"Take a raw cut of meat or veg, before you go to work, put it in a container with leftover brine. Still have some brine in that jar? Umansky loves to use leftover brine or pickle juice as a marinade for meat and vegetables. Just skip the lime juice in the recipe and drizzle a bit of brine over the veg instead, dust with chile powder (or a mix of spices inspired by whatever was in the brine). If your pickle juice or other brine is brightly flavored, you can also use it to serve crudité the way my coworkers Anna Stockwell and Emily Johnson do. Depending on how sweet your brine is you may want to add a little honey for a boost or a little hot mustard to make things sharper. So mix your brine (or the liquid from a jar of sauerkraut or kimchi) with oil to start a salad dressing. Another thing that starts with vinegar, salt, and sugar: salad dressing. That brine is probably some combination of vinegar, salt, and often sugar. You get it with every type of pickle (cucumbers, jalapeños, cherry peppers, beets), with jars of roasted red peppers, olives, that floating block of feta.
You probably have a fridge full of brine right now. To learn more practical uses for pickle brine and all the others, I turned to Jeremy Umansky, chef of Larder in Cleveland and co-author of the forthcoming Koji Alchemy, who is well-known in the restaurant industry for running a low-waste kitchen. The thing is, most of these flavorful liquids can be used in your cooking-and can make your everyday weeknight recipes even better. Well, usually-what I mean is, too often we're all eating the pickles or olives or feta or mozzarella that these liquids were preserving, and then tossing out the liquids themselves. What do these four things have in common? They're trash.
The liquid leftover from a pack of feta or fresh mozzarella.
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