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We never had much use for leftover pickle juice until Sam Crannell tipped us off to an old chef's trick. Now we never toss the brine down the drain; we save it for poaching perfect eggs instead: The vinegary liquid helps the eggs set while lending them a hint of sweetness and garlicky flavor. At his Seattle restaurant, LloydMartin, Crannell pairs his pickle-juice-poached eggs with roasted asparagus, golden garlic croutons, country ham and a bracing honey-mustard vinaigrette. The dish sings of spring, whether you serve it as a classy appetizer at dinner or as an elegant light lunch.
For more creative ways to use leftover pickle juice, check out this blog post.
The farm-fresh cuisine at Lloyd Martin is constantly changing based on what's in season. Current offerings include roasted beets with fresh ricotta, duck confit with braised cabbage and smoked tomato fondue. Check out a sample dinner menu here.
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