Pickles and preserves
Leftover cucumber peels from salads become a crisp, zero-waste pickle after a few days in a brine of vinegar, salt, and garlic. Packed in a jar, they are easy to add to a school or work lunchbox and make a refreshing snack.
Wash the cucumber peels thoroughly and cut them into short pieces.
Mix the vinegar, water, salt, and sliced garlic to make the brine without boiling it.
Pack the peels into a jar and pour the brine over them. Close the lid and refrigerate for at least 2 days.
Let the pickles sit for at least 2 days before eating so the salt and tang can develop.
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