re using pickle syrup

345 Views 6 Replies 7 Participants Last post by susieM, Aug 11, 2007

stef

Discussion Starter · Aug 11, 2007

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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Lucy

· #3 · Aug 11, 2007

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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