All Purpose Fresh Pickling Brine

Posted by Alayne Gardner-Carimi on

Keep this on hand to preserve the bounty of your garden harvest! Sweet, salty, sour, and nutritious. Done in 20 minutes or less, this is a genuine pleaser for both cook and crowd.

Ingredients (1 pint)
½ cup vomFASS Grape Vinegar
¼ cup sugar
1 Tbsp kosher salt
1 tsp coriander seeds
¼ tsp 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

Directions
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.
Notes:
This is a recipe can be used for pickling cherry tomatoes, onions or strawberries as well as classic refrigerator pickles. (If pickling cherry tomatoes, gently pierce them with a toothpick or skewer before placing them in the jar.)
It also works as a quick pickle if you leave vegetables in this liquid for an hour or two, then drain and serve. 
You can reuse the liquid, too—just bring it to a boil again, then pour it over fresh produce. 

A Perfect Pickle

In A Pickle Onions

 


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