I do love pickles! No Chicago hotdog would be complete without a dill pickle spear and a Bloody Mary would fall flat without a tasty dill pickle spear. I have to admit that even though I’m a gardener and grow my own cucumbers, not only for salads, but to make and can pickles, I can’t resist buying a big jar of those tasty buggers every once in awhile.
So once you’ve purloined the last crunchy piece of pickly goodness from the jar now what? Dump the pickle juice down the drain and use the jar for nuts, bolts, or root a cutting from that hanging ivy that has already reached the floor? NO! Don’t do that! Shame on you for even thinking about wasting all that pickly goodness.
There are lots of things you can do. Me… I like to take some of the cucumbers I grow, especially the early ones, and pack them back into the same jar/pickle juice and make more pickles! No reason to waste what made what made them pickles in the first place now is there? Wait a couple weeks and PRESTO! more pickles! For some other ideas, here’s a page I came across today with plenty more ideas on what to do with juice once the pickles are gone… Uses for the Juices
I can’t say I’m the biggest sweet pickle fan. I love the dill, garlic dill, and the hot garlic dills. But here’s a recipe for Refrigerator Sweet Pickles a dear family friend shared with me…
“Sweet Lyla Pickles”
In a 1/2 gallon jar with a tight (leak proof) lid combine the following…
-1 1/2 cups of water
-1 1/2 cups of vinegar
-1 1/2 cups of sugar
-1 1/2 tablespoons of Onion Flakes
-1/4 teaspoon of salt
-1/4 teaspoon of celery seed
-1/2 teaspoon of garlic salt
-1/2 teaspoon of celery salt
Cover, and shake the jar until all the sugar dissolves. Fill the jar with sliced cucumbers and place in the refrigerator. Occasionally shake the jar. You’ll have sweet pickles in a few days.
I’ve also used this recipe to make sweet relish as well. Simply cut the recipe down (if you don’t want a half gallon of relish) and instead of slicing the cucumbers, dice them. I’ve also used zucchini instead of cucumbers and it came out great! If you like the “green color” add a drop of green food coloring.
Speaking of zucchini, here’s how I make zucchini burgers.
Zucchini fries anyone? Yep, got a fun and easy way to make those for all you BBQ’ers out there. Not only easy and fun… most tasty!