Pickle juice – you can put to great use.
So don’t throw it out.
We have two great uses.
First, when making a salad dressing, instead of using vinegar, use pickle juice.
Here is a salad dressing for you.
What You Need
2 tablespoons pickle juice.
5 tablespoons olive oil.
1 tablespoon Dijon mustard.
Mix the oil and pickle juice, gradually add the mustard, using a small whisk to mix, ensuring the mixture emulsifies.
Add salt and pepper, to taste.
Presto, you have a wonderful salad dressing.
When sautéing vegetables in butter add a splash of pickle juice.
And don’t worry, the addition of the pickle juice won’t make your veggies taste sour. Instead it will enhance the natural sweetness of your veggies and it also cuts through the richness of all the butter.
Towards the end – add another splash of pickle juice, remove from the heat, let the mixture reduce for a minute or two and then serve.