my wife is pregnant and going through ALOT of pickles. we have about 3 gallons of pickle juice left over right now. im wondering, can i buy some cucumbers and pickle them in used pickle juice?
anyone repickle with pickle juice?
- Thread starter toehead11183
- Start date
I dunno, I make my own dill beans (basically pickled string beans) and re-use the juice... so I don't see why not. But I can't really see buying fresh cucumbers as a cost effective replacement. Unless you live on a farm...
It's possible but, not recommended. The cucs bleed alot of water into the brine and most of the brine's flavor leeches into the original batch of cucs. Reusing the brine would be more headache due to having to adjust the ingredients. One possibility is to use a milder veggie or one that would be OK to eat as an untraditional pickle. We make zucchini pickle chips. They're a different flavor than cucumbers and one that could use a non-traditional brine (or recycled brine) without making the consumer feel like there might be something wrong with your batch of traditional pickles.
Just clean the zucchinis in cool water, leave the skins on, and slice the zuccs in 1/8" to 1/4" slices. Heat the brine to just boiling. Place the sliced zuccs in clean canning jars. Pour in the hot brine. Cap the jar(s) loosely. Once the jar(s) reach room temperature, tighten the jar lids. Place in the fridge and they'll be ready to eat the next day (although, we waited a week).
Just clean the zucchinis in cool water, leave the skins on, and slice the zuccs in 1/8" to 1/4" slices. Heat the brine to just boiling. Place the sliced zuccs in clean canning jars. Pour in the hot brine. Cap the jar(s) loosely. Once the jar(s) reach room temperature, tighten the jar lids. Place in the fridge and they'll be ready to eat the next day (although, we waited a week).
I was just thinking the same thing
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I have had things that were made with recycled pickle juice, and it mostly worked if kept refrigerated. If you plan on canning and storing on the shelf do not do it. The acidity of the original pickling liquid is a big part of what makes the pickles safe to store with only a water bath canning process.