It would depend on what the acidity of the brine is to begin with, what size jar you are talking about filling - pints probably ok, quarts not so much - and how long it would take you to fill them.

The brine becomes more diluted with each addition as the water is drawn out of the cukes so the stronger it is to begin with the longer it will keep and still be acidic enough for fresh additions.

A better approach is to save the cukes in ice water until you have enough to fill a jar with freshly made brine and to be sure you use a recipe that is more vinegar than water - the more vinegar the better. Nothing less than 1:1 vinegar to water is recommended but it would have to be used fresh-made only.

Dave

You could make a big batch of brine and store it in the fridge. Heat enough to cover your one or two jars of cukes as needed. Just don't store the cukes in it, that way it doesn't become diluted.

Deanna