3 Words
3 Words: Add Pickle Juice
Yes, you can add it to rice — and you will like it
Even before the quarantine, I was big on repurposing and rarely threw out a broccoli floret, let alone a whole roast chicken carcass. But the greenish liquid in the jar after you eat the pickles? That’s practically water.
Then I saw, here and there, ideas for using it as a vinegar replacement or last-minute seasoning splash. And my sister recently had great success with it, customizing a family potato salad recipe. So why was I pouring out this briny nectar? Surely it could be substituted for stock in everyday (meaning potentially boring) things like rice pilaf. Here’s how:
Start by tasting — to know what you’re getting into. This batch was mild and barely salted, with a pronounced garlic flavor. I decided to use it all as about half of the cooking liquid.
My pickle juice was pretty garlicky, so I opted for sautéing some minced white onion and lots of ginger. Since the…
