Much like the amniotic fluid that protects and sustains a little fetus, pickle juice nurtures its knobbly green babies with vital nutrients and protects them from the elements, until that magical day they are delivered - by fork or by finger - from their glass womb. But pickle juice can be so much more. I use it in a marinade for fried chicken, add it to homemade ketchup, and if a stew needs a piquant kick, pickle juice is perfect. So when the last pickle has gone, don't pour away all that potential, give the brine a chance to shine.
The easiest way to put pickle juice to good use is this silky, tangy Pickle Juice Dressing. You can drizzle it on all manner of salady stuff but it's particularly good at enlivening a coleslaw. Of course, every brand of pickle has its own characteristics so you might end up with something saltier, sharper, sweeter or spicier, depending on the pickle jar you start with.
Pickle Juice Dressing
~ makes enough for one family-size salad ~
Ingredients
3 tbsp pickle juice
2 tbsp mayonnaise
2 tbsp extra virgin olive oil (for a more Asian vibe, swap the EVOO for 2.5 tbsp veg oil and 0.5 tbsp sesame oil)
1/4 tsp garlic powder (or half a clove of garlic, grated on a zester)
A few grinds of black pepper
Method
Put all the ingredients in a clean jar, screw the lid on tight and shake until smooth and creamy. You won't need to add salt as the pickle juice takes care of that.
That's it. You're done.
Unless you need me to tell you to pour it on your salad now?
Really?
OK, pour it on your salad now.
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