Don’t dump that pickle juice: The secret ingredient you’re overlooking

If you’ve been buying pickles, enjoying the pickles and then tossing the pickle juice, it’s OK. You didn’t know. Forgive yourself.

Consider this your friendly intervention: Stop pouring that magic liquid down the drain. Seriously.

Pickle juice is concentrated zing — acid, salt and pickling spices in perfect harmony — and it can transform so many dishes.

Not just dill pickles, but sweet pickles, bread-and-butter, spicy pickles — any briny goodness qualifies.

Tossing it is basically throwing away really good quality flavored vinegar. And who does that?

Here’s what you need to know: Pickle juice is versatile, delicious and your new best friend in the kitchen.

The Obvious: Make More Pickles

When you finish your jar, add a fresh round of cucumbers to the brine for quick refrigerator pickles.

Don’t stop there — zucchini, carrots, radishes, onions, green beans — they all play nicely. Let them sit a few days; the longer, the more pickled.

You’ll marvel at how simple it is to extend the life, and pleasure, of your pickles.

DIY Condiments That Shine

• Dill Pickle Vinaigrette: Blend 3/4 cup pickle juice with 1/4 cup olive oil and a tablespoon of grainy mustard. Your salad just went from “meh” to memorable.

• The Sauce That’s Amazing on Everything: Two parts sour cream, one part pickle juice, salt and pepper to taste. Dress salads, drizzle over vegetables or serve alongside meat, poultry or fish. Your condiment game just leveled up.

Add Zing To Everyday Dishes

A spoonful of brine can elevate tuna, egg or chicken salad. Substitute it for vinegar in recipes, add it to water when boiling pasta for a salad or toss into potatoes for a tangy kick.

Use it to deglaze pans after sautéing chicken, pork or beef — the flavor will make you wonder why you never thought of this before.

Tenderizing Marinade Magic

Pickle juice is naturally acidic, making it a perfect meat tenderizer. Try this: 1/4 cup brown sugar plus 1 cup pickle juice makes a simple marinade for two pounds of pork or chicken.

Let it sit at least two hours, or overnight if you’re planning ahead. Juicy, flavorful, no fuss.

The moral: Never leave a drop behind. That jar in your fridge? It’s a treasure chest.

Race you to the back of the fridge!

Mushrooms In Pickle Brine Butter

Servings: 4 to 6

Ingredients

6 tablespoons butter, divided

6 tablespoons extra-virgin olive oil, divided

1 sweet onion, thinly sliced (1 1/2 cups)

2 1/2 to 3 pounds mushrooms, thickly sliced or quartered

3/4 cup strained dill pickle brine

Procedure

Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. We’re going to sauté in batches. When you first add the mushrooms to the skillet, they absorb all the flavorful butter like little sponges. This ensures every mushroom gets some buttery, briny goodness.

Divide onions and mushrooms into thirds. Sauté one-third of the onions until soft, about 3 minutes. Add a third of the mushrooms and cook until tender and golden, about 5 to 7 minutes.

When golden and delicious, add one-third, or a 1/4 cup, pickle brine and stir until the brine is absorbed, about 1 minute. Repeat with remaining ingredients.