5 Ways to Use Leftover Liquid from Pickled Vegetables

Do you have some leftover oil or brine from jars of sun-dried tomatoes, pickled eggplant or roasted red bell peppers? Don’t toss it out! It’s packed with flavour and could be of use to you in the kitchen. Here are five excellent ways to use it.

1. Use as a finishing oil for cooking

For a quick sauté or to add at the very end of the cooking process, a splash of leftover oil is all you need to elevate the taste of your recipe.

2. Brush on grilled meats

When summer rolls around and you break out the grill, take some liquid, pass it through a sieve and then brush it on your grilled meats and vegetables for added zing.

3. Make a simple dressing

Take some leftover flavoured oil to drizzle on a salad or pasta, or to brush on the bread of a muffuletta sandwich.

4. Drizzle on soup

We enjoy a nice swirl of olive oil on a bowl of soup for that finishing touch, but why not take some of that leftover oil instead for an additional punch of flavour?

5. Brine some feta

Use any leftover brine you have to give salty feta some extra flavour. You can even use pickling liquid you have left to make any other quick pickles you’d like, such as onion or radish.

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