Season the rice and pasta with the remaining salt water

i am something of a pickle collector.There is a refrigerator dedicated to pickles Its walls contain various salted beauties. I love salty and sour vegetables, but I don’t feel lonely after eating them. Means you can start cooking in salted water.

The pickle brine is worth it because it packs a lot of flavor into a small amount. of liquid.My favorite remaining brine move Already used splash them to the martini (especially cucumber, tomato and caper brines). B.ut I don’t drink much anymore, so now I splash them over a big pot of rice and pasta.

Got extra olive brine? Splash it into the spaghetti water to create an even more flavorful spaghetti alla puttanesca. P.Toss the remaining caper brine into the pot of rice and serve with the garlicky chicken thighs. A pepperoncini brine would also be good. Pickled onions are also good.depends on the type of pickled onions and the amount of brine used.

Don’t limit yourself to vegetables. Preserved Lemon Brine adds tart, floral, salty, leftover feta brine You can turn plain rice into creamy, flavorful cheese rice. (I also used feta brine as a pork chop brine. It was unbelievable. )

Amount of brine you can Amount used will vary depending on amount of brine, sodium content, and personal preference. can bounce Can also be used only a little at a time, or omit pure water entirely strong salt water A delicious experience (I do this with the feta line and it dominates). Be sure to subtract that amount of plain water for every portion of the brine.Water in pasta isn’t too much of an issue, but you don’t want to mess with the liquid-to-rice ratio, especially when you’re cooking. on the stove.