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Cucumber Relish and Pickles With Left Over Pickle Juice
Here are some good ideas for this pickle juice of yours. But first let me tell you that among the many recipes and other things that you can do with pickle juice it is also good for your health as explained by the hubber Turtlewoman.
Just Ask Susan also explains the many ways you can use it up in your kitchen. But no one remembers that they can actually make their own relish and pickled cabbage with the ready made concoction. I will tell you how.
I am so sorry I don't have my own pictures to show you but the instructions are pretty easy.
How to make the relish from pickle juice
Half your cucumbers lengthwise and remove seeds with a small spoon. Place cucumbers in a bowl and sprinkle a generous amount of salt. Cover and place in the refrigerator for two to three hours. Don't worry about the amount of salt. The salt pulls away the water from the cucumbers so they wont be salty at all. You can rinse any excess salt that may remain on cucumbers.
Drain the liquid from the cucumbers. In a saucepan add pickle juice and cucumer. Simmer on low flames for about 20 minutes. Let cool.
Mince your cucumber as finely as possible. For a finer more mushy relish, use a food processor. Add a little of the pickle juice when processing for a nice flavour and texture.
- add onions
- add apples
- add hot pepper
- add sugar for sweet relish
- add a little salt for salty relish
- When cooking add more vinegar for a more tangy relish
Now serve up your relish with your home made hot dogs or gourmet burgers!
Pickled cabbage using pickle juice
1/2 medium red cabbage
3 cups pickle juice
sugar (depending on how you want it - will explain)
I like to use red cabbage because it is firmer than what we are accustomed to here.
Cut your cabbage lenghtwise into four pieces or smaller, it's up to you. Leaves may shell off but that is okay. Wash and place in a bowl. Sprinkle a generous amount of salt and let stand in refrigerator for 3 hours.
Drain whatever liquid is in bowl and rinse cabbage in a colander and drain. In a sauce pan, heat pickle juice until very hot. Do not boil. Add cabbage and dill. Cover and let cool then return the cabbage and juice to the jar. Make sure it's very cool before jarring.
If you want a sweeter flavour add some sugar to your pickle juice while still warm. If your pickle juice is losing its flavour add a little more vinegar.
Bonus - make more pickles!
Pickles are very easy to make but many people don't know how the pickles get its crunch. It's pretty simple take away the water from the cucumber. Here is how to make a batch of your own pickles.
Note: if you add plain cut up cucumbers to the pickle juice it may spoil and the cucumber will come out slimy.
First you drain the water from the cucumbers by using salt as in the recipes above. Use a fork to stick the whole cucumbers or halve or quarter them, whatever pleases you.
Next you pour on your salt and let stand for anywhere over two or three hours. You can let them stand overnight too. Rinse away any excess salt and drain.
Heat your pickle juice and add cucumbers. Don't boil. Let cool and then jar your pickles. Add peppers, dill, or any other thing that strikes your fancy.
Young cucumbers work better than old ones.