Leftover pickle brine is liquid gold – here’s how to use it

WAIT! Don't dump that leftover pickle juice down the drain. The briny solution is actually like liquid gold when you are seeking a way to add a bit more tang to sauces or an option for tenderising meat.

So, the next time you think of tossing this leftover tangy elixir, reduce your food waste by reusing your leftover pickle juice with these simple tips.

Use it like hot sauce

Think of pickle brine as a vinegar-based hot sauce. It has that seasoned acid but it’s not spicy.

Add a dash to soups or stews that need a little boost of flavour; the acidity will brighten and enhance the existing flavours.

Use it as a seasoning for scrambled eggs and tacos, drizzle over greens, or use in place of lemon juice in dips or spreads like hummus and mayonnaise.

Add to boiling water

When a recipe tells you to bring a pot of water to a boil, consider adding a generous splash of pickle juice to the pot for a splash of bright flavour.

This is great when you are cooking a big pot of beans, boiling potatoes for potato salad, blanching green vegetables for meal preparation, or cooking a batch of pasta for Sunday dinner.

Marinate meat and seafood

You don’t have to brine just vegetables; meats and seafood benefit from acidic marinades, too. They help tenderise the muscle fibres and pack them with flavour. Chicken, steak, and pork chops will all work.

Whip up a tzatziki sauce

Tzatziki is a refreshing, yoghurt-based tangy sauce that typically accompanies Mediterranean dishes such as falafel, and fish. It's creamy, punchy and herby all at once and is often used to balance spicy or greasy dishes.

While a classic tzatziki sauce recipe is typically made with lemon juice as the acid along with yoghurt, dill, garlic, mint, cucumber, and olive oil, why not dill it up a little more and add pickle juice?

You can either substitute pickle juice for the lemon or use a 50/50 ratio to get the best of both worlds.

Make a cocktail with it

Savoury cocktails are nothing new. The dirty martini has been around for over 100 years, although it was first made with muddled olives. Brine was a later addition.

Still, the refreshingly salty, spirituous cocktail's popularity continues to endure, showing that people have a palate for unconventional, less sweet flavours in their alcoholic concoctions.

Similar to olive brine, pickle juice packs a tangy, herbaceous flavour in each drop, making it the perfect ingredient to include in cocktails when you are in the mood for something savoury.