10 Clever Ways to Use That Leftover Pickle Juice in the Jar

Within the aforementioned pickle-loving community there exists a small divide. I won’t judge you, but there are those out there who enjoy the sweet variety of pickle (not I, but some people). For those of you who find yourself with a jar full of sweet pickle juice, try the recipe below for a deliciously creamy dressing.

Sweet Pickle Salad Dressing

• 1.5 Tbsp. Pickle juice from sweet gherkins
• 3 tbsp Miracle Whip
• 1 scant tsp. milk
• Salt and pepper

Using pickle juice for a brine is stupidly simple. There’s no real recipe to worry about, either. If you wanted to, for example, brine a pork chop, simply let the pork chops sit in the pickle juice for at least three hours (preferably overnight) and then cook them off in a heavy frying pan as you’d normally do. The same can be done for chicken.

You can also use the juice to marinate beef or sprinkle some onto grilled fish for some zing.

If you know how to make bread and want to try something a little different, making pickle bread is a definite way to make your loaf stand out from the typical sourdough. To make the bread, heat pickle brine to 110 degrees Fahrenheit and use it to proof the yeast instead of water. Then, allow it to rest about 10 minutes. Use a ratio of one cup of pickle juice plus a tablespoon of sugar for every 1/4-ounce of yeast. You can then add this mixture to your whatever loaf you want.

Sautéing vegetables with pickle juice adds a whole new dimension of flavor you didn’t know you needed. Splash a bit of the brine into a hot pan of your favorite buttered vegetables. Surprisingly, instead of creating an overtly sour mix of vegetables, the vinegar in the juice reduces to a slightly sweeter form that cuts through the richness of the butter. An added bonus is that the brine is already seasoned with plenty of flavor, so there’s no need to add anything additional.

Add another tablespoon of brine just before removing the vegetables from the heat, then let it reduce for a minute or two, and serve.

This is a simple and refreshing way to put your leftover pickle juice to use, especially in the summer time. You can use an ice tray or any popsicle mold you have on hand. Just pour the juice straight into the mold and freeze for a few hours. Before you know it you’ll have mouthwateringly sour treat to enjoy. If you have actual pickles left then you can also put that in the mold with the juice for a crunchy center in your pickle freezer pop.

Deviled eggs are an eggs-cellent finger food for parties or when you just want to snack on a little something extra, and adding pickle juice will only kick them up a notch. TikTok user @linneahhh brings on the pickle flavor in her deviled eggs by adding a table spoon of juice (and crumbled dill pickle chips) to the mashed up mixture. She also tops it off with a slice of pickle, and it looks perfect to serve at your next dinner party.

Reusing pickle juice to pickle more foods is another simple way of getting the most of one jar. The best part is the possibilities for pickling are truly endless. Prepare for a little Forest Gump moment here...you can pickle carrots, pickle eggs, pickle peppers, pickle tomatoes, pickle cheese, pickle asparagus...okay, I’ll stop.

Pickleback shots have become more and more popular over the years, and that’s because pickle juice is the ultimate chaser. The strong, sour flavor knocks out any sort of lingering alcohol would usually make you regret taking a shot in the first place. A pickle back requires a 1:1 ratio of pickle juice and bourbon to create a shot. Or you can make a pickle martini with three parts vodka to one part pickle juice shaken over ice with a pickle on the side to munch on. Heck, just drop a pickle straight in your beer and enjoy.

Pickle juice contains a fair amount of vinegar and many know that vinegar can serve as a powerful cleaning agent. TikTok user @pinkklipzzz mixes pickle juice with baking soda and scrubs away at a dirty stovetop. The smell is likely a strong and distinct one, but before you know it that stovetop shining bright and clean.

Chug, Chug, chug! This is an absolute no brainer. The final and best way to put that jar of juice to good use is to down it. No cups, just lips to jar mouth and tilt it back. There is no judgement in the pickle loving community. Respect to those who stand in front of the fridge taking a long drink of that pickle nectar. I salute you.