A while back Wonder Woman made some sweet pickle relish. As fortune would have it, she also made a bounty of relish juice. Never ones to waste food we saved the liquid. Lately, I've been making the most of it in my cooking. Taking a cue from pickle-brined chicken I decided to see what salt-brined short ribs marinated in the sweet relish juice would be like off of the grill. I found out. After a couple of hours in salt water, a couple hours more in the juice, and then over indirect heat on the grill they were tender, juicy, and delicious.
I served them with a sesame sugar snap pea recipe I swiped from Bon Appétit, some white rice flavored with sprigs of rosemary from our garden, and a carrot and white cabbage slaw made with mayo, black pepper, and rice vinegar.
The relish juice, with a touch of balsamic vinegar, worked as a marinade for WW's tofu as well. A few nights later it also took some white rice sautéed with garlic and then simmered for a few minutes with the relish juice to tasty new heights.
And a little has gone a long way. I still have another full bottle of magic to perform. It just goes to show, once again, that too much often isn't waste, it's just a multitude of flavor opportunities waiting to be developed.