Don't Pour Out the Pickle Jar:
Source of Recipe
recipecircus/marla hudgins
Recipe Introduction
(David's Dad, Larry would use sweet pickle juice in spinach.
It is actually very good!.)
List of Ingredients
There Are Plenty of Uses for the Juices!
Just picked the last pickle out of the jar? Don't toss it out, save the
liquid! The refrigerated juice from pickles, pickled peppers and sauerkraut
has dozens of uses in everything from marinades and sauces to dips, soups
and even drinks.
"Recycling" the juice also makes good economic sense. A good value to start
with, pickled vegetables and their juices are an easy and relatively
inexpensive way to pack extra flavor into foods. And with these ideas,
you'll be eager to use every drop:
· Pickle and pickled pepper liquids make excellent marinades. They offer
lots of gutsy flavor when simply combined with a little olive oil and
chopped fresh herbs, or added to bottled Italian salad dressing.
· Sauerkraut juice is the basis for this zesty marinade for grilled pork
and other meats. Combine 1 cup sauerkraut juice, 1/2 cup white grape juice,
1/4 cup oil and 1 clove chopped garlic with 1 tablespoon each of Dijon
mustard, minced shallots, chopped fresh rosemary and chopped fresh thyme.
Add black pepper to taste. The acid in the sauerkraut juice acts as a
tenderizer, resulting in super-succulent meats.
· Most any barbecue sauce is better when doctored with a little pickle,
pickled pepper or sauerkraut juice. The new and improved version will have
a delightful tanginess not found in any bottled brand.
· Add cut-up raw carrots, celery sticks, broccoli and cauliflower florets,
and red and green pepper strips directly to the jar of any type of leftover
pickle juice. Make sure to keep these tangy tidbits refrigerated. The
marinated veggies are great for snacking on straight from the jar or become
an innovative addition to a crudité platter.
· Slip sliced onions into a jar of sweet-hot bread and butter pickle juice.
The "pickled" onions liven up turkey, chicken or ham sandwiches, as well as
hamburgers.
· Pickle liquid mixed in with the mayo can give a new twist to your
time-honored potato salad. Or, try this Dilled Potato Salad: combine cooked
red- skinned potatoes, cooked-till-crisp-tender green beans, sliced black
olives and chopped dill pickle. Toss with a dressing of 1/3 cup oil, and 1
Tablespoon each of pickle liquid, country-style Dijon mustard, lemon juice
and chopped fresh dill.
· For a version of macaroni and cheese that's definitely not like
Grandma's, blend 1/2 cup milk, 1/4 cup heated pickled pepper juice and 1
teaspoon Dijon mustard; pour over 4 cups cooked elbow macaroni in casserole
dish. Stir in 2 cups shredded cheese, top with bread crumbs and bake until
bubbly. Add chopped pickled peppers for a colorful variation.
· Gazpacho, a cold summer soup that makes the most of garden veggies, is a
refreshing start to any meal. In a blender or food processor, puree
tomatoes, onions, green pepper, and cucumbers or zucchini. Thin with a
little tomato juice and add hot pickled pepper juice to taste for a tangy zip.
· Want to give some gusto to a Bloody Mary . . . add pickle juice! The
piquant elixir is a delicious complement to the tomato juice. Don't forget
to garnish with a pickle spear instead of the usual celery stick! For a
fiery brunch treat, try a Hot Blooded Mary. It features a splash of hot
pickled pepper juice and a pickled cherry pepper garnish.
· You've heard of squeezing a wedge of lime into your beer. Now, adding
some dill pickle juice to your brew could be the next craze. Stir 1/8 cup
dill pickle liquid into 12 ounces of your favorite beer and garnish with a
pickle spear or baby dill.
Of course, some folks even drink pickle and sauerkraut juice straight as a
tonic! We've even heard of athletes who drink pickle juice as a way to
replenish the salt after their workouts.
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