Perhaps the only thing sadder than coming to the end of a jar of pickles is coming to the end of a jar of pickles and throwing out the leftover brine.

Well, we are here for your in your time of need with a new series of recipes dealing with tha exact situation.

Say hello to Brine Time.

First up, we have our pickle mayo. 

If you haven't made mayonnaise before, you are missing out. Not only is it much easier than we've all been led to believe, but taste-wise, it out strips any mayonnaise you can buy.

The trick is to use an immersion blender and a jar just ever so slightly larger than the blender so you can mix and store all in a onner. And guess what? Our pickle jars are perfect!

The recipe below is a ratio based on one large egg yolk. The recipe is easily doubled and lasts about 4 days in the fridge.

You’ll need:

• A clean jar just slightly wider than your immersion blender (a standard pickle jar works perfectly)

Steps:

1. Add the ingredients to the jar in this order:

   • 1 large egg yolk

   • 1 teaspoon salt

   • 1 teaspoon mustard

   • 2 teaspoons lemon juice

   • 1 tablespoon pickle brine

   • 150ml neutral oil (like sunflower, rapeseed or vegetable oil)

2. Let everything settle for 30 seconds. This helps the egg yolk stay at the bottom.

3. Insert your immersion blender all the way to the bottom of the jar. Make sure the blade is covering the egg yolk.

4. Start blending. Hold the blender still for about 10–15 seconds, until you see the mayonnaise start to emulsify at the bottom.

5. Slowly lift the blender. As thenPickle Brine Mayonnaise forms, slowly raise the blender through the rest of the mixture to incorporate the oil fully.

6. Blend until thick and creamy. It usually takes less than a minute.

7. Taste and adjust seasoning if needed. Add a splash more brine or lemon juice for extra tang.

8. Store in the fridge. Use within 4–5 days.