Tried using leftover pickle brine to season rice. Worked way too well.

Had a half jar of dill pickle juice sitting in the fridge. Figured I'd use it instead of salt when cooking a big batch of rice for the week. Threw in 1/4 cup with the water. Came out surprisingly good. Tangy and savory without needing any extra spices. Anybody else repurpose leftover liquids like this for cheap meals?

2 comments

2 Comments

elizabetht561mo agoMost Upvoted

That tangy and savory without needing any extra spices" is exactly why I now keep a jar of kimchi juice in my fridge for everything. I've been boiling pasta in it lately, just a splash with the water, and it gives the noodles this spicy kick that works great with a simple butter and egg finish. Pickle brine for rice is genius though, I'm trying that next week since I always have leftover jars from the Costco gallon.

elizabeth_williams1mo ago

Whoa kimchi juice in pasta water is wild but I bet it slaps hard. I never thought to do that but now I'm genuinely curious how the tang works with the butter and egg combo. The pickle brine for rice thing is no joke though, I've been doing it for months and it gives plain jasmine rice a flavor boost that makes you want to eat it by itself. Just a splash in the water before it boils changes everything, no extra salt or seasoning needed. You gotta try it with some leftover brine from spicy pickles too, that extra kick makes it next level.