Saving Pickle Juice

February 28th, 2012 by Erin Gennow

Tuesday Tip

Saving Pickle Juice (Olive, etc.)

When you finish a jar of pickles, olives, or even roasted red peppers save the juice.  The leftover liquid can be used in dressings, marinades, or sauces since most of these are vinegar based.  For example, we often put relish or finely diced pickles in our tuna salad.  Add a tablespoon of leftover pickle liquid to your tuna salad.  You could also add a tablespoon to salmon patty mixture.

If making olive bread or pizza dough, use a bit of leftover olive or red pepper liquid as part of the water in the dough.  Just make sure you adjust the salt content if the liquid is salty (which it usually is).

Don’t throw away flavor, for which you’ve already paid.

A year ago on The Daily Morsel


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