A big thanks to our readers for sharing your mouth-watering brine ideas! Our last newsletter prompted several of you to strut your brine-y stuff with these simple, tasty recipes. Check out what your fellow pickle lovers had to say….
* Thanks so much for recommending “Phat Beets” for our summer rolls! The beets were an unusual but splendid twist on one of our favorite dishes. The beets provided a little zing of flavor and the color added some flair to the presentation. We also love the “Spears of Influence” for a dirty martini. Thanks.
-Erika
Washington DC
* I use the brine in potato salad dressing (especially great with hot potato salad). Here's my recipe - feel free to link to it :)
http://www.forkandbottle.com/cooking/recipes/hot_potato_salad_with_bacon.htm
I also throw a dash of brine into hamburger meat to add an interesting spicy zing. The brine of course is great for brining traditional things like ribs too :)
- Joanne White
Santa Rosa, CA
* Mean beans are my total favorite, and my favorite use for the brine is in canned tuna for tuna salad. with a little mayo or oil, it's SO GOOD! i also recently added some in homemade vegetable soup and in a bloody mary.
Thanks for making them, they're really so great! i wish i could eat them for every meal. forever!
- Margaret
* Hi Rick and Friends! I've drained a jar of ordinary, pimiento-stuffed olives and transferred them to the jar of left-over brine. It really makes those drab olives perk up.
- Susan
Brooklyn, NY
* Hi – I reuse the brine from the Pepi Peps with raw red peppers. I just take out the stems and seeds, cut the peppers into fairly large sections and immerse. It’s a fresher and somewhat less intense pickle – different, but also good.
- Cheryl
Brooklyn, NY
*Brine ideas with Smokra:
I use the brine as part of the liquid for making rice.
I use the brine as a base for soup.
I use the brine to puree cooked beans in a cuisinart.
Thank you for pickling enough okra over the summer so I can enjoy it over these cold winter days.
- Susan
South Plains, NJ