Pork and Pickles

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12 Responses

  1. I like it!

    Especially since I pickle my own vegetables and have been trying to find uses for the juice after we’re all done eating the pickles.

    I’m loving these weekend food posts. I’m Lovin’ it.Report

  2. Patrick Cahalan says:

    Pops puts pickle juice in his lasagne.Report

  3. Kazzy says:

    First off, Ba-Tempte makes a great pickle that is available at standard grocers, at least in the greater NY area. More here: http://www.batamptepickle.com I can easily see their juice making a fine marinade, or marinade base at least.

    Second, this jibes with my experience using a lemon-juice based marinade/brine for chicken. The acid, present in both lemon juice and pickle juice, just seems to both impart flavor and tenderness.

    Third, other brines/juices can also be used in a variety of ways. My favorite addition to a Bloody Mary is olive brine, basically a dirty Bloody Mary (or dirty BM, if you will). Jalapeno brine works with a lot of tequila based drinks.Report

  4. Glyph says:

    I’m gonna have to try this. We have gotten completely hooked on the Boar’s Head dill spears and they ain’t cheap (but…oh god…they are, bar none, the best pickle I have ever eaten), so a way to get some more use out of the jar helps justify the cost 🙂Report

  5. Miss Mary says:

    You’re making my vegetarian mouth water.Report

  6. Theo. Bennett says:

    Good one M.A. Thank you.
    Your process works a treat. Pickle juice
    is no longer post menu redundant in my
    Tomorrow I shall try the same thing with
    – Theo.Report

  7. Damon says:

    Excellent suggestion. Gonna have to try it!Report

  8. Ally says:

    Very nice, I love the marinade suggestion. You’ve got a winner there!Report