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.