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Pickled--OK to re-use pickling juices??

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Posted by MaineGrammy none (My Page) on
Sat, Sep 7, 13 at 12:52

In the past 3 days we've canned multiple batches of bread-and-butter pickles. We started by using a standard recipe with the correct vinegar acidity, etc.

After the first batch (tripling the recipe), we had about a gallon of leftover pickling liquid.

Rather than pour it down the drain, we refrigerated it in a clean jar and used it for the next batches. We naturally drained off the brine each time, as per recipe, but I worry we may have diluted the vinegar.

I realize a home ph tester is not trustworthy, but for what it's worth the ph is the liquid is 4.

Have we increased the risk of botulism?

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RE: Pickled--OK to re-use pickling juices??

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Per NCHFP Pickling FAQs:

When making quick process pickles, can I store any leftover pickling solution for future use?

If the pickling solution is fresh and has not been used to make pickles, cover it and store it in the refrigerator for later use. If the pickling solution has been used, it can be stored in the refrigerator and reused in 1 or 2 days for barbeque sauce, coleslaw dressing or a marinade. If mold growth occurs, throw it out.

One time of secondary use within 24 hours would probably be safe IMO but no more than that.

Dave

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