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–+ servings
topping off the cucumber spears with chopped garlic and pepercorn.

Reusing pickle brine (to make refrigerator pickles)

Easiest refrigerator cucumbers | pickles, using brine from store purchased pickles.
5 from 3 votes
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Course: Side Dish, Snack
Cuisine: American
Prep Time: 10 minutes
Refrigeration time: 2 days
Total Time: 2 days 10 minutes
Servings: 6
Calories: 6Kcal
Author: Susan Moncrieff

Ingredients

  • 1 jar pickle brine Jar and brine from store-bought pickles
  • 1 large Cucumber I peel and will remove seeds from regular cucumbers. Not necessary for English cucumbers - aka burpless cucumbers

Instructions

  • Cut cucumbers into spears or coins.
  • Fill jar with either cucumber spears or cut into coins.
  • Add as much brine from the storebought pickles as you can.
  • Put a lid on the jar.
  • Refrigerate for two days then enjoy!

Notes

I would keep these for only 3-4 weeks in the refrigerator.  They are not processed (canned) so must be refrigerated until eaten.  Do not reuse the pickle brine more than twice since the vinegar becomes too diluted.
Do NOT reuse brine to process (can) pickles or any other vegetables.

Nutrition Disclaimer

Nutrition information is an estimate only provided as a courtesy using an ingredient database. Garnish and optional ingredients are not included in the calculations.

Nutrition

Serving: 1g | Calories: 6Kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.002g | Sodium: 1mg | Potassium: 63mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg