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Have saved several jars ofHave saved several jars of the juices of delicious high quality dill pickles (commercial brand, in Switzerland), and want to use the juices to prepare small batches of fresh pickled vegetables - just for a condiment for one meal, not for sterile storage etc. All the recipes I see are for longer term pickling. What is the best procedure for the short term - just slice and store in the juices for a few days ... or ? Thanks for advice.

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