Tahini Pickle Magic

30 April 2024 Dairy Free Gluten Free Vegetarian Friendly
This is undoubtedly the best use of the liquid left in the bottom of the pickle jar (AKA liquid gold) and makes the smoothest umami tahini sauce I have ever tasted. 

This hack went viral when I posted it on Instagram last year, but for some illogical reason I didn’t give this recipe its own space here. I’m here to rectify this for you STAT.

I originally taught this as part of my class with Seed + Mill at Chelsea Market. There is no stirring or extra seasoning required, just 2 ingredients and a good jar to shake it all up. I have no idea how this works, but trust me, it does and I’m taking all that pickle juice magic…….

I love this best with my favourite bread and butter pickle brine, but you can basically use any type of pickling liquor you might have lying around including olives, capers, jalapeño, or a mixture if you don’t have enough of one. I prefer to make this in cups as its really a ratio situation more than anything else, using equal parts of tahini and leftover pickle juice.  I have a suggested amount of each, but feel free to make it with whatever you have to hand.  Enjoy this unctuous tahini bliss as a dip, thin for a dressing, or schemer on your plate as the base for your herb salad (where this recipe first appeared)

The Best Tahini Sauce you are Ever Going to Make

  • 3/4 cup pickle juice
  • 3/4 cup tahini paste

Pour the tahini into the pickle jar with the leftover liquid.  Shake for about 30 seconds or until it’s completely emulsified. 

I’d love to tell you it’s more complicated than this but it’s really this simple…… I cannot wait for you to make this.

Have you made this dish?

Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com