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?
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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