Every time I'm done with a jar of pickles, I always save and use my brine. If it's a good amount, I add a half dozen hard-boiled eggs to it and let them sit for a day. Voila, pickled eggs! It's great for salad dressings, as well. Use it in place of your vinegar, depending on your type of pickle, that is. My latest use for pickle brine is for my greens.
I love to eat all kinds of greens. Kale and collards, mostly. But after a while, I do admit to getting a little greened out. Over the summer, I usually prepare them simply with garlic and olive oil. As the days began to get cooler, I started to tire of them. There was a jar of bread and butter brine with coriander seeds in the fridge. Just a perfect pick-me-up for a plate of kale. I'll be serving this on Thursday instead of a heavy, creamed green. It's autumnal, sweet and sour. A little home-cured bacon might be a nice addition. Happy Thanksgiving!
One or two heads of kale, collards or any hearty green, stems removed and chopped coarsely.
about a tablespoon of olive oil
1/4 to 1/2 cup of pickle brine
Heat olive oil in sauté pan. Add kale and cook until wilted, a few minutes. Add pickle brine, cover and simmer for ten minutes, or until greens are tender enough to eat.
Julia Sforza is a freelance preserver living in Ulster Park. She can also be found blogging about preserving food and cooking it at What Julia Ate.