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Old 01-14-2013, 02:05 PM   #1
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Default 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...


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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 01-14-2013, 08:21 PM   #2
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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).


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Old 01-16-2013, 05:13 PM   #3
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I strained, reboiled, added spices and beet juice and pickled me up some eggs. I think they should be pretty good.
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Billy Blanks bathwater energy drinks,
I'd spend money on that. All the real emcees lipsynch.
I talk about stuff that never happened to me;
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God sent a mean hail storm my way,
I counteracted with a dirty sack of diapers on his highway.
When I die, I don't need a fancy pine box;
throw my body in the Buick, tune the radio to classic rock. ~Grand Buffet



YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 01-17-2013, 11:10 PM   #4
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I like pickled eggs,but I usually use my leftover dill pickle juice for them.
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