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Do you ever find excitement in purchasing an ingredient that offers versatility, especially one that enhances your culinary creations across various uses? For me, that ingredient is pickles, along with capers, feta, and a variety of foods preserved in salty brine or vinegar.
My appreciation for fermented foods runs deep, possibly influenced by my Persian heritage, which predisposes me to savor anything pickled or developed through fermentation techniques. This includes delightful items such as yogurt-based salads, reminiscent of classic Jell-O and mayonnaise treats, an array of pickled veggies, and torshi, a term derived from Farsi meaning “sour.” Additionally, doogh, a refreshing yogurt drink infused with mint, exemplifies my inclination towards living foods. Truly, fermented dishes resonate with my cultural identity, captivating me with their dynamic flavors.
With this passion in mind, I feel compelled to share a valuable tip: don’t disregard the liquids that surround pickles, capers, and feta. The brine found in these jars is a treasure trove of flavor that can elevate your cooking without any extra expense.
Moreover, these brines are quite resilient; they typically remain usable for up to a year in the fridge after being opened. Dairy-based brines, like those from yogurt or feta, have a shorter shelf life of four to six weeks. Always take a moment to check the liquid for cloudiness or off-odors before using it, as those are indicators that it should be tossed.
Gaining insight into how to utilize these brines can empower your cooking. Whether as a base for marinades, sauces, and dressings, for quick pickling, or merely as a tangy addition to your meals, these liquids can significantly enhance your dishes. Rather than seeing leftover brine as waste, consider it a resource that can transform your cooking. Here are some practical applications.
Create an Instant Marinade or Dressing
Anyone acquainted with Middle Eastern flavors, particularly those who enjoy shawarma, recognizes that yogurt can be a fantastic marinade component. For instance, pickle-brined fried chicken is a revelation. Chef Nate Cayer of Sorry Charlie’s in Savannah, Georgia, notes, “Brining meat not only enhances flavor but also leads to a juicy and tender result. The high salt content helps reduce unwanted bacteria.”
When looking to experiment, you can use the liquid from pickles or the brine from your feta. Cayer suggests marinating proteins for 16 to 24 hours, allowing the seasonings to thoroughly infuse into the meat. Larger cuts, such as pork roasts, can be brined for as long as 36 hours for optimal flavor penetration. However, be mindful of your timing — too short may not yield flavor, while excessively long brining can negatively affect texture.
Additionally, brines can form the basis of a unique salad dressing. A simple whisking of the brine with a neutral oil can produce a flavorful dressing that complements greens and beans beautifully, or serves as a refreshing alternative to traditional mayonnaise in tuna salads.
Make Endless Pickles
This method utilizes both leftover brine and any extra vegetables that need a second life. You can prolong the life of leftover pickle juice while simultaneously saving cucumbers or carrots by placing them directly in the jar. Thanks to the preservative nature of brine, you can enjoy homemade pickles for an extra two weeks for alliums and up to two months for other veggies. These quick pickles can be enjoyed directly from the jar or serve as zesty additions to your sandwiches or snack platters. For more information on quick pickling, check out this in-depth guide.
Just Pour It On
If a dish feels like it’s lacking depth, consider incorporating a dash of pickle juice or vinegar. For example, adding capers along with their brine can give chicken piccata an exciting lift. A mere splash can elevate stovetop greens, especially if cooked in that liquid. On one occasion, I found myself out of salt and grabbed the pepperoncini juice from my fridge. This serendipitous choice resulted in some of the most flavorful greens I’ve ever created, with an exciting balance of savory and tangy notes. By keeping the heat low, the greens became soft, creating a delightful pairing with the potent flavor of the brine.
Sarra Sedghi is a writer based in Atlanta.
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