No more waste: here's how to recycle pickle water

Gherkins, these small cucumber pickles harvested before maturity, are an excellent source of dietary fiber. Many of us love them and yet, once in the cupboards, few realize that the jar containing these vegetables has even more to offer. And for good reason, by purchasing this product, you are also purchasing the water that preserves them and which often ends up at the bottom of your sink, even though it can be very useful.

What is vinegar water?

Salted and garnished with mustard seeds, this water is sometimes flavored with small pearl onions. Over time, the so-called “vinegared” water macerates and transforms into brine, a natural solution for preserving food.

How to use vinegar water from pickles?

Practical for conservation, but not only

In addition to extending the life of your pickles, this tasty water is reusable as desired. In a jar to preserve the crunch of your vegetables, marinade, broth, vinaigrette or substitute.

Make vegetable pickles

You may already make your pickles with cider vinegar, but you can also use the vinegar water from the pickles. By bringing it to the boil for just 1 minute, then pouring it over chopped raw vegetables, placed in a jar, you will easily create vegetable pickles. Once the mixture has cooled, simply place its jar in the refrigerator. Enough to preserve them well.

In marinade

Thanks to this water, you will have a marinade base for any meat, fish or vegetable. Leave your food to soak in the vinegar water, alone or flavored with spices and aromatics, overnight and the flavors will be multiplied. Guaranteed effect!

A little gourmet recommendation for the onions: slice them into thin strips, then soak them in vinegar water, they will go perfectly with this seasoning.

The secret ingredient in all your seasonings and broths

One tablespoon of pickle water in your salad dressings will knock your socks off. This addition may seem minimal and yet its high salt content, slightly tangy taste and texture will dilute any type of sauce, even replacing any vinegar (cider, wine, balsamic, etc.). Also, don’t hesitate to test the pickle water in your soups, gazpacho or to flavor a broth.

A substitute for white wine

When cooking, the addition of white wine is known to enhance butter sauces and aromas. What do you have in common with vinegar water? Acidity. Replace the white wine with this water and revisit your preparations.

You will have understood, in cooking, nothing is lost, everything is transformed.

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