My sister-in-law is one of the most environmentally conscientious people I know, and she’s always coming up with new ideas to save waste. Her most recent is to recycle the pickling liquid from a jar of gherkins simply by reusing it to pickle more cucumbers, or other vegetables, for a day or two. She was about to chuck out some pickle juice along with a few leftover raw veg sticks that her kids had left on their plates when her inbuilt, food waste-saving mindset cut in, and she thought of this great way to save both food items. It’s now a go-to in her house for saving all sorts of veg, including cucumbers, cauliflower, carrots, celery, bell peppers and onions, and the process produces a delicious, fresh-tasting refrigerator pickle – to be safe, though, be sure to consume it within three days. To preserve the pickles for longer – up to a week – and to give them a stronger pickled flavour, hot pickle them as below.
