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Pickle Juice


Pickle Juice

Pickle Juice
© Denzil Green


Pickle Juice is juice that has been used to pickle a food item.

Though it's usually presumed to be juice that cucumbers in one form or another were pickled in, that's not strictly true: the juice can be from beets, pickled peppers, etc..

It can be re-used to make pickled eggs and pickled bologna. It is probably best, though, not to re-use it though for anything you are going to store on shelves, as water from previous vegetables in the pickle juice may have diluted the acidity making it less capable of staving off botulism. Consequently, re-use it for refrigerated pickled items only.

In fact, there are so many uses for Pickle Juice once the pickles are gone, that you'll wonder why people just pout it down the drain:
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Bon mots

"No dish changes quite so much from season to season as soup. Summer's soups come chilled, in pastel colors strewn with herbs. If hot they are sheer insubstantial broths afloat with seafood. In winter they turn steaming and thick to serve with slabs of rustic, crusty bread."

-- Florence Fabricant (American food writer)

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