Did you ever finish a jar of pickles and then feel kinda guilty for pouring the leftover pickle juice down your drain? We had the same issue until we went to go make a fresh batch of pickled daikon and realized that instead of taking the trouble to buy and mix together vinegar, sugar and the other ingredients, we could just reuse the pickling liquid left from our favorite jar of dills. Follow our easy DIY instructions to reuse your own pickled radish, garlic or just make another batch of pickles!
– leftover pickle juice in a jar
– veggies you want to pickle (daikon, other radish or garlic work great)
Wash your veggies thoroughly and chop them up.
Pop your chopped up veggies in your leftover pickle juice and allow them to brine for a few days, then enjoy. That’s pretty much it!
Note: Typically, pickling entails sterilizing your jars and boiling them to start the pickling process. If you’re planning on storing your pickled veggies for a long time, you should definitely follow an actual canning recipe, but if you’re going to eat them soon after you make them using the method above, you really don’t need to as long as you practice common sense (wash your veggies thoroughly before adding to the brine).