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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

  1. Dump out about ⅓ of the brine in your pickle jar. 
  2. Fill that back up with white vinegar, and add a big pinch of salt, and a palmful of black peppercorns to taste. 
  3. 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! 

Hungry for more pickle content? Keep reading:

How to Pickle Watermelon Rinds

Quick-Pickled Rainbow Swiss Chard Stems

Cantaloupe Salad with Feta and Pickled Red Onions

Watermelon Ginger Fizz with Pickled Watermelon Rind

Spicy Mayo Salmon with Quick Pickles

Gently Pickled Watermelon Radish Salad

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