Pickle Brine Re-Use Ideas

Leftover brine from any pickle product is a great resource for re-pickling, using as in ingredient in a meal, or spicing up a craft beverage. Each brine will add a different flavor to your dish. Consider experimenting with a Carrot, Ginger, Jalapeño Vinaigrette or a Habanero Pickle Chicken Brine.

Explore a few ideas below:

• Pickle Brine Salad Dressing:
• Ingredients: ¼ cup pickle brine, ¾ cup olive oil, 1 tsp Dijon mustard, 1 tsp honey, salt, pepper.
• Instructions: Whisk together the pickle brine, olive oil, Dijon mustard, and honey. Season with salt and pepper to taste. This tangy dressing is great for green salads or potato salads.

• Pickle Brine Marinated Chicken:
• Ingredients: 1 cup pickle brine, 4 chicken breasts, 1 tsp garlic powder, 1 tsp paprika, salt, pepper.
• Instructions: Combine pickle brine, garlic powder, and paprika in a ziplock bag. Add chicken breasts, ensuring they are fully submerged. Marinate in the refrigerator for at least 1 hour or overnight. Grill or bake as desired.

• Pickle Brine Quick Pickles:
• Ingredients: Fresh vegetables (cucumbers, carrots, radishes), existing pickle brine.

• Instructions: Slice fresh vegetables and pack them into a jar. Pour the used pickle brine over the vegetables, ensuring they are fully submerged. Seal the jar and refrigerate for at least 24 hours before consuming.

• Pickle Brine Bloody Mary:
• Ingredients: 2 oz vodka, 4 oz tomato juice, ½ oz lemon juice, ½ oz pickle brine, hot sauce, Worcestershire sauce, salt, pepper, celery for garnish.
• Instructions: In a shaker, combine vodka, tomato juice, lemon juice, pickle brine, a dash of hot sauce, and a dash of Worcestershire sauce. Season with salt and pepper. Shake well and strain into a glass filled with ice. Garnish with a celery stick.
• NOTE: We prefer outsourcing our Bloody Mary making to Blue Ridge Pickling

• Pickle Brine Potato Salad:
• Ingredients: 2 lbs potatoes, ¼ cup pickle brine, ¼ cup mayonnaise, ¼ cup sour cream, 1 tbsp mustard, chopped pickles, chopped fresh herbs, salt, pepper.
• Instructions: Boil potatoes until tender, then cut into chunks. While still warm, toss with pickle brine. Mix mayonnaise, sour cream, and mustard. Add to potatoes, along with chopped pickles and fresh herbs. Season with salt and pepper to taste.