DRINKS MADE WITH PICKLE JUICE RECIPES
AMAZING HOMEMADE PICKLE JUICE RECIPE - ORGANIC FACTS
Bye-bye, cramps! Hello, pickle juice!
Provided by Komal Narwani
Categories Condiment
Total Time 15 minutes
Cook Time 15 minutes
Yield 1 pint jars
Number Of Ingredients 10
Steps:
- Take a large pot and add water, white vinegar, and salt in it.
- Heat the pot and bring the mixture to a simmer.
- Add any or all of the optional pickling spice ingredients in the pot and simmer for another few minutes until all the flavors blend in the mixture.
- Turn off the gas and let the mixture cool.
- Now strain the mixture into a quint jar or a bottle using a fine mesh or a strainer.
- Your pickle juice is ready to use.
20 CLEVER USES FOR THAT LEFTOVER PICKLE JUICE IN THE JAR
There’s nothing like crunching into a dill pickle — especially when they're homemade. Thankfully, they can be made in less than an hour with a little cucumber know-how and this easy recipe by Jenn de la Vega. They're easier than you think, and when you make this quick refrigerator pickle, there's no canning or special equipment required. The recipe is a Yummly original created by [Jenn de la Vega](https://www.yummly.com/dish/author/jenn%20de%20la%20vega).
Provided by Yummly
Categories Appetizers
Total Time 45 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Scrub the cucumbers with a vegetable brush under cold, running water. Slice off the stem end on each cucumber. Slice each cucumber into 1/4” chips or into spears, as desired.
- Divide the pepper, coriander, bay leaves, garlic and dill between two clean pint jars (you can also place it all into one 1-quart jar). Pack the cucumbers into the jars, making sure they fit tightly and are lined up so there are no big gaps. Lightly rap the jar on the counter to help the ingredients settle into the jar.
- In a small saucepan, bring the white vinegar, salt, water, and red pepper flakes to a boil. Stir to dissolve the salt completely.
- Pour the brine into the jars and set aside to cool for 10 minutes.
- Place the lids on the jars and place in the refrigerator for at least 30 minutes and up to overnight to pickle, shaking the jar occasionally to redistribute the spices. The pickles will last up to 2 weeks in the refrigerator.
Nutrition Facts : Calories 50 calories, CarbohydrateContent 10 grams, FiberContent 3 grams, ProteinContent 3 grams, SodiumContent 1810 milligrams, SugarContent 5 grams
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