it's a great source of salt and acid in marinades, you'll never have fried chicken as good as the fried chicken you leave overnight in pickle juice. it's the key ingredient to a friend's devilled eggs. pickleback shots and bloody marys both benefit from it. basically anywhere you want salt and sour (which, to me, is everwhere) pickle juice can give you that.

[–] Retrograde@lemmy.world 1 points 10 months ago (1 children)

Hell yeah! I've had some pickleback shots before and they were great, just wasn't sure how else to apply the holy pickle juice (as I usually have a ton in my fridge due to being a pickle addict).

Marinade is a great idea and I think I'll be making some bloodies when January is over

[–] reverendsteveii@lemm.ee 1 points 10 months ago

pleasure to meet you fellow dry january enjoyer.

[–] Kolanaki@yiffit.net 4 points 10 months ago

Drinking.

[–] Kusimulkku@lemm.ee 1 points 10 months ago

It's great as is but wiener stroganoff gets extra taste from it, could also use for Moscow stew