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Save That Pickle Juice! #708514 08/18/11 03:48 PM
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Phyllis Doyle Burns Offline OP
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When the Bread and Butter Pickles are gone, save that juice with all the good spices in it. When you have leftover vegetables from supper, put them in the pickle juice and keep them refrigerated. The cold "pickled" vegetables will be good in a green salad.

You can also peel hard boiled eggs, let them cool, and put them in the pickle juice. These are also good when chopped up in a salad. The eggs will last for several weeks in the juice.

Last edited by Phyllis-Folk/Myth; 08/18/11 03:49 PM.

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Re: Save That Pickle Juice! [Re: Phyllis Doyle Burns] #708525 08/18/11 04:14 PM
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Love the idea about the eggs! I've recycled my pickle juice before with fresh cukes but not other veggies and I never thought about the eggs. Thanks for passing that along smile



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Re: Save That Pickle Juice! [Re: Sandy / Cocktails Editor] #708591 08/18/11 10:38 PM
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Jilly Offline
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Does that sort of 'pickle' the veggies, or just add some taste and help preserve the veggies?

Re: Save That Pickle Juice! [Re: Jilly] #708594 08/18/11 10:41 PM
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I always mark the date on the jar and allow it to set in the refrigerator at least a month before diving in. I use masking tape because it comes off very easy but won't slide off when the jar and tape get moist in the refrigerator. That way, I can use the jar again and again, just marking it with a different date as needed. Write with a Sharpie so it won't smear when the ink gets wet.



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Re: Save That Pickle Juice! [Re: Sandy / Cocktails Editor] #708596 08/18/11 10:50 PM
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Jilly Offline
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This is great. I always suspected it was a wasteful idea to just throw pickle juice down the drain, and now I feel validated. Such great info for everyone!

What veggies work best this way?

I do like the eggs idea too.

Re: Save That Pickle Juice! [Re: Jilly] #708597 08/18/11 10:56 PM
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I've got a jar of okra in the fridge right now that I pickled this way. Try things like yellow squash, zucchini, baby carrots or carrot slices. I've got some pickled garlic in the fridge, too, that I canned last summer. Bet mushrooms would be good, too. Green beans, jalapenos, . . .

I always slice the bigger cukes and okra (and now all the other stuff Phyllis has got me thinking about smile ). The larger the veggie, the longer it'll take for the pickling juices to do their thing.

My brother has some strange daughters. They pour their pickle juice into popsicle molds and make pickle popsicles! Yucky!!


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Re: Save That Pickle Juice! [Re: Sandy / Cocktails Editor] #708598 08/18/11 10:58 PM
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How interesting - a salty popsicle. lol

Re: Save That Pickle Juice! [Re: Jilly] #708601 08/18/11 11:07 PM
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HA! I don't have any near-empty pickle jars, but i do have a fresh cucumber i would like to try preserving. I just posted a wanted item on my local craigslist about pickle juice. We will see what i get. smile

Re: Save That Pickle Juice! [Re: Jilly] #708602 08/18/11 11:18 PM
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Phyllis Doyle Burns Offline OP
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Originally Posted By: Jilly
Does that sort of 'pickle' the veggies, or just add some taste and help preserve the veggies?


It seems to do both. When adding leftover veggies, make sure you drain them well so as not to dilute the pickle juice. As for the boiled eggs, it makes them last so much longer. I have kept eggs in pickle juice for up to 3 months and they still taste good when chopped up and added to salads. They get quite firm, but taste good.

Any vegetable, fresh or cooked, I think would be ok to add to the pickle juice. I prefer the juice of the bread and butter pickles because the flavor of the spices is so wonderful. I eat B&B pickles just as a snack quite often, so I always have enough pickle juice to have something pickled in the fridge.


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Re: Save That Pickle Juice! [Re: Phyllis Doyle Burns] #708603 08/18/11 11:23 PM
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How awesome. I will have to document this once I get some pickle juice. We will see what my craigslist ad turns up.

Thanks for the suggestion - i'd love if you had more!

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