Friend used to put canned beets in her leftover pickle juice.

Just add sliced cucumbers and put it in the fridge. Don't cook anything. It will be a different product from the original processed pickles, but it should be good in it's own right. I have done this only with dill pickle juice but it's worth trying with the sweet stuff.

You could marinate other raw vegetables such as okra, green beans or radishes.

You could use it as a salad dressing or as an ingredient in a salad dressing, especially a dressing for potato or macaroni salad.

Jim

An afterthought:

Wouldn't that juice be great for marinating mushrooms?

Jim

Afterafterthought"

Mushrooms and onions.

Jim

Not really Jim....too much water in the mushrooms.....and who likes sweet pickled mushrooms?
I save sweet pickle juice always....I blanch veggies like carrots and cauliflower....and add others like onions and cukes and zucchini raw...let it sit in the refrig for a few days and it's a GOOD THING....and if you have it add a paquino to the pickle juice!!

I save Boar's Head horseradish pickle juice and add cheap drained bread and butter pickles to it. The Boar's Head are more expensive so I am getting horseradish pickles for cheap. The point is, maybe you could add B&B pickles to your sister's pickle juice.

I don't understand the problem, Linda. Marinated mushroom recipes abound on the Internet. The marinades are not so different from pickle juice. Granted, they usually are not sweet, but some are. If Teresa's sweet pickle juice tastes good, I'll bet mushrooms marinated in it would be good, just as good as blanched cauliflower.

Another idea:

Drink the juice straight from the jar. Don't laugh. It's been done.

Jim

Jim, I did give that a thought. ;o)

I like the idea of the marinated carrots and I've got them in the crisper. Thank you, Ms. Lindac!

I think I have read of a recipe where you drain dill pickles of their brine and then put the dills in a jar of sweet pickle juice. Anyone else know of this or is it a figment of my imagination?

Teresa

"Jim, I did give that a thought. ;o)"

I'm sure you did. (wink, wink)

Jim

Jim, you beat me to it. I was going to say that marathoners and other extreme athletes actually drink pickle juice to replace electrolytes. Of course, that's probably done more in the summer.

Sally

I'd use it in mayo based salad dressings. It would also be good added to deviled eggs and egg salad sandwiches.

It will keep forever in the fridge.

I vote for cauliflower with the carrots! It retains the crunch and still absorbs the great taste!

Potato salad!

(tuna salad?)

I reuse dill pickle juice all the time. When I put up pickles in the summer, invariably there are a few stray cucumbers that come through late in the season. By then, we've already gone through a jar or two of pickles, so I just slice up the cucumbers and put them in the jar of juice and back in the fridge.

I think carrots would be great for your sweet pickle juice.

Teresa, I have a recipe I have had for many years that I remember using several times, but not in a long time.

1 quart Dill pickles, drained and sliced in 1/4 in. slices

Add 2 onions, sliced & separated into rings.

Put in large bowl and add:

2 C. sugar
1 T. vinegar
1 1/2 T. whole mustard seed
1 teas. celery seed

Stir gently W/wooden spoon.

Let set at room temperature until sugar dissolves.

Pack in jar and refrigerate 4 days.

I'm assuming that meant set for 4 days before using, but as I said, it's been a long time. I think you could add any number of veggies to that. Sweet peppers, (any color), cauliflower, carrots (I'd steam first) etc. I don't see why your sweet pickle juice wouldn't work.

I'll be interested to hear what you wind up doing.

jude

Green beans!

I peeled and briefly cooked a bunch of matchstick cut carrots this evening. They are hanging out in the pickle juice even as I type. I'll take them to a dinner with friends tomorrow night.

Thanks for all your good suggestions and recipes!
Teresa

In the category of "strange things that teenagers will eat" we used to make snowcones out of pickle juice when I was in junior high. And that was dill pickle juice. I would think the sweet juice would have been better. Not much though lol