Did you know you can reuse your pickle brine to DIY pickles for a dollar a jar?
The good news is it is easier than you think. A few simple ingredients and you will find yourself saving lots of money and improving your digestion!
1 ''used" jar of pickles with brine reserved
1 Tbsp apple cider vinegar
6 extra small English or pickling cucumbers or 1 1/2 cups of other vegetables (zucchini, beans, garlic)
2 cloves garlic, chopped into pieces
1 tsp dried dill weed
1 tsp mustard seed
1/2 tsp sea salt in up to 1/2 cup water
1. Extend the existing pickle brine by adding salt and vinegar and garlic, dill or mustard if using. Make sure all the salt has dissolved into ½ cup of filtered water if needed.
2. Slice your vegetables of choice into coins or spears (sliced veggies pickle faster and fit well in a jar). If using green beans, simply tip both ends. Tightly pack the veggies into the brine water. Make sure the brine covers the veggies to prevent mould. Place the jar in your fridge covered with a cloth and brine for 1 to 2 weeks before eating.
* If too salty for your personal taste, simply rinse veggies quickly to reduce salt before eating.