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Pickle Juice

jhopp217 Oct 22, 2010 07:52 AM

Occasionally I would buy the jars of Vlasic stackers for sandwiches. Regardless of the type of pickle, when the stackers were gone I'd always have a half filled jar of the juices. Now and then I'd be craving something to eat and I'd take a swig. Kind of quenched my thirst and hunger.

Does anyone have any other uses for it?

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    ferret RE: jhopp217 Oct 22, 2010 07:59 AM


    Add blanched pearl onions or peeled garlic cloves or baby carrots or "baby" cucumbers or .....

    1. m
      maple99 RE: jhopp217 Oct 22, 2010 08:06 AM

      I use it as an ingredient in potato salad and also in a dill bread.

      1 Reply
      1. re: maple99
        Neta RE: maple99 Oct 23, 2010 07:16 PM

        I soak a cup of chopped onion in pickle juice for an hour before adding it to my potato salad and it makes a great difference. I also pour a good Italian dressing over the warm cubed potatoes and let them marinate for a half hour, add the drained onions (pouring the juice back into the jar) then add mayonaise to taste and you have a simple but delicioous potato salad.

      2. onceadaylily RE: jhopp217 Oct 22, 2010 08:08 AM

        I put a splash of it in my Bloody Mary mix. I also use a pickle slice as a garnish instead of celery.

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          markflynn RE: jhopp217 Oct 22, 2010 08:10 AM

          it is the key ingredient for great potato salad...

          1. h
            hazelhurst RE: jhopp217 Oct 22, 2010 08:16 AM

            selyanka mysnaya..a classic russian soup

            1. Perilagu Khan RE: jhopp217 Oct 22, 2010 08:20 AM

              No other use, but I currently have a jar of pickle juice from some habanero dill pickles and it is delicious. The further down the jar gets, the more hot and intense the flavor.

              1. southernitalian RE: jhopp217 Oct 22, 2010 08:21 AM

                I once had a roommate who made tuna salad with breadcrumbs, chopped celery and a splash of pickle juice.

                1 Reply
                1. re: southernitalian
                  jhopp217 RE: southernitalian Oct 23, 2010 08:42 AM

                  I actually have put a splash in my tuna salad, but the breadcrumbs adds some interesting texture.

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                  freelancer77 RE: jhopp217 Oct 22, 2010 08:24 AM

                  A few months ago, my housemate and I, who are both fans of very dirty martinis, discovered that combining pickle juice with vodka makes for a fabulous cocktail. We dubbed it the "Koshertini" as a nod to the kosher pickles that once inhabited that same pickle juice. It's really good -- stiff and salty and briny and delicious, plus very quaffable -- but, as my housemate learned, Koshertinis are also an impressively fast route to a wicked hangover. My guess would be that it's due to the combination of the vodka with the extreme degree of salt in the pickling liquid, perhaps? Cheers, and consider yourselves warned.

                  2 Replies
                  1. re: freelancer77
                    kcfields RE: freelancer77 Oct 23, 2010 03:16 PM

                    I LOVE dirty martinis. I was just wondering if pickle brine would be as good as olive brine. I will have to give it a try as there is infinitely more brine in pickle jars.

                    1. re: freelancer77
                      food_eater79 RE: freelancer77 Oct 23, 2010 05:29 PM

                      Another "cocktail" more like a shot suggestion. Mix it with your favorite bourbon and shake like a normal shot and pour. Tastes like a complex pickle liquid. You won't really taste the bourbon. Please be careful and do not order this at a bar. The pickle jar there has had lots of dirty hands in it!

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                      PotatoPuff RE: jhopp217 Oct 22, 2010 08:27 AM

                      When I visited Kazakhstan, I noticed alot of ppl using it as a chaser for vodka...

                      1. MandalayVA RE: jhopp217 Oct 22, 2010 08:31 AM

                        Chicken marinade. You're in New York so unfortunately you miss out on the joys of Chick-Fil-A, but the secret to their incredibly tasty chicken sandwiches is that the filets are marinated in pickle juice. I heard this, tried it out using a whole chicken--and it tasted like Chick-Fil-A. Unfortunately both my husband and I love taking swigs of pickle juice so I have to exercise discipline to get enough for the marinade (a full jar of juice is enough). I use Claussen but I've heard people having good results with Vlasic as well.

                        1 Reply
                        1. re: MandalayVA
                          mpjmph RE: MandalayVA Oct 22, 2010 09:10 AM

                          Thank you for sharing this bit of food trivia. I now feel compelled to try a variation on beer can chicken but with pickle juice...

                        2. shanagain RE: jhopp217 Oct 22, 2010 08:50 AM

                          In my part of Texas it's common to see frozen pickle juice at concession stands (football, softball, etc) during hot weather.

                          2 Replies
                          1. re: shanagain
                            Perilagu Khan RE: shanagain Oct 22, 2010 09:42 AM

                            High time somebody deep fries some of those bad-boys at the State Fair.

                            1. re: Perilagu Khan
                              shanagain RE: Perilagu Khan Oct 22, 2010 09:59 AM


                          2. Pedr0 RE: jhopp217 Oct 22, 2010 09:05 AM

                            Per the vodka suggestion above, try chasing a shot of either Bourbon or Jameson's with a shot of pickle juice (otherwise known as a Pickleback).

                            Surprisingly good.

                            1 Reply
                            1. re: Pedr0
                              shanagain RE: Pedr0 Oct 22, 2010 09:11 AM

                              I... I mean, after Jameson's? My mind is blown.

                            2. mamachef RE: jhopp217 Oct 22, 2010 09:42 AM

                              Add a bunch of chopped fresh dill and wedges (thin) of watermelon and let brine for a few days. You wouldn't believe how good this is.

                              1. mamachef RE: jhopp217 Oct 22, 2010 10:21 AM

                                Forgot to mention hardboiled eggs......and if you brine them like this, they make the BEST.SCOTCH. EGGS. EVER.

                                1. BobB RE: jhopp217 Oct 22, 2010 10:45 AM

                                  Lengthy two-year long thread on the topic here: http://chowhound.chow.com/topics/476748

                                  1. k
                                    kcfields RE: jhopp217 Oct 22, 2010 10:55 PM

                                    I generally have a craving for salty over sweet so I too will take a "swig" from the pickle jar. I don't have any other uses for it, just thought I'd throw my two cents worth in! But occasionally I like to make Red Beer (kind of like a bloody mary but with beer instead of Vodka) and I'll put a couple of pickle slices in it as a garnish. I guess that's the redneck in me coming out!

                                    2 Replies
                                    1. re: kcfields
                                      Perilagu Khan RE: kcfields Oct 23, 2010 07:20 AM

                                      I think modern parlance is "embracing your inner redneck." ;)

                                      1. re: Perilagu Khan
                                        kcfields RE: Perilagu Khan Oct 23, 2010 03:10 PM


                                    2. CarrieWas218 RE: jhopp217 Oct 23, 2010 08:51 AM

                                      I have a good friend who has done some *serious* partying in Russia and was taught that drinking pure pickle juice before and after alcohol binging decreases the hangover.

                                      It works for him to the extent that I have sent him jars of gourmet pickles because he has become quite the connoisseur of various juices that he likes to consume for his wild nights (which are prevalent).

                                      1. mamachef RE: jhopp217 Oct 23, 2010 09:02 AM

                                        Forgot to mention, if you add some to strong beef stock, it makes a GREAT base for borsch.

                                        1. bushwickgirl RE: jhopp217 Oct 23, 2010 09:19 AM

                                          Aside from some of the great suggestions here, I once used it to clean a flat steel griddle, ya know, the kind you find in diners for cooking eggs and burgers; it broke down and removed the grease and burned on crud real well. Next morning I came into a griddle full of rust; not the pickle juice's fault, I forgot to oil the griddle afterwards.

                                          So, along with the bloody marys, potato and tuna salads, soups, marinades and frozen juice, you can add cleaner and degreaser to the list.;-)

                                          1. r
                                            RGC1982 RE: jhopp217 Oct 23, 2010 07:07 PM

                                            Oddly, pickles and pickle juice seem to have a niche spot in concession stands here in Texas at outdoor sporting events.

                                            As a Yankee, this always seemed odd to me. Giant dill pickles and frozen pickle juice "shots" are literally sold right up there with the hot dogs and Frito Pies.

                                            A few years ago, I started asking the locals here why pickle juice is so popular, and I have heard every answer from "it replaces lost salt that your body loses in the heat" to "it quells nausea" to " it helps you digest your food better". I have even heard of softball pitchers soaking their fingers in pickle juice to hasten the formation of callouses.

                                            I have no idea how much, if any of this, is based on actual experience or scientific fact. I still find teenage girls sipping frozen cups of pickle juice at 10:30 AM a little strange.

                                            Personally, I would recommend buying some Kirby cucumbers and placing them in the remaining pickle juice in the original jar. In a day or so, you will have a half-sour pickle (you must remove it to stop it from pickling), and in a couple of days you will have yourself some decent new dill pickles.

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