Waste not, want not – Gordons Pickles
Recycle, re-use, and re-purpose with this recipe. In these tight financial times, many of us are looking for ways to eliminate waste and 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? Don’t.
The brine keeps well and can be re-purposed in several different creative ways:
- Use as a marinade for meat to go on the BBQ
- Instead of vinegar on your fish and chips
- Pickle your favourite vegetables with it; pickled mushrooms are delicious
- Make a Bloody Mary: A splash of pickle juice adds a savoury and briny kick to this cocktail
- Flavourful ice cubes: Freeze it in ice cube trays to add to drinks or use in other recipes
- Hydrate and replenish electrolytes: Drink it straight to help with muscle cramps, or after a workout as an electrolyte drink.
HINT: you can replace vinegar with pickle brine in many cooking recipes.
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 at Gordon’s Pickles located at 1 Timothy Place, Wigram, is open 8am to 4pm. Pop in and taste their products before you buy.
