K-State Research and Extension

search

You Asked It!

Tag: Pickles

Reusing Pickling Brine

Posted on by Karen Blakeslee
pickles
Photo: KSRE

If you make pickles, you may find that you have leftover pickling brine. Can it be reused? That depends on how it was originally used.

If the vegetables were soaked or heated in the pickling brine prior to filling the jars, it CANNOT be reused for another batch.

  • Once vegetables are heated or soaked, pH changes
  • Produce absorbs brine
  • Pickling brine becomes less acidic

If the vegetables were raw packed into jars, then the pickling brine was added, it CAN be reused for another batch.

Learn more from the National Center for Home Food Preservation, University of Georgia blog post “That Leftover Pickling Brine.”

 

Watermelon Rind Pickles

Posted on by Karen Blakeslee

Watermelons are starting to populate farmers markets. After eating the tasty fruit, don’t throw away the rind! Make Watermelon Rind Pickles! It’s a great way to reduce food waste and have a unique treat.

This Southern delicacy is a sweet, yet spicy, treat with the addition of sugar and spices such as cloves and cinnamon. They can be eaten alone or as a compliment to a meal.

When preparing the watermelon rind, be sure to clean the outside surface well, scrub with a vegetable brush and cut out blemishes, to remove any possible sources of contamination.

Here’s a recipe from the National Center for Home Food Preservation for Watermelon Rind Pickles

Cucumber Pickles Have Added Benefits

Posted on by Karen Blakeslee
pickles
Photo: USDA ARS

Pickling not only extends the shelf life of cucumbers, but it provides added health benefits. According to the USDA Agricultural Research Service and North Carolina State University, lactic acid fermented cucumbers contain a health-promoting compound called γ-aminobutyric acid (GABA). This compound has the potential to reduce blood pressure, improve decision making, reduce anxiety, and boost immunity.

The research also found that pasteurization during heat processing of the pickles did not break down GABA and remained stable over at least 6-months of storage time.

Besides cucumber pickles, other fermented foods that contain GABA include sourdough bread, soy sauce, yogurt, kefir, and certain cheeses.

Source: USDA Agricultural Research Service

Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation. Paid for by Kansas State University