If you’ve ever polished off a jar of dill pickles and poured the leftover brine down the drain, it’s time to rethink your life choices. That salty, tangy liquid gold is more than just a pickle preserver - it’s a bold, flavorful ingredient in its own right. I'm always looking for ways to stretch ingredients, reduce waste, and maximize flavor, and pickle brine is one of my favorite secret weapons in the kitchen.
Whether you’re a busy home cook looking for quick wins in the kitchen or a flavor-seeker eager to experiment with different brines, these ten clever uses for pickle brine will help you stretch your ingredients, reduce waste, and add bold, craveable flavor to everyday dishes.
Easy, Unexpected Ways to Use Dill Pickle Brine at Home
1. Use as a Flavor Boosting Vinegar Substitute: Swap out vinegar in recipes like salad dressings, marinades, or even sauces with pickle brine. It adds not only acidity but built-in seasoning. Try it in coleslaw, pasta salad, or deviled eggs.
2. Quick Pickle Other Veggies: You can re-use the brine to quick-pickle sliced carrots, onions, radishes, green beans, or jalapeños. Let them sit in the brine for at least 1 hour, or overnight for more punch.
3. Add to Potato or Pasta Cooking Water: Pour a bit of pickle brine into the water when boiling potatoes for salad or pasta for mac and cheese. It gives the starches a subtle but noticeable flavor boost. I'll show you how with a dill pickle potato salad later in the post!
4. Mix into a Bloody Mary or Michelada: Add a splash of pickle brine to a Bloody Mary, Michelada (the Mexican version), or even a dirty martini for a salty, spicy twist. It’s bartender-approved and a great way to impress brunch guests!
5. Add to Tuna or Egg Salad: Instead of (or in addition to) chopped pickles, stir some brine into your tuna, chicken, or egg salad for extra tang and moisture.
6. Steam Vegetables with It: Add a couple tablespoons to the steaming water for broccoli, green beans, or cauliflower. It brightens the flavor without overpowering.
7. Use in Rice or Grain Cooking Liquid: Add a few spoonfuls to the water when cooking quinoa, couscous, or white rice. It adds acidity and complexity without needing to measure out spices.
8. Drizzle Over Roasted Vegetables: Toss roasted carrots, potatoes, or Brussels sprouts with a little brine right before serving - it works like a vinaigrette without the extra work.
9. Freeze It for Later: Accumulated too much brine? Pour it into ice cube trays and freeze. Use cubes later in sauces, stews, or wherever you need a hit of flavor.
10. Brine Proteins Before Cooking: This is my favorite way to use pickle brine and the one I think gives you the most bang for your buck. I'll share the ways I've been experimenting with pickle brines lately.
A Note on the Pickle Brine
But first... not all pickle brines are created equal, and the flavor of your final dish will only be as good as the brine you start with. Choosing high-quality pickles means you're also getting a well-balanced, aromatic brine made with real spices, garlic, and fresh dill - not just vinegar and artificial flavorings. Look for pickles with minimal ingredients and no added dyes or preservatives for the best results. My favorites are Grillo's hot pickles!
A thoughtfully crafted brine will deliver depth, brightness, and complexity to whatever you're cooking, whether it's marinating meats, dressing a potato salad, or seasoning your grains. If you love the taste of the pickle, chances are you'll love what the brine can do in your kitchen.
Pickle-Brined Turkey Tenderloins
Think of this as a shortcut to juicy, flavorful turkey without any trouble. Marinating turkey tenderloins in dill pickle brine infuses them with salt and subtle spice, making every bite tender and tangy.
What You’ll Need:
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Turkey tenderloins
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Dill pickle brine (from your favorite jar of quality pickles)
How to Use It:
- Soak the turkey in pickle brine for at least four hours, and ideally up to 24 hours in the refrigerator, then pat dry, season with salt and pepper and grill to perfection. Let rest for 10 minutes before slicing.
Pickle-Brined Pork Chops
Why should turkey have all the fun? Pork chops are another protein that absolutely sings after a soak in brine. The salt tenderizes while the vinegar and spices punch up the flavor - no need for an extra rub.
What You’ll Need:
-
Pork chops
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Dill pickle brine (from your favorite jar of quality pickles)
How to Use It:
- Soak the pork in pickle brine for at least four hours, and ideally up to 24 hours in the refrigerator, then pat dry, season with salt and pepper and grill to perfection. Let rest for 10 minutes before slicing.
Pro tip: Throw some asparagus and corn on the grill with the pork for a complete meal. Top the corn with some of my black garlic compound butter.
Crispy Pickle-Brined Tofu
I have been trying to eat more tofu lately, but I'll admit that I'm not the biggest fan. So, I try to come up with big flavors in marinades to remove its blandness. Tofu is like a sponge, so it soaks up the bold flavors of the brine. It adds dimension and a satisfying savory punch, especially when crisped up in the air fryer. Yes, you can brine tofu - and yes, it’s pretty good!
What You’ll Need:
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1 package of extra firm tofu
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Dill pickle brine (from your favorite jar of quality pickles)
How to Use It:
- Press the tofu. I don't have a tofu press (I'm not ready for that level of commitment to tofu yet!) so I wrap mine in a clean dish towel on a plate with sides and put a cast iron dish on top of it. Stick it in the refrigerator for at least 30 minutes or longer if you aren't in a rush.
- Remove the tofu from the towel, and slice in wedges.
- Marinate the tofu in the pickle brine for at least four hours, and ideally up to 24 hours in the refrigerator.
- Pat dry. Spray with olive oil spray and coat with Panko breadcrumbs seasoned with salt and pepper.
- Spray with olive oil again and air fry the tofu at 400 degrees F for 16 minutes, flipping once halfway through.
I served my tofu with some homemade ranch dressing, but it would also be great as an addition to grain bowls and salads.
Dill Pickle Potato Salad
This isn’t your grandma’s potato salad (unless your grandma was before her time). This creamy, crunchy, and ultra-flavorful version gets a briny boost with chopped pickles and a splash of the brine itself.
Serves: 4-6
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
24 oz fingerling potatoes, cut into bite-sized pieces
1 pinch salt and pepper, to taste
1/2 cup pickle juice + 2 Tablespoons
2 Tablespoons mayonnaise
1/2 cup dill pickles, chopped
3 scallions, finely chopped
2 tablespoons dill, finely chopped
1 teaspoon celery seed
- Put the potatoes in a pot and cover with water, add two tablespoons of salt and the 1/2 cup of pickle juice.
- Cook until potatoes can be easily pierced with a fork, about 10 minutes. Strain and let cool.
- Meanwhile, stir together the 2 Tablespoons of pickle juice and mayonnaise.
- Toss the potatoes with the dressing, pickles, scallions, celery seed, and dill. Stir well.
- Season with salt and pepper to taste.
This salad can be served chilled or at room temperature. You could add diced celery to add even more crunch to this salad, and if you're really feeling fancy, you could brine some hard-boiled eggs in pickle brine and add those to the salad for an even bigger pickle punch!
This potato salad was a big hit at a cookout last weekend. Another dish I've made for multiple gatherings that uses dill pickle brine is this Fried Pickle Dip recipe from Serious Eats. It will be the talk of your next party!
Using every part of your ingredients - even the brine - is smart cooking. It saves money, reduces waste, and opens the door to new flavors without adding extra work. Whether you’re just starting to build your kitchen confidence or you’re looking to take your weeknight meals up a notch, these pickle-brine recipes are simple, satisfying, and may be just the kind of creative spark you need.
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