Comments on: How can I reuse or recycle pickle vinegar?

By: Anonymous

Anonymous — Sat, 06 Mar 2010 23:35:03 +0000

Make purple pickles!!

By: Stella

Stella — Sat, 09 Jan 2010 15:41:35 +0000

If you’ve kept it to long you can’t reuse. It turns sourer. If not, try freezing the juice until you can cucumbers or a veggie that would use the juice.

By: Anonymous

Anonymous — Fri, 08 Jan 2010 20:03:20 +0000

I guess you did not do well in your chemistry exams!

By: Lizzy

Lizzy — Thu, 09 Apr 2009 12:10:54 +0000

nuh uh, vinegar is an acid.

By: arent

arent — Wed, 25 Mar 2009 18:24:54 +0000

I use all pickle juice, oil from feta cheese, olives, onions, etc. as vinegar sauce for salads. I have an old glass limonade bootle in which I keep adding new juice and oil without worrying about the percentage of each. Taste great and new taste as it grows.

By: dude

dude — Wed, 11 Feb 2009 03:24:22 +0000

Vinegar is a Base, not an acid.

By: Susie

Susie — Tue, 13 Jan 2009 14:21:03 +0000

As long as it doesn’t smell off and isn’t growing stuff, your vinegar should be good to go for eating. Bacteria and other organisms don’t like to live in acidic environments, which is why pickling is such a good preservation method ^^.

By: faltio

faltio — Thu, 25 Sep 2008 18:39:59 +0000

instead of fake tan! rub all over your body, and watch the punters gather round, just kidding. i recomend you try it on your chipps.

By: Delusion

Delusion — Tue, 23 Sep 2008 12:14:40 +0000

Its true Vinegar is good for killing weeds – the best way to use it on dandelions is the cut the stalk close to the ground so you can see the centre of it then using a pipette drip it down into the stalk. kills the roots!

Salt can be used in the same way, keep it in the centre of the rosette of leaves and try not to get any on the grass!

Not the best tip if you have hundreds of them!

By: jessie

jessie — Mon, 22 Sep 2008 23:21:07 +0000

Use is as a dye for something?

Textiles? Hair? :)

By: nina

nina — Mon, 22 Sep 2008 19:00:52 +0000

Thanks everyone!

I wasn’t sure whether I could use it for food again because I thought it might have been contaminated with bacteria or something but I’ll give it a go now!

By: jenny

jenny — Mon, 22 Sep 2008 16:58:49 +0000

use it for more beetroot? salad dressings? cooking red cabbage in? loads of cooking opportunities!

By: Bobbie

Bobbie — Mon, 22 Sep 2008 15:03:43 +0000

Pink staining isn’t be a problem with this recipe, matter of fact is an asset.

1 doz. eggs, boiled and peeled and enough boiling sweetened vinegar beet juice (with beets if desired) to cover. Let eggs sit a day or two before eating. Delish!

By: Nicole

Nicole — Mon, 22 Sep 2008 13:22:41 +0000

That was my thought too… maybe a raspberry beet vinegar dressing for salad?

By: Bellen

Bellen — Mon, 22 Sep 2008 13:09:49 +0000

Can’t it just be used instead of vinegar in any recipe?