Feb 15 2008
Repickling - Second time around
Repickling - Second time around
All you demented fermentors out there - lovers of cultured foods and those who appreciate the nutritional and energetic benefits of eating fermented foods may be wondering, "what do I do with that jar of pickling juice once all the pickles have been consumed"
Well unless you are pregnant or your liver is seriously craving the sour taste, you won’t be tempted to drink it. However in certain countries this is done either as an appetite tonic, digestive cleaner or just because it has been done traditionally.
Some combinations of pickling juice (see the article here on how to pickle) actually have a pleasant taste (as you can infer I have tried it!) though others are less palatable. However this liquid does contain valuable enzyme, lactic acid and friendly bacteria.
Some people do find the older pickling juices too intense for their systems. Some people with candida and yeast syndrome symptoms may find the consumption helpful while others finds it triggers symptoms so tread carefully and always listen to what your body is telling you. Your nose will never allow you to consume spoiled foods so don’t consume the pickles or drink or use the juice if your nose is advising you otherwise. If in doubt, remember, "your nose knows!"
- So when the pickle jar is empty, simply slice up some fresh vegetables. You can use either the same variety as you used in the original pickle mix or something completely different.
- Make sure they are completely submerged in the brine.
- Instead of leaving the lid ajar, screw it on. You don’t need the ambient friendly bacteria to do the fermenting as an entire colony already exists in the jar. You are just introducing fresh vegetables to the neighbourhood.
- I find that turnips, daikon, carrots, cauliflower or a combination of these works well with this medium but you can try your own favourites.
- The pickles can be ready in one to three days and can then be consumed and the jar placed in the refrigerator. Pickle them according to your taste. They will continue to ferment, albeit very slowly when refrigerated.
Third time lucky?
I have tried using the pickle juice for a third batch but this can be more difficult for some reason though not impossible.
I just made a successful batch of third generation turnip pickles in a turnip and carrot pickle medium.
I left the jar out of the fridge for just over a day before putting it in the fridge and then allowing it to slowly pickle there for a few weeks before consuming. The third generation pickle juice slowly and gently, but completely softened the tough turnips for a delicious pickle with a subtle yet noticeable difference to a batch made with fresh brine. Now what do I do when these pickles have all been eaten?
Although any clean glass jar can be used to make pickles, you can of course use a perfect pickler for fool proof pickles.
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