tsukemono jiru dressing

I'm late to the game when it comes to not wasting the pickling juice and have often felt bad throwing the juice out after we finished eating the pickles.

I recently saw something online where the person uses the pickling juice from their tsukemono (pickles) in dressing.

Since I have some rakkyo pickle juice stashed in the fridge for the times I make potato salad, which these days is not too often, I decided to try making a dressing from it instead.

I based my dressing recipe on the leek sauce recipe from Suzunari Farms.

Makes about 1/4 cup

3 tablespoons rakkyo pickle juice

3 tablespoons shoyu

1 tablespoon sesame oil

I used it on soba salad and it was delicious.

I hope to try using more pickling juice from other types of pickles in dressings.