Here's a quick, you-barely-need-the-stove recipe for your weekend, in case you live in a part of the country with temps currently pushing 100. If you are so unfortunate, let me offer you these cooling, refreshing veggies!
Pickles are one of those foods that seems so much scarier to make in theory than it actually is in reality. There's just something so seemingly mysterious and almost magical about dunking some veggies in an acid bath for a few weeks and having them emerge transformed into preserved, tangy treats.
(Also, frankly, botulism terrifies me, so I stay away, even though acid and salt are not friendly to the bacteria. We are all safe here, I promise.)
Quick pickles are good cheat, and here, I'm offering you even more of a cheat with the option to re-use your leftover pickle brine! You may be tempted to use that brine for pickleback shots, and you do you, but if you want a way to use up that brine with less painful after-effects, come this way instead!
You get the flavor of "real" pickles and way to stretch your food budget a bit, without the hassle of sterilization that comes with canning. Here, just boil your old brine for a few minutes, pour over some veggies, refrigerate, and enjoy! The recipe almost writes itself.
Pickle Jar Pickled Veggies
Method adapted from Jeff Mauro
- leftover pickle juice from a large jar of pickles (reserve the jar)
- veggies of choice (carrots, cucumbers, green beans, red onions, etc), sliced into sticks or spears or slivers
- 2 garlic cloves
- pickling spice (optional)
- Bring pickle juice to a boil on the stove and add a pinch or so of pickling spice if using, boil for a few minutes then let cool a bit.
- Add veggies and garlic to the jar and pour hot juice over the top. Let cool before refrigerating. Let sit for at least 5 hours (longer is better). Keeps in the fridge for about a month.