10 surprisingly practical ways to use leftover pickle juice
You can use it for cocktails, marinades, and more.
Most people don't think twice about pouring leftover pickle juice down the sink. But there are actually plenty of clever ways to put it to good use. The tangy liquid can add flavour to cocktails, brighten up salad dressings, or be used to marinate meat, fish and vegetables. It's an easy, budget-friendly way to give all sorts of dishes an extra flavour boost.
Pickle brine is usually made from just water, vinegar, salt and sugar, making it a surprisingly versatile ingredient. Some varieties also contain herbs, spices and aromatics such as dill, garlic or chilli flakes, which can add even more character to your cooking. Don't be afraid to experiment – you might just discover a new family favourite.
If you're trying to reduce food waste, finding ways to use up things like pickle juice and other kitchen odds and ends can be a fun challenge. Keep reading to see all the creative ways we've come up with...
Pickle more vegetables
One of the easiest ways to use up leftover pickle brine is to put it back to work. Simply add fresh vegetables to the jar, making sure they're fully submerged in the liquid, then seal and refrigerate. The brine will infuse them with flavour, creating a speedy version of homemade pickles.
While cucumber sticks are an obvious choice, plenty of other vegetables work well too, including carrot batons, radishes, cauliflower florets, sliced onions, green beans and chillies. Leave them in the fridge for at least 24 hours before eating, although firmer vegetables can benefit from a few days to develop more flavour. For the best quality, aim to use them within a week.
Add it to drinks
Pickle brine is perhaps best known for its role in a pickleback – a shot of whisky followed by a shot of pickle juice – but it's surprisingly versatile in all sorts of drinks. Swap olive brine for pickle juice in a Dirty Martini. The result is a slightly punchier twist on the classic, and particularly good if you're using gin, which pairs beautifully with the dill flavours often found in pickle jars.
It also works well in savoury cocktails such as a Bloody Mary, adding extra depth. For a twist on a Margarita, try adding a splash of pickle brine instead of relying solely on a salted rim. Or stir a little into a mix of prosecco and dry vermouth over ice for an unexpectedly refreshing pickle spritz.
It's not just for alcoholic drinks, either. Pickle juice can add a sweet-and-savoury edge to homemade lemonade, while adventurous soft-drink fans may want to try adding it to cola or other fizzy drinks for a sharp, tangy kick.
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Marinate meat, fish and vegetables
Using pickle brine as a marinade is a simple way to add flavour while helping to keep ingredients tender and juicy. The combination of salt and vinegar works particularly well with chicken, turkey and pork.
Be careful not to leave ingredients in the brine for too long, however, as the acidity can start to affect the texture. Around 30 minutes is usually enough for seafood, while chicken and pork can be marinated for anything from one hour to overnight.
Pickle juice can also be used to flavour plant-based ingredients, such as tofu and vegetables. While it won't necessarily make them more tender, it will give them a tangy, savoury boost. Aim for at least 30 minutes of marinating time, although leaving them for several hours will result in a stronger flavour.
Use it in salad dressings
Sharp, tangy and packed with flavour, pickle brine makes an excellent substitute for vinegar or lemon juice in homemade dressings.
Dill pickle brine works particularly well in herby dressings such as ranch or green goddess. Or, if you're using the brine from sweeter pickles, try incorporating it into dressings such as honey mustard or Thousand Island, where its sweet-and-sour profile can add complexity and balance.
Start by replacing part of the vinegar or citrus juice in your usual recipe, then adjust to taste.
“Pickle-wash” potatoes, pasta and more
The next time you make potato salad, “pickle-wash” those spuds. Once you've drained freshly cooked potatoes, simply pour a little pickle brine over them while they're still warm and leave them to absorb the delicious flavour before assembling your potato salad. You can take things a step further by adding more juice to the dressing and stirring through chopped pickles for extra crunch. The same trick works well in pasta salad, or in egg mayo.
Stir into sauces
Pickle juice is a natural addition to sauces that already rely on briny flavours. Think next level tartare sauce, remoulade and burger sauce.
Spruce up soups and stews
Pickle juice can work wonders in soups and stews, adding a subtle twist that brightens rich, hearty flavours. It's one of those secret ingredients that makes a dish taste more vibrant without being immediately identifiable.
Try stirring into broths and soups such as gazpacho, or use it to lift slow-cooked dishes like beef and barley stew.
RELATED: Best soup recipes
Blanch vegetables
Add pickle juice to simmering water to blanch vegetables for extra zing. It's fantastic with green beans, asparagus, broccoli, cauliflower and courgette.
Flavour rice or grains
Stir pickle juice into the cooking water of rice and other grains for an exciting twist in classic side dishes.
Steam food
Add pickle juice to the water when steaming vegetables, such as carrots, asparagus or green beans. It can also infuse seafood such as prawns or fish.
With so many creative ways to use it, there's no reason to pour leftover pickle brine down the sink again.
Susan (she/her) is the Senior Food Editor at Good Housekeeping, where she leads wine, spirits, and drinks coverage and helps shape food content across platforms. In the Kitchen & Cooking Lab, she develops and rigorously tests recipes, drawing on experience that spans Food & Wine, Food Network, three meal kit companies, a Brooklyn wine shop, and Chez Panisse in Berkeley, California. A graduate of Brown University, she has also collaborated on over a dozen cookbooks and cocktail books.
Stacey looks after all food and drink reviews — from coffee pods and veg boxes, to natural wine and tequila. Stacey is also founder of Crummbs, where she’s written nearly 2,000 restaurant and hotel reviews since 2013. Prior to this, Stacey wrote hundreds of in-depth buying guides for the Independent, i newspaper and BBC Good Food, as well as reviewing restaurants and interviewing celebrities in her column at Balance Magazine. Stacey has also appeared in BAFTA-nominated BBC documentary Blood, Sweat & Takeaways, where she investigated South East Asia's food production industry, appearing on both Newsnight and BBC World Service to share her findings. Regularly checking out the latest restaurants, bars and product launches, Stacey also loves experimenting with recipes at home, and is a WSET-certified wine and spirits expert, with over 10 years of experience in the business. You can follow Stacey on Instagram @crummbs_uk
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