Making Fridge-Pickled Veggies the Easy Way

Making Fridge-Pickled Veggies the Easy Way — Madeline Nutrition

Make fridge-pickled veggies the cheat (and cheap!) way: 

Reuse Bubbies pickle juice! 

Once you finish a jar off, save the liquid brine, julienne some crunchy veggies (I used carrots and broccoli stems above) and toss them in for a day or two of fridge time.

A fantastic way to get kids and adults alike to enjoy raw cruciferous veggies without loads of processed dressings or dips. Adds a nice bit of zingy flavor. 

Note: This process is not the same as traditionally fermenting pickles to receive the benefits of probiotic microorganisms.

What's your favorite way to eat raw vegetables?