If you’re wondering, a pickle back is a shot of pickle juice you take after a shot of whiskey (usually Jameson, for whatever reason). Yeah, it sounds weird. But it’s more delicious than you’d expect. As is what I’m about to tell you.
So, you might or might not know this, but I’m a pretty good cook. I mean, not only have I been feeding myself for decades. But I also spent like three of those decades working in bars and restaurants, watching and learning and getting tips (it’s true what they say: for every hungry bartender there’s three thirsty cooks).
One of those tips, learned a long, long time ago, is that if you’re cooking in a pan on the stovetop, you can speed things up by pouring a little liquid in there and covering the pan. Gives it a quick little steam-aroo, if you know what I’m saying. It’s especially nice if you’re wilting some greens into your sautee.
Somewhere in the last couple years, I started using the leftover brine from pickle and olive (and jalapeño) jars. The results are delicious. The brine adds flavor, but it’s deep flavor, the kind you sense is there but doesn’t stand out, it’s just a little extra umami for your mouth. For me, it’s double-plus good, since it means I’m using up *everything* in the jar, which is low-key a compulsion of mine, left over from when I was younger and broker.
Anyway, all this is a long way of saying give it a try. I think you’ll be pleasantly surprised.