Your jar of pickles – home canned or store-bought –  is nearly empty; a jar of vinegar brine still remaining. Do not throw it out. Save the brine.

A quick way to delicious, crispy pickled vegetables is found in your leftover brine. Simply wash, trim and cut your favorite relish veggies such as onions, garlic, beans, carrots, cauliflower, peppers, etc..

submerge the veggies into your leftover brine and refrigerate for 4-5 days. Soon after you will be enjoying pickled veggies perfect for garnishes and sandwiches.

Give your leftover brine a twist before adding vegetables by mixing into it – hot pepper flakes, raw sugar, honey, garlic cloves, fresh dill and/ or peppercorns.

Fresh vegetables quickly turn into pickled, crispy, mouth-watering  delights perfect for snacking.