Waste not, want not: Gordon’s Pickles
Recycle, re-use, re-purpose. In these tight financial times many of us are looking for ways to eliminate waste and to repurpose materials. It is also surprising just what can be put to another use.
How many of us are guilty of throwing away the juice or brine from a jar of pickled onions or gherkins? The advice from the team at Gordon’s Pickles is “Don’t.”
The brine keeps well and can be re-purposed in several different creative ways. Use it as a marinade for meat to go on the BBQ, to spice up your Bloody Mary cocktail, or instead of vinegar on your fish and chips. Pickle your favourite vegetables with it; pickled mushrooms are delicious.
True to form, Gordon’s Pickles has a recipe for reserved pickling brine. Try this:
Pickled Mayonnaise
(makes 2 cups)
3 egg yolks
1/4 cup reserved pickling brine
1 tsp Dijon mustard
300ml grape seed oil
1/4 tsp salt
- Combine the egg yolks, brine, and mustard.
- Whisk while slowly adding the grape seed oil. Then add salt.
- Store in a jar in the fridge.
The Picklery Retail Shop @ Gordon’s Pickles located at 1 Timothy Place, Wigram is open weekdays 8am–4pm.
Pop in and taste their products before you buy. Phone: 03 348 0223 or email gordonspickles@xtra.co.nz.
