Do you like pickled food? Here’s an awesome tip I recently learned: once you’re done with your jar of pickles, KEEP YOUR PICKLE JUICE. Then use it to pickle other fresh veggies!

Great options are onions, garlic, daikon, cucumber, carrot, cauliflower, green beans, chili and beetroot. Make sure you put in just enough veg to be completely submerged in the juice, place the cap on unscrewed and leave it on a kitchen counter overnight to ferment just a smidgeon. Next day, tighten the cap and store in the fridge. Keeps for aaaages. And you can use the juice several times over! I’ve been doing this with red cabbage because heaven knows how difficult it is sometimes to go through a whole head by yourself, know what I mean? Gorgeous in salads and burgers, like this one I’ve assembled with Pan-Fried Eggplant, Falafels and Garlic Mayo in a Homemade Bun.

Happy pickling!