The BEST Garlic Pickles (Just pop them in your fridge!)

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  1. I often "re-pickle." Pour reserved juice from various jars of the same kind of pickles into one larger jar. Slice or spear whatever you want to taste like that kind of pickle (eg, dill). Add extra vinegar and salt, as well as adjusting seasoning, to make up for the added water that will come out of whatever you add. Beyond cukes, you can do yellow and zucchini squash, tomatoes, onions, and garlic. I add super old, dried garlic cloves, halved, to give a caramel sweet garlic influence. I have added a sheet of nori, minced finely, to add salt and iodine to my brine.

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