FOOD NEWS
Use Leftover Pickle Juice To Amplify Your Vinaigrette
By Sarah Richter
The juice from leftover pickle jars can be used in a number of ways, including as the acidic component in a vinaigrette. It's a goldmine of flavor with the sweet, savory, and sugary notes left behind from the pickles, the aromatics, and the herbs and spices, which will give your vinaigrette the ultimate upgrade.
Substitute pickle juice for the vinegar (or any acid) in your favorite salad dressing recipe, and the result will still have that vinegar punch but with added sweet and salty notes from the seasoning used in the pickle’s brine. Besides green salads, dill pickle vinaigrette is also delicious on steamed vegetables like potatoes and carrots.
Pickles are typically brined in salt, vinegar, water, and sometimes sugar, but many dill pickle recipes also include garlic, dill (of course), and pickling spices. Other add-ons can include mustard seeds, black peppercorns, yellow mustard seeds, coriander seeds, ginger, and dill seeds, all of which make for a delicious and savory brine.