Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. We’re wondering – do you think we can reuse the brine since we just made today? My husband is thinking of using for other veggies from the garden – jalepenos and red peppers?

I am trying this! It’s just sitting in my fridge waiting for me to try! I did make just a few adjustments. I used dry dill and some already minced garlic because I didn’t have fresh! It smelled so good :) Thank you so much for your kind words! I add the parsley at the same time as the other spices, you were absolutely correct. You’ll have to tell me what you think once you try them, and if you have any questions feel free to reach out! Thanks so much for your support! Hi! I modified due to what I had available went a little heavier on the ingredients and used white wine vinegar as well as regular white vinegar, I also used jalapeños for added spice and they came out fantastic! Absolutely love them! I’m glad you love it! This brine is meant to be used once, but I suggest you use your best judgement if you want to try again.

Do Pickles Need to be Refrigerated?

Made them a bit sweeter this time as some found the taste a bit too sharp. Also, no garlic as we found it overwhelming. Try the simplest way to make classic sauerkraut using raw cabbage. This fermented food is great for your gut and goes very well with sausages and mustard

Also, you can coax more flavor from your whole spices by lightly toasting them in a small saucepan before using. Sugar: To add the sweetness to balance add out the spicy flavor, you will need white granulated sugar. I’m so excited about how easy this is! I read about the 3 week expiration but if we eat all the cucumbers the first week, could we just add more cucumber to the brine that’s left?Place the jars on a baking sheet and put them in the oven to dry completely – this should take around 10 minutes but can vary.