How to Pickle Anything

pickled carrots on a plate

What do you do with leftover pickle brine? This age-old question (for me, at least) has many answers.

Option 1: make a dirty martini and use pickle brine instead of olive juice

Option 2: take a shot – it’s the ultimate DIY hangover cure (I’m serious)

Option 3: marinate meat (chicken wings, turkey breast) in pickle brine for a tender, juicy result

Option 4: cut up any veggies (cucumbers, carrots, celery, parsnips, radish, celery root), add to the pickle brine and let it sit for 24-48 hours at room temperature to MAKE NEW PICKLES!

It’s that simple! It’s the brine that pickles the vegetables. So once the original pickles are gone, add more vegetables to the brine and create… more… pickles! And once you’re done eating the new pickles, do it all over again – it’s Sophreakingood!

This only works if the ingredients in your pickles don’t include vinegar. As long as the brine is just water, salt and/or spices, you can rest assured that it’s the good bacteria that fermented the original pickles, and they’ll do it again to whatever other vegetables you add into your brine.

So the next time you find yourself wondering if you should pour your pickle brine down the sink, just remember that that would be the opposite of Sophreakingood. Why not make some brand new pickled veggies instead?

For those of you wondering, my favourite pickles are Moishe’s Kosher Pickles (I buy the big jars at Costco)

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