In our Culy kitchens we strive to lose as few flavors as possible. Making broth from leftover chicken, making pesto from broccoli stems , panzanella from old bread: with a little creativity you can get there. This also applies to the moisture from gherkins, capers and silver onions that remains in the jar. That moisture is an ingredient that you can do much more with than you might think…
This is how you use moisture from pickles, capers and silver onions
In the burger sauce
Pickles are indispensable in your burger buns. And if you have opened such a jar, you might as well use the moisture from the gherkins for a masterful burger sauce. With a dash of the sour liquid you can transform mayo into a lively and addictive sauce. If desired, you can add some mustard or sriracha, depending on the rest of your burger.
You can also use the moisture from pickled ingredients in salad dressings. The secret of good dressings usually consists of a good balance between oil, acidity and (possibly) creaminess. Lemon or vinegar is often used for the acid element, but also think of the brine of pickled ingredients. It can just be your salvation if you don’t have the first two at home.
Put other vegetables in the brine with it
Of course you can also use the liquid again for what it was originally intended for: to pickle vegetables. To do this, collect the brine liquid in a saucepan and bring to the boil. Put the ingredients you want to pickle (think mini cucumbers, radishes, red onion or carrot) in a bowl and pour the boiling brine liquid over it. Once that has cooled down, you can store the ingredients with moisture in a sealed preserving jar in the refrigerator. Speaking of circular cooking…
In your dirty martini
A dirty Martini is a classic dry martini, but with a splash of olive juice and an olive to garnish. The cocktail acquired a certain cult status through the Bond film Specter and we also think it’s genius. You can already hear it coming: for the olive juice in the cocktail you can simply use the liquid from a jar of olives. Don’t you? Then use caper liquid, it works just as well (sorry cocktail purists).
In the pasta sauce
Dishes that use capers can often just as well use some of the moisture. This fusilli recipe uses caper juice to make a pasta sauce with olive oil, garlic, chili and capers. Mediterranean flavors at its best.
To marinate meat
And finally, pickle juice is the perfect weapon in the battle to marinate larger cuts of meat. The salt-acid properties of the brine make the meat naturally a little softer. A good basic recipe for steak marinated in brine can be found here .