Stop throwing out your pickle juice: 7 creative ways to use it up
Pickles are summer’s favorite accessory. They show up alongside burgers at cookouts, tucked next to sandwiches at beach delis, speared into Bloody Marys, eaten cold straight from the fridge after a day outside. They’re refreshing in a way that’s almost medicinal: salty, sharp, ice-cold. Some may say the snap of a crisp, cool pickle on a hot day is even more satisfying than the soda tab pop in a Coca-Cola commercial. There’s a reason runners swear by pickle juice as a recovery drink, and why “pickle girls” have become their own corner of the internet. Pickles don’t just taste good in the summer. They belong to summer. But if pickles are the star, pickle juice is usually treated like the aftermath. Once the spears are gone, most of us dump the cloudy green brine straight down the sink without thinking twice about it. Which, honestly, feels like a waste. Because pickle juice isn’t just leftover liquid. It’s vinegar, salt, garlic, dill, spice, acidity and flavor that’s already been built for you. The bottom of the …



