How to Infuse Oils and Vinegars with Mixed Pickle Flavors

Create your own custom, pickle-flavored condiments with simple infusion.

Pickle-Infused Oil: Gently heat a neutral oil (like sunflower or grapeseed) with a few tablespoons of mixed pickle (strained of large pieces) for 5-10 minutes on very low heat. Do not let it smoke. Strain and cool. Use for dressings, drizzling, or sautéing.

Pickle-Infused Vinegar: Place a few spoonfuls of mixed pickle into a bottle of white wine vinegar or apple cider vinegar. Let it sit in a cool, dark place for 1-2 weeks, shaking occasionally. Strain. Use in marinades or salads.

These infusions capture the essence of the pickle in a versatile, liquid form. The quality of your infused product is directly tied to the quality of the original pickle. For the best results, start with an excellent base from a premium mixed pickle.