I made kosher dills for a Christmas gift and they turned out great. The jar tipped in transit and leaked all the brine. Can I refill it? With what?

  • Are they refrugerator pickles or properly canned?
    – Stephie
    Commented Dec 24, 2015 at 12:22
  • I don't think they're either. As far as I understand refrigerator and/or canned pickles that is the process of boiling them and using vinegar. These are kosher dills which were made by allowing them to sit in a salt brine for over a week. The lactic fermentation made them sour and delicious. Since it's not vinegar, but fermented, I worry that there's no replacement liquid I can put them in.
    – Lafonk
    Commented Dec 24, 2015 at 12:31

1 Answer 1


For fermented pickles, I suggest using a salty brine similar to the one you started with.

If you are really lucky, enough lactobacillae are present to recreate a pickling brine, otherwise a 5% salt solution should help keeping the cucumbers for a bit longer.

Instruct the recipients to use the pickles rather quickly, I'd guestimate a week in the refrigerator should be ok.

  • Ok. Thanks for the suggestion! Might also suggest we just eat them immediately.
    – Lafonk
    Commented Dec 24, 2015 at 12:52

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.