How can I reuse or recycle pickle vinegar?

jar of pickled beetrootWe’ve had an email from Nina:

What can I do with leftover pickled beetroot vinegar? We did the pickling ourselves in July and it seems a waste to throw the vinegar down the drain just two months later because we’ve eaten the beetroots – but we can’t use it for cleaning because it would dye everything pink!

Man, I love vinegar. Is there anything more delicious and versatile? But I agree the pink staining thing could be a bit of a problem here.

There are possible some cleaning things it could do where a pink stain or whatever wouldn’t be a problem – like removing rust from metals before painting – and studies have shown its worth as a herbicide.

Any other suggestions?

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17 Responses to “How can I reuse or recycle pickle vinegar?”

  1. Bellen says:

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

  2. Nicole says:

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

  3. Bobbie says:

    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!

  4. jenny says:

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

  5. nina says:

    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!

  6. jessie says:

    Use is as a dye for something?

    Textiles? Hair? :)

  7. Delusion says:

    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!

  8. faltio says:

    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.

  9. Susie says:

    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 ^^.

  10. arent says:

    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.

    • Wendy says:

      I am using my pickled onion vinegar to pickle my next batch on shallots. First time I tried it so wll post the results in 6 weeks time.
      By the way, the response from ‘arent’ is the one that deserves top marks from me.

  11. Stella says:

    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.

  12. Anonymous says:

    Make purple pickles!!

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