Sorry for the duplication. I thought I posted in the wrong place.
I always save the leftover pickle brine.
I see recipes for pickling from scratch, but how about when re-using it?
Some prepare the peppers by pouring the pickle juice directly over the peppers, while others boil the pickle brine first?
I want a through infusion. I don’t mind waiting however long it takes to accomplish.
Do you prepare the jalapenos themselves in a particular way?
What else might you pickle with this brine?
Personally I wouldn’t re use jalapeño pickling liquid to make more jalapeño pickles, instead you can use it to season a pot of beans for example or a braise.
If you want to make lacto-fermentred pickles, start from scratch. The simmered in vinegar and sometimes sugar kind, it’s probably OK to strain the brine and top it up.
Does anyone make lacto-fermented jalapenos?
Yes, though that’s not the Mexican tradition.
Interesting. It would never occur to me.
What is the problem that you see with using the brine?
Who knows, maybe one day I’ll explore the world of lacto-fermentation. I looked it up. Interesting history. I’ve got all this vinegar. I want to make use of it. Can you offer any suggestions?
You mention “simmer”, so do we go about that? Any special steps? I don’t understand what you mean by “it’s probably OK to strain the brine and top it up”.
The picante / spice is going to be amped up on the second use & it will be out of balance. It’s okay to re use pickle liquid once so if you want to take that and pickle carrots, cucumbers ect it should be fine but personally I would not use it to make more pickled jalapeños. you should cut them in half or cut a slit into them so the pickling liquid gets inside
By top up I mean to get the volume required by the recipe.
I used your recipe. It addressed all the elements I was concerned and curious about.
Thanks!
i do much the same although i don’t cook what i pickle in the brine beforehand. i just add the hot brine to the jar.
FWIW an orthodox jewish friend once told me it was originally referred to as koshering salt which was used for koshering meat by removing the blood.