BASIC QUICK PICKLE BRINE
Provided by Katherine Sacks
Categories Kid-Friendly Low Cal Carrot Healthy Low Cholesterol Vegan Small Plates
Yield 4 1/2 cups
Number Of Ingredients 6
Steps:
- Bring vinegar, sugar, salt, peppercorns, mustard seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
- Place carrots in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over carrots. Let cool to room temperature, then cover and chill at least 2 hours before serving.
ALL-PURPOSE, FOOLPROOF PICKLE BRINE
Provided by Alex Guarnaschelli
Time 15m
Yield 1 1/2 cups liquid
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 1 cup water to a simmer over medium heat with the vinegar, sugar, salt, coriander, allspice, bay leaf, cinnamon and garlic. Take off the heat and let cool for 5 minutes.
- Pour the warm liquid over the vegetables or fruit and let it cool at room temperature. Cover and refrigerate. Store, covered, in the refrigerator, for 2 to 3 weeks.
QUICK AND EASY PICKLES
Pickling vegetables refers to the simple process of submerging them in a salt and water solution (brine) or an acidic ingredient like vinegar. In very simple terms, the good bacteria that exists naturally on vegetables consumes the starches/sugars in the vegetable and secretes acids (namely lactic acid) that prevent spoilage. More importantly, the process adds flavor to vegetables, gives them brightness and acidity and, in some cases, increases their vitamin content! At the restaurant, after making these pickles, we cut them into spears; batter dip and deep fry them and serve them with spicy mayonnaise. Indulgent and delicious!
Provided by Alex Guarnaschelli
Time 30m
Yield 1 1/2 pounds pickles
Number Of Ingredients 5
Steps:
- Mix the sea salt, apple cider vinegar, and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in a container large enough to hold the brine. Place the dill sprigs in amongst the cucumbers in the jars. The cucumbers should be fitted tightly and should come within 1/2-inch of the top of the container.
- Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles.
- The pickles will last for up to a few weeks.
Nutrition Facts : Calories 17 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 320 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 1 grams, Sugar 2 grams
QUICK PICKLES WITH MASTER VINEGAR BRINE
Master mind? How about a Master Brine! This simple vinegar-based brine can be used to pickle nearly any vegetable! I've always said if you can boil water, you can make a pickle. This recipe is for Dilly Beans, but you could also use carrot spears, raw okra or even cherry tomatoes. Quick pickles are also known as refrigerator pickles. They are vegetables that are pickled in a vinegar, water and salt - and sometimes sugar - solution and stored in the refrigerator. They do not need canning when refrigerated and only require a few days in the brine before they can be enjoyed.
Provided by Virginia Willis
Time 15m
Yield 2 1/2 cups brine; about 4 pints of vegetables
Number Of Ingredients 8
Steps:
- Place a wire rack in a rimmed baking sheet or line it with a clean towel. (This is to prevent the jars from directly touching the surface.) Set aside.
- Meanwhile, sterilize the jars and lids. To sterilize jars using a boiling water canner or a large pot, place a rack (or often I will use a clean kitchen towel) on the bottom of the canner. Place the jars right-side-up on the rack and fill the jars and canner with enough water to cover the jars by at least 1 inch. Bring the water to a boil, then boil for 10 minutes (at altitudes less than 1,000 feet elevation). Using canning tongs, remove the jars from the canner one at a time, carefully pouring the water from the jars back into the canner. Let the jars air-dry upside-down on the prepared rack or towel and sit undisturbed until you're ready to fill them. The rings and rubber-lined lids must be sterilized, too. Place the new lids in a small saucepan, cover with water and bring to a gentle simmer. Very gently simmer for 10 minutes (taking care not to boil). Turn off the heat and keep the lids in the water until ready to use.
- Bring 2 1/2 cups water, the vinegar and salt to a boil in a medium saucepan over medium heat. Meanwhile, place 1 dill sprig or 1 teaspoon dill seed, 1 clove garlic, 1/2 teaspoon mustard seeds, 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized glass jars with tight lids. Divide the red pepper flakes among the jars. Set aside.
- Wash and trim the stem end of the beans so that they fit in the jar. (I like to leave the pretty curled end intact.) Pack the beans into the prepared jars, leaving 1/2 inch of headspace at the top of each jar. Carefully pour the boiling pickling liquid over the green beans in the jars, leaving 1/2 inch of headroom between the top of the liquid and the top of the jar. Seal with the lids and rings. Refrigerate up to 2 weeks.
More about "basic pickle brine food"
40 FOODS YOU CAN PICKLE - ALLRECIPES
From allrecipes.com
Author Hayley Sugg
- Refrigerator Dill Pickles. View Recipe. A classic pickle that's ready in just three days, this recipe is great for using extra garden cucumbers during the summer months.
- Nana's Southern Pickled Peaches. View Recipe. Not too sweet and not too tart, these peach pickles are a unique Southern recipe. Spoon over ice cream, chop into chutneys, or eat as-is for a snack.
- Pickled Beets. View Recipe. "We made this recipe and it turned out great," says user zimagirll. "Very easy recipe to follow." See More: Our Best Beet Recipes.
- Bread and Butter Pickles. View Recipe. Cucumbers, onions, and green bell peppers are pickled in this sweet and sour brine. Turmeric is the secret ingredient to giving the pickles a golden hue.
- Quick Pickled Jalapeño Rings. View Recipe. "I love the slight sweetness they have — I will never buy store bought pickled jalapeños again," says user Morgan Luce.
QUICK PICKLES RECIPE - BBC FOOD
From bbc.co.uk
QUICK PICKLE BRINE RECIPE & SPICES - THE SPICE HOUSE
From thespicehouse.com
HOW TO PICKLE BASICALLY EVERYTHING | EPICURIOUS
From epicurious.com
HOW TO MAKE EASY REFRIGERATOR PICKLES - KITCHN
From thekitchn.com
BASIC PICKLE BRINE RECIPE WITH VINEGAR - GIVE RECIPE
From giverecipe.com
HOW TO QUICK PICKLE VEGETABLES | FOOD NETWORK
From foodnetwork.com
VIVIAN'S QUICK PICKLE BRINE - EATINGWELL
From eatingwell.com
HOW TO QUICK PICKLE ANY VEGETABLE | THE KITCHN
From thekitchn.com
BASIC PICKLES RECIPE | GOOP
From goop.com
QUICK AND EASY REFRIGERATOR PICKLES - ONCE UPON A CHEF
From onceuponachef.com
HOW TO MAKE QUICK PICKLES - ALLRECIPES
From allrecipes.com
15 BEST PICKLE RECIPES - EASY DILL PICKLE RECIPES - THE …
From thepioneerwoman.com
FERMENTED BRINED PICKLES - FOOL PROOF RECIPE - FERMENTING.STUDIO
From fermenting.studio
CLASSIC VINEGAR-BRINED PICKLE RECIPE - GRIT
From grit.com
ADVICE | A GUIDE TO VINEGARS AND HOW TO USE EACH TYPE
From washingtonpost.com
HOTDOGS WITH GOCHUJANG MAYO AND PICKLE BRINE SLAW RECIPE
From telegraph.co.uk
EASY PICKLING BRINE | FOOD IN A MINUTE
From foodinaminute.co.nz
HOW TO MAKE PICKLES, STEP-BY-STEP | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
COLD BRINE DILL PICKLES — BUTTERYUM — A TASTY LITTLE FOOD BLOG
From butteryum.org
HOME CANNING: MULTI PURPOSE PICKLING BRINE RECIPE - WALKERLAND
From walkerland.ca
REPLACE MAYO WITH BRINE FOR A BETTER TUNA SALAD - LIFEHACKER
From lifehacker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love