How is it possible that I’ve lived this long without realizing that I could reuse pickle juice to make new pickles? How?
A few days ago, I finished a GIANT 64 ounce jar of pickles (thanks, Woodman’s!) and I had all this leftover pickle juice that I didn’t want to throw out so much so that I just left the jar in my refrigerator. Kinda weird, but whatever. Then, this afternoon I saw that they were selling some lovely pickling cucumbers for 99 cents a pound at the farmers’ market in downtown Chicago, and I was struck with the idea to re-use my pickle juice to make NEW pickles. I bought a bunch of baby cucumbers and got excited!
At home, here’s the recipe I made up for myself:
- Cut pickling cucumbers into strips and put them into a ball jar
- Boil old pickle juice
- Pour pickle juice over cucumbers in the ball jar
- Add a few fresh cloves of garlic for flavor and additional vinegar if necessary to cover the pickles
- Let sit until cool and then refrigerate for 24 hours or until the pickle juice has permeated the cucumbers.
Like most refrigerator pickles, I expect these to keep up to two or three weeks max, although in this apartment, I suspect they’ll last about two days.
UPDATE 6/23/12: These pickles are delicious! Can’t stop eating them!