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PICKLE JUICE
Level 1
Pickle Juice Your Veggies
Yields
Pickle Juice Your Veggies
Yields
- a Marlene Samuels creation -
A large glass pickle jar devoid of pickles yet filled with “pickle juice” makes an excellent pickling incubator. Jackie Anderson, a pal from Ketchum Idaho, recently shared this treatment with me. “Do you ever have too many cucumbers and just know you’re probably going to end up throwing them out? I put them into a jar of pickle juice and, guess what? More pickles!”
After Jackie shared her secret, I tested the process out for myself. The treatment works really well but, better yet, there’s no time stamp to worry about; it doesn’t matter what kind of pickle juice you have on hand (kosher dills, gherkins, sweet or Polish), and you can also apply it to carrots, celery, pearl onions, green tomatoes, un-ripened peppers, tomatillos, hard cauliflower, small onions — or anything else you come across in your end-of-summer garden. It’s as simple as that. The next time you open the jar -presto! – more pickled whatever!
Here’s Jackie’s recipe. Experiment a bit and happy pickling!
How to "Pickle Juice” a Cucumber
... in a 32 oz. pickle jar or any size of your choosing
- Scrub (don’t peel) the cucumber well with a vegetable brush.
- Cut the cucumber into thick slices or into spears if jar size permits.
- Make sure cucumber pieces are fully submerged in pickle juice. (Optional: Add several sprigs of fresh dill, several dried peppercorns and a few slivers of garlic.) Screw lid on tightly and refrigerate.
- Allow cucumbers to cure for a few weeks.
Visit one of our favorite websites on the art of pickling: www.learntopreserve.com.
