Don't Throw Out the

Pickle Juice

Before you toss out that last bit of pickle juice, consider saving it! The liquid from pickles, pickled peppers, and sauerkraut is more than just a leftover—it’s a versatile ingredient that can enhance everything from marinades and sauces to soups, dips, and even drinks. Recycling these juices not only makes good sense financially but also adds an extra layer of flavor to your dishes. Here are some creative ways to make the most of those leftover liquids:

Tips

Pickle and pickled pepper liquids are excellent bases for marinades. Simply combine them with a little olive oil and fresh herbs, or mix them into bottled Italian salad dressing for an added kick. Sauerkraut juice, in particular, is a fantastic marinade for grilled pork or other meats. Combine it with white grape juice, oil, garlic, Dijon mustard, shallots, rosemary, thyme, and black pepper for a tenderizing, flavor-packed marinade.
Leftover pickle juice can be used to marinate raw vegetables, too. Just add raw carrots, celery sticks, broccoli florets, and bell pepper strips to the jar and refrigerate. These tangy treats make a great snack or a fun addition to a crudité platter.
For sandwiches, try slipping sliced onions into a jar of sweet-hot bread and butter pickle juice. These pickled onions will enhance turkey, chicken, or ham sandwiches, as well as hamburgers.

Boost your Barbecue Sauces by stirring in a bit of pickle, pickled pepper, or sauerkraut juice. The added tanginess will give your sauce a refreshing twist that surpasses any store-bought variety.

Pickle juice can also give a refreshing twist to classic dishes. Try adding it to your potato salad dressing, or mix it with mayo for a new flavor profile. A Dilled Potato Salad can be made by combining cooked red-skinned potatoes, green beans, black olives, and chopped dill pickles with a dressing of pickle liquid, Dijon mustard, lemon juice, and fresh dill. For a creative version of macaroni and cheese, mix pickled pepper juice with milk and Dijon mustard, then bake with cheese and breadcrumbs for a tangy, comforting dish.
Pickle juice can even find its way into a summer gazpacho. Blend tomatoes, onions, green pepper, cucumbers, and zucchini, and thin the mixture with tomato juice. Add hot pickled pepper juice for a zesty kick.
For a fun twist on your Bloody Mary, add a splash of pickle juice to the mix. It complements the tomato juice beautifully, and garnishing with a pickle spear instead of celery adds extra flair. If you’re feeling adventurous, try a Hot Blooded Mary with a dash of hot pickled pepper juice and a pickled cherry pepper garnish.
For beer lovers, a little dill pickle juice can elevate your brew. Stir 1/8 cup of pickle liquid into a 12-ounce beer and garnish with a pickle spear or baby dill for a unique touch. And for those seeking even more adventurous uses, some people drink pickle or sauerkraut juice straight as a tonic, with athletes even using it to replenish electrolytes after a workout.

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