When cooking purple potatoes, this past week, we discovered an electrical problem with the little stove-top in our conference room kitchenette. Actually, the smell wafted all the way out to the front desk area.
When the burner was removed it was very black and in desperate need of a good cleaning. After soaking it for a long time, there was still plenty of black remaining.
Sr. Christina thought some vinegar might work well, but there was none handy. However, she was taking out a jar of pickles anyway to have at supper and decided to pour some pickle brine to soak on the burner.
When this had soaked thus through the evening and over night, a lot more of the black “gunk” was removed.
Little did we know all the wonders of pickle brine!
When doing an online search for uses of pickle brine, one finds a multitude of suggestions:
Pickle brine is suggested as a meat tenderizer as well as for enhancing other foods, such as barbecue sauce and “mac and cheese,” fish, veggies, and salad dressing. It can be used in homemade rye bread, cocktails, sports drinks, and even pickle soup. Pickle juice can be used for acidifying soil, cleaning copper, trapping fruit flies, making copper sparkle, killing weeds, stopping hiccups, and curing heartburn. It can also serve as a laxative and to treat an upset stomach.