Tuesday, June 30, 2015

Homemade pickles for the lazy and cheap

Next time you eat the very last store-bought pickle, don't dump the juice or toss the jar. Instead, save it in the fridge until you've got something else you'd like to pickle.

In our case last week, it was the radishes in our CSA. I sliced them thinly and tossed them in the pickle juice, and in a few days we had funky-spicy radish pickles.

Ta-da! (Picture by Chloe)

The pickle possibilities are really endless: Cukes, of course would be great, but so would carrots, onions, garlic, green beans, beets, cauliflower, kohlrabi and on, and on....

Just don't forget that these are refrigerator pickles, meaning that you have to keep them in the--you guessed it--refrigerator, as opposed to the cabinet. But duh, right?

And the cool thing about the radish pickles is that in a few days, all of the red from their skins will soak off and color everything a light pinky-orange. Neat!

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