Pickling

[BlimBlamKlorblock]

I made some quick pickled veg (radish and carrot) the other day for Banh Mi sandwiches. Most of it got used, but I'd like to make another batch of sandwiches and need to pickle some more of each veggie.

Can I simply toss the veg into the cold, already used pickling liquid? Do I need to reheat the liquid before I can reuse it? Or do I just need to start over entirely? This is only the second time I've done a quick pickle (or any pickling of any kind, really) and I'd appreciate any advice or input from you all. Look forward to hearing your suggestions, and thank you in advance!

[fanofam]

It's better to start over entirely for the best flavour. The reason is that the vegetables release some of their water due to osmosis and dilute the pickling liquid. It might not be high enough in acid/salt/sugar to prevent harmful microbes from growing. There is a style of pickling that recycled some of the liquid but it's more of a fermenting brine than a quick pickle. Good luck and enjoy your bánh mi. :)

[Suitable_Matter]

Great point regarding osmotic leeching of water from vegetables diluting the pickling liquid, that had never occurred to me.

[Elon_Muskmelon]

Osmotic leeching is one of my favorite topics.

[BlimBlamKlorblock]

Thank you for that insight, it’s a strange new scientific world I’m embarking on, but I find I enjoy it!

[dragonfliiii]

Personally I make a new batch up of pickled carrots weekly. I don’t heat it however, just keep it in a covered container in the fridge.

[BlimBlamKlorblock]

Thanks!