Pickle juice. That’s my topic. What can you do with the stuff after that last pickle is munched? Before you pour it down the drain, take a look at these ideas from Jill Nystul of www.onegoodthingbyjille.com. She has some surprising ideas for us.

First of all (and no surprises here), it makes a great vinegar replacement. You can use it in almost any recipe that calls for vinegar. For instance, in salad dressings, soups, coleslaws, and more. Pickle juice adds an extra boost of flavor to anything you put it in!

Next, this idea is closely related to the first, is to make more pickled food. Just toss a handful of baby or shredded carrots into it and let time in the fridge turn it into pickled carrots. Or try using thinly sliced red onions and a few sprigs of cilantro. Then use them when making sandwiches, salads, or tacos.

And you can even pickle peeled hard-boiled eggs this way. Again, just leave them in the fridge for a few days to let the pickle juice work its magic.

Jillee also suggests using your leftover pickle juice to marinate and tenderize meat. This salty and tangy liquid is terrific for tenderizing tougher cuts. After experimenting with this idea, Jille found that the perfect recipe for pork or steak is pickle juice, minced garlic, pepper, and mustard. Brush the mixture on your meat, then let it marinate for an hour or up to overnight.

This concoction also works well with poultry. Place chicken in a zippered plastic bag and pour in some pickle juice. (Jillee found that adding a splash of milk too will toned-down the pickle flavor, by the way.) Let the chicken marinate overnight.

Pickle juice makes a fine basting mixture when grilling, too. Just add some minced garlic and your favorite spices to some pickle juice, then spoon it over your meat as it cooks.

Another good suggestion is to use pickle juice to enhance existing food flavors. For instance:

Make your own “fry sauce,” a wildly popular dipping sauce for French fries!

Liven up store-bought barbecue sauce by adding a tablespoon of pickle juice.

Add a splash to your favorite macaroni and cheese recipe.

Marinate soft white cheese in pickle juice for a tangy twist.

Mix pickle juice with a little beef broth, and use the mixture as a broth for Korean-style cold noodles.

Add a splash of pickle juice to your fresh vegetable juice.

Give hummus unique spizazz with a few dashes of pickle juice.

Use it to perk up poached fish.

Add a splash to your meatloaf mixture when you add the other condiments.

One last pickle-juice idea: Put it to work in the garden. Some plants like hydrangeas and rhododendrons thrive in acidic soil. Adding pickle juice to the soil surrounding these plants will increase its acidity. (Obviously avoid pouring it directly on your plants.)

Finally, besides acidifying soil, pickle juice makes an effective and pet-friendly weed killer. Pour a bit on dandelions, thistles, and other weeds and kiss ‘em good-bye!

[We want to thank Jillee for generously sharing her clever ideas with us! The renowned Dalai Lama once said, “Share your knowledge. It’s the way to achieve immortality.” Jillee is on her way!]

    Alice Osborne
    Weekly Newsletter Contributor since 2006
    Email the author! alice@dvo.com