Dressings, Marinades, Sauces & Cocktails from Pickle & Olive Brine

Written By Felicia May

One of the most helpful and cost-effective habits I’ve adopted is that I never throw out the brine that is left over from a jar of olives, pickles, pepperoncini, or jalapenos. The brine is great for adding to dressings, marinades, sauces, and even cocktails. Everyone knows that olive brine is how you make a Dirty Martini “dirty,” but you can also add those perfect brines to dressings in place of vinegar. I often skip the white wine vinegar in my homemade salad dressings and use the brine from jars I already have in my refrigerator. Don’t get me wrong, I definitely use my white wine vinegar often. When I want to give a dressing or marinade a little hint of spice, however, jalapeno brine is a perfect ingredient to add. The other great part about all of this, is you save money by using the juice/brine instead of just throwing it out. Plus, whichever brands you are using are obviously gluten free. I prefer Mezzetta and Jeff’s Garden products.

Here are some recipes to get you started using these briny and delicious juices:

Jalapeno Martini (one serving) 

  • 1 oz juice/brine from jarred jalapenos 

  • Juice from ½ lime 

  • 2 oz vodka (Tito’s or Chopin Potato Vodka are my favorites) 

  • Several ice cubes 

  • A few sliced pickled jalapenos for garnish (I like to let them float on top) 

 

Put all ingredients except sliced pickled jalapenos into a cocktail shaker. Shake vigorously for 30 seconds or at least until condensation forms on the shaker to ensure that it’s chilled properly. Serve in a martini glass and float the pickled jalapenos in the glass, then serve.  

 

Pickle Brine Salad Dressing 

  • ½ cup pickle brine/juice 

  • 1 tsp Dijon mustard 

  • ½ cup Extra Virgin Olive Oil 

  • ½ tsp minced garlic 

  • 1 TBSP minced shallot 

  • 1 TBSP julienned basil  

  • ¼ tsp ground black pepper 

Whisk pickle brine and mustard until combined, then add the olive oil and whisk for a few seconds more. Once combined stir or whisk in the garlic, shallot, basil, and pepper.  

 

Slow Cooker Pepperoncini Chicken 

  • 2 lbs. boneless, skinless chicken breasts 

  • 1 TBSP minced garlic  

  • 1 tsp ground black pepper 

  • 8 oz brine from jarred pepperoncini 

  • ¼ cup sliced pepperoncini 

In a slow cooker, add the ingredients in order, then cook on high for 4 hours. Serve with rice or roasted potatoes for a complete meal.  

 

 

 

Felicia May
Next

How to be Frugal, Healthy, and Gluten Free