Stop pouring that pickle juice down the drain. I mean it. That leftover liquid sitting in your empty jar of dill pickles is already seasoned, already acidic, already flavored — and it's ready to go to work again. You don't need a recipe, you don't need a canning setup, and you don't need to buy a single extra ingredient. All you need are some fresh vegetables and about five minutes.

This is one of those kitchen habits that once you start, you can't stop. Tytus and I knocked o
ut a whole jar of mixed pickled vegetables in the time it takes to chop everything up. Here's exactly how we do it.