After pickles, capers or feta are taken from a jar, the remaining liquid is often poured away. Yet brine from cucumbers, olives and other preserved foods is rich in flavour and can transform a dish without extra cost. Eater has described these uses, and Serbia’s Danas cites storage guidance from Index.hr.
Brine can serve as the base for a marinade, sauce or salad dressing. Mixing a little with neutral oil makes a dressing for leafy greens and legumes. It can also replace a regular dressing in mayonnaise-based tuna salad.
Previously used cucumber brine can be used to quick-pickle fresh cucumbers or carrots. The salty liquid keeps onions edible for about two additional weeks and other vegetables for up to two months.
Refrigerated shelf life after opening depends on the food. Brine from cucumbers, olives and capers can last up to a year, while liquid from dairy products, including feta brine, should be used within four to six weeks.