"Melba's Jammin'" > wrote in message
...
> In article >, "Marie Dodge" >
> wrote:
>
>> I'm finding I'm throwing away a 1/2 pt of delicious Bread and Butter
>> "pickle
>> juice" every time we finish a jar. This is a vinegar/sugar based juice as
>> you know. I find this very wasteful. Can it be reused to make more
>> pickles?
>> Thoughts and ideas please.
>
> I don't. It's too much thinking for me to figure out how the leftover
> diluted brine/syrup would fit into a fresh batch of bread & butters to
> preserve. You could probably soak some cucumber slices in it for a
> refrigerator pickle.
>
> The people on rec.food.cooking will help you with how to use it in a
> recipe; some use a bit in potato salad.

I think I'll ask over there. It doesn't taste diluted that's why I'm
wondering if I can bring it to a boil and make a fresh batch of B&Bs with
it. It kills me to see it go down the drain.


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> -Barb, Mother Superior, HOSSSPoJ
> http://web.mac.com/barbschaller , blahblahblog is back and
> is being updated quite regularly now.
> "rec.food.cooking Preserved Fruit Administrator
> 'Always in a jam. Never in a stew.'" - Evergene