Homemade Pickles With Leftover Pickle Juice Food

QUICK PICKLED VEGGIES WITH LEFTOVER PICKLE JUICE

Quick Pickled Veggies with Leftover Pickle Juice image

Provided by Food Network

Time 5h10m

Yield 1 jar

Number Of Ingredients 3

Ingredients

Leftover pickle juice from a jar of pickles (reserve the jar)
Assorted vegetables for pickling, such as sliced carrot sticks, sliced orange bell peppers and cauliflower florets
Sliced red onion, as desired

Steps:

Heat up the pickle juice in a microwave-safe bowl or on the stovetop until boiling. Put the vegetables and red onion back in the pickle jar and pour the pickle juice over top. Screw the top onto the pickle jar and let the mixture sit in the fridge for at least 5 hours. The pickles will keep for up to 1 week.

HOMEMADE PICKLES WITH LEFTOVER PICKLE JUICE

Homemade Pickles with Leftover Pickle Juice image

Homemade pickles are so easy to make when you reuse pickle juice for this recipe. In 24 hours quick refrigerator pickles are crisp and ready.

Provided by Angela

Categories Appetizer Side Dish

Time P1DT5m

Number Of Ingredients 2

Ingredients

1 jar leftover pickle juice
8 cocktail cucumbers

Steps:

Wash and slice your cucumbers to the desired shape or size. For this recipe, I cut them lengthwise to make pickle spears. You can also slice them or leave them whole.
Add the cucumbers to the leftover juice from store-bought pickles and close lid.
Refrigerate at least 24 hours.
Pickles can be stored in the refrigerator for 1-2 years. Enjoy the pickles and you can even make up to 4 batches of homemade pickles using the same jarred leftover pickle juice.

HOMEMADE PICKLES WITH LEFTOVER PICKLE JUICE

Homemade Pickles with Leftover Pickle Juice image

Try this easy pickle hack to make more pickles from leftover pickle juice!

Provided by Jenny

Categories Snack

Time P7DT5m

Number Of Ingredients 2

Ingredients

leftover pickle juice of choice
4-6 mini cucumbers or 1 English cucumber (sliced into bite-sized pieces)

Steps:

Slice mini cucumbers into bite-sized pieces.
Fully submerge cucumbers in leftover pickle juice.
Refrigerate for one week before enjoying.

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