How to Pickle Produce with Leftover Brine

Calling all pickle lovers, don’t dump out that brine when you’re done with your favorite spears or slices. Instead, create a brand new batch of briny veg right in that jar! All you need is a splash of extra vinegar, a big pinch of salt, and any fresh vegetables you’d like to give a new life. Follow along to see exactly how it’s done:

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How to Pickle Your Produce

Dump out about ⅓ of the brine in your pickle jar.
Fill that back up with white vinegar, and add a big pinch of salt, and a palmful of black peppercorns to taste.
Prep your veggies to be pickled, here’s what we recommend (but you do you):
1. Slice into 1-inch pieces:
  1. Bell peppers
  2. Shallots
  3. Cucumbers
  4. Carrots
  5. Zucchini
  6. Rhubarb
2. Thinly slice:
  1. Radishes
  2. White or red onions
  3. Beets
  4. Ginger
  5. Watermelon
3. Add whole, or cut into bite-sized pieces
  1. Garlic
  2. Cherry tomatoes
  3. Asparagus
  4. Mushrooms
  5. Cauliflower
4. Shake the jar lightly, then let them chill in the fridge for at least 3 hours.
5. Enjoy your new briny bites within the next week!