matter, but it seems to work.

                                                                                            1. re: jvanderh
                                                                                              tatamagouche RE: jvanderh Jan 21, 2010 09:46 AM

                                                                                              I mix it into vodka tonics, I admit it.

                                                                                            2. re: cuccubear
                                                                                              isabelval RE: cuccubear Feb 20, 2010 12:41 PM

                                                                                              very i live in texas and we do have to have pickle sno cones. i mix mine with cherry.

                                                                                            3. s
                                                                                              steve8rox RE: tatamagouche May 28, 2010 03:05 PM

                                                                                              I have two.

                                                                                              I enjoy sipping it straight occasionally. Drives my wife nuts !

                                                                                              I re-use in next batch ( super-large jar in bottom of our 2nd fridge ). After about 6 months, toss the brine before the white foam mold begins on the surface.

                                                                                              Big health tip. Recent research indicates pomegranate juice daily strengthens the old heart significantly. Thus I switched to Pomegranate Vinegar some time ago. More expensive but you can economize by mixing with cheaper vinegars.

                                                                                              Just writing this makes this old English professor's mouth water.

                                                                                              3 Replies
                                                                                              1. re: steve8rox
                                                                                                critter101 RE: steve8rox May 28, 2010 03:10 PM

                                                                                                I add a drained can of whole baby corns to the leftover juice from dill pickles. Let them sit a day or two, then add to a crudite platter ...yummy!

                                                                                                1. re: critter101
                                                                                                  tatamagouche RE: critter101 May 28, 2010 03:38 PM

                                                                                                  Ooh, good idea critter 101. I wonder if that would work with water chestnuts too?

                                                                                                  Yep, steve8rox, just drank a glass this morning. I'll drink straight vinegar too but I prefer pickle juice.

                                                                                                  1. re: tatamagouche
                                                                                                    critter101 RE: tatamagouche May 28, 2010 04:17 PM

                                                                                                    Don't see why not - any veg should work.

                                                                                              2. bushwickgirl RE: tatamagouche May 28, 2010 03:18 PM

                                                                                                Poster chef chicklet mentioned on a pumpernickel bread thread the other day that she puts it into her pumpernickel. I bet a small amount of dill pickle juice would work nicely as a sub for rye sour.

                                                                                                1. porker RE: tatamagouche May 28, 2010 04:19 PM

                                                                                                  coming back to this thread gave me an idear for the BBQ: I'm gonna brine a chicken in pickle juice for a day or so and let 'er rip on the grill.
                                                                                                  i'll report back.

                                                                                                  7 Replies
                                                                                                  1. re: porker
                                                                                                    BobB RE: porker May 29, 2010 05:18 AM

                                                                                                    Please do, that sounds fascinating!

                                                                                                    1. re: BobB
                                                                                                      porker RE: BobB May 29, 2010 07:05 AM

                                                                                                      I mentioned this to the wife (who detests pickles of any kind) and she said, and I quote, "eewwwwwwwww".
                                                                                                      Whoa, wait a minute I told her. We regularly brine before we cook our chicken - stuff like salt, sugar, aromatics, etc etc. Sometimes we'll marinate (brine) in a louisiana hot sauce which, chemically, is similar to pickle juice, right? Mostly vinegar, water, and flavorings...
                                                                                                      She bought that one and grudgingly accepted the idear. We'll see.
                                                                                                      Actually I picked up a jar of Claussen last night. She looked at me and asked "chicken?"
                                                                                                      I smiled mischeviously.

                                                                                                      1. re: porker
                                                                                                        porker RE: porker Jun 8, 2010 08:34 AM

                                                                                                        So I put the bird in a plastic zip bag, poured all the juice outta the jar onto and into the chicken. I put a spear in the cavity and chopped another one into the bag for good measure.
                                                                                                        Into the fridge, turning a few times over 2 days, then grill.
                                                                                                        Sorry, no photo of final product.
                                                                                                        The skin had a peculiar Claussen, pickle flavoring to it. Seemingly out of place with the grilling. The meat itself was moist, perhaps from the brine, but did not have any pickle quality to it (pickleness?).
                                                                                                        All in all a nice experiment, but for me, not worth the effort (or pickle juice).

                                                                                                        BTW, the wife is still snickering "Pickle Chicken"...

                                                                                                        1. re: porker
                                                                                                          BobB RE: porker Jun 8, 2010 08:47 AM

                                                                                                          A worthy effort - thanks for the followup.

                                                                                                          1. re: BobB
                                                                                                            bushwickgirl RE: BobB Jun 8, 2010 08:54 AM

                                                                                                            Yes, a worthy effort, but I have to say I thought maybe that would be the outcome.

                                                                                                            Things not to do with pickle juice (unless there's a proper follow up:) once when I was a very young, inexperienced line cook, I cleaned a large flat top griddle, on the advice of another cook, with pickle juice, as it cuts grease and crud down to nothing very quickly. I failed, however, to oil the griddle after the cleaning, which is part of standard procedure that I hadn't "gotten" yet, and came in the next morning to find an irate restaurant owner standing over a very rusted piece of kitchen equipment. Fun.

                                                                                                            1. re: bushwickgirl
                                                                                                              porker RE: bushwickgirl Jun 8, 2010 06:40 PM

                                                                                                              Ahhhh flatops...
                                                                                                              I remember the first time using griddle cleaner on a hot top without reading the instructions - I was engulfed in a cloud of caustic steam with no gloves. Took about a half hour of running my face and arms under cold water to stop the burn...
                                                                                                              Lotsa fun.

                                                                                                              1. re: porker
                                                                                                                bushwickgirl RE: porker Jun 9, 2010 10:01 AM

                                                                                                                Yup, been there also...

                                                                                                  2. s
                                                                                                    Sharuf RE: tatamagouche Jun 9, 2010 03:55 AM

                                                                                                    I thin some mayo with pickle juice, than add some celery seed and have the perfect coleslaw dressing.

                                                                                                    2 Replies
                                                                                                    1. re: Sharuf
                                                                                                      bushwickgirl RE: Sharuf Jun 9, 2010 10:01 AM

                                                                                                      Yes, a very good use, that and for potato salad also.

                                                                                                      1. re: Sharuf
                                                                                                        onigiri RE: Sharuf Jun 9, 2010 10:15 AM

                                                                                                        I add some vinegar usually balsamic or red wine and olive oil and make a quick dressing and garnish the salad with some of whatever was in the pickle jar-be it cukes or assorted veggies.

                                                                                                      2. ursy_ten RE: tatamagouche Aug 18, 2013 04:03 PM

                                                                                                        I just saw a post on Food52 that lists 6 uses for leftover pickle juice. http://food52.com/blog/7810-6-uses-fo...

                                                                                                        I think the post mostly covers what's already been suggested in this thread, but the comments might have some new ideas so I thought it might be worth linking to.

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