Saturday, January 30, 2010

The Crunchiest Pickle

Instead of swigging sour, or sweet bread and butter pickle juice, or dumping it down the drain, just add some fresh chopped cucumber and make the crunchiest pickle you will ever bite into. Waste not want not -- reuse that juice!

When I buy these hot-house cucumbers, they are so huge a salad cannot contain one. If you have a jar of pickle juice left over, just slice that leftover cucumber and let it soak overnight. These fresh tasting pickles will not last as long as regular ones, but they should last a week longer than normal, and maybe even into the following week.

The taste is light and fresh.They are even good on a burger, or as just a snack or side. They will not be as sour or sweet as you are used to, but you will not make such a sour face when you take a bite.


Slice fresh cucumber about 1/4 inch thin. Add to leftover pickle juice, either sour, or sweet bread and butter. Allow to soak overnight in the refrigerator. Will last a week or two stored in the fridge. 

For other veggies they may need a minute or two of blanching (or steaming) to better absorb pickle juice. The veggies that need a little cooking include: carrots, mushrooms, peppers, broccoli, eggplant, cauliflower, corn, asparagus, green beans, onion, and garlic. Roughly chop any veggie to fit jar(s.)


Rochelle R. said...

That is a great idea! I just threw out pickle juice last week. I figured I could do something with it but no idea came to me right away, so out it went.

99 Cent Chef said...

Darn! Try my recipe next time!

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