I tried this unexpected use for pickle juice, plus the bine of capers, peppers, and olives, and was pleasantly surprised by the delicious results. Here's my case unlocking the potential of your favorite jarred condiments.
Kelli Solomon is a freelance writer, editor, and recipe developer constantly dreaming up beautiful breads and badass briskets. While her tastes are eclectic, her favorite things involve fire or fermentation. She's contributed to Food52, where she has worked on some of their top series, including Bake It Up A Notch, Sweet Heat, The Secret Sauce with Grossi Pelosi, Off-Script with Sohla, Weeknight Dinners, and Cook and a Half.
As questionable of an idea as it may seem, using pickles in and on rice isn't entirely new. Southeast Indian dishes likeinclude pickled vegetables or mango to add flavor to the rice while it’s cooking, and of course, pickled vegetables are a fabulous addition to, but the idea of using leftover pickle brine as a cooking liquid for rice was new to me.
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