Anonymous wrote:Bloody Marys

This

I also use it to pickle other stuff mostly carrots and cauliflower.

Pickleback:

Shot of Jameson Irish whiskey followed by a shot of pickle juice as a chaser.

Try it you’ll like it!

Coleslaw and tuna salad

NYT Cooking has a recipe where you soak tofu in pickle juice then make tofu burgers out of it. I keep wanting to try it but drink my pickle juice too fast!

Bloody Marys

I drink it like an aperitif. So good!

I prefer quick pickling in rice wine vinegar instead of reusing pickle juice.

We use it to make quick pickles: either with fresh cukes alone or a mix of carrots, cauliflower, bell peppers or with red onion.

I’m not big on pickles, but that sounds like the sort of thing I might use as a cooking liquid. You might try cooking rice, potatoes, etc., in it (just remember to cut the salt otherwise).

I love it but it's loaded with sodium.

Potato salad—sprinkle on the hot cooked potatoes before adding other ingredients

Use it to make picked eggs

Drink it straight, but only if it’s good pickle juice.

Deviled eggs. Potato salad. Salad dressings. I also drink it when I have leg cramps, and sometimes just because.

Bored Stroganoff

Tuna salad. Homemade tartar sauce. But that doesn't use up large amounts of it.

I marinate my chicken in it before I bread and airfry them and it tastes like chickfila! Delicious.

We go through a lot of jars and I'm looking to reuse some of the liquid in different ways. Thanks