This is my best pickle flavored experiment yet..
I have had success with cucumbers and okra, and failure with Brussels sprouts, but these zucchinis win..
Here is the trick. We eat pickles, love pickles. So, once the pickles have been eaten, you have all this great flavored garlicky pickling juice. Some people drink it but most people throw it away…
Keep that juice and add stuff to it! Here is our newest experiment and it is amazing. The zucchini stays crunchy fresh and yet sucks up all that pickle juice flavoring. And the cumin was a risk that paid off, strange yet wonderful.
- 2 medium zucchinis, chopped
- pickle juice in jar
- 1/4 cup of red vinegar
- 1 tablespoon of cumin
Put it all in the jar and make sure all your vegetables are covered. Wait 12-14 days and then eat them.
I wonder how many times I can reuse this liquid…