We’re pretty in love with the pickled products in our marketplace, and when the pickled beans or spicy dills run out, we just can’t toss the remaining (hangover curing!) juice. We prefer to use the whole vegetable, fruit or product when we’re slicing and dicing in the kitchen – and pickles are no exception!
Use this pickle juice concoction as a delicious dressing on your salad or as a marinade to tenderize steak or pork and add a brighter flavor (we swear you’ll love it!). Need more ways to use your leftover pickle juice? Check out Bon Appétit’s 15 Ways to Use Leftover Pickle Juice for some great suggestions.
3/4 cup juice from your favorite pickled product
1/4 cup extra virgin olive oil
1/2 tsp mustard powder
1/2 tsp salt
1/4 tsp ground black pepper
1. Pour pickle juice, olive oil, mustard powder, salt and pepper in a pint-sized mason jar; close the lid tightly and shake until combined.
2. Drizzle over your green salad to add a unique, delicious flavor to your veggies, or in place of lemon juice/vinegar in a chicken or tuna salad. The pickle juice helps to also add a fun kick to your potato salad as barbecue season begins heating up!
Feelin’ sassy? Tenderize your steak or pork chops by marinating with this vinaigrette for a few hours before cooking.