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Since I'm only going to have a few pickles I wondered about using the syrup that's in the almost-empty jar of bread and butter pickles for the brine. It's got a nice tangy sweet taste, lots of mustard seeds and other seasonings floating around.
Anyone ever try this?
Stef
 

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I've only used the bread & butter brine to marinate mushrooms in, they don't last long enough to worry about spoilage. Just put the mushrooms in the jar of brine and wait a few days, hmmmm good. :)
I'd think if you boiled the brine to kill any bad guys, like germs from your hand from digging out pickles, it would be fine.


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It is really only safe to use in salad dressings or macaroni, or potato salad. The acidity is already diluted by the first batch of pickles being in there, plus bacteria will have entered the brine, too.
 

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I use it in the sauce when I make sweet & sour ribs.

tinda :cowboy:
 

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I reuse the pickle juice, as I call it, over and over. We like onions cut up and put in it. I just add about 1/3 of the amount of juice I have with new vinegar.
As soon as a jar is empty I cut up onions, peppers, cukes, and or green tomatoes and put them in there. I always keep them in the frige and have never had a problem. We probably get 3 or 4 jars of pickled something out of each jar before all the taste is gone. Then it's down the sink. :)
 
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