The Barbarock Blog

Barbara has discovered a use for leftover pickle juice. Since meat-tenderizer isn’t allowed on her husband’s diet, and since much of the meat she cooks needs some tenderizing, she has had to get creative in how she prepares the meat for cooking. Like many of us, she buys pickles and has a lot of juice left over in the jar after they are eaten. Since much of the juice is made up of vinegar, a natural meat tenderizer, she saves the juice in the jar. When it is time to prepare the meat, she puts it in a plastic bag, adds a quarter-cup of the pickle juice (for a roast or large piece of meat, use about a half-cup) and leaves it to marinate for about two hours. And then she cooks the meat as usual. This tenderizes the meat without adding as much sodium as is found in other meat tenderizers.