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Don’t toss that pickle juice and use it for these 3 zero waste recipes. It couldn’t get any easier and yet absolutely worth saving it! 🥒🫙Quick Pickled veggies * ¾ cup (about 180 ml) pickle juice (from a jar of gherkins) * 1 medium carrot, cut into thin sticks * 5–6 radishes, thinly sliced * ¼ small red onion, thinly sliced * Pinch of salt (only if the brine is mild) * Pinch of black pepper * 1–2 sprigs fresh dill (or 1 tsp dried) * Optional: fresh thyme or parsley * Or any vegetable you prefer
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