Pickle juice recipes.
Made to share.

Ingredients

• 1½ oz vodka
• 1 oz Get Pickled Brines Original pickle juice
• 3 oz tomato-clam juice
• 1 oz tomato juice
• 3 dashes Worcestershire sauce
• Hot sauce to taste
• Ice
• Celery salt for the rim
• Celery stalk and lime wedge, for garnish

Method

1. Moisten a tall glass rim with lime and dip in celery salt. Add ice.
2. Pour in the vodka, pickle juice, juices and sauces. Stir and finish with celery and lime.

Adapted from Capital K Distillery's Bloody Caesar, via Great British Chefs. Juice proportions and Get Pickled Brines Original pickle juice are our variations. View source recipe ↗

Ingredients

• 2 oz vodka
• 1 oz Get Pickled Brines Horseradish pickle juice
• 8 oz tomato-clam juice
• Dash of Worcestershire sauce
• ¾ oz BBQ sauce
• Dash of low-sodium soy sauce
• Dash of hot sauce, to taste
• Ice
• Montreal steak spice, for rimming
• 1 pepperoni stick, for garnish

Method

1. Moisten the rim of a tall glass with water and dip in Montreal steak spice. Fill with ice.
2. Stir vodka, Get Pickled Brines Horseradish pickle juice, BBQ sauce, soy sauce, Worcestershire sauce and hot sauce together. Pour into the glass, add tomato-clam juice and stir.
3. Garnish with a pepperoni stick.

Adapted from Joanna Cismaru / Jo Cooks. Get Pickled Brines Horseradish pickle juice, the single-drink proportions and pepperoni garnish are our variations. View source recipe ↗

Ingredients

• 1½ oz gin
• 1 oz Get Pickled Brines Spicy pickle juice
• 8 oz tomato-clam juice
• Dash of hot sauce
• Black pepper
• Ice
• Celery salt for the rim
• Lemon wedge and celery stalk, for garnish

Method

1. Rim a glass with lemon and a little celery salt, then add ice.
2. Add gin, Get Pickled Brines Spicy pickle juice, tomato-clam juice and a dash of hot sauce. Stir, add black pepper and finish with celery and lemon.

Adapted from Manitoba Liquor & Lotteries' Spicy Pickled Caesar Mocktail. Gin and Get Pickled Brines Spicy pickle juice are our variations; pickle garnish omitted. View source recipe ↗

Ingredients

• 2½ oz vodka
• ½ oz dry vermouth
• 1 oz Get Pickled Brines Original pickle juice
• Ice; 1 fresh dill sprig, for garnish

Method

1. Chill a traditional martini glass.
2. Shake the vodka, vermouth and pickle juice with ice until cold. Strain into the glass. Place the lower stem of a fresh dill sprig in the liquid, letting its leaves extend out over the rim.

Adapted from Bon Appétit's pickle martini. Get Pickled Brines Original pickle juice and a fresh dill garnish are our variations. View source recipe ↗

Ingredients

• 1½ oz gin
• 1 oz Get Pickled Brines Spicy pickle juice
• ½ oz dry vermouth
• Ice; 1 small fresh red chili pepper and 1 fresh dill sprig, for garnish

Method

1. Shake the gin, dry vermouth and Get Pickled Brines Spicy pickle juice with ice until thoroughly chilled.
2. Strain into a cold coupe. Garnish with a small fresh red chili pepper and a fresh dill sprig, dipping the dill stem into the drink.

Adapted from Casa Thirteen's recipe reported by Katie Workman / AP. Gin, Get Pickled Brines Spicy pickle juice and fresh red chili and dill garnishes are our variations. View source recipe ↗

Ingredients

• 2 oz blanco tequila or mezcal (or a non-alcoholic replacement spirit)
• 1 oz Get Pickled Brines Horseradish pickle juice
• ½ oz dry vermouth or Lillet Blanc
• 1–2 dashes hot sauce or a little extra grated horseradish, optional
• Ice; 1 cocktail onion, for garnish

Method

1. Chill a traditional martini glass.
2. Shake the tequila, mezcal or replacement spirit with Get Pickled Brines Horseradish pickle juice, vermouth or Lillet Blanc, optional hot sauce or grated horseradish, and ice until chilled.
3. Strain into the chilled glass. Garnish with a cocktail onion on a cocktail pick.

Recipe supplied by Get Pickled Brines.

Ingredients

• 1 oz Irish whiskey
• 1 oz Get Pickled Brines Original pickle juice, chilled

Method

1. Pour whiskey and pickle juice into separate shot glasses.
2. Serve together: whiskey first, followed by the pickle juice.

Adapted from Absolut Drinks' Pickleback. Original brine substituted. View source recipe ↗

Ingredients

• 1 oz bourbon
• 1 oz Get Pickled Brines Horseradish pickle juice, chilled

Method

1. Measure bourbon into one shot glass and pickle juice into another.
2. Serve side by side, using the brine after the bourbon.

Adapted from Diageo Bar Academy's two-glass Pickleback. Get Pickled Brines Horseradish pickle juice is our flavour variation. View source recipe ↗

Ingredients

• 1 oz blanco tequila
• 1 oz Get Pickled Brines Spicy pickle juice, chilled

Method

1. Pour the tequila and pickle juice into separate shot glasses.
2. Serve cold, tequila first and brine after.

Adapted from Altos' tequila-and-pickle-juice serve. Get Pickled Brines Spicy pickle juice is our flavour variation. View source recipe ↗

Ingredients

• 2 lb chicken wings, separated into flats and drumettes, thawed
• 1 bottle (355mL) Get Pickled Brines Original pickle juice
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ oz vegetable oil for grilling, baking or air frying; additional oil for deep frying
• Fresh dill, optional, for serving

Method

1. Place wings and Original pickle juice in a snug food-safe resealable bag. Press out excess air, seal and turn to coat. Refrigerate for 2 hours, turning halfway.
2. Drain and discard the used brine. Pat wings thoroughly dry. Choose ONE cooking option below. For grilling, baking or air frying, toss with the measured oil, garlic powder and pepper; for deep frying, add the seasonings after cooking.
3. For every method, check the thickest meat without touching bone: wings must reach 74°C / 165°F. Times are guides; continue cooking if needed. Serve with fresh dill if desired.

Cooking options — choose one

• Grilled: Heat grill to 175°C / 350°F. Arrange wings on lightly oiled grates. Cook about 18–25 minutes, turning regularly; move to indirect heat if they brown too quickly.
• Baked: Heat oven to 220°C / 425°F. Arrange wings in one layer on an oiled oven-safe rack over a lined baking tray. Bake 30–40 minutes, turning halfway, until browned and cooked through.
• Deep fried: Heat vegetable oil to 175–190°C / 350–375°F in a deep fryer or heavy pot no more than half full. Carefully lower thoroughly dried wings into the oil in small batches. Fry about 8–10 minutes, turning occasionally. Drain on a rack, then season.
• Air fried: Heat air fryer to 190°C / 375°F. Arrange wings in one layer with space between pieces; cook in batches if needed. Cook about 18–22 minutes, turning after 10 minutes, until crisp and cooked through.

Adapted from Becky Hardin / Easy Chicken Recipes and Christine Pittman / The Cookful. Original bottled brine and a simple savoury seasoning replace the sweet glaze; extra salt and pickle garnishes omitted. View source recipe ↗ Pickle-brining guide ↗ · Grilling guide ↗ · Deep-frying guide ↗

Ingredients

• 4 boneless skinless chicken breasts (about 2 lb total)
• 1 bottle (355mL) Get Pickled Brines Spicy pickle juice
• ½ oz olive oil or vegetable oil
• 1 tsp garlic powder
• 1 tsp paprika
• ¼ tsp black pepper

Method

1. Pound the chicken breasts to an even thickness. Place in a snug food-safe resealable bag with the Spicy pickle juice. Seal, turn to coat and refrigerate for 2–4 hours, turning once.
2. Drain and discard the used brine. Pat chicken dry, then coat with oil, garlic powder, paprika and black pepper.
3. Grill over medium-high heat, turning once and moving to indirect heat if needed, until the thickest part of every breast reaches 74°C / 165°F. Rest 5 minutes before serving.

Adapted from Kelly Nardo / Eat the Gains' Chicken Marinated in Pickle Juice, which includes chicken breasts and spicy brine as options. Get Pickled Brines Spicy pickle juice, pantry seasonings, oil and the brining time are our variations; extra salt omitted. View source recipe ↗

Ingredients

• 4 bone-in pork chops, about 2 cm thick
• 1 bottle (355mL) Get Pickled Brines Horseradish pickle juice
• 1 oz neutral oil
• Black pepper; fresh dill, optional

Method

1. Coat chops in brine in a covered dish. Refrigerate 3 hours, turning once.
2. Discard brine, pat dry and season with pepper. Sear in the oil, then finish in a 175°C / 350°F oven until the thickest part of every chop reaches 71°C / 160°F. Rest 5 minutes.

Adapted from Joel Gamoran via Leite's Culinaria. Horseradish brine is our variation; extra salt omitted and temperature adjusted to Health Canada guidance. View source recipe ↗

Ingredients

• 1 box (500g) fun-shaped pasta: fusilli, shells, rotini or bowties
• ¾ cup Get Pickled Brines Original pickle juice, for the pasta
• 1½ cups chopped pickles
• 2 cups cheddar cheese, cut into tiny cubes
• 1 white onion, finely chopped

Dressing

• 1 cup mayonnaise
• ¾ cup Get Pickled Brines Original pickle juice
• ½ cup sour cream
• 2 tbsp fresh dill, finely chopped
• ¼ tsp salt
• ¼ tsp black pepper
• ⅛ tsp cayenne pepper, optional

Method

1. Cook pasta until al dente, following the package directions. Drain and rinse under cold water.
2. Transfer cold pasta to a large mixing bowl. Pour over ¾ cup Get Pickled Brines Original pickle juice. Stir and let sit while preparing the remaining ingredients.
3. Chop pickles and cheddar into small cubes and finely chop the white onion. Stir them into the cold pasta.
4. Whisk all dressing ingredients in a separate bowl, then pour over the pasta and stir until coated. Cover and refrigerate until serving.

Recipe supplied by Get Pickled Brines.

Ingredients

• 3 lb red-skinned potatoes, cut into bite-size pieces
• 1½ cups diced celery
• 1¼ cups mayonnaise
• ⅓ cup Get Pickled Brines Horseradish pickle juice
• ½ oz white vinegar
• 3 tbsp finely chopped white onion
• 4 tbsp finely chopped fresh dill
• Black pepper to taste

Method

1. Simmer potatoes in water until just tender, about 12–15 minutes. Drain and cool completely.
2. Whisk mayonnaise, Horseradish pickle juice, vinegar, onion, dill and pepper.
3. Fold dressing and celery into the cooled potatoes. Cover and refrigerate for at least 2 hours before serving.

Adapted from Holly Nilsson / Spend With Pennies' Dill Pickle Potato Salad. Get Pickled Brines Horseradish pickle juice is our variation. View source recipe ↗

Ingredients

• 1 bag (454g) coleslaw mix with green cabbage, purple cabbage and carrots
• ½ cup mayonnaise
• 2 oz Get Pickled Brines Spicy pickle juice
• Black pepper to taste

Method

1. Whisk mayonnaise, Spicy pickle juice and pepper in a large bowl.
2. Add coleslaw mix and toss thoroughly. Cover and refrigerate for 30 minutes, then toss again before serving.

Adapted from Jennifer Banz's Coleslaw with Pickle Juice. Get Pickled Brines Spicy pickle juice is our flavour variation. View source recipe ↗