Chefs Coax New Flavors Out of Old Brine

Maisie Wilhelm

Repurposed brine already delivers a punch to pickleback shots and dirty martinis, but the leftover pickling liquid can be used to amp up everything from marinades to mayonnaise.

“You already have this amazing brine,” says Matty Matheson. “You can turn it into so many other things.” Matheson, like many economizing chefs, repurposes his leftover brine, in his case to brine sweetbreads before battering and frying them up for a dish at Toronto's Parts...