Reusing pickle brine Cooking

So I made a batch of quick pickled (ie, refrigerator pickles) radishes about a week ago. The brine has turned bright pink and has a great, peppery flavor to it now. The jar looks lonelier and lonelier as it empties.

So I figure I could replenish the radishes in the jar with the same brine. To help replace the vinegar and salt lost to the original batch of pickles, I added some new brine that was mostly vinegar instead of the 1:1 vinegar to water I originally used.

My goal here is to reduce waste and to enhance the natural flavors of the pickles with a radish infused brine.

I have 2 questions:

As long as I keep adding some more vinegar, salt, and other seasoning to each new batch, will it be safe to eat? I found sources online saying not to use the same brine more than once or twice, but they don't replace the vinegar and salt. I figure that, as long as the acidity and salinity stay high, it should prevent microbial growth. Of course, if the liquid starts getting cloudy or fizzy, it's getting tossed.

Has anyone tried reusing brine for pickles? Does it actually add any additional flavor or am I wasting my time here?

Submitted October 13, 2017 at 10:27PM by g0ing_postal http://ift.tt/2gBgPAn Cooking