ARTICLE / KITCHEN TIPS

21 Things To Do With Pickle Brine

Don’t toss out that leftover brine at the bottom of the pickle jar! Here are ways to incorporate it into drinks, dishes and — magically — use it to make more pickles.

Dill, onion, olive, and pickled pepper brine line a shelf of my refrigerator. I religiously hoard these by-products of pickling because they're versatile condiments on their own. Pickle brine's sharp, vinegary constitution can perk up any savory meal. You can drink it straight up for post-workout electrolytes and to relieve muscle cramps. You can even bake with it! If you find yourself with a surplus of pickle juice, keep reading. We’ll teach you how to use leftover brine in no time.

But first ... What’s happening in that jar?

Put on your lab goggles! The science of pickling, wherein an object like a fresh cucumber is placed in brine, comes down to osmosis. The cucumber has a semi-permeable membrane or skin, meaning it will allow some molecules to pass through and some not. Spice molecules, yes. Entire peppercorns, no.

Both the brine and cucumbers have water in them, but since the brine is so salty (or is a "hypertonic" solution), the cucumber will want to reach equilibrium. The water and flavors of the cukes start to exchange places with the salt and spices in the brine, resulting in a new, milder brine after the pickles are done curing. Osmosis at its finest.

Before you start reusing pickle brine, there are few preliminary steps you should take. First, take a look at the jar. Is there any visible mold on the sides, lid, or floating on its surface? If so, discard it. If your brine passed the mold test, the next step is to remove any spices and aromatics by running the pickling brine through a fine-mesh strainer or coffee filter-lined colander. Then, taste it! You heard me. You have to know how briny it is so you can adjust it if needed. Taste good? Check out all the things you can do with it:

It came from inside the fridge

  1. Reuse homemade or store-bought pickle brine to make a new batch of homemade pickles (grab our recipe for quick pickles here). Bring the leftover pickle brine to a boil in a pot with a fresh clove of garlic and a few pickling spices before pouring it over a clean jar of cucumber slices, onions, peppers, or peeled boiled eggs. Then refrigerate and watch the magic happen! All sorts of veggies are prime for the pickling: radishes, green beans (aka dilly beans), and cauliflower are all good candidates. When you’re finished with the first batch, repeat ad infinitum.
  1. Speaking of eggs, add a splash of juice to the yolks of your deviled eggs. That’ll give them some extra zing.
  1. In general, use pickle brine where you would use strong acids like vinegar or citrus juice. An excellent example is to swap the lemon out in hummus!
water, white vinegar, fresh dill, bay leaves, garlic cloves, ground coriander and 4 more
salt, bay leaf, chile pepper, cloves, sugar, allspice berries and 2 more
kosher salt, garlic cloves, filtered water, sugar, jalapeños and 1 more
beets, bay leaves, large eggs, onion, cloves, sugar, cider vinegar and 1 more
hard-boiled eggs, dijon mustard, mayonnaise, cayenne pepper, sweet pickle relish and 2 more
garlic, pickle juice, cornichons, sea salt, chickpeas, Tahini and 1 more

Soups, salads, and sandwiches

  1. Comedian Hannibal Buress says he dips his hand into a jar of leftover pickle juice and flicks ham sandwiches 7 to 11 times for more flavor. An easier way to accomplish this (and to mimic the oil and vinegar of classic Italian hoagies): Transfer 1 part strained pickle juice and 1 part olive oil to a squeeze bottle. Shake and squirt at will.
  1. For more sandwich-slathering fun add pickle juice to vegan Worcestershire sauce, tartar sauce, gribiche, and special sauce.
apple cider vinegar, garlic powder, low sodium soy sauce, cloves and 6 more
scallions, Tabasco Sauce, lemon juice, mayonnaise, shallots, dijon mustard and 4 more
garlic, salt, red pepper flakes, parsley, boiling water, capers and 4 more
  1. Toss your salads (including macaroni or potato salads) with a simple, puckering vinaigrette, herby dressing, or creamy ranch. When making slaw, you only need 1 to 2 Tbl. of pickle juice per head of cabbage to dress it.
kosher salt, garlic clove, vegetable oil, pickling spices, red pepper flakes and 4 more
pickle juice, dill, olive oil, garlic, honey, dijon mustard, parsley
ground black pepper, pickle juice, salt, mayo, lemon juice, dijon mustard and 4 more
  1. A uniquely tart condiment to learn is a gastrique. It starts as cooked down honey or sugar syrup, but instead of apple cider vinegar, add the complex bouquet of brine. Once cooled, it’s a stellar accompaniment for strong blue cheeses, fruit, or poached proteins.
  1. Pack a picnic by marinating soft cheeses like mozzarella or balls of goat cheese in a jar. Add a little pickle juice, olive oil, thyme, red pepper, sliced garlic, and a couple of olives.

Get your cook on

  1. One of my favorite recent discoveries is zupa ogórkowa, or Polish pickle soup. When heat is applied to pickle juice and chicken stock, it mellows out the sharp edges of the brine. Try different proportions of broth to brine in gazpacho, a batch of beans, congee, and boiled potatoes. (Read more about congee here). I’ve tried slowly simmering chicken adobo with a mix of pickle juice and soy sauce; it was plucky but satisfying over rice.
fresh dill, garlic dill pickles, sugar, large potatoes, salt and 7 more
sherry vinegar, salt, pepper, extra-virgin olive oil, cold water and 5 more
baby spinach leaves, kielbasa, garlic, cracked pepper, dried oregano and 4 more
salt, rye flour, active dry yeast, pickle juice, olive oil, bread flour and 2 more
salt, cilantro, scallions, rice, cold water, cracked black pepper and 2 more
salt, bay leaves, water, white vinegar, sugar, soy sauce, chicken and 3 more
  1. Keep pickle brine around like you would a cooking wine. If you’ve just seared some meats, quickly deglaze the pan with brine to create a punchy sauce.
  1. You don’t have to brine just vegetables; meats and seafood benefit from acidic marinades, too. They help tenderize the muscle fibers and pack it with flavor. Chicken, steak, and pork chops will all work.
mayo, pickle juice, salt, paprika, pepper, garlic powder, coarse sea salt and 6 more
onion, skirt steaks, salt, dijon mustard, worcestershire sauce and 1 more
dill sprigs, oil, coarse sea salt, pickle juice, freshly ground black pepper and 1 more
  1. Fill a pot with diluted pickle juice to steam your vegetables or poach fish.
  1. Round out your bbq with a brilliant mop sauce.
  1. Whip up batches of ceviche and kinilaw in minutes.
lemons, sugar, pickle juice, medium onion, cider vinegar, Worcestershire sauce and 5 more
ground oregano, avocado, cilantro, lime juice, lemon juice, cayenne pepper and 7 more
salt, nut, rice vinegar, tuna, spring onion, orange peel, lemons

Down the hatch!

  1. You could drink it all if you could handle it.
  1. But if the bite is too hard for you, tone it down with nonalcoholic concoctions. A splash of olive juice with seltzer is very similar to Vichy Catalan, a Spanish sparkling water.
  1. For a sweeter summer sip, shrubs or drinking vinegars are tamed with the addition of fruit.
  1. If you’re feeling a cold coming on, a shot of tonic or ginger switchel may help. Their spicy hot nature is sure to clear up your sinuses.
peaches, white vinegar, plum, white vinegar, peach, vanilla bean pods and 2 more
onion, ginger, turmeric powder, garlic, cayenne pepper, vinegar and 3 more
cold water, fruit, honey, ginger, apple cider vinegar
  1. A pickleback is the perfect chaser for stinging drinks like straight whiskey or tequila. The strong flavors of the pickle juice neutralize the burn you feel at a bar.
  1. Dirty up your martini or gibson with pickled onion brine.
  1. And if you need a little hair of the dog, pickle juice is amazing in micheladas or bloody mary’s.

ice, pickle, fresh dill, vodka, pickle brine
lime wedge, lime, sea salt, hot sauce, chili powder, tomato juice and 3 more
celery, bloody mary mix, salt, pepper, vodka

No matter how you sprinkle pickle brine, you’re preventing food waste and adding a new jolt of flavor to your dishes.

Now it’s your turn. We want to hear about what kinds of refrigerator pickles you make and how you use up the brine. Be sure to tag @yummly on Instagram for a chance to be featured!