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Home Cooking

Quick pickles using leftover pickle juice

mushroomaffairs | Jul 11, 202010:57 AM     3

I used a mixture of Trader Joe's and Mt Olive bread and butter pickle juices, there wasn't a lot of it so I added more white vinegar and a bunch of other useless spices before boiling. The existing brine was way too sweet so I didn't add sugar.

They're still not cool yet but I'm supposed to wait about 3-4 days to a week before consuming. I used an old giant Classico tomato sauce jar, I didn't sterilize but washed it 100 times.

I added to the existing store brine extra:
tumeric
mustard seeds
chili flakes
onion powder
garlic powder
black pepper
thyme
dried parsley

I bought two kirbys and used those but accidentally cut one in regular coins and the other at a slant so they're different shapes. I'm not going to add tumeric if I ever make them again because of the unattractive yellow color. I prefer housemade pickles that some restaurant makes that still look very clean and crispy cucumbers.

I did salt the cukes for about an hour and half. I used fine sea salt because it's all I had. Some online instructions say to rinse, some say to not rinse, I rinsed because of the type of salt I used. I forgot to buy dill and celery seed so that's why I added all that other stuff.

I hope they taste good. They're supposed to be eaten with 2 weeks and the brine is not going to be reused.

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