If you have to go through a tedious process pickling to make sure there's no botulism, how can you reuse brine?

If you have to go through a tedious process pickling to make sure there's no botulism, how can you reuse brine?
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1 Answer

Answer :

If I remember correctly, the acidity and salt of brining solutions is what kills harmful bacteria. That’s still intact after pickling.
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