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Pro tip: stop tossing your brine after making pickles
I was at a friend's place last weekend and watched him dump a quart of perfect brine from his fermented jalapenos down the drain. I almost yelled. That liquid is liquid gold for starting your next batch or even marinating chicken. I use my leftover brine from a 3-week ferment to kick off new jars in half the time, and the flavor carries over great. Anyone else keep a jar of old brine in the fridge for this?
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juliam4025d ago
Fermented brine isn't safe to reuse after the first batch.
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the_spencer25d ago
Actually @juliam40, reusing brine can work if you track the pH and salt levels each time.
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