In this week’s Chefs in Conversation video, Andrew Zimmern and Gail Simmons chatted about Jewish food traditions, including drinking shots of kosher pickle juice to help ensure a long life. While we can’t confirm that pickle juice will keep you young, the brine is definitely worth keeping around in the kitchen. Here, four ways to use it.
Bake it into bread. Baker Peter Endriss makes his incredible rye bread with a wild yeast starter, which gives the bread a wonderfully tangy flavor. But home cooks who can’t get a hold of wild yeast can add pickle or cornichon juice to the dough for similar complexity.