At least once a week, someone asks me if they can reuse pickle brine. The kind that’s leftover in the jar after all the pickles have been eaten. I’m here to say, yes! You can absolutely reuse that brine as long as…
One tip when refilling your pickle jar is to take out the last of the pickles from the previous batch before popping the fresh veg in. I forgot to do it last time, and now all my wonderfully cured pickle slices are trapped at the bottom of the jar.
If you are looking to make your own pickles, consider trying my refrigerator dill pickles! They’re a quick pickle that can are a good introduction to the art of preserving. And you can reuse the brine when you’re all done!
Enjoy! I’ve reused pickle juice for up to 3 times. With each use I do add some vinegar and some pickling spice and the eggs turn out very well. And never any problems.
March 2: Free the Seeds I will be among the numerous Free the Seeds workshop presenters at Flathead Valley Community College. Join me to Learn to Love Lentils, the ultimate tiny seeds with a big impact. Full details of the daylong workshop schedule and seed giveaway are available here. Ongoing: Free Fermented Starters Need sourdough starter—or kombucha scoby, kefir grains, or another starter? Join the Sharing fermented starters Facebook group to share or request a free starter. If you want in-person instruction on how to use sourdough starter, contact me to schedule a sourdough workshop. Ongoing: This Situation Calls for Pickles I’m excited to announce that my first cookbook is on sale! The Complete Guide to Pickling is packed with essential information and 125 flavorful recipes, including mealtime pickles that are ready in minutes, refrigerator pickles ideal for single-jar batches, fermented pickles big on flavor and crunch, and processed pickles perfect for long-term storage. Order your signed copy today.
We have a rich supply of eggs on the farm where I garden. As I created pickled egg recipes for my cookbook, I fell in love with the rich colors of brine-infused egg whites against bright orange yolks. Since then, I’ve been playing with all sorts of brines—reused from other pickles and made from scratch—to produce a range of colors and flavors.
Fresh eggs keep best if they’re unwashed. They’re naturally coated with a thin protective layer, called the cuticula, that protects them from bacteria and spoilage—just like your cuticles protect the area where your fingernails slip under your skin. If you’re planning to hard-boil and pickle them, you do want to keep them for a bit; freshly collected eggs can be challenging to peel. I have the best results if I store fresh eggs for at least 1 week before washing and boiling them.
Get fun recipes for pickled eggs plus other pickles, salsas, chutneys, and more in my cookbook, The Complete Guide to Pickling. Click here to order a personally signed, packaged, and shipped copy directly from me. I share tasty ways to use pickled eggs in The Pickled Picnic, a digital collection in an easy-to-read PDF format. It’s available exclusively through Twice as Tasty.
The pickled egg equation has two parts: hard-boiled eggs plus vinegar brine. When I make egg brine from scratch, I use 3 parts vinegar (5% acidity) to 1 part water—higher than the 1:1 ratio I use for most vegetables. The main reason is that the pH of eggs is far higher than that of most vegetables. Eggs are also susceptible to many bacteria, so four practices help in ensuring food safety:
One tip when refilling your pickle jar is to take out the last of the pickles from the previous batch before popping the fresh veg in. I forgot to do it last time, and now all my wonderfully cured pickle slices are trapped at the bottom of the jar.
At least once a week, someone asks me if they can reuse pickle brine. The kind that’s leftover in the jar after all the pickles have been eaten. I’m here to say, yes! You can absolutely reuse that brine as long as…
If you are looking to make your own pickles, consider trying my refrigerator dill pickles! They’re a quick pickle that can are a good introduction to the art of preserving. And you can reuse the brine when you’re all done!
Recycle Your Pickle Brine to Make Super Easy Pickled Eggs
FAQ
Can you reuse pickled egg juice to make more pickled eggs?
Is it OK to reuse pickling brine?
How long do eggs last in pickle juice?
How long can you keep eggs in brine?
Can You reuse brine from pickled eggs?
You can safely reuse brine from pickled eggs. Can You Reuse Brine for Pickling? Although it is not safe to reuse brine for meat, poultry, and seafood, you can safely reuse brine for pickling vegetables. However, there is a right and wrong way to go about it. Don’t: Never reuse your vegetable pickling brine for canning.
Does pickle juice need to be refrigerated?
Pickle juice does not need to be refrigerated, but most people find that the drink tastes much better chilled than at room temperature. It must be stored away from excessive heat in a cool, dry place. Pickle juice remains safe and stable at room temperature as long as it is still sealed. Once unsealed, you will need to refrigerate it.
How long can you leave pickled eggs in brine?
Sources recommend leaving small and medium eggs in brine for at least 2 weeks to fully pickle, and as much as 4 weeks for large eggs. Even still, the pickled acidity may never actually reach the center of the egg. With all this in mind, know that canning pickled eggs is not safe, regardless of the method.
How much brine do you need for pickled eggs?
The brine for pickled eggs is relatively flexible, and you can adjust the total amount of vinegar, salt, and sugar to suit your tastes. A quart of 9-10 pickled eggs requires about 2 cups of brine, which is usually a mixture of water and white vinegar.