Pickle juice is a popular ingredient used by many home cooks and professional chefs to help tenderize meat before cooking. The tart, salty brine is believed to help break down muscle fibers and connective tissue, making cuts of meat more tender and easy to chew. But does science support the notion that soaking meat in pickle juice makes it more tender? Here is a comprehensive look at the evidence behind using pickle juice as a meat tenderizer.
What is pickle juice?
Pickle juice refers to the briny liquid that is left over after pickles have been removed from their jar. It contains vinegar, salt, spices, and the traces of the vegetables or fruits that were pickled. The main ingredients in pickle juice are:
- Vinegar – Usually distilled white vinegar or apple cider vinegar
- Water
- Salt – Table salt or kosher salt
- Sugar
- Spices – Dill, garlic, peppercorns, mustard seeds, coriander, etc.
The vinegar gives pickle juice its sour flavor, while the salt concentrates the taste. Pickle juice can range from mildly to very sour and salty depending on the recipe.
Why is it thought to tenderize meat?
There are a few theories as to why pickle juice may help tenderize meat:
Acids soften muscle fibers
The acetic acid in vinegar is thought to help break down connective tissues in meats. Similar acids like citric acid from lemon or lime juice and lactic acid from fermented dairy are also used as natural meat tenderizers. The acidic environment helps unwind muscle proteins, making the meat easier to chew.
Salt loosens proteins
The salt in pickle brine helps extract myosin, a protein that makes up muscle fibers. This allows the proteins to unwind and loosen up. Dry brining or salting meat works on a similar principle. The salt causes the muscle fibers to break down over time.
Spices enhance flavor
While not directly contributing to tenderness, the spices and aromatics in pickle juice like garlic, dill, mustard seeds, and peppercorns can help enhance and deepen the flavor of the meat. This gives the illusion of a more tender or juicy cut of meat.
Does the science support using pickle juice as a tenderizer?
There has been some scientific research done on whether soaking meat in acidic marinades makes a notable difference in tenderness. Here are the key findings:
Minimal effects on tenderness
A 2013 study in the Journal of Food Science looked at marinating beef inside and outside semimembranosus muscles in lemon juice, vinegar, salt, and a control liquid. Researchers found minimal differences in shear force (a measure of tenderness) between the different marinades and the control.1
An older study from 1988 also found that soaking beef cubes in vinegar or lemon juice for up to 24 hours did not improve tenderness compared to a water control. However, vinegar and lemon juice did help mask undesirable flavors.2
Improves perception of tenderness
While acidic marinades may not significantly tenderize beef, they have been shown to improve the perceived tenderness when tasted by consumers. The acidic ingredients seem to help enhance and deepen meaty, savory flavors.
A 2016 study found that beef soaked in vinegar-based marinades for 24 hours was perceived as more tender and flavorful by consumers compared to untreated beef, even though shear force measurements were not significantly impacted.3
Effects depend on concentration
How concentrated the pickle juice is seems to factor into its effectiveness as a tenderizer. One study found that beef soaked in a concentrated vinegar and salt marinade (over 3% acetic acid) for 48 hours had significantly reduced shear force values compared to untreated beef.4 Highly concentrated solutions appear better able to break down connective tissues.
Longer marinating times are better
To get the most tenderizing benefits from pickle juice, it needs to be allowed to soak into the meat for an extended period. At least overnight or 24 hours seems ideal. A 2004 study found that soaking beef in vinegar-based marinades for 48 hours significantly improved tenderness and moisture retention compared to untreated meat.5 The longer the meat has to marinate, the more the acids can work on breaking down tough muscle tissues.
Does pickle juice tenderize all cuts of meat?
The effects of marinating meat in pickle juice can vary depending on the cut being used. Here is how it impacts tenderness for different meats:
Beef
Tougher cuts of beef with more connective tissue like chuck roast, brisket, and skirt steak show the most tenderizing benefits from pickle juice. The acids help break down the collagen. For tender cuts like filet mignon, pickle juice does not improve tenderness significantly but can enhance moisture and flavor.
Pork
Like beef, the acids help break down the connective tissues in tougher cuts of pork such as shoulder or spare ribs. The tenderloin does not need tenderizing but can benefit from added moisture retention.
Chicken
Chicken breast meat is prone to drying out during cooking. Letting it soak in pickle juice before cooking helps ensure it stays moist and tender. For chicken thighs or legs with more fat and collagen, pickle juice helps break down the connective tissues.
Fish
Fish has less connective tissue compared to red meats and absorbs marinade faster due to its delicate texture. A brief soak in diluted pickle juice can help season fish and enhance juiciness when cooked.
| Meat Cut | Benefit from Pickle Juice? |
|---|---|
| Chuck roast | Yes, helps break down tough connective tissues |
| Pork shoulder | Yes, reduces toughness of collagen |
| Chicken breast | Yes, helps retain moisture so meat stays juicy |
| Fish fillets | Minimal, can help enhance flavor and moisture |
| Filet mignon | No, already tender without pickle juice |
How to use pickle juice to marinate meat
If you want to test out the effects of pickle juice on different meats, here are some tips:
Ratio
For marinating, you’ll want to dilute the pickle juice with water. A 1:1 ratio of pickle juice to water is a good starting point. This reduces the intense saltiness while still keeping the acids to help tenderize the meat.
Marinating time
Plan on letting the meat soak for at least 2 hours, and ideally 12-24 hours if possible. The longer the better to let the brine really permeate.
Temperature
Marinate meat in the fridge, not on the counter. The cold environment helps the meat absorb the flavors and acids more evenly.
Discard after use
Don’t reuse pickle juice after marinating raw meats. The bacteria on the raw meat can contaminate the brine. Always discard leftover pickle juice marinade.
Rinse before cooking
Rinse off the meat well before cooking to prevent excess saltiness. Pat dry with paper towels.
Use strong brine sparingly
If using very concentrated pickle juice, either dilute with more water or marinate for shorter time to prevent over-tenderizing.
Conclusion
While pickle juice is unlikely to magically tenderize extremely tough cuts of meat, it can provide some beneficial effects when used properly as a marinade. The vinegar, salt, and spices can help enhance flavor and moisture retention in most types of meat. And when given enough time, the acids in pickle brine can help gently break down collagen and muscle fibers to modestly improve tenderness. For best results, dilute pickle juice with water and allow meat to marinate for at least 24 hours in the refrigerator before cooking. This can help ensure roasts, chops, steaks, and chicken stay juicy and become just a little bit more tender.