How to make pickles from leftover pickle brine | Everything you need to know about pickle brine

[@blasphlamer]

I love that she’s using the exact pickles I was thinking of using this information for

[@exileinil]

I love this idea, and look fwd to trying it, however I do have a question. You said it should be a fermented brine, and not vinegar-based. The pickles I love most are Cleveland Kitchen kimchi pickles, which are "lightly fermented", but they do contain vinegar (ingredients say fermented vinegar). The container also says to always keep refrigerated, so perhaps its not as safe to keep on counter as a fully fermented brine would be? Should I just keep them in the refrigerator and let them soak for longer? I was thinking of using cucumbers, or lightly blanched cauliflower. Ideas? Edit: okay, sorry I didnt notice before, but I see now that it looks like you're not posting videos lately. So if you're not really on KZbin anymore, sorry to bother you 🐱

[@Sophreakingood]

That sounds delicious actually! I use Moishe's pickle brine, which also requires refrigeration, but is generally fine on the counter for a day or two. I'm sure the cucumbers/cauliflower will pickle in the fridge as well, it will just take longer as you said. Let me know how they turn out!

[@wiliwilo]

akwis

[@trace9580]

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