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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 Dec 24 '15 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 Dec 24 '15 at 12:31
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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 Dec 24 '15 at 12:52

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