how long will soy sauce pickles keep?
I have just started making pickles with various vegetables such as cucumber, radish, celery, and chayote, with some garlic and chunks of serrano pepper, in a brine of 1 c soy sauce, 1 c water, 1/2 c vinegar and 1/4 c sugar. Some of the recipes that I looked at mentioned straining and boiling the liquid after a few days, then adding it back to the pickles. But, nobody really talks about how long you can keep this stuff around. Is it safe until it is unpalatable, or will I be courting botulism if I just keep re-using the same brine over and over?