Pickle juice is an unexpected workhorse of kitchen hacks. You can use your leftover pickle juice for anything from marinating meat to kicking up cocktails, per Bon Appetit. Pickle juice is also the ingredient you never knew your soup needed. Turns out, the herbaceous acidity of pickle brine is also a major upgrade to your pimento cheese dip.
Try subbing in pickle brine one-to-one in place of vinegar in your classic Southern pimento cheese to add a crispness that also matches the onion and mustard your recipe might call for. This will work even if vinegar isn’t part of your ingredient list, since the fatty richness of the mayo and cheese will help balance out the extra acidity (via Food & Wine).
And while dill pickles are delicious, you can even reach for other brines besides the classic Kosher sours. In an exclusive recipe for Mashed, recipe developer Erin Johnson says you can get spicy by using brine from pickled jalapeños in your pimento cheese, for instance.
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