Reusing pickle brine?

I always try to reuse leftover jarred pickle brine to create a secondary pickle. Some ways I’ve done it include:

• Putting hard boiled eggs into pickled beet brine
• Blanched green beans in pepperoncini brine
• Cauliflower in dill pickle brine

My question is: all of these are vinegar-based pickles. Can I reuse lactofermented pickle brine (the only ingredients are cucumbers, water, salt, and spices) to make a secondary pickle, or is the vinegar necessary? I’m planning to try to add some green beans and jalapeños, but would prefer not to ruin the produce if this isn’t a good idea.

Also, any other secondary pickling recommendations?

submitted by /u/smaffron
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