Food Hacks

In the last analysis, a pickle is a cucumber with experience.

Irena Chalmers

 

Food Hacks, or as some people call it Kitchen hacks is the ability to make food preparation easier and faster.

Or in Tilly’s and my case a food hack is the ability to use what is left over for something entirely new.  It is called living on a tight budget.

For example, let’s take Pickle Juice.

Leftover pickle juice, I bet you throw yours out. What if we told you that you can re-use that juice?

PERFECT FOR PICKLING

The way to recycle pickle juice is as pickling liquor. The vinegar has already been infused with spices so no stinky smell.

Chop up veggies, allow them to rest in the pickle juice for a day or two.

Pickled shredded carrot can be used as a salad topping, sliced red onions to use on hot dogs, hamburgers.

Tilly: White onions are good too if you don’t have any red onions. Good with cold rare beef and crunchy chips (fries) and in cheese sandwiches.

If you like pickled eggs, leftover pickle juice is perfect.

List of other items to pickle

Green beans

Garlic

Carrot slices

Cauliflower chunks

Jalapenos 7-8 sliced… Seeds removed are your choice.

Sliced cucumbers

Hard-boiled eggs

Onions

Use in potato salads

Deviled eggs

The list is endless.

Tilly: Useful for sweet and sour dishes too. A tablespoonful or two in casseroles can add a certain fillip for the taste buds.

Some people pour the pickle juice directly over the veggies, others will boil the pickle brine. If you boil the brine first and pour it – still hot – over the veggies, it does seem to absorb into the veggies a little faster.

How long will they last? Approximately 2 months if properly stored in the fridge in a sealed container, a lidded jar or plastic container with a tight-fitting lid. As long as the brine looks clear, you’re ok. When it starts to look murky, that could indicate bacterial growth and it’s time to toss.

Reusing it more than once, some say the brine can safely be reused 2 or 3 times. Just watch for changes in the clarity of the brine. Personally, I only use the pickle brine one time.

 

Dill Pickle Vinaigrette

Yield 1 1/2 cups

INGREDIENTS

1 1/2 cups dill pickle juice

2 teaspoons Dijon mustard

1/4 cup olive oil

2 teaspoons garlic powder

1 teaspoon dried dill

INSTRUCTIONS

Combine all ingredients in a jar with lid.

Shake to combine.

Store in refrigerator for up to 2 weeks.

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