We’ve established that I am . . . um, what’s the word?
A Knucklehead McSpazatron!
No . . . wait. Isn’t that a line from the SpongeBob SquarePants movie?!? Now you’re just being a stinker. I believe the word we agreed upon was “resourceful.”
It probably doesn’t surprise you to learn that I don’t throw much away. In this case, it’s pickle juice. Long after the pickles are gone, the juice remains useful. A spoonful in my tuna, my tarter sauce, or my homemade salad dressing gives a little taste of dill in the background without the texture of the pickle.
The other day, I was trying to figure out what to do with the carrots in my fridge. I had no lettuce. No salad dressing. No dip. I didn’t want to cook out the nutrients – we needed some raw veggies. I eyed the jar of pickle juice on the shelf and . . . “Bingo!”
These make a great snack, or add them to your tuna wrap. I’ve never rolled my own sushi, but these would add a nice kick to your California Roll. And with a hint of sweetness in this mix, kids will eat their veggies.
- 4 – 5 Carrots
- Jar of Leftover Dill Pickle Juice
- 1 Large Garlic Clove
- 3 Tbsp. (Rounded) Brown Sugar
- 3 Tbsp. Soy Sauce
- 1/4 tsp. Liquid Smoke (A little goes a long way.)
- 6 Drops Sriracha Chili Sauce (Or more, if you can take the heat.) 🙂
Before adding carrots, shake ingredients thoroughly – until brown sugar is dissolved and all ingredients are well incorporated.
- 8 Hours: Good
- 1 Day: Better
- 2 Days: Best