Uses for Pickle Juice

By carvalhohm

Ingredients

• Sweet Pickled Chops:
• 4 pork chops
• salt
• 1 slice onion
• 1 tablespoon catsup
• 1/2 cup sweet pickle juice

Preparation

Step 1

Sweet Pickled Chops:
Arrange four pork chops in a shallow pan and sprinkle with salt. Place a slice of onion and a tablespoon of catsup on the top of each. Pour 1/2 cup of sweet pickle juice around chops. Cover and bake for 1 hour at 350 degrees.

Meat Tenderizer:
Most marinades to tenderize meat contain the key ingredients of vinegar and salt. Adding things like garlic, salt, pepper, even a bit of sugar improve the flavor and end result. Bingo! Those are common ingredients in pickle juice—either sweet or dill. Use the pickle juice to tenderize and flavor pork or beef—especially if you’re dealing with a particularly tough cut

Pickled Beets:
Pour a can of drained, sliced beets into the pickle juice (sweet or dill) and after nine days enjoy delicious pickled beets.

Deviled Eggs:
For a lively taste, use leftover sweet pickle juice in deviled eggs, or mix into meatloaf or meatballs.

French Fry Dipping Sauce:
Make your own French fry dipping sauce like this: 2 parts mayonnaise, 1 part ketchup, 1/2 teaspoon onion powder, 1 tablespoon sweet pickle juice. Mix well.

Veggie Pickles:
Put any variety or combination of fresh vegetables like sliced cucumbers, onions, carrots or pieces of cauliflower in leftover pickle juice (dill or sweet) and in a couple of days you’ll have delicious veggie pickles.

Pickled Eggs:
Drop a few peeled hard-boiled eggs in pickle juice to make pickled eggs. Yum! Store the jar in the refrigerator for a few days until they become magically pickled.

Mary Ann’s Potato Salad Dressing:
Best Foods (Hellman’s) mayonnaise, lots of sweet pickle juice, mustard, salt, and pepper—all to taste.