When the cukes, okra, or jalapeños are gone, the culinary creativity is just getting started
Big dill news from the fast-food world: Sonic Drive-In will debut a pickle slushie in June. Regardless of whether you’re gleeful or gagging in anticipation, it does beg the question: What else can Southerners do with their leftover pickle juice? From cocktails to brines, granitas to cleaning solutions, here are ten chef-approved reasons to savor every last briny drop in the jar.
Add it to the mayo in a summer potato salad
"When I make my smoked potato salad, I like adding not only the bread and butter pickles we make in-house, but also a bit of the juice to thin the mayonnaise. It gives it a nice sweet acidity to cut the smoky and rich flavors."
—Cory Chaney, chef of Julep's New Southern Cuisine in Richmond, Virginia
Make it the secret ingredient in pimento cheese
“I use pickled jalapenos and a little of their pickling juice in my pimento cheese. I start with the standard shredded cheddar cheese and mayo, but skip the cream cheese and add the jalapenos. Add a little Worcestershire and Tabasco and you’ve got a tangy combination that cuts through the richness of the cheese and mayo. My favorite way to serve it is alongside fried green tomatoes.”
—Clayton Rollison, chef/owner of Lucky Rooster Kitchen + Bar in Hilton Head Island, South Carolina
Substitute for vinegar in dressings
“Pickle juice is a great ingredient for salad dressings as a substitute for vinegar. The flavor will be a little less sugary, but will still have a great salty/sweet bite.“
—Imani Greer, chef de cuisine of Public School 404 in Atlanta
