Bring the brine to a boil and pour it over the pickles. Seal the jar and refrigerate the pickles for 24 hours before eating. The pickles can be kept for up to two weeks. Reusing Pickle Brine Can you use leftover pickle brine to make a batch of homemade pickles?
I have but one recommendation: use official "Pickling Salt" instead of 'seasoning salt'. It's very cheap and you can get it year round at your local Walmart. I've done this without adding anything to the existing pickle juice, and it still turns out pretty good.
I'll have to give this a try. You know, I've had the same thoughts as i'm dumping the brin down the sink Did you make this project? Share it with us! I Made It! Answer Upvote. Jeanette3 Tip 3 years ago. Reply Upvote. NancyM 5 years ago. AlexC 5 years ago. There is a drink I sometimes make called Pickle Back. TabiC 6 years ago. SharonJ6 6 years ago on Introduction. TFS Jake 6 years ago on Introduction. StickStoneBone 10 years ago on Step 2. My feelings exactly.
As to an all vinegar based brine, however, it can get a bit expensive. I have used over 15 gallons of white distilled vinegar so far this canning season and we still have a few more weeks to go before the cukes are stopping. Anyone ever try green tomatoes in the leftover claussen's juice? Does it come out like a pickled tomato? I wondered wheather I might be able to replicate them by these means? Yes, you can easily make a pickled whole green tomato. Claussen also makes such a pickle using small green tomatoes.
They are usually placed in a salt brine with garlic and dill added. This slightly ferments for a few days at room temperature after being placed in jars. Then, about days, you add a small amount of white vinegar to stop fermentation. This kind of pickle must be refrigerated after that, as its not safe enough to can due to the density. Additionally, each tomato should have its stem area cored and removed prior to pickling. The pickled tomatoes will be ready to eat in about a month or two.
Suggest that you start with a fresh made brine. The tomatoes can also be halfed if they are small enough to fit in the jars. When things are pickled in a brine, they exude enzymes and juices that dilute the brine. Reusing a Claussen brine might not give you what you expect, only because the brine does many things to the tomatoes, and once its 'spent' it will not give off much more favorable flavor.
When frost is coming, you have to be creative with those green tomatoes! Although they aren't as strongly flavored as the original Claussen pickles, they are sure an improvement over eating green tomatoes on their own. They are still quite firm. Yes, we could go and use all new ingredients, but then we wouldn't be reusing that divine Claussen pickle juice, now would we?
I use almost every jar of Claussen pickles once more for my own vegies. Reduce reuse recycle, that's me. Find me one person who was injured reusing their pickle juice. I don't mean for canning, just for sitting in the frig and giving a nice flavor. When I have two jars and I often buy them 2 at a time on sale I sometimes pour out a little of the juice and combine all the particulate matter garlic and various pickling spices with as much juice as fits into the jar with the cauliflower or whatever.
That way you are condensing the spices a bit to give a flavor more like the original Claussen pickles, which I obviously love. I know Annie grows her own beef, do the rest of you folks eat only non-growth-hormone-laced beef? Because as I suspected long ago, the stuff is poisoning people in the U. I imagine that is a much greater threat than old pickle juice.
Funny the USDA doesn't say anything about it, maybe it has to do with politics and the beef industry? When I make a brine, like Claussen, its fairly easy if you know when to stop adding salt or water. This is a point when the two will give off a somewhat 'confusing' sweet taste, which seems to make the mouth water. This level is where I feel that the brine is salted correctly. For spices, you can make sure of a bit of bay leaf, peppercorns, garlic, and whatever else you see listed on the Claussen jars.
I believe they even add a little sugar. Once the vegetable has sit in it at room temperature for about days, you add a small amount of white vinegar to stabilize the brine and stop any further fermentation. Then its refrigerated. The last time I had a true Claussen was years ago, and I find mine a bit nicer tasting due to the additional herbs I add.
Even for that, if you like the Claussen salt brine, try to duplicate its flavor 'sensation'. If you can match the salt water ratio, and compare it with the Claussen, you just need to experiment and try adding the spices you are tasting. Yes, its OK to reuse a brine for the short term in the fridge, but after a couple of months, the contents can spoil or get moldy due to the new veggies and old used, spent, brine.
I bet that someone has a recipe post for a true Claussen brine with the proper spices added. The tomatoes with the re-used claussen's juice are great! I highly recommend trying them. I, too, had some green ones left on the vine with frost coming.
Here is a link that might be useful: Recipegoldmine. It isn't pickle juice that I reuse but the vinegar solution from the Anaheims I canned. I used a variety of spices, onion and garlic so once that solution became infused with the heat and flavor of the peppers, it turned into one hot and flavorful concoction. It will add zest to your oil and vinegar salad dressing. Just use the leftover solution instead of fresh vinegar. It is perfect for pickling eggs and if you use it instead of fresh vinegar for a three-bean salad, your taste buds will do you homage.
So I can make that Clausen Kosher Dill Pickles recipe above and in the posted link, with the cooled water, and let it sit on the counter for nearly a week before putting in the fridge, and it is safe??? Man, that would be awesome, I would be such a hero with DH. The Claussen recipe usually call for lots of pickling salt. Its the salt that helps to prevent spoilage as well as cure the cukes.
The use of a small amount of vinegar will help stablize the brine after the few days at room temps. These pickles MUST be refrigerated once they are cured.
I have a few still left from last summer, still in the fridge. I will not be growing cukes this year, but have a ton of mammouth dill growing everywhere, that came from seeds from last years plants, that came from the year before. Guess its now 'naturalized' here..
That recipe link mentions putting the vinegar in at the same time as the salt, which may not help to get the cukes to cure properly. Also, a tablespoon of Kosher salt in 1. I suggest that you look at a few other posts about a Claussen taste pickle. With my half sours, I sometimes use part of a Ball dill pickle mix, as it contains the salt and a lot of dill flavor without all the seeds and weed.
I do add fresh dill seed heads and dill weed leaves, as well as plenty of garlic. Originally, I made my brines by just a tasting method that I learned from my Polish grandmother. I add the salt to the water in stages, until its almost sweet tasting, and my mouth waters. Too little salt and its just salty tasting, too much and its bitter.
You can 'play with' the amount of salt vs. If I can locate a jar can I reuse the liquid and perhaps add hot peppers to make my own? Again, these commerically prepared brines are not suitable for reuse. In fact, the commercially made pickle juices are sometimes different from what the final jars are filled with.
You can recreate a hot brine by adding various hot peppers chopped into small bits, and add it to salt and vinegar. Cauliflower pickles quite well, and I even add it to sweet mixed pickles, along with small onions, cuke chunks, and some sweet red pepper pieces. The sweet red pepper pieces are from dried chopped peppers, and rehydrate quite well.
I even used it in a batch of mustard pickles. Suspect that the brand is no longer made, as a web search didn't bring up any hits on Mrs. Kleins products. No, do not reuse it. It has been diluted from the first batch and also contaminated by the food in the jar and also just opening and reclosing the jar.
Start fresh and use a recipe that is close to it. You could use the brine within a few days in things like pasta salad, though, just to use it up. Klein's hot pickles were far and away the best pickles I've ever tasted. They took down their website a few months ago, around when I thinking about contacting them because my grocer stopped carrying their products.
I would kill to get their pickles again, or even a recipe that matches them. Moderately hot but much too salty for my taste and blood pressure. They and the jar label are already gone - will try to stop at the market again soon and see if I can get some address information. You might also check with Food City or their parent company, Bashas' Supermarkets. My local quickiemart has a few of Mrs. Klein's hot and oak barrel pickles in every week.
I had one a few months ago and will confess I like the hot pickles, but I'm hooked on the Oak Barrel version. They come in individual plastic bags and it seems the guy never has enough. Turns out, there's a Mrs. Klein's pickle freak in my area that also buys them up according to the guy behind the counter. He's recently started ordering 3 times the amount of them simply because they're going almost as fast as he can order them. I've been looking for any information on these.
When he's out - I wanna know where to get more if I'm having an oak barrel pickle craving!
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