Working in New Jersey Delis, Restaurants, and Industrial kitchens when I was a kid, I soon learned WHY there were no garbage cans in the kitchen. NOTHING edible I mean NOTHING was thrown away. EVER!
Crab, and Lobster shells became a delicious Bisque. Salvage and leftovers “Soup of the Day”. Water drained from pasta and potatoes turned into silky smooth gravies and sauces. Liquid drained from cans of vegetables turned into soups and stews. Pickle and olive juice made a perfect brine, marinade, a sauce, or salad dressing. The iconic deli deviled egg, as well as chicken, potato, and macaroni salad derive from sweet pickle juice. It was a chemistry experiment with food… and it was magic.
Sweet Pickle Slurry
- 1 stalk celery minced
- 1 onion minced
- 1 red pepper minced
- 1-tablespoon apple cider vinegar
- ½ cup Gherkins sweet pickle juice
- 1 teaspoon yellow mustard
- 1 cup mayonnaise
- ½ cup sour cream
- 1-teaspoon sugar
- 1 teaspoon celery salt
Combine all the ingredients mix well. Adjust the flavor to your liking adding more celery salt and/or sugar. Onion powder is also an option.
Add 1 pound of your favorite pasta, chicken, tuna, chopped hard cooked eggs, shrimp, waterless cooked potatoes cubed, grated carrots and raisins, or combination or whatever you like.
Use this homemade dressing on sandwiches, in dips, or in any number of recipes.
Store in a sealed Mason jar, in the refrigerator.