“Tip to Tail” Pickle Style Is the Zero Waste Trend You Gotta Try
April 22 is Earth Day. Time for fun Earth Day activities. Perhaps you’re posting an Earth Day quote to the ’Gram or researching sustainable product swaps. On the Earth Day crafts and food front, here’s a idea we’re obsessed with: “Tip to Tail” pickle style. What does that mean, exactly?
It’s more than pickling a whole cucumber, tip to tail, though that certainly fits into this zero-waste philosophy.
A spokesperson for Bubbies Pickles, founded in San Francisco in 1982 by Leigh Truex (Bubbie herself), explains: “Just like using every part of an animal, from hide to tail, Bubbies encourages its customers to utilize all the goodness in Bubbies glass jars—not just on Earth Day, but all year long.”
Here’s How to Embrace “Tip to Tail” Pickle Style
(1) Eat all your pickles.
Then put the jar with leftover brine in the fridge. You’re not done yet.
(2) Use every last drop of brine.
Reuse the brine to make refrigerator pickles out of all kinds of veggies, such as pickled whole cherry tomatoes. You’ve already got the jar and the brine, after all. Make the most of it.
Leftover brine is also the perfect shortcut ingredient for dressings and marinades, and it can flavor to all sorts of tasty eats, from pasta salad to wings to roasted pumpkin seeds. You can even use the brine in creative cocktails—a dirty martini might be a no-brainer, but how about a pickle brine margarita?
(3) Time to reuse that jar.
The ideas are endless. Like mason jars and some jelly jars, a Bubbies jar has nostalgic, display-worthy appeal thanks to the vintage look of the label. Use it as a container for DIY home organization or a flower vase (the pretty arrangement above is by the Connecticut-based florist Hedge). It can also be a salad to-go container and even the container for a terrarium!
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