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Everyday Cheapskate: Sixteen Surprising Reasons to Stop Throwing Out Pickle Juice

Mary Hunt on

It was a weird request. My friend, Mary Ann, asked if she could borrow some pickle juice. Huh? Who keeps pickle juice?

The purpose of pickle juice is to keep the pickles fresh and flavorful; so, when the pickles are gone, out goes the juice, right? That's a practice that makes Mary Ann go ballistic.

Mary Ann is famous for her potato salad. She makes 10 pounds at a time, and it disappears faster than homemade ice cream on a hot summer day. Her secret (which she confides to only a chosen few) is sweet pickle juice. Not pickles, not relish -- only the juice. And lots of it.

So, I wondered if there might be other uses for the briny stuff. A quick search through the multiple thousands of tips readers have sent to me over the years, plus research online came up amazingly positive!

I had no idea that pickle juice had so many health benefits or could be used in so many ways around the kitchen.



Meat Tenderizer

Most marinades for tenderizing meat contain the key ingredients of vinegar and salt. Adding things like garlic, salt, pepper and even a bit of sugar improves the flavor of the meat and the 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.


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