can i reuse pickling brine another time?

[vermontmomma]

i just scarfed down the last of my rosemary cuc's and used the leftover brine to start some green pepper slices pickling because they were on hand at the time. was this a bad idea?
on a another pickling post someone asked about the rosemary pickle recipe, i'm afraid it's nothing fancy i just used rosemary instead of dill in a standard pickle recipe.

[velcromom]

I wouldn't leave it at room temp if you re-use it; when the cucumbers cure they release liquid so it dilutes the water:salt ratio.

[FairyRae]

I make a lot of kraut and general veggie ferments w/ a very low amount of salt, (I've done it w/ no salt w/ no ill effects) so I would personally be ok w/ doing this--I reuse my kraut juice in new ferments along w/ extra water and a little salt at times (I really use minimal salt though and my stuff comes out ok. I just check it often as they are usually 'done' faster than things I've salted more.)

I think it's ok! Just keep an eye on them and see what you think!