Don't Ditch the Brine!

That beautiful brine you’ve created can be used in so many ways. Don’t ever ditch it! It’s like liquid gold. It will keep in your fridge for ages. It’s great as a base for a salad dressing, as a marinade, dipping your sourdough in with some good quality oil, added to hummus to make it last longer or to kickstart a fermented sauce.

Here’s a basic recipe:

1 part acidity (leftover pickling or fermenting brine)

2-3 parts oil (olive, veg or nut - some can be strong and a little overpowering, so bear this in mind)

Seasoning (salt and pepper, spices, aromatics - again, be mindful with how much, as your leftover brine may be flavourful enough)

Sweetness (pickle brines will usually have some sweetness in there already. If using a ferment brine, you could add a dash of honey or maple syrup if needed)

Use your jar as the vessel. Shake well before using. Up to 5 days in the fridge. Bring to room temp first, as oil may solidify in the fridge.