Hey all, just curious if I can reuse this vinegar to continue pickling vegetables. I used this recipe for the red onions:
1 jalapeño pepper, cut into 1/4-inch rings
2 large red onions, finely sliced (about 1 quart)
1 cup distilled white vinegar
2 teaspoons kosher salt
1 cup water
1 cup sugar
I added some vinegar to it a few times over the course of about a week and a half. Is it safe to use a second time for the same purpose, or should I just use it in a salad (it tastes pretty damn good on its own!)?