Pickle juice has the salty-savory sting of olive brine, with even more flavor.
One of my favorite conscious-cooking hacks is to save the pickle juice from the jar. It’s good for all sorts of things, like making punchy vinaigrettes and marinades, and adding a boost of flavor to chicken salad. And I splash it into my martinis.
When it comes to martinis, I say the dirtier the better. And while I love a classic dirty martini, in my effort to tackle food waste at home, I’ve become a convert team pickle. And yes, I know the dirty martini craze has gotten out of hand, but I’m not asking you to add a ball of mozzarella here. Staying in line with the classic, the premise is simple—all it takes is swapping olive brine for pickle juice.
This is my go-to whenever I’m hosting. It’s equal parts delicious as it is a conversation starter, and those who are olive-averse will thank you. Similar to olive brine, pickle juice is made with a combination of salt, vinegar, and water. Just keep in mind that different types of pickles are stored in different brines. Dill pickle juice is heavy on the salt and herbs. Sweet pickles have sugar in the brine, which can actually be a great complement in a martini. Cornichons have a more tart, acidic flavor. Whichever pickle juice you use will impact the martini—but I’m here to tell you they all work well.
Vodka or gin is up to you. I’m of the gin camp, which offers a more botanical-forward flavor that pairs well with pickle brine. Vodka typically provides cocktails with a blank slate and cleaner taste, so the pickle flavor will be even more front and center.Addto a shaker and fill with ice. Shake until chilled, at least 20 seconds. Strain into the chilled martini or cocktail glass. Garnish with a pickle.
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