Pickles are a favorite delicacy. Crispy gherkins, spicy, fresh – winter for any time of the year, because they participate in so many recipes. If cooked properly, naturally fermented, they can be even useful in addition to being delicious. Their marinade juice can be used in many original and delicious ways.

 For salad dressings. If you want to flavor and acidify your salad, add 2-3 tablespoons of cucumber juice to the usual dressing – fat, acid, salt, spices. Guarantee that no one will guess the secret ingredient (if you don’t overdo it, of course) and it can become your preserved dressing recipe.

For marinating meat. Pickle juice is spicy and sour enough to marinate meat, especially chicken. It softens and becomes even more fragile. Mix with the usual spices, with a little fat, garlic cloves, rosemary sprigs, which you can then remove and let the meat soak well.

For flavoring fish. Instead of lemon juice – cucumber juice. Goes great on oilier fish. Surprise your guests and just find out how well this different and yet sour taste of heavier fish fits. For white rice, it is good to dilute the juice or mix it with lemon, because it is likely to color and darken the white color of the fish.

For cocktails. Experiment with Bloody Mary – pickle juice and small pieces of arrow to the cocktail. the juice also goes to tequila cocktails.

Drink for athletes. Cucumber juice contains minerals and electrolytes, no sugars and calories, it is slightly salty, which allows the retention of salts in the body. That is why this juice, diluted with water, is ideal for athletes in the gym or outdoors. Natural taste, no chemicals and additives.

For acidifying the soup. The juice was added to fatty soups such as mutton, pork or lamb. If you like this type of taste combination, do not throw away the juice and boldly add 2-3 tablespoons to thick and greasy soups.