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!
Dill Pickle Soup
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.
Dill Pickle and Brat Soup
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.”
Easy Deviled Eggs
Pickle juice is right at home in this recipe for Easy Deviled Eggs from Southern Bytes. It brings some zip and tang, and is exactly why eating the last pickle in the pickle jar should mean it’s time to turn the brine into deviled eggs.
No-mayo Tuna Melt
This tuna melt from Food Meanderings swaps mayo for cream cheese and, instead of lemon juice, suggests a flavorful mix of pickle juice and Worchestershire sauce. We’re here for these game-changing substitutions, especially if they involve pickle juice!
Montreal Back Ribs
Our friends over at Two Kooks in the Kitchen suggest parboiling ribs with pickle juice and other seasonings in their recipe for Best Pork Loin Back Ribs. “It adds amazing flavor to the ribs,” writes recipe developer Cheryl.
Check out our other posts for ideas on using pickle juice in salads, marinades, breads and dips!
