Geoffrey S. Mendelson wrote:
> 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've often used it to make a cucumber salad. Put sliced cucumbers in
> it and let them sit for a while in the refrigerator. The eventually
> become sort of pickles, but never really pickled.

I just sliver up some carrots and give them a quick blanch. Then in the
juice for a few days and they're an extra on salads 'n stuff. Turnips
or rutabagas would probably work too.

It could be used as a marinade for pickled salmon, I imagine.

I would not re-use it for pickles as pickles.

B/