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


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Comments:

Method:

Refrigerate/Freeze

Ingredients

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

Directions Step-By-Step

1
Peel and thinly slice one cucumber (and one onion, if desired.)
2
Sprinkle with salt and let stand for 3 hours, then pour off the liquid.
3
Heat leftover pickle juice to boiling point and add cucumber and onions. Heat through but do not boil
4
Pack in leftover pickle jar and store in refrigerator.
5
Yield: approximately one and one-half pints of pickle "quickies."
6
NOTE: Bits of pickled onion and second time leftover juice add zip to macaroni, potato, and mixed green salads. Laura J. Leonard
7
NOTE 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