Its almost 4am, and i will elaborate later on this but i thought it very important to get out there to whoever is reading this. I have never worked in a restaurant where we ever kept the pickling liquid for anything after its initial purpose. Wow, what a waste of so many vinegars and flavour.
I have been doing so much with leftover pickling liquid. For one it makes a great salad dressing. especially if its pickled onions. I will bump up the flavour and repickle the same type of veg, take liquid thats pickled beets and heat it up and pour it over celery, i take gherkin liquid and pickle my ox tongues after braising them and vac packing them while hot. i even have a container with pickling liquid i have no current use for that just keeps on collecting left overs....Not only does it save money which eventually saves the customer money but its a great way to develop flavor. Eventually it will be like a 100 yr old sourdough culture that passes on to the next batch.
After this find, its made me seriously look at the possibilities of things before they go into the garbage or down the drain.