Do you ever find yourself in a pickle?
But honestly, do you ever find yourself
in a pickle?
I say weekly I have just three empty
jars of pickles just popping in my fridge.
I love pickles! I'm not even joking, I
really do love pickles.
But what do you do with the leftover brine?
Pickle juice, pickle brine - they're the same thing.
So I'm going to show you 3 recipes
to use dill pickle juice, and bread and butter pickle juice.
Let's start with the first one - I'll see you guys later.
Oh wait, there's one in there.
boop dada boop da looda loo
Let's just go ahead and eat this, I don't
think I can do this
without finishing this little little guy.
All right, that's ready - pickle brine, pickle juice here it is.
I'm gonna pickle some red onions.
You could do any kind of onion you like,
I'm gonna cut this baby up.
Just take off the root. That's how my grandma used to say root.
Even though she's from Michigan - I don't
think that's how they say it there.
But here we are.
I'm gonna cut it, take off the skin. I like using red onion
which I really want to lobby for it to
be called purple onion, because it's not red.
So this purple onion, because it gets
like, it just turns a pretty color.
I like how it looks, and I am very vain when it comes to vegetables.
Try and thinly slice it as best you can, and
go low and slow or just look slow.
You don't have to get low on this one, we're not dropping it.
I'm also doing it in half moon so it fits easier in the jar.
We're gonna add some of these.
and then I want to add some sweetness,  like when I make just a basic pickled red onion
I want to do some sort of vinegar, salt, and some sort of sweetness
So this already has the salt, and the vinegar and garlic.
So I'm gonna add some sweetness with coconut sugar.
You can use maple syrup - you could use honey.
You could use whatever you want, I like
coconut sugar because I think it just feels fancier.
I'm gonna do a couple
tablespoons.
Put the lid on before I add the rest of the onions I'm gonna shake it up.
Great, alright let's add the rest of the
onions
and you're probably thinking, as we all do, what are these
gonna be used for Meg? What can I use these for?
Put it on a sandwich, put it on a burger,
put it on tacos!
It's like I just learned about tacos. I'm like put it on tacos!
Let's top this, give it a little shake as well.
You just want to make sure they're
fully submerged, they're fully covered by the brine.
Pop this in the fridge for two to three days.  The longer it sits the more flavor it gets
Okay next one, let's just keep this pickle process going.
Never throw away your jars - I also don't
throw away my actual jars,
I keep them and I make dressings in them.
My husband's like can you throw away a jar, and I was like can you give me a minute.
So I crushed this last weekend, so here's my third jar of pickle juice
to this one I'm gonna add some dill, bay leaves, and little green beans.
They're also called haricot vert.  They're spelled like Her...ot vert.
Herot vert, right? Harry yacht, haricot vert.
But they are pronounced haricot vert - I think I'm saying it correctly.
But if you don't want to use green beans you could do asparagus, broccoli, or cauliflower...
Cocktail wienies? That would be crazy, but I would like to see that.
Some dill.
I'm gonna add a couple bay leaves as well, and then I'm gonna add my green beans.
I'm gonna have then sticking up like
this - just put them in, and then this is
where it gets fun you kind of tuck them
in like pickles in a pickle jar.
So these are raw you, don't need to blanch
them, you don't need to do anything to them.
The longer they sit, they get
pickled flavor obviously but they stay crunchy
So you bite in and you're like *crunch* My favorite.
Nobody wants a soggy green bean. So just take your time.
Tuck them in. Try and push them down so
they're submerged in the liquid.
This one won't fully submerge, so what I do is fill it up and then for one day I keep
it like this and then the next day I
flip it - obviously the lids on it.
I flip it so then these little guys get the
brine as well, and then the next day
I flip it back up so everyone gets a dip
in the pool - the pickle juice pool.
Other ways to use pickle brine, my favorite way is in a Bloody Mary.
Or a pickle back. Or when I have the worst acid reflux - the only thing that works is to take a shot of pickle juice.
I know it sounds crazy, it has to be dill pickle not sweet not bread and butter
But I'm just in the
fridge just taking a shot of pickle
juice and I swear it always helps my
acid reflux - try it.
Okay guys I think you're all fit in.
So like I said start it in the fridge like this, then do it a day like this,
then do another day like this so it all gets brined out
and if you're worried about this leaking put it under a bowl, in a bowl or a plate.
So you don't wake
up and have brine all over your fridge.
That's never ever happened to me.
Oh another great way to use pickle brine, fried chicken.
Add it to your marinade
with your fried chicken before you bread it
and before you get all fried with it.
It is so good - trust me.
All right last but not least my
bread and butter pickles.
I'm gonna make a slaw out of this baby, with just a little cabbage
I think this is one head, it's about 8 cups.
But if you made slaw before or ever worked with cabbage,
you know that it starts to wilt
down when you add a dressing or
especially when you cook it, it wilts down to like nothing.
So once we add the dressing in the sauce over this, it'll go like *shrinking noises*
So you start with a lot but you don't end up with a ton.
Let's make the dressing, I'm going to use about a half a cup of the bread and butter pickle brine -
Pickle liquid, pickle juice.
Tamari - you could use low sodium soy sauce, you can use coconut aminos.
I like tamari it adds a nice salty bite to this.
A couple tablespoons. And fish
sauce; if you've never worked with fish sauce
It is a magical little being, it
has a flavor like no other.
You can't really replicate it. I did read somewhere that they make a vegan fish sauce.
So if you want to make this and you're vegan, give it a shot let me know how it goes!
But don't add too much, too much is not
good.
About a tablespoon or two.  Chili flakes;
and the tamari has salt in it but I like
to add just a little bit of salt and
some pepper.
Also the thing with slaw - I add the sauce,
I let it sit for a little bit, I toss it, I let it sit, I taste it
and then I can always add more
tamari, or salt ,or fish sauce I think it needs it.
If you see this is a Mayo-less
slaw; I mean I love mayo, but I kept it out of this one.
Keeps it really light.
Set this aside, I'm gonna chop up -
I have three green onions or scallions; then I'm just gonna slice them on a hard bias.
Okay that's ready, now obviously I can't
mix in this bowl because it's gonna make a mess.
Get a large bowl - in go, well I'm
gonna hold back some of this, in goes my cabbage.
Once this starts to wilt down
and break down a little bit, I can add some more.
I have three thinly sliced
Persian cucumbers; you can do English cucumbers.
I like these because they're little.
My green onions.  Let's add the dressing, the sauce.
It smells so good - if you add a little
lime juice, that'd be good!
I mean this would still be good if you wanted to add Mayo - not gonna turn my nose up at some Mayo.
Let's just give this a toss.
I like to leave my slaw out on the counter for a little bit,
so I toss it, I let it sit ,and
I toss it again, then I let it sit.
Feels like I'm making a school lunch; come on kids.
Do I love a summer picnic; and this would
be great because once again no mayo.
So you don't have to worry about it sitting
out too long.
I also would love this as like a side dish to a little pork belly bun, you know - have this as the side dish.
It's kind of versatile; a little spicy, slightly sweet from the bread and butter pickles
and just finish off with
some black sesame seeds.
I love the little pop of color that it adds to this.
I think if I added white sesame seeds you wouldn't see it, it just kind of melts away.
So that's why I added the black sesame seeds.
Okay let this sit for about ten minutes, give it another stir.
You can already see that it's starting
to wilt down a little bit - let it sit.
Give it a stir, let it sit, give it a stir -
the longer it sits the better it gets.
So this has been sitting for a little
bit, you can see that it's reduced by about half.
It's really soaked in those
flavors. I want to give it a little try *mmm*
It's really light, salty and a little sweet, 
tangy - my kind of slaw.
I'm into this.
I want to show you the green beans - they kind of look the same.
But these have been sitting for a
couple days, they're still bright green.
They still have that snap; and then also
my red onions they're nice and beautifully red.
They kind of stained the liquid a little bit; the coconut sugar did that, but so did the onions.
If  you liked this video please subscribe, comment.
Let me know if you have some
cool ideas on how to use pickle brine.
I'm always looking for them because you
know I love pickles and I always have brine.
All the products that I used
you can find at thrivemarket.com/prepschool
Enjoy! Happy cooking!
Let's talk about pickles baby, let's talk about you and me
let's talk about all the pickles, and all pickles *laughs*
