Quick Pickles

1. Prep the Vegetables – Wash and slice 2 cups fresh cucumbers into rounds, sticks, or bite-sized pieces.
2. Pack the Jar – Place the cucumbers and any optional seasonings — fresh dill, garlic cloves, peppercorns, or red pepper flakes — into a clean glass jar.
3. Add Pickle Juice – Pour 1 cup leftover pickle juice over the vegetables until fully submerged.
4. Marinate – Seal the jar and refrigerate. Let sit for at least 1 hour before eating. The longer they marinate, the more flavorful they become.
5. Store – Keep refrigerated and consume within 1–2 weeks.

Notes:

• The pickle juice can be used 2–3 times before it loses its punch — each batch will be slightly milder.
• Thin-sliced cucumbers pickle faster than thick; aim for 3–4 mm slices for a 1-hour pickle.

Storage:

• Keep refrigerated for up to 1–2 weeks. Use a clean utensil each time to prevent contamination.

Swaps:

• Use carrots, radishes, green beans, cauliflower, or red onion instead of cucumbers — all work great.

Tips:

• For extra flavor, add a smashed garlic clove and a few fresh dill sprigs to the jar.