If I buy a jar of pickles, chips I mean, can i drain the juice out and let them stay in the refrigerator juiceless? Or do they need to sit in the brine at all times?
I know the jar probably suggests it, but do they really even need to be in the 'fridge in the first place. They’re pickled.
From the Mt. Olive website:
As far as the necessity of the juice, not entirely sure. I always assumed it just prevented them from drying out (considering they’re saturated with salt).
They’ll keep best in their juice and in the fridge.
What would be the reason for draining and then storing?
You don’t want hamburger chips wet from the juice on the hamberger, just the pickle – so it saves a step of having to dry off the pickles.
I wouldn’t leave the pickle chips out very long, but for a day’s worth of hamburgers I wouldn’t worry. But I’d still store them wet and cold.
Dry off the pickle? For real? I imagine that disposing of the paper towel you dried off your pickle with would go something like this:
You give the pickles a shake when you take them out of the jar. That’s dry enough.
Or put something like a slice of cheese between the pickles and bun.
Whenever I get a new jar of pickles, the ones at the top (i.e., floating partially outside of the brine), are always terribly soft and devoid of crunchiness. So, I would presume that the same effect would be produced if you drained your pickles and put them back in the fridge. Don’t do it.
But then you either get cheese that doesn’t melt entirely due to pickle-separation from the meat, or else you get cheese that is covered in pickle juice, which is even worse than the bun-pickle combo.
I have to say, this is a worry I don’t understand. How wet can these pickles possibly be that you have to dry them off before you put them on your burger?
Then again, I like to drink pickle juice from the jar, so there you go.
If you get a rat’s clothesline and clothespins, you should be able to hang up each pickle slice for an hour or two before serving.
(Cause like, they toootally sell those at Costco.)
But no more than three!
Yeah, I don’t scoop them directly from the jar to the burger. I take one out with a fork, let it drip for a second, then on it goes.
But a tasty way to ensure a dry top bun it to spread a very thin layer of mayo on it. Instant waterproofing! (More work than drying off the pickles, though.)
I now know what I’m having for dinner. 
Because more than three shakes and you’re gherkin it.
Niiice.
And here I was thinking that Contrapuntal had the punchline.
Sometimes the race *is *to the swift.
[quote=“Casey1505, post:7, topic:552119”]
Dry off the pickle? For real? I imagine that disposing of the paper towel you dried off your pickle with would go something like this:
Please spare me your very lengthy (who is being retentive now?) reductio ad absurdum logical fallacy, which you use to make yourself feel superior. As if not wanting pickle juice, and drying them off in a matter of a second, was some kind of psychological syndrome! What an insulting person you are, or at least a pretend insult.
Do you also simply place lettuce after washing it on a plate, and mix the dressing with the water left over still on the leaf?
Check out my thread about what is high class and low class – and enjoy your pickle juice. Your taste is as good as your manners.
Though I admit it is low class to have pickles at all . . .