New Use For Pickle Juice

[paquebot]

Everyone knows that one of my favorite foods is kraut.  Not just plain cabbage but lots of other veggies to avoid sameness.  One thing about kraut is that it will absorb most of whatever brine started out in the jar.  When scooped out onto a plate, it can be almost dry.  That is solved by saving juice or brine from pickles after they are eaten.  Sweet or dill, equally fair game and healthy.  Even juice from pickled fish give it a pleasant kick.  Add as soon as the jar is opened. 

Martin 

[Deleted]

May 16, 2018 4:03:25 GMT paquebot said:

Everyone knows that one of my favorite foods is kraut.  Not just plain cabbage but lots of other veggies to avoid sameness.  One thing about kraut is that it will absorb most of whatever brine started out in the jar.  When scooped out onto a plate, it can be almost dry.  That is solved by saving juice or brine from pickles after they are eaten.  Sweet or dill, equally fair game and healthy.  Even juice from pickled fish give it a pleasant kick.  Add as soon as the jar is opened. 

Martin 

Definitely not a kraut fan, but I like your thinking.

[paquebot]

@kiwifarmgal,shame on you for not liking kraut! Fermented foods have always been associated with healthy living. You won't often see me using "sauerkraut" since that is only cabbage. If that were all that was available, I also might not be a big fan of it. I do make some plain but mostly for blending later when other vegetables might be available. With so many possible combinations, never get tired of the same old thing.

Martin

[Deleted]

Salad dressing for the acid.

Pickled peppers a onion I like

[Deleted]

May 16, 2018 4:34:34 GMT paquebot said:

@kiwifarmgal ,shame on you for not liking kraut! Fermented foods have always been associated with healthy living. You won't often see me using "sauerkraut" since that is only cabbage. If that were all that was available, I also might not be a big fan of it. I do make some plain but mostly for blending later when other vegetables might be available. With so many possible combinations, never get tired of the same old thing.

Martin

Hey Martin - I stand suitably shamed, LOL. Does it make a difference that I like pickled onions, gerkins and jalapenos? Will that at least get me into the C- category?   I must admit that there seems to be an art to making kraut - and maybe because it's not such a common thing here we just don't know how to do it properly. Certainly the last time I tried it I discretely removed it from my mouth and left the rest on the plate. Fortunately it was at a restaurant so I didn't hurt anyone's feelings....

[Deleted]

May 16, 2018 4:38:56 GMT @paisley said:

Salad dressing for the acid.

Pickled peppers a onion I like

Yep, I can see how it could boost the flavour in a dressing, Paisely. Good idea. I'll start saving the liquid from pickled gerkins and use it that way.

[wally]

A copy cat receipe of chic fil a. Nuggets calls for dill pickle juice as a marinate

[Woodpecker]

I like to use left over pickle juice & throw some hard boiled eggs in it. My Mother used to make them with vinegar. I like that too.

[paquebot]

Since most are based on either vinegar or salt or both, you can keep them forever without refrigeration. For years there's been a 2-quart vinegar bottle in the pantry. Any and all pickle juices end up in it. Doesn't matter if bread 'n butter sweet or dill tart. Often some ends up in a vinegar cruet for beet and chard greens. Until now, never thught of what to use the juice from Vita pickled herring other than drinking it. Added a very different and pleasant taste to a quart of kraut. Being "fishy", have never added it to the regular pickle juice.

Martin

[feather]

I saw an article last month and tried it with pickle juice. When you cook down your onions and mushrooms in butter, for a lb of mushrooms, add 1/4 cup of pickle juice. They turned out really good, so give it a try.

A salad we tried for a cold summer salad, dill pickle and cheese salad. You essentially cook macaroni or shells, then drain, then soak them while they are hot in pickle juice until they cool. Then drain that. To that add chopped dill pickles, small cubes of cheddar cheese, pepper, mustard, mayo, whatever you like. You can use different kinds of pickles and different kinds of cheese. Everyone here liked it.

[ceresone]

i have a no 5 crock that is just crying for me to make kraut again. i'm only growing 8 heads, so i will have to pick up more at the farmers market. however, i have never added anything--few ideas on what to add--without changing the taste--

[Deleted]

We make bread and butter slaw. Pickles and juice in shredded cabbage. Great on fish tacos or as a side dish. I heat the juice, not the finely diced pickles. Our bread and butter pickles are 1/3 cucumber, onion and bell peppers with pickling spices, a little sugar and vinegar....James

[willowgirl]

I put dill pickles in my potato salad and use a little of the juice to thin the mustard-mayo dressing.

[sugarspinner]

Yes, definitely put hard-boiled eggs in the pickle juice for a couple of days. Yummy. But our all-time favorite use for pickle juice is to marinate chicken breasts in it , then add some as they cook. The sugar in the juice caramelizes as the chicken cooks making for a really good, sweet chicken dish.