Bag of frozen peas taught me a swap I never saw coming

I found out last Tuesday that you can use the water from soaking dried mushrooms to replace broth in almost any soup, and I only know this because my store was out of stock for 2 weeks straight, so has anyone else tried subbing pickle juice for vinegar in a marinade or am I just chaotic?

2 comments

2 Comments

craig.john8d ago

Start with a strong brine next time, you want dill pickle juice and a splash of apple cider to balance it out. I tried it on chicken thighs last month, let them sit for about 4 hours, and the meat came out crazy tender with just a hint of tang. Just watch the salt, pickle juice is way saltier than plain vinegar, so cut your soy sauce or added salt by half or you'll be drinking water all night.

miles_young597d ago

Craig's brine talk just made me remember the time my dog drank pickle juice and burped for an hour straight.