Reusing vinegar

I just polished off a jar of pickled okra. Any reason why I shouldnt give the vinegar a straining and a quick boil and reuse? I would think it would be even better seeing as how some flavor from the okra has been hanging out in there...

I've done it before with various types of pickle, with decent results. Generally the 2nd batch isn't quite as good as the first, but I'm usually lazy and just throw new veg in the brine (cukes, beets, brussel sprouts, whatever the case may be) without boiling. Straining, adding new pickling spice, and reboiling would probably help the end product.

Of course, there are also plenty of other uses for the leftover vinegar (think salad dressing, bloody mary's, etc).

I strained, reboiled, added spices and beet juice and pickled me up some eggs. I think they should be pretty good.

I like pickled eggs,but I usually use my leftover dill pickle juice for them.