HOME > Chowhound > General Topics >

Canned Olive/Pickle/Pepper/Etc "Juice" Uses?

m
Muddirtt May 1, 2014 04:11 PM

I'll drink the juices mentioned in the title when the jar is empty, or pour the olive juice in with a beer but, is there any "liquid gold" uses for them? (Besides reusing pickle juice for pickling, of course)

  1. Click to Upload a photo (10 MB limit)
Delete
  1. p
    pedalfaster RE: Muddirtt May 1, 2014 04:20 PM

    Olive "juice" is a classic in a dirty martini.

    1 Reply
    1. re: pedalfaster
      s
      ssioff RE: pedalfaster May 7, 2014 11:51 AM

      I was surprised it took this far in the thread for alcohol to come up. Add's that extra something in bloody mary mix.

    2. emglow101 RE: Muddirtt May 1, 2014 04:21 PM

      I have relieved leg cramps by drinking some pickle juice.

      1 Reply
      1. re: emglow101
        m
        mvi RE: emglow101 May 1, 2014 05:17 PM

        Yes, pickle juice is supposed to be great for cramp prevention. All of the Boston Marathon runners were given a small bottle of it this year along with their protein bars and water bottles, etc.

      2. 4
        4Snisl RE: Muddirtt May 1, 2014 04:36 PM

        Combine with leftover hot dog water for a refreshing cocktail.

        Just kidding. I love adding a splash to warm potatoes, then cooling them down and making into potato salad.

        I also like a little bit in the mix when I make a bloody mary.

        2 Replies
        1. re: 4Snisl
          Ttrockwood RE: 4Snisl May 1, 2014 07:27 PM

          +1 for potato salad

          1. re: 4Snisl
            j
            jujuthomas RE: 4Snisl May 2, 2014 08:06 AM

            i add sweet pickle juice to my potato salad dressing.

          2. b
            bob96 RE: Muddirtt May 1, 2014 06:50 PM

            The brine from a jar of pickled sweet peppers can be used, along with the peppers themselves, to do a classic Italian American dish: pork chops sauteed with garlic, strips of red, pickled peppers, and a little pepper juice at the end instead of wine or water to create a pan sauce. Brown the chops in olive il; remove. Add fresh oil to the skillet, plus a few garlic cloves, peeled and thickly sliced. Add sliced pickled peppers to heat, return the chops, add a little brine/juice. Cover and cook until chops are done. Reduce pan sauces a bit. Serve with a little chopped parsley, ground black or crushed hot red pepper. You could add green olives toward the end of cooking, too.

            1. Ttrockwood RE: Muddirtt May 1, 2014 07:30 PM

              I use a splash in dressing for cole slaw, my mom always added a bit to tuna salad as well.
              I use the liquid from marinated mushrooms or artichokes to make a vinegrette for salad dressings.

              2 Replies
              1. re: Ttrockwood
                i
                Indy 67 RE: Ttrockwood May 7, 2014 11:04 AM

                +1 for tuna salad or chicken salad.

                We're snowbirds who haven't figured out how to make the commute between homes a simple activity. Our car travels fully loaded. (Don't ask about the engine's poor pick-up and poor gas mileage from the extra weight.) The only category we've got under control is avoiding bringing local food specialties on the trip with one exception: Annalida's Cherry Pepper Relish. That goes north every spring. I haven't got a clue whether or not the company will do mail order.

                If you're ever in Sarasota, FL on a Saturday morning, head to the Farmer's Market on Lime Avenue. Search out the Annalida Gourmet Food stand. The folks selling the products are generous with tastes of their relishes, mustards, and sauces. Here's the URL for the company: http://www.annalidasgourmetfoods.com/...

                1. re: Indy 67
                  suzigirl RE: Indy 67 May 7, 2014 02:50 PM

                  The bloody mary mix from Annalida's is fantastic. I live in Sarasota but never get to the farmers market. Now I will make it a point to go. Thanks for the heads up.

              2. jw615 RE: Muddirtt May 1, 2014 08:11 PM

                I always put a splash of pickle juice into the yolks of deviled eggs when I make them.

                2 Replies
                1. re: jw615
                  a
                  AngelaID RE: jw615 May 2, 2014 08:32 AM

                  Ditto!

                  1. re: jw615
                    u
                    UTgal RE: jw615 May 2, 2014 08:44 AM

                    +1

                  2. KarenDW RE: Muddirtt May 2, 2014 12:26 AM

                    I often wonder just how many empty pickle jars people might be storing in their fridges :) Ours has at least 6, nearly empty, jars from various pickled items.

                    3 Replies
                    1. re: KarenDW
                      JTPhilly RE: KarenDW May 2, 2014 08:11 AM

                      LOL I can be guilty of this

                      1. re: KarenDW
                        a
                        AngelaID RE: KarenDW May 2, 2014 08:33 AM

                        My fridge looks just like yours!

                        1. re: KarenDW
                          b
                          Bigley9 RE: KarenDW May 7, 2014 10:42 AM

                          I have the 6 jars but I just keep putting other foods in them - shallots, carrots, asparagus, radishes whatever I have on hand!

                        2. JTPhilly RE: Muddirtt May 2, 2014 08:13 AM

                          Pickle juice makes a great whiskey chaser and an excellent hangover cure

                          I sometimes use as marinades or to add to braising liquids

                          1. b
                            BuildingMyBento RE: Muddirtt May 2, 2014 08:16 AM

                            I've added sour pickle juice to salad dressings and Tex-Mex fare.

                            1. coll RE: Muddirtt May 2, 2014 08:16 AM

                              Some other ideas

                              http://chowhound.chow.com/topics/4767...

                              http://chowhound.chow.com/topics/3185...

                              1. h
                                hazelhurst RE: Muddirtt May 2, 2014 09:01 AM

                                you'll find pickle juice (rassol) in slavic soups. It is an excellent idea.

                                1 Reply
                                1. re: hazelhurst
                                  p
                                  Puffin3 RE: hazelhurst May 3, 2014 07:25 AM

                                  Any dish/sauce/soup that calls for vinegar.

                                2. t
                                  Tara57 RE: Muddirtt May 3, 2014 11:21 AM

                                  Popsicles

                                  1 Reply
                                  1. re: Tara57
                                    m
                                    Muddirtt RE: Tara57 May 3, 2014 06:23 PM

                                    Trick Popsicles! Haha.

                                  2. Tripeler RE: Muddirtt May 3, 2014 06:28 PM

                                    I save the brine from cans of Spanish green olives and use it to store canned beans for salads. The beans keep a whole lot longer, and have this great olive flavour.

                                    For black olive brine, which is quite different and basically tastes like salty water, I have not found any use for. I just throw it away.

                                    1. eclecticsynergy RE: Muddirtt May 4, 2014 02:29 AM

                                      Yah, the same electrolyte-restoring properties mentioned upthread (combined with the stomach-settling effect of the vinegar) make pickle juice a pretty good hangover cure. Eastern Europeans have used it this way for ages.

                                      I find that I like a little juice from sweet & sour pickles in macaroni salad, as well as dill pickle juice in potato salad.

                                      And here's one trick I haven't seen anybody else do: you can use the brine from pickled pepperoncini or even pickled jalapeƱos instead of tomato sauce when you make pizza. It adds a nice tang and wonderful aroma, and even jalapeƱo juice doesn't add a whole lot of spiciness, just great flavor. Works especially well with a Sicilian style crust because it'll hold more juice, but this is worth trying even on a thin crust. I do this a couple of times a year for something different and special.

                                      1. suzigirl RE: Muddirtt May 6, 2014 05:07 PM

                                        I take a big chug when i have the hiccups. My bf taught me that trick when he got the hiccups drinking too much years ago.

                                        1. p
                                          punkin712 RE: Muddirtt May 7, 2014 06:49 AM

                                          We use the brine from kalamata olives and the juice from hot cherry peppers to jazz up jarred pasta sauce. In fact, I use the hot cherry pepper juice in homemade salad dressings and marinades too.

                                          Show Hidden Posts