Skip to main content

Timeline for Reusing pickle brine

Current License: CC BY-SA 3.0

4 events
when toggle format what by license comment
May 30, 2023 at 0:56 comment added Athanasius @jdods - As I alluded to, if you keep the food in the refrigerator, it's probably fine. Officially, according to food safety recs (which I try to follow in my answers), it should be fine for several days. Likely, as you note, with most brines the food in the fridge will be good for much longer. The problem is that it's unpredictable unless you actually know the concentrations of acidity and salt. For casual short-term pickling it might be fine. But pickling by its nature is about long-term food preservation. If intending that, it's important to follow standard recipes.
May 7, 2023 at 16:42 comment added jdods I was just about to ask this question but found this post and your excellent answer. I agree reusing the brine many many times would clearly increase risk as you outline. But for a very full sour brine, reusing once by adding more cucumbers? Sure very water intense vegetable, but if the brine stays at half sour and above? Maybe add some salt or a touch of vinegar?
Feb 17, 2016 at 16:27 vote accept FrustratedWithFormsDesigner
Aug 20, 2013 at 3:48 history answered Athanasius CC BY-SA 3.0