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Jan 6, 2008 03:35 PM

uses for pickle juice

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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    1. 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

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

        1. re: invinotheresverde

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

          1. re: Infomaniac

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

              1. re: invinotheresverde

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

            1. re: invinotheresverde

              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

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

                1. re: invinotheresverde

                  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

                    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.

            2. re: bubbles4me

              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

                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. 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

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