Keep That Leftover Pickle Juice: Reuse It To Make More Pickles In A Few Simple Steps - Tasting Table

"Don't throw out your leftover dill pickle juice just yet. There's a nifty hack that will put it to good use. With your surplus cucumber brine, you can actually make a new batch of pickles once the original jar has been emptied. The juice can be reused two to three times before dumping to make delicious pickled veggies."

"But don't add the cucumbers straight into the mixture. First, you need to add at least 1 teaspoon of salt to the cukes and let them sit in it for an hour. Once the cucumbers have rested, pour the brine into a separate container and add the cucumbers back to your pickle jar. Before pouring the old brine on top of the cucumbers, first boil it in a pot until it simmers."

"The salty, vinegar-forward pickle brine is perfect for other recipes as it can give a tangy, unique, and flavorful taste to every bite. Leftover pickle juice can be used to jazz up baked chicken and even steak by marinating these meat and poultry dishes in the brine overnight before popping them on the stove or in the oven. Pickle juice is considered a great marinade as it contains similar products as a traditional mixture like salt, sugar, vinegar, and spices."

Leftover dill pickle brine can be reused two to three times to make new pickled vegetables. Cucumbers should be salted with at least 1 teaspoon and rested for an hour before adding to the brine. Pour brine into a separate container, bring it to a simmer on the stove, then return it to the jar with the vegetables and refrigerate tightly sealed for at least 24 hours. Other vegetables such as carrots, onions, or green beans can be pickled similarly. Pickle brine also works as a marinade for chicken and steak, and can be added to sauces, tzatziki, or salad dressings for tang and acidity.

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