Pickle juice: The overlooked health elixir you should drink
When the pickles are gone from the jar, the remaining liquid usually gets poured down the sink. However, that's a mistake because we're wasting valuable nutrients that way. This unassuming liquid is worth including in your daily diet.
Pickle juice, the sour liquid left after pickling, is truly a treasure. Most of us just add it to soup, but that's a huge waste of its potential. Instead of pouring the leftovers down the sink, pour a portion into a glass and drink it with pleasure. Do the same with sauerkraut juice. It will do your health good.
Properties of pickle juice
It may look unassuming, but it holds a lot of essential nutrients for health. Drinking it cold allows you to utilize its health-promoting properties fully. It is primarily a valuable source of lactic acid bacteria, or probiotics. These support intestinal function by improving the microflora. The secret of our immunity lies in the intestines, so supporting their function is crucial. Pickle juice helps cleanse the intestines of deposits and harmful substances.
Pickle juice also positively affects the condition of the skin, hair, and nails, supports the digestive system, and helps maintain electrolyte balance. It boosts metabolism and strengthens the liver's detoxifying function.
However, it's important to remember that pickle juice contains a lot of salt. People with high blood pressure, kidney diseases, or heart conditions should consume it in moderation.
How to use pickle juice?
Besides the classic pickle soup with cream or potatoes, pickle juice has many other culinary uses. It can be added to sour rye soup, tomato soup, beet soup, cabbage soup, or barley soup—anywhere a sour note is needed to balance flavours. Instead of vinegar or lemon juice, try using pickle juice.
The sour nature of this juice, much like lemon juice, causes proteins to curdle, making it a good base for marinating raw fish. Although this idea is unconventional, it might appeal to those who enjoy bold flavours, akin to traditional ceviche.
Pickle juice can also enhance the flavour of heavier sauces and stews, especially those made with pork. This addition can lighten the dish while highlighting its taste and aroma.
Remember that pickle juice should be added to the hot dish only after all its ingredients are already soft. Otherwise, they won't cook and will remain hard.
