Dill Pickle brine Salad

¾ cup leftover dill pickle brine (from 1 [32-oz.] jar)

¼ cup tap water

1 ½ tsp. granulated sugar

¼ tsp. black pepper

1 medium (10 oz.) cucumber, peeled and thinly sliced into half-moons (about 2 cups)

1 cup (5 oz.) cherry tomatoes, quartered

½ cup sliced red onion (from 1 small [6 oz.] onion)

⅓ cup sliced celery (from 1 medium [1 oz.] rib)

¼ cup mixed chopped fresh dill and parsley

Combine pickle brine, water, sugar, and black pepper in a (32-oz.) jar. Seal jar and shake until sugar is dissolved, about 1 minute.
Pack cucumber, tomatoes, onion, celery, dill, and parsley into jar. Seal jar and shake until brine evenly coats vegetables.
Chill in refrigerator for at least 1 hour or up to 24 hours, flipping the jar occasionally to ensure vegetables marinate evenly.
Transfer salad to a bowl and serve with a slotted spoon or tongs. Serve chilled.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season☀️Summer

DifficultyVery Easy ⏰ 10m