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Tangy Pickle Juice and Mustard Marinade
Elevate your culinary creations with this zesty Tangy Pickle Juice and Mustard Marinade that promises to deliver a flavor explosion! This marinade is not only a secret weapon for tenderizing chicken, pork, or beef but also imbues your protein with a delightful blend of tangy and sweet flavors. The combination of vibrant pickle juice and sharp Dijon mustard creates a mouthwatering experience that will make your taste buds dance with joy. Historically, pickling dates back centuries as a preservation method, and using pickle juice in marinades is a brilliant way to harness its bold flavors while ensuring your meat remains juicy and tender. Perfect for barbecues, weeknight dinners, or meal prep, this marinade will quickly become a staple in your kitchen.
Ingredients
- Pickle juice
- 1 cup
- Dijon mustard
- 1/4 cup
- Honey
- 2 tablespoons
- Garlic
- 3 cloves, minced
- Salt
- 1 teaspoon
- Black pepper
- 1/2 teaspoon
Instructions
- In a medium bowl, whisk together the pickle juice, Dijon mustard, minced garlic, honey, salt, and black pepper until well combined and the honey is fully dissolved.
- Choose your protein (chicken, pork, or beef) and place it into a large zip-top bag.
- Pour the marinade over the meat, ensuring that it is fully coated.
- Seal the bag tightly, removing as much air as possible, and gently massage the marinade into the meat to enhance absorption.
- Refrigerate for at least 2 hours, or for maximum flavor, overnight to allow the marinade to penetrate the meat.
- When ready to cook, remove the meat from the marinade and discard any leftover marinade.
- Cook the meat using your preferred method—grilling, baking, or pan-searing—until fully cooked and juices run clear.
Tips
- For an extra kick, add a teaspoon of crushed red pepper flakes to the marinade.
- Try marinating vegetables in the leftover pickle juice for a tangy side dish.
- This marinade works wonderfully with tofu for a delicious vegetarian option.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 10 minutes Marinating Time: 2 hours (or overnight) Calories: 70 Fat: 1g Carbs: 16g Protein: 2g Sodium: 900mg Sugar: 4g
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