Don't Pour Out the Pickle Jar - There Are Plenty of Uses for the Juices!

Just picked the last pickle out of the jar? Don't toss it out, save the liquid! The refrigerated juice from pickles, pickled peppers and sauerkraut has dozens of uses in everything from marinades and sauces to dips, soups and even drinks.

"Recycling" the juice also makes good economic sense. A good value to start with, pickled vegetables and their juices are an easy and relatively inexpensive way to pack extra flavor into foods. And with these ideas, you'll be eager to use every drop:

• Pickle and pickled pepper liquids make excellent marinades. They offer lots of gutsy flavor when simply combined with a little olive oil and chopped fresh herbs, or added to bottled Italian salad dressing. 
• Sauerkraut juice is the basis for this zesty marinade for grilled pork and other meats. Combine 1 cup sauerkraut juice, 1/2 cup white grape juice, 1/4 cup oil and 1 clove chopped garlic with 1 tablespoon each of Dijon mustard, minced shallots, chopped fresh rosemary and chopped fresh thyme. Add black pepper to taste. The acid in the sauerkraut juice acts as a tenderizer, resulting in super-succulent meats. 
• Most any barbecue sauce is better when doctored with a little pickle, pickled pepper or sauerkraut juice. The new and improved version will have a delightful tanginess not found in any bottled brand. 
• Add cut-up raw carrots, celery sticks, broccoli and cauliflower florets, and red and green pepper strips directly to the jar of any type of leftover pickle juice. Make sure to keep these tangy tidbits refrigerated. The marinated veggies are great for snacking on straight from the jar or become an innovative addition to a crudité platter. 
• Slip sliced onions into a jar of sweet-hot bread and butter pickle juice. The "pickled" onions liven up turkey, chicken or ham sandwiches, as well as hamburgers. 
• Pickle liquid mixed in with the mayo can give a new twist to your time-honored potato salad. Or, try this Dilled Potato Salad: combine cooked red- skinned potatoes, cooked-till-crisp-tender green beans, sliced black olives and chopped dill pickle. Toss with a dressing of 1/3 cup oil, and 1 Tablespoon each of pickle liquid, country-style Dijon mustard, lemon juice and chopped fresh dill.
• For a version of macaroni and cheese that's definitely not like Grandma's, blend 1/2 cup milk, 1/4 cup heated pickled pepper juice and 1 teaspoon Dijon mustard; pour over 4 cups cooked elbow macaroni in casserole dish. Stir in 2 cups shredded cheese, top with bread crumbs and bake until bubbly. Add chopped pickled peppers for a colorful variation. 
• Gazpacho, a cold summer soup that makes the most of garden veggies, is a refreshing start to any meal. In a blender or food processor, puree tomatoes, onions, green pepper, and cucumbers or zucchini. Thin with a little tomato juice and add hot pickled pepper juice to taste for a tangy zip. 
• Want to give some gusto to a Bloody Mary . . . add pickle juice! The piquant elixir is a delicious complement to the tomato juice. Don't forget to garnish with a pickle spear instead of the usual celery stick! For a fiery brunch treat, try a Hot Blooded Mary. It features a splash of hot pickled pepper juice and a pickled cherry pepper garnish. 
• You've heard of squeezing a wedge of lime into your beer. Now, adding some dill pickle juice to your brew could be the next craze. Stir 1/8 cup dill pickle liquid into 12 ounces of your favorite beer and garnish with a pickle spear or baby dill.

Of course, some folks even drink pickle and sauerkraut juice straight as a tonic! We've even heard of athletes who drink pickle juice as a way to replenish the salt after their workouts.

While those libations may not be your cup of tea, with so many great uses for the juices, pickled vegetables are certainly good to the last drop.

Add Pickles to Your Dishes and Watch the Competition Turn Green with Envy

The pickle has been on quite a culinary journey, first enjoyed thousands of years ago in Northern India, then gaining fans in Europe and eventually arriving in America. Today, chefs all over the world use pickles to add distinctive taste and flair to their favorite dishes. So if it's time to revamp the menu or add some spice to a new one, remember that pickles are a well-seasoned traveler - they're inexpensive and versatile, and can do much more than dress up a plate.

Salads

• Add a flavorful touch to Tuna, Chicken or Egg Salads by stirring in well-drained sweet pickle relish.
• Mix chopped dill pickles, crumbled cooked bacon, fresh dill and sliced egg into Dilled Potato Salad.
• For an inventive Pasta Salad, combine chow-chow with cherry tomato halves, broccoli spears and cooked corkscrew pasta.
• Update the classic Cobb Salad by adding a section of chopped pickles or pickled peppers. Either, or both, are excellent complements to the traditional ingredients.

Soups

• Easy-to-prepare, inexpensive Pickled Gazpacho is delicious warm-weather soup. Blend chopped fresh tomatoes, sliced zucchini, chopped chives and fresh cucumber pickles with sweet pickle juice and a dash of oregano. Pulse in food processor until chunky, chill thoroughly and serve!
• For a super soup-du-jour, add chopped, sweet, fresh cucumber pickles and a bit of sweet pickle liquid to tomato-based Fish Chowder.
• Sliced dill pickles add zing and texture to Creamy Potato Pickle Soup, a combination of potatoes, zucchini, broccoli and onion, all blended in the food processor with chicken stock. Serve with a dollop of plain yogurt.
• Chopped hot pickled cherry peppers give down-home Vegetable Soup a zippy modern twist.
• For a fiery first course, crown a sumptuous Corn Chowder with minced pickled jalapeno peppers.

Sandwiches

• The popular New Orleans Muffaletta is an easy-to-make, tasty and impressive-looking addition to any menu. Stuff a sesame round loaf or focaccia with Italian meats, cheeses and a chopped mixture of dill pickles, pickled pepperoncini and olives. Lace with a garlicky vinaigrette dressing.
• Crown a Mexican Sandwich of shredded chicken, jack cheese, avocado, papaya slices and salsa on corn bread with hot or mild pickled banana pepper rings.
• Make a Kansas City-Style Barbecue Sandwich with shredded pork doused with barbecue sauce and topped with dill pickle chips. For an authentic version, serve on white bread!
• Top a sizzling Beef or Turkey Burger with barbecue sauce and garnish with chopped pickled peppers.
• Spread sweet pickle relish on cold, sliced California Turkey Sandwiches. Add Alfalfa sprouts, shredded carrots and tomato slices for a lean lunch treat.

Sauces

• Top your pork, poultry or fish fillets with this Cranberry-Port Chutney. Mix fresh or frozen crushed cranberries with sugar, orange juice, port wine, diced pickled banana peppers and some grated orange peel.
• Beef and lamb get a kick from Hot Jalapeno Sauce made with tomatoes, pickled jalapeno peppers, scallions, pungent garlic cloves, parsley, a splash of lime juice and a pinch of grated lime peel.
• A lusty Salsa Cruda makes an excellent foil for nacho chips. Combine red pepper, tomatoes, onion, dill pickles and pickled jalapeno peppers in bowl of a food processor and pulse until vegetables are chopped into small pieces. Mix in a zesty blend of cilantro, lime juice, cumin and whole kernel corn. This sauce also is a great topping for grilled chicken or fish.
• Colorful Caribbean Chutney made with fresh mango and sweet mixed pickled vegetables couldn't be simpler. Combine sweet mixed pickled vegetables, large ripe mangos (seeded, peeled and diced), ground ginger, cinnamon and cayenne. Serve with grilled or roasted chicken or other meats.

Starters

• Pickle relish can add an unexpected surprise to a Creamy Cheese Dip. Mix relish with a mild, semisoft cheese, bottled horseradish, chopped green onion, snipped dill and sour cream. Garnish with a sprig of dill and serve with a plate of colorful raw vegetables.
• Prepare an eye-catching appetizer of Pickled Mushrooms. Combine pickled sweet red pepper slices in their juice with lemon juice, olive oil and small whole mushrooms. Toss to coat well and marinate for 30 minutes. Garnish with chopped parsley.
• Add pizzazz to an Antipasto Platter with stuffed pickled pepperoncini peppers. To make, cut a lengthwise opening in each pepper and stuff with strips of mozzarella cheese and a thin wedge of tomato. Drizzle with oil and serve with sliced salami, a wedge of aged provolone and imported olives.
• A first course of Pasta and Broccoli with Hot Pickled Pepper Sauce will earn kudos from customers and put money in the cash register. Heat garlic, anchovies, chopped pickled hot banana pepper slices and chopped parsley in olive oil. Toss with steamed broccoli and cooked pasta.

Surprises

• Corned beef has a natural affinity for pickles - why not perk up Corned Beef Hash by adding chopped dill pickles or piccalilli, a crunchy medley of pickled vegetables, before cooking.
• Wake up a Western Omelet by combining chopped pickled peppers with the onion and ham. Or, add diced pickles or relish to fluffy scrambled eggs while cooking.
• For Surprising Stuffed Tomatoes, cut fully-ripened tomatoes in half and scoop out the seeds. Place a mixture of shredded cheese, whole wheat bread, onion and pickled jalapeno peppers in food processor and pulse until mixture is crumbly. Fill tomato halves and bake. Garnish with pickled jalapeno pepper rings. Serve as an accompaniment to fish or poultry.
• Serve Dilled Chicken Kabobs, made by marinating cubed chicken cutlets in dill pickle liquid, vegetable oil, oregano, lemon juice, dried minced onion, paprika and pepper. Thread chicken cubes on skewers with sliced dill pickles and pickled cherry peppers and grill.
• When making Meat Loaf, add pickle relish or chopped dill pickles to the mixture for a tangy twist. For a tastier version, use chopped pickled hot cherry peppers. For Southwestern-style meat loaf, add chopped pickled jalapeno peppers.
• Pizza with Pizzazz is sure to become one of the most popular items on your menu. Top a cheese and tomato pizza with pickled banana or cherry pepper rings and any other toppings your customer selects. Use either hot or mild peppers depending on the desired punch.

Don't Forget the Pickled Peppers - Vibrant Color and Lusty Flavor to Tingle Your Tastebuds

• There are 15 pickled pepper possibilities that range from fiery jalapenos to hot or sweet green and red cherry peppers to mildly hot pepperoncini and pickled sweet red bell peppers. Exotic golden pickled banana peppers are available in mild or hot varieties.
• Convenient shelf staple, pickled peppers can be kept in the pantry to liven up any dish. Substitute for fresh peppers in virtually all recipes.
• Pickled peppers are fat-free flavor enhancers, and a rich source of vitamins A and C with only 7 calories per ounce.
• Pickled sweet or hot banana pepper rings will add color and zest to pasta primavera salad.
• Pickled jalapeno peppers make a perfect topping for a tongue-tingling taco salad or fiery fajitas.
• Toss chopped pepperoncini in a classic Tuscan salad of cannellini beans and red onion - dress with olive oil and red wine vinegar.
• Slit and remove seeds from pickled pepperoncini peppers. Stuff with strips of mozzarella for an appetizer or buffet table.
• Plump, colorful pickled cherry peppers perk up antipasto platters.
• Chopped pickled peppers add gutsy flavor to chicken, tuna or egg salad.
• Spice up potato salad with a variety of chopped pickled peppers.
• Make meatloaf distinctive. To regular meatloaf mixture, add seeded, chopped red and green pickled cherry peppers and pickled jalapenos.
   

Rediscover Versatile Sauerkraut - Tantalizing New Dimensions for Favorite Foods

• Sauerkraut turns an ordinary hamburger into a Reuben Burger. Top a grilled beef or turkey burger with a mound of sauerkraut, a slice of Swiss cheese and a dollop of Russian dressing.
• Savory Sauerkraut Stuffing can be used to stuff pork chops, goose, turkey or chicken, or it can be baked separately and served as an accompaniment. Add a cup of drained kraut to each of two cups of stuffing mix. Toss with diced celery, onions and chopped walnuts. Moisten with butter and chicken broth per package directions.
• Top a baked potato with a mixture of sauteed onion, sauerkraut, tomato sauce, pickled hot pepper rings and crumbled real or soy-based bacon. If desired, sprinkle with grated Cheddar cheese.
• Serve Reuben Baked Potatoes. Toss rinsed, drained sauerkraut with strips of lean corned beef. Moisten with a bit of low-fat Russian dressing. Spoon into split cooked potato. Top with low-fat Swiss cheese and heat in broiler or microwave until cheese is melted.
• Sprinkle tangy sauerkraut over top of a tomato and sausage or pepperoni pizza. Kraut and Canadian bacon pizzas also are a favorite!
• Substitute sauerkraut for shredded lettuce when making tacos or subs.
• Sauerkraut is the nations' second favorite hot dog topping, surpassed only by mustard. For a gourmet topping, saute chopped onion, sauerkraut, sweet pickle relish and chopped pickled hot cherry peppers. Slit frankfurters on one edge at half-inch intervals and grill until they curl into "round dogs." Place on round bun and pile on gourmet topping.

Tips for Trying Tasty Sauerkraut

• For a mouthwatering meatless meal, saute sliced potatoes, onions, apples and grated carrots in a bit of olive oil. Add sauerkraut, a splash of white wine, freshly ground black pepper and dill weed. Simmer for about 15 minutes. Sprinkle with soy-based bacon bits and serve.
• For crunchy, colorful Sweet and "Sauer" Confetti Kraut Slaw, toss 3-1/2 cups drained kraut with 1/2 cup cider vinegar, 1 cup sugar, 1 cup chopped celery, 1 chopped green pepper, 1-1/2 cups chopped sweet onion and 1 (4-ounce) jar pimiento, drained and chopped. Cover; chill overnight. This recipe is one of the most requested by consumers. It goes great with barbecued meats, and keeps well and travels safely for picnics.
• Pork and sauerkraut take on a whole new personality with this salad. Cut chilled, cooked pork tenderloin into strips and toss with chilled, drained sauerkraut, sliced apple, sliced sweet onion and pickled hot banana pepper rings. Toss with a mixture of honey mustard and low-fat mayonnaise. Alternative: crumbled blue cheese and blue cheese dressing.
• Lighten up your Reuben! On a slice of rye bread, layer lean corned beef and piquant sauerkraut. Add reduced-calorie Russian dressing and top with low-fat Swiss cheese. Broil until cheese melts or heat in microwave using reduced-power setting.
• How about a light, flavorful Reuben salad? Toss red leaf lettuce with lean corned beef, sauerkraut, reduced-calorie Russian dressing and cubes of low-fat Swiss cheese. Cut hearty pumpernickel bread into croutons and toast in oven. Add to salad; sprinkle with caraway seeds.
• Stuff whole wheat pita pockets with sauerkraut, shredded carrots, sliced plum tomatoes, green and red pepper rings, zucchini matchsticks, garbanzo beans and spicy radish or clover sprouts for a toothsome treat. Optional: mix olive oil with garlic powder, pepper and soy sauce and toss with vegetables before stuffing.
• Add zip to classic warm German potato salad by adding one to two cups of sauerkraut before tossing with the dressing.
• Turn an ordinary burger into a Reuben burger. Top a grilled beef or turkey burger with a mound of sauerkraut, a slice of Swiss cheese and a dollop of Russian dressing.
• Savoury Sauerkraut Stuffing can be used to stuff pork chops, goose, turkey or chicken, or it can be baked separately and served as an accompaniment. Add a cup of drained kraut to each two cups of stuffing mix. Toss with diced celery, onions and chopped walnuts. Moisten with butter and chicken broth as per package directions.
• Top a baked potato with a mixture of sauteed onion, sauerkraut, tomato sauce, pickled hot pepper rings and crumbled real or soy-based bacon bits. Optional: sprinkle with Cheddar cheese.
• Try Reuben baked potatoes. Toss rinsed, drained sauerkraut with strips of lean corned beef. Moisten with a bit of low-fat Russian dressing. Spoon into split cooked potato. Top with low-fat Swiss cheese; melt in broiler or microwave.
• It's pizza time! Sprinkle tangy sauerkraut over top of pizza to complement tomato, sausage and pepperoni flavors. One major chain serves kraut and Canadian bacon pizza as their house "special."
• Substitute sauerkraut for shredded lettuce when making tacos or subs.
• For a gourmet hot dog topping, saute chopped onion, sauerkraut, sweet pickle relish and chopped pickled hot cherry peppers. Slit frankfurters on one edge at half-inch intervals and grill until they curl into "round dogs." Place on a round bun and pile on gourmet topping.
• For a milder kraut flavor and to reduce sodium, rinse kraut after draining.