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pickle quickies

(3 ratings)
mmccance avatar
Recipe by
Marcia McCance
@mmccance
Stone Mountain, GA

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

(3 ratings)
method Refrigerate/Freeze

Ingredients For pickle quickies

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

How To Make pickle quickies

  • 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!
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