Quick Pickled Veggies With Leftover Pickle Juice Recipes

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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

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.

QUICK PICKLED VEGETABLES



Quick Pickled Vegetables image

Provided by Food Network Kitchen

Categories     side-dish

Time 4m

Number Of Ingredients 0

Steps:

  • Blanch 1/3 pound each halved baby carrots, green beans and yellow beans, 2 to 4 minutes. Cool in ice water, then put in a glass bowl with 1/2 sliced red onion. Make the brine: Boil 2 cups each white vinegar and water, 1/4 cup kosher salt, 2 bay leaves, 3/4 cup sugar, the zest and juice of 1 lemon, and 1 teaspoon each peppercorns and coriander seeds; pour over the vegetables, then let cool. Chill at least 4 hours.

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