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 🧃🍅 Virgin Bloody Mary (Mocktail) with Pickle Ice Cubes 3/4 cup pickle juice (from gherkins) 1 cup cold water (to slightly dilute and balance the saltiness) 1 Tbsp fresh lemon juice (brightens the flavor & balances acidity) 🧊 Instructions: Mix pickle juice + water + lemon juice in a small bowl or measuring cup. Pour the mixture into an ice cube tray Freeze for at least 4–6 hours or overnight. Store frozen cubes in a container or bag in the freezer for up to 1 month. Cocktail 🔸 Ingredients (for 1 large drink): 2–3 pickle ice cubes 1 cup tomato juice, chilled 1 Tbsp lemon juice 1 tsp Worcestershire sauce (vegan or regular) 2–3 dashes hot sauce (like Tabasco or Sriracha) Pinch celery salt Pinch black pepper (Optional) 1/2 tsp horseradish for bold spice 🥗 Tangy Pickle-Tahini Dressing (Perfect for Veggies & Salads) Base Ingredients: * 1/4 cup pickle juice (acts as your vinegar/acidity) * 1 Tbsp tahini * 1 cup olive oil or sesame oil * 2 tbsp soy sauce (or tamari for gluten-free) * 2 tsp Dijon mustard * 2 tbsp honey (adjust to taste) * 3 clove garlic, finely grated or minced * 2 Tbsp onion, finely minced or grated * Freshly ground black pepper to taste * Pinch of salt (taste first — soy and pickle juice may already be salty) * Add some diced spring onions or herbs * 2 tbsp lemon juice Mix all in a jar and shake , add it to you favorite salad or to boiled potatoes together with extra onions and diced gherkins #pickle #picklejuice #zerowaste #EasyRecipe #healthyrecipes #fyp - @spicymoustache