We recently received several bottles of pickles that were simply bland: both dills and half sours.
The solution: Add a half tablespoon of sriracha or other hot sauce to the jar, shake, and come back in a day. If you don’t like heat, try the juice of one lime.
REUSE THE BRINE
When the last pickle has been enjoyed, the brine (a.k.a. pickle juice) can create an entire second jar of delights, or be added to another kind of dish.
Barbecue Sauce. Most any barbecue sauce is improved with some brine—it adds tanginess and—depending on the complexity of the brine—dimensions of flavor.
Cook. Mix brine in with the mayo for potato salad and cole slaw—it adds flavor and lowers the calories. Add to gazpacho: in food processor, purée tomatoes, onions, green pepper and cucumbers or zucchini. Thin with a little tomato juice and add the spicy brine.
Substitute it for part of the vinegar in a vinaigrette, for salad dressing or cole slaw.
Here’s a recipe for Macaroni And Cheese from ILovePickles.org:
You can buy hot and spicy pickles, or you can add your own heat to a bottle of plain pickles. Photo courtesy Rick’s Picks.
Blend 1/2 cup milk, 1/4 cup heated pickle juice and 1 teaspoon Dijon mustard; pour over 4 cups cooked elbow macaroni in casserole dish. Stir in 2 cups shredded cheese, top with bread crumbs and bake 30 to 35 minutes at 375°F, or until the sauce is bubbly and the macaroni is browned on the top.
Drink. Add to tomato juice or Bloody Marys. Instead of squeezing a wedge of lime into a beer, stir 1/8 cup dill pickle liquid into 12 ounces of your favorite beer and garnish with a pickle spear or dilly bean.
Freeze. Turn the brine into tangy ice pops, or into ice cubes for a Bloody Mary, tomato or vegetable juice.
Marinate. You can use most brines to marinate fish, poultry, vegetables or tofu. Add a little olive oil and chopped fresh herbs if you like.
Refill The Pickle Bottle. When you finish with the original contents, add more vegetables: beets, bell pepper strips, carrot sticks, cauliflower, cucumber, green beans, sliced onions, etc. Refrigerate for four days and you’ll have more delicious pickled vegetables.
More suggestions? Tell us yours.
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