I've reused a few different pickling solutions, but only ones I've made. I treat them as good for one more use. Even used some vinegar from a hot pepper pickle to make mustard. I'd keep the olive jar in the fridge, only use fresh veggies for the second soak and think about adding flavors. Any dried herbs that tickle your fancy, add those. Probably test it after about 3 days, just to see how they're going. Btw, that's not something I'd reheat to cold can, either.