Pickle Quickies

Marcia McCance

By
@mmccance

Mom cut this daily Heloise article out of the Canton Repository. I don't know the date but I remember her trying this one and talking about it. I remember reading the clipping, too. I also remember her raving about the results and making them again, and again, for some time, until she got tired of them. I don't recall eating them myself... Maybe because Mom was hiding them and eating them all on her own! LOL

Rating:
★★★★★ 3 votes
Comments:
Method:
Refrigerate/Freeze

Ingredients

left over pickle juice (any kind)
1
left over pickle jar
1
cucumber
1
1 onion (optional)
salt

Step-By-Step

1Peel and thinly slice one cucumber (and one onion, if desired.)
2Sprinkle with salt and let stand for 3 hours, then pour off the liquid.
3Heat leftover pickle juice to boiling point and add cucumber and onions. Heat through but do not boil
4Pack in leftover pickle jar and store in refrigerator.
5Yield: approximately one and one-half pints of pickle "quickies."
6NOTE: Bits of pickled onion and second time leftover juice add zip to macaroni, potato, and mixed green salads. Laura J. Leonard
7NOTE FROM HELOISE II: Laura, you're a sweetie. I tried this, except I didn't boil the pickle juice and cucumbers, just poured the juice in a jar. Boy, were they good! The only suggestion I might make is to rinse and drain the cucumbers so they won't be too salty. OUTSTANDING!

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom