Pickling Brine Ratio Food

HOME CANNING: MULTI PURPOSE PICKLING BRINE RECIPE

Home Canning: Multi purpose Pickling Brine Recipe image

We grow a lot of our food and spend a lot of time preserving it. For pickling vegetables such as carrots, beets, garlic, and cucumbers I make a standard brine. The seasonings are added to each jar individually for versatility, consistency and fantastic flavour development over time. This method makes it easier for me to [...]

Provided by Walkerland

Yield 9 Pints

Number Of Ingredients 4

Ingredients

6 Cups Pure white vinegar (5% acetic acid)
3 Cups Purified water
6 Tbsp Pure sea salt or picking salt (must not have anti caking agents)
3/4 Cup Sugar

Steps:

InstructionsMix vinegar, water, sugar and salt in a saucepan and bring to a low boil until sugar and salt is dissolved. Keep hot but do not continue to boil. You can reheat the brine just prior to filling your jars if necessary. The brine must be hot before filling your jars.

Nutrition Facts : Nutrition facts 200 calories 20 grams fat

BASIC PICKLE BRINE

Basic Pickle Brine image

Provided by Southern Living Editors

Categories Kitchen Assistant

Time 20m

Yield 4 cups (1 [32-oz.] mason jar)

Number Of Ingredients 4

Ingredients

1 cup water
1 1/3 cup white vinegar
1/3 cup granulated sugar
2 tablespoons kosher salt

Steps:

Stir together 1 cup water and all ingredients in a medium saucepan. Bring to a boil over high, stirring until sugar dissolves. Remove from heat; cool 10 minutes. Pour over vegetables or fruits. Cover with a tight-fitting lid; chill 2 days. Store, covered, in refrigerator up to 2 months.

ALL-PURPOSE, FOOLPROOF PICKLE BRINE

All-Purpose, Foolproof Pickle Brine image

Provided by Alex Guarnaschelli

Time 15m

Yield 1 1/2 cups liquid

Number Of Ingredients 9

Ingredients

1/2 cup white wine vinegar
1/4 cup sugar
1 tablespoon kosher salt
1 teaspoon coriander seeds
1/4 teaspoon ground allspice
1 bay leaf
1 cinnamon stick
1 clove garlic, lightly crushed
1 cup vegetables, such as green beans, cucumber slices or radish wedges

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.

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