After you’re done with that big jar of pickles, SAVE THE JUICE. It’s good stuff and can be used to make a big jar of quick pickled veggies! I use these on sandwiches and they are actually better than the original pickles!
1 24 oz. jar pickles, just juice
1/2 large cucumber, sliced
6-7 radishes, sliced
2 small carrots, slivered
1/2 red pepper, sliced thin
1 red chili, sliced (opt.)
Apple cider or rice vinegar (opt.)
- Prepare your veggies by washing them really well and slicing them. Try to get them in a fairly even thickness. I like to cut cucumbers into half-rounds, radishes into rounds, red peppers into strips, and carrots into strips. A good veggie peeler helps.
- Pack a quart canning jar with the veggies. Pour over reserved pickled juice. If the veggies aren’t covered, pack in more veggies to fill the gaps or fill the jar with apple cider or rice vinegar to take up the rest of the room. Leave about 1/2 inch at the top of the jar. Put a lid on it.
- Store veggies in fridge for at least 3 days but up to 2 weeks.
- Use pickled veggies on sandwiches, burgers, or just snack on them!