Homemade Pickles with Leftover Pickle Juice
Homemade pickles are so easy to make when you reuse pickle juice or brine for this recipe. In 24 hours quick refrigerator pickles are crisp and ready. Fermentation to turn cucumbers into pickles has never been easier.
Ingredients
- 1 jar leftover pickle juice
- 8 cocktail cucumbers
Instructions
- 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.
Notes
STORING:
- Store the pickles for up to a month.
- Leftover pickle juice can be used up to 3 times to make more pickles (each batch may be less salty, briney, tender)
- Add a few sprigs of fresh dill for more intense flavor.
- Add sliced red onion or garlic cloves.
- Add slices of jalapeno or other spicy peppers for heat.
Nutrition
Calories: 8kcalCarbohydrates: 2gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.003gSodium: 3mgPotassium: 82mgFiber: 0.3gSugar: 1gVitamin A: 59IUVitamin C: 2mgCalcium: 9mgIron: 0.2mg
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