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–+ servings

Pickle Jar Tomato Cucumber Salad

Here’s a clever culinary hack that’ll transform your leftover pickle brine into a zesty tomato and cucumber salad!
Yield: 3.5 cups
Prep Time: 5 minutes
Total Time: 8 hours 5 minutes

Ingredients
 

  • 32 oz pickle jar with at least 1 cup leftover pickle juice*
  • ½ long English cucumber, ~1 ¾ cup, diced
  • 1 pint cherry or grape tomatoes, ~1 ¾ cup, quartered
Ingredient Details to Know
* Mine typically has about 1 ¾ cups. Depending on the type and amount of pickle juice, this will add about 150mg-200mg sodium to each serving but this can vary.

Instructions
 

  • Add the veggies to the pickle jar, close the lid tightly and give it a good shake. Stash in the fridge for 15 mins to overnight, giving it a shake every now and then to ensure all the veggies are coated to soak up the yummy pickle brine. The longer it sits, the better it tastes!
  • You can eat it straight out of the jar, or drain the liquid and transfer the veggies to a bowl or enjoy them on top of a salad.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 0.5cupCalories: 10Carbohydrates: 2gProtein: 0gTotal Fat: 0g— Unsaturated Fat: 0g— Saturated Fat: 0gCholesterol: 0mgSodium: 150mgFiber: 1gTotal Sugar: 1g— Natural Sugar: 1g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.