Although the untreated cucumbers picked up a little tang from the brine, for the most part they retained their fresh cucumber flavor. The treated cucumbers, on the other hand, produced good results. They had the right dense texture and deeper color, and they were brightly flavored and well seasoned with garlic and dill from the brine. Pickle soup is an Eastern European dish.
It is made using pickle brine, pickles, potatoes and meat. It is a great way to use pickle brine. You can also a vegetarian version by substituting meat with vegetables. Many people love pickle brine and pickle juice.
So, you can drink the diluted pickle brine directly like a hydration tonic. You can add some flavors as per your taste. There are a lot of drinks that you can make with pickle brine. One is the pickletine, which is a martini made with pickle brine. Another drink is the pickleback, which is a shot of bourbon and a shot of pickle juice. You can also add Bloody Mary. You can also add pickle brine to tomato juice. People also freeze pickle brine and use pickle brine ice cubes in drinks.
These were 12 ways that you can reuse pickle brine. You can also add pickle brine to any recipe that you deem fit. If you are reusing pickle brine for the first time then, it is safe as long as it is not moldy or murky. But reusing it, again and again, is not safe. It not only dilutes its taste but also increases the chances of bacterial growth. So, it is safe to use pickle brine if you are using it for the first time.
If you have to, you can use it for the second time. But that should be it and you should avoid using it any further. Making home canned pickles with reused pickle brine is unsafe. A safe brine for pickling and canning has a certain salt and vinegar percentage that ensures the vegetable — cucumbers, green beans, beets, whatever — will be properly acidulated to prevent the growth of Clostridium botulinum and other nasty microbes. When a vegetable is pickled, the vinegar and the salt draw water out of the cells of the vegetable and, through osmotic action , the salt and acid levels stabilize between the brine and the vegetable being pickled.
In other words, the vegetables soak up some of the salt and vinegar, and the brine is diluted. However, once the brine has been used to successfully pickle one batch of vegetables, it is no longer at the original salinity or acidity level that allowed it to safely can that first batch of pickles. If you attempt to can a second batch of pickles with reused brine, you could be setting yourself up for some really bad microbial growth you do not want.
Refrigerator pickles — also called quick pickles — are just raw or lightly blanched vegetables seasoned with a soak in a flavorful brine in the fridge. In some cases quick pickles might soak in a brine for just an hour before you eat them, in other cases several days or even a few weeks.
Generally, you leave your fridge pickles in their brine until they taste nice and flavorful. Three days usually does the trick. Because refrigerator pickles are not being sealed up in a jar and left at room temperature, the preservative quality of the brine and the acid and salt levels are less critical, so you can go ahead and make refrigerator pickles with tasty delicious reused brine.
But even here there are a few caveats. A dilute brine will not be as effective at preventing bacterial growth, even at cool fridge temperatures.
And your fridge pickles with reused brine will not last as long as pickles made with full strength brine. Watch closely for signs of contamination, such as a murky brine, yeast or mold growth, scum on the surface of the brine, or pickles which are mushy. Any vegetable that is appropriate to pickle with a full-strength brine will be fine to use for quick refrigerator pickles with leftover brine.
The best candidates tend to be vegetables that will retain their shape and crispness. Strong flavored brassicas like broccoli, collard greens and kale can become unpleasant as a pickle. Carrots, cauliflower, beets and other dense vegetables may be blanched if desired.
Particularly watery vegetables like cucumbers can be pre-salted as described below. Is there one best way to make quick pickles with reused brine? Probably not — pickles being a subjective thing. The first method was to drop fresh cucumber slices right into leftover brine and leave the slices in the brine, refrigerated, for 24 hours. They then transferred the salted cucumber slices to a jar, brought their re-used pickle brine to a boil and poured it over the salted cucumber slices.
This batch was also kept in the fridge for 24 hours. The results were far better for the second method. With every round of vegetables that you cycle through, you are further diluting the salt and acidity level of your brine. Which means every batch gets riskier in terms of bacterial growth, molds, etc.
Instead, check below for ideas on how to use that flavorful brine in other ways. Beyond quick pickles, there are plenty of ways to use up a jar of pickle brine. There is no limit to the ways to use leftover pickle brine in your kitchen, but here are a few ideas to get you started.
Just follow these steps to make it easier for me to answer your question:. My Expert Council answers to productive homekeeping and food preservation questions can be found on selected Survival Podcast episodes. I garden, keep chickens and ducks, homeschool my two kids and generally run around making messes on my one-third of an acre in suburban Seattle. This online merchant is located in the United States at E.
San Carlos Ave. San Carlos, CA Fresh dill, onion, olive, and pickled pepper brine line a shelf of my refrigerator. I religiously hoard these by-products of pickling because they're versatile condiments on their own. Take advantage of its health benefits, too: You can drink it straight up for post-workout electrolytes and to relieve muscle cramps.
You can even bake with it yes, pickle bread is a thing! What is pickle juice anyway? Pickle juice is a brine typically made from water, salt, and distilled white vinegar and used to pickle a cucumber. But what exactly happens when you put a cucumber in the brine? Put on your lab goggles!
The science of pickling, wherein an object like a fresh cucumber is placed in brine, comes down to osmosis. Spice molecules, yes. Entire peppercorns, no. Both the brine and cucumbers have water in them, but since the brine is so salty or is a "hypertonic" solution , the cucumber will want to reach equilibrium. The water and flavors of the cukes start to exchange places with the salt and spices in the brine, resulting in a new, milder brine after the pickles are done curing.
Osmosis at its finest. Pickle juice can go bad. And, not all parts of the leftover brine are recommended to reuse. First, take a look at the jar of pickles. Is there any visible mold on the sides, lid, or floating on its surface? If so, discard it. If your brine passed the mold test, the next step is to remove any spices and aromatics such as the dill, black peppercorns, mustard seeds, or garlic cloves by running the pickling brine through a fine-mesh strainer or coffee filter-lined colander.
Then, taste it! You heard me.
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