BASIC PICKLE BRINE
Provided by Southern Living Editors
Categories Kitchen Assistant
Time 20m
Yield 4 cups (1 [32-oz.] mason jar)
Number Of Ingredients 4
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.
QUICK PICKLED VEGGIES WITH LEFTOVER PICKLE JUICE
Provided by Food Network
Time 5h10m
Yield 1 jar
Number Of Ingredients 3
Steps:
- Heat up the pickle juice in a microwave-safe bowl or on the stovetop until boiling. Put the vegetables and red onion back in the pickle jar and pour the pickle juice over top. Screw the top onto the pickle jar and let the mixture sit in the fridge for at least 5 hours. The pickles will keep for up to 1 week.
PICKLING JUICE
Steps:
- Combine all of the ingredients in a small saucepan and bring to a simmer over low heat, allowing the sugar and salt to dissolve. Cool and strain through a fine-mesh sieve. Use immediately, or refrigerate for up to 1 month.
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.
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