Read on for 15 great ideas on what to do with that leftover brine. Pickle juice has all the makings of a perfect brining liquid. Acidic and salty, it will tenderize and season any piece of meat it touches. This one is kind of a no-brainer, but also easy to overlook.
Yep, you can use that juice to pickle whatever your heart desires. Hint: Pickled red onions are delicious on pretty much everything. Give those lackluster salad greens a flavor boost by adding a dash of pickle juice to the dressing; the stuff has the same tangy quality as vinegar, but a lot more personality. Much like vinegar, pickle juice has impressive cleaning power. Case in point: A scrub-down with this briny liquid will remove charred bits of food and grease from your grill in a jiffy.
A pickleback i. Got unwanted growth in your garden? No problem. Due to its high acidity and salt content, pickle juice will kill weeds as well as any store-bought product Just douse the intruder and watch it meet its demise. Potato salad is one of several heavy, mayo-based salads that benefit tremendously from a splash of acid, aka pickle juice. Chicken salad and macaroni salad are among the others. But if you want to age or patina your copper, you can actually leave the pickle juice on the item and let it dry to turn the copper blue-green.
Find out more about how to use pickle juice on your copper items here. Once the vegetable has sit in it at room temperature for about days, you add a small amount of white vinegar to stabilize the brine and stop any further fermentation. Then its refrigerated.
The last time I had a true Claussen was years ago, and I find mine a bit nicer tasting due to the additional herbs I add. Even for that, if you like the Claussen salt brine, try to duplicate its flavor 'sensation'. If you can match the salt water ratio, and compare it with the Claussen, you just need to experiment and try adding the spices you are tasting.
Yes, its OK to reuse a brine for the short term in the fridge, but after a couple of months, the contents can spoil or get moldy due to the new veggies and old used, spent, brine. I bet that someone has a recipe post for a true Claussen brine with the proper spices added.
The tomatoes with the re-used claussen's juice are great! I highly recommend trying them. I, too, had some green ones left on the vine with frost coming. Here is a link that might be useful: Recipegoldmine.
It isn't pickle juice that I reuse but the vinegar solution from the Anaheims I canned. I used a variety of spices, onion and garlic so once that solution became infused with the heat and flavor of the peppers, it turned into one hot and flavorful concoction. It will add zest to your oil and vinegar salad dressing. Just use the leftover solution instead of fresh vinegar.
It is perfect for pickling eggs and if you use it instead of fresh vinegar for a three-bean salad, your taste buds will do you homage.
So I can make that Clausen Kosher Dill Pickles recipe above and in the posted link, with the cooled water, and let it sit on the counter for nearly a week before putting in the fridge, and it is safe??? Man, that would be awesome, I would be such a hero with DH. The Claussen recipe usually call for lots of pickling salt. Its the salt that helps to prevent spoilage as well as cure the cukes. The use of a small amount of vinegar will help stablize the brine after the few days at room temps.
These pickles MUST be refrigerated once they are cured. I have a few still left from last summer, still in the fridge. I will not be growing cukes this year, but have a ton of mammouth dill growing everywhere, that came from seeds from last years plants, that came from the year before.
Guess its now 'naturalized' here.. That recipe link mentions putting the vinegar in at the same time as the salt, which may not help to get the cukes to cure properly. Also, a tablespoon of Kosher salt in 1. I suggest that you look at a few other posts about a Claussen taste pickle.
With my half sours, I sometimes use part of a Ball dill pickle mix, as it contains the salt and a lot of dill flavor without all the seeds and weed. I do add fresh dill seed heads and dill weed leaves, as well as plenty of garlic. Originally, I made my brines by just a tasting method that I learned from my Polish grandmother.
I add the salt to the water in stages, until its almost sweet tasting, and my mouth waters. Too little salt and its just salty tasting, too much and its bitter. You can 'play with' the amount of salt vs. If I can locate a jar can I reuse the liquid and perhaps add hot peppers to make my own?
Again, these commerically prepared brines are not suitable for reuse. In fact, the commercially made pickle juices are sometimes different from what the final jars are filled with. You can recreate a hot brine by adding various hot peppers chopped into small bits, and add it to salt and vinegar. Cauliflower pickles quite well, and I even add it to sweet mixed pickles, along with small onions, cuke chunks, and some sweet red pepper pieces.
The sweet red pepper pieces are from dried chopped peppers, and rehydrate quite well. I even used it in a batch of mustard pickles. Suspect that the brand is no longer made, as a web search didn't bring up any hits on Mrs. Kleins products. No, do not reuse it. It has been diluted from the first batch and also contaminated by the food in the jar and also just opening and reclosing the jar.
Start fresh and use a recipe that is close to it. You could use the brine within a few days in things like pasta salad, though, just to use it up. Klein's hot pickles were far and away the best pickles I've ever tasted.
They took down their website a few months ago, around when I thinking about contacting them because my grocer stopped carrying their products.
I would kill to get their pickles again, or even a recipe that matches them. Moderately hot but much too salty for my taste and blood pressure. They and the jar label are already gone - will try to stop at the market again soon and see if I can get some address information.
You might also check with Food City or their parent company, Bashas' Supermarkets. My local quickiemart has a few of Mrs. Klein's hot and oak barrel pickles in every week.
I had one a few months ago and will confess I like the hot pickles, but I'm hooked on the Oak Barrel version. They come in individual plastic bags and it seems the guy never has enough.
Turns out, there's a Mrs. Klein's pickle freak in my area that also buys them up according to the guy behind the counter. He's recently started ordering 3 times the amount of them simply because they're going almost as fast as he can order them.
I've been looking for any information on these. When he's out - I wanna know where to get more if I'm having an oak barrel pickle craving! I use Claussen pickle juice all the time for my pickles. If you wish to make pickles like claussen: You must use distilled water, Distilled white vinegar, kosher salt, soak in alum at least a day in advance and NEVER ever allow pickles to get warm.
Vinegar is a preservative, if you keep pickles in the fridge, you don't need to can them, just handle with tongues. Add sugar to balance PH, too acidic will turn pickles to mush! Bon Appetit. Here is a link that might be useful: Crispy pickles. Just wanted to say that this is correct, and that the biggest dilution involved is the salt content.
The whole process of brining is made possible by the fact that salt attracts water, effectively 'dehydrating' the fresh water out of the cukes, while simultaneously re-hydrating them, as the fresh water contained in the cukes is drawn out and exchanged with the salt solution from the outside. This process continues until equilibrium is achieved, which means your brine is most certainly diluted. I do reuse commercial pickle juice I know, unsafe, bacteria, your head will fall off, yada yada - it's my choice, I don't care, and I will continue to do so as I have done for many years - but I add a rounded teaspoon of kosher salt and a tablespoon or two of distilled white vinegar per jar back into the solution beforehand.
Works like a charm. Thanks to all who added to this thread. Yes, you read that right. Pickle juice has been proven to ease muscle aches and pains. Drinking the stuff after workouts became so popular at one time that Gatorade nearly launched its own version of the briny stuff. If you've never had one of these, you aren't living. Outside of dancing on a table, it's quite possibly the silliest thing you'll ever do at a bar but it's one of those kitschy, "Southern" gimmicks that you have to try at least once.
Who knows, maybe you'll learn to love them and get all your friends on board, too. Sipping plain H20 is great, but a drink that contains both sodium and potassium is ideal because it will help you get hydrated faster and remain that way.
They're both electrolytes that you lose when you sweat and pickle juice contains them both. If you're anything like celebrity chef Alex Guarnaschelli , you have a lot of pickles in your fridge. She has jars and jars of pickles in her home kitchen , and that's exactly what should be in a fridge. Most of us probably eat the pickles and dump the juice.
Maybe, if we're feeling extra resourceful, we might refill the jar a time or two with some sliced carrots, beets, or a few pieces of garlic left over from cooking. You can definitely do that — and you can even get super creative and use it for things like eggs, avocado, artichokes, radishes, or green beans. Waste not, want not. But there are other reasons you shouldn't be in a hurry to dump out that jar of pickle juice, and you should absolutely start thinking of it as just as much a legitimate food item as the pickles themselves.
Did you know that pickle juice has been proven to have some serious health benefits to those who drink it? It might sound like one of those weird, super-trendy things people in the know just kind of do, but it's not just a fad.
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