Old pickling vinegar uses?

Penelope_Penguin

As this has fallen from the front page of OS, I'll add it to the existing thread to give you more ideas

Penny. x

mehefin

My late father used to clean paint brushes that had gone hard by boiling the up in the old used vinegar . Sort of stuck the brushes into an old paint can bristle down and fired up on a camping stove. Not recommended for indoors though - the stink is horrendous, but he always had marvellous brushes.

Bongedone

Think I will have to Try Thriftlady's idea. Must be good as she has recommended it 3 times over the years.

MrsBartolozzi

Bongedone wrote: »

Think I will have to Try Thriftlady's idea. Must be good as she has recommended it 3 times over the years.

Lol, that's what I thought!
Thanks Thriftlady.

JillS_2

I think Thriftlady's idea is fine for quick-use pickles but I would be wary of using this vinegar for pickling anything that's meant to keep for weeks or months since the acetic acid content of the vinegar will probably have been reduced by liquid from the previously pickled veggies. Would probably be ok for chutney where the liquid gets boiled and reduced.

Primrose

I always re-use the pickling vinegar from pickled onions to pickle red cabbage as I always seem to have a small spare wedge of it in my fridge vegetable tray. I just shred it, sprinkle with salt for an hour to get some of the liquid out, rinse & dry it and then dump it back in the pickle jar. Works fine.

bungle4x4

mouthwash. kills anything used pickling vinegar.

Farway

bungle4x4 wrote: »

mouthwash. kills anything used pickling vinegar.

That's because no one ever comes close enough to infect you :rotfl:

anotherginger

it always seems such a waste to throw out the pickle juice once all he pickles are gone.

a google search has shown a few uses, but are obviously quite americanised! does anyone have any other ideas?

1. Mix it with your favorite barbecue sauce to intensify the tangy flavor. Add 2 tablespoons per 1 cup of sauce and combine well. Spread over grilled chicken during the last few minutes of cooking on the grill.
2. Add 3 tablespoons to ¾ cup mayonnaise and mix with 3 pounds of cooked potatoes. For a classic macaroni salad, add 3 tablespoons to ½ cup mayonnaise and mix with 2 cups of cooked macaroni. Light or no fat mayonnaise can easily be substituted in either of these since the addition of the juice is such an intense flavor in food.
3. Jazz up your adult beverages. Add a splash to make your martini dirty in place of olive juice, and then add a pickle spear. It is excellent in a Bloody Mary also. Add about a tablespoon of pickle juice to the finished drink and stir well. Substitute it for your squeeze of lime with your beer.
4. Marinate chicken or shrimp. Add 1 cup juice to ½ cup olive oil, 1 clove minced garlic, and ¼ cup fresh chopped cilantro in a zip-top bag. Add one pound of either chicken or shrimp, roll it in the liquid and marinate for 1 hour before grilling.
5. Cover your favorite raw vegetables such as sliced red onion, carrots and celery in pickle juice and soak in refrigerator. Eat as a guiltless health food snack.
6. Combine the ¼ cup pickle liquid with one jar of barbecue sauce and one large bag of little sausages in a crock pot. Heat thoroughly and serve in crock pot to keep warm.

MrsBartolozzi

Slice up some cucumber and onion and re-use the pickle vinegar. This should be ready in 3or 4 days. I believe the Americans call this bread and butter pickles.