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2. Leftover Pickle Brine Is Liquid Gold — Here’s How to Use It ...

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   Related: The Best Vinegar for Pickling, According to a Pro Pickler and Chef. ... “For a Bloody Mary, I usually substitute almost all of the lemon juice with pickle brine, and then I’ll finish ...

3. 5 clever ways to use up that leftover pickle juice in the jar

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4. These Are The Health Benefits Of Pickle Juice, According To ...

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   Pickle juice is the remaining liquid from the pickling process that preserves cucumbers. There are different techniques that yield different types of brine. Vinegar pickles are made by submerging ...

5. Pickleback - Wikipedia

   en.wikipedia.org/wiki/Pickleback

   A pickleback. A pickleback is a type of shot wherein a shot of liquor is chased by a shot of pickle brine; the term "pickleback" may also refer only to the shot of pickle brine itself. Alternatively, the shot can be chased by a bite of a pickle (generally, a whole dill pickle).

6. Pickle juice - Wikipedia

   en.wikipedia.org/wiki/Pickle_juice

   Pickle juice is generally salt dissolved in vinegar with additional herbs and spicy flavours used for preserving food by pickling, but which is also reputed to have health benefits, notably for the relief of cramps.

7. List of lemon dishes and drinks - Wikipedia

   en.wikipedia.org/wiki/List_of_lemon_dishes_and...

   Lemon pickle – Lemon pickle is made primarily from lemon along with spices in India (Bharat). [8] Lemon tart – dessert dish that's a variation of a tart. They have a normal, crimped, versatile pastry shell, while the filling is a basic variation of lemon paste. Shaker Lemon Pie – type of lemon pie first developed by the Shakers.

8. 4 Shocking Health Benefits of Pickle Juice - AOL

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   “If you want to use pickle juice as a sports drink during activity to replace sodium lost in sweat, drink 20–50 ounces of water per 2 ounces of pickle juice to achieve the right level of ...

9. Preserved lemon - Wikipedia

   en.wikipedia.org/wiki/Preserved_lemon

   Preserved lemon or lemon pickle is a condiment that is common in the cuisines of Indian subcontinent [1] and Morocco. It was also found in 18th-century English cuisine. [2] It is also known as "country lemon" and leems. Diced, quartered, halved, or whole lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are ...