I reuse my 'brine' from my pickled onions, any issues?

I make my own pickled red onions. Every batch I make a new solution - apple cider vinegar, honey, water, salt. But I pour the remaining batch solution into the new solution. I bring all of this to a boil before adding in my onions. Are there any issues with this regarding potential organisms, bacteria, etc..? I've been doing it for 6 months now with no problems but I figured I would ask. submitted by /u/esac17 [link] [comments]

I make my own pickled red onions. Every batch I make a new solution - apple cider vinegar, honey, water, salt. But I pour the remaining batch solution into the new solution. I bring all of this to a boil before adding in my onions.

Are there any issues with this regarding potential organisms, bacteria, etc..? I've been doing it for 6 months now with no problems but I figured I would ask.

submitted by /u/esac17
[link] [comments]