I’m an avid consumer of pickles, especially gherkins. When I’ve finished a jar, how can I use the brine in my cooking?
Geoff, Sheffield
Last year, Dua Lipa poured Diet Coke into an ice-filled glass, topped it up with the brine from both a tub of pickles (plus a few rogue pickles) and a tub of jalapeños, swirled it around, then drank it. While someone under the viral TikTok video asked, “Dua, is everything OK?”, the pop star is right about one thing: it’s time we start thinking of pickle brine as an ingredient, rather than a byproduct.
“The brine retains all of that delicious pickle flavour,” says Moon Lee, head chef of no-waste restaurant Silo in London, “and a mixture of sweet and savoury undertones”. Also, because it’s fermented, “it has an almost tangy, kombucha-like taste, too. I’m from Korea, and we always make use of kimchi juice, whether in a dressing, as a seasoning for noodles or in pancake batter. Why can’t pickle brine have the same potential?”
