Monday, December 31, 2012

Sweet Pickle Juice, Oh Yeah

Feeling guilty about throwing that sweet pickle juice away after the gherkins are eaten? It happens alot during the holiday season, and immediately thereafter.

This blog can't promise you'll feel better, or anything else about what follows. If you try anything, do so with the utmost of care.

So when the sweet pickles are gone ----

1. Add the sweet juice to fat-drained pork chops that have been browned in a skillet. Heat covered, turning the pork chops over once or twice. The sweet pickle juice should tenderize and glaze.

2.  Grind leftover ham, add finely diced green pepper and celery, stir in pickle relish and sweet pickle juice. Spread on bread and enjoy.

3.  Whip the sweet pickle juice with cream cheese and use as a vegetable dip. Friends have used potato or other kinds of chips.

4. Make pickled peppers. Cut green, orange and/or red peppers, add juice, seal in jar, and leave for about two weeks. You may try this also with zucchini, although I'll say it's not my favorite.

5. Cook green beans in pickle juice, add bacon bits or slivered almonds.

6. Put your dill pickle slices in sweet pickle juice for a distinct new flavor.

7. Add sweet pickle juice to stews, soups, and homemade spaghetti sauce or cole slaw.

If you don't wish to consume, sweet pickle juice can help keep drains clean and sweet.

And, can't vouch for this, but a gardener told me that sweet pickle juice poured on gardenia bushes or azalea bushes once a year makes them thrive.

Happy New Year and may all your pickle days be sweet.

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