Is it ok to reuse pickling vinegar?

[Alex133]

This may sound a bit tight but after finishing pickled beetroot loads of vinegar left. Can this be reused for next load or for chutney etc?

[Alex133]

[Melbourne12]

I think the problem you might have is the reduced acidity of the old vinegar, plus the risk of cultivating lactobacillus spoilage organisms which might have entered the open jar.

But I agree that it does seem a shame just to tip it away.

[Hector]

I wonder if you could recycle it for cleaning purposes i the house?
http://www.vinegartips.com/scripts/pageViewSec.asp?id=7

[Alex133]

Thanks for views - that vinegar site is good and have saved for future ref but think my now purple variety not well suited to some of the cleaning ideas!
Think I'm going to risk using in chutney. It will be boiled so any nasties will probably be killed, and sugar as well so not totally dependent on vinegar for preserving.

[galina]

You can reuse it for 'refrigerator pickles', but as the name implies, these are made and then stay in the fridge and get eaten within weeks.

One easy, 'cheat's pickle' uses cucumber slices, brined with a couple of table spoons of salt in a large bowl, topped with ice cubes, covered with an upturned plate.  After 3 hours, wash, then drain cucumber slices very well and place them in jars and top with the old pickling vinegar.  Slices must be covered by the solution.  After 3 days in the fridge, the 'cheat's pickled cucumber' is ready to eat.

[pg]

I always use any left-over vinegar from pickles on chips. Always adds an extra fruity flavour which you don't get from plain Sarsons.

[gazza1960]

what a great idea for uneaten cues Galina,Ill have to try that....although I dont have any old vin knocking about
I guess Cues in a Gherkin style rec might work just as well.

I have 3 left over cues in the fridge from the plot.Im gonna pickle em ala your suggestion but using
the Tursu style and see how they taste compaired to the Gherkins that ive  traditionally grown and used.

http://www.turkishfoodandrecipes.com/2008/12/pickle-tursu.html

Thanks

Gazza

[tim]

For pickling - as opposed to chutney - the key is that the water content should be boiled off - otherwise the effectiveness of the vinegar is reduced.

[Alex133]

Afraid I've made the chutney now and can't possibly keep it in fridge as full of my damson jam which turned out as a sauce - hope I don't keel over when eating but will resist giving away as a 'present'  :)

[gazza1960]

you best trade it alex133,me and jude are often using your town as a thru way to Weymouth,Ill have to trade you a Beetroot chutney....or maybe a ....Red Onion relish...I dunno must be summit we can trade for a jar of your Damson sauce/jam....just leave it on a little "honesty" table out front and Ill leave our goodies in exchange.

Gazza   :D

[Jeannine]

You shouldn't as there is no way of know precisely what the acid contet is any longer but you can use it in sweet and sour pork sauce..it gives a nice acid zing and a beautiful colour,you will need to add the sweetness to the recipe, play around with it a bit, but this is how I use mine.

XX Jeannine