If you let it, pickle juice really punches above its weight. We’ve already shared ideas for using it in salads, marinades, breads and dips. And now here are five more recipes for soups, deviled eggs and more that will have you wondering why you ever dumped this briny, acidic workhorse.
Huge thanks to the featured blogs for sharing photos!
Imagine soft potatoes and onions in a creamy broth that sings notes of dill pickle joy. Amanda over at Fake Ginger says this recipe comes together in about half an hour. She also notes that you definitely want dill pickle juice and not the brine from a jar of bread and butter pickles–that’ll be too sweet.
Here’s another entrant in the pickle juice soup canon: Dill Pickle and Brat Soup from The View From Great Island. Recipe developer Sue Moran writes: “We actually made 3 batches of this soup over the course of a few weeks and everybody went wild for it. It’s a great conversation piece for parties, and a lot more delicious than you might imagine.”