Ask a Foodie: What Kind of Awesome Things Can I Do With Leftover Pickle Juice?

For one, you can make these awesome Pickle Juice Smashed Potatoes for July Fourth weekend.

Photo by Leah Lizarondo


Today I will answer one of life’s biggest questions: What do you do with all the leftover pickle juice? First, look me in the eye and listen carefully.


Never. EVER. Throw away leftover pickle juice. Especially the good stuff. I’m talking about the homemade, real stuff. The stuff of pickle masters. Heck, even the juice from good ol’ Bubbies Pickles should be treated like the nectar of the Gods. That elixir is chock-full of probiotics. Yep, the same stuff in yogurt. Little friendly bacteria that live in your belly and help to keep you healthy (80 percent of our immune system is in our gut).

Here are a few nifty ways to reuse leftover pickle juice — aside from your usual routine of drinking it straight from the bottle. (I know you’re guilty.)

1. Just reuse it
Slice up some cukes, put in some green beans, okra, whatever strikes your fancy. It’s the quickest quick pickle you’ll ever make.

2. Make a cocktail . . . or four
The classic pickleback – a shot of whiskey followed by a shot of pickle juice – is as refreshing as it gets. Trust me on this. The flavors are a match made in heaven. If you don’t like whiskey shots, try the Pickled Surfer, a cocktail of whiskey, lime and pickle juice. And finally . . . I can’t believe I’m recommending something from Guy Fieri . . . but his dirty-pickle martini recipe is pretty great.

3. Substitute it in place of vinegar in recipes
Try it. You’ll mourn all the wasted pickle juice you’ve thrown down the drain. 

4. Make this delicious dish
Mashed potatoes with pickle juice. It’s like a potato salad but better because it gives you all the creamy, homey, comforting goodness of mashed potatoes but with just the right kick. This will be the hit of your July Fourth party. Thank me later.

Just imagine the bite. Soft, creamy, dreamy . . . then . . . zing! It’s so good you’ll want to dip your chips and everything else in it.


Pickle Juice-Smashed Potatoes

Serves 8; may be doubled to serve a crowd


  • 3 pounds yukon gold or red potatoes

  • 6 cloves garlic, peeled (optional)

  • 2 tablespoons chopped scallions or chives

  • ½ cup unsweetened almond milk

  • ¼ cup extra virgin olive oil

  • ¼-½ cup pickle juice

  • ½ teaspoon salt

  • Lots of black pepper



1. Cut potatoes into large chunks.

2. Add to a pot of simmering, salted water and cook until tender.

3. Midway through cooking, add the peeled garlic.

4. Transfer to a bowl and add all the ingredients.

5. Mash with a potato masher and incorporate all ingredients. I like to leave some chunks of potato.

6. Taste and adjust salt and pepper. Add more pickle juice to taste.



Categories: Brazen Kitchen