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.
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.
BASIC ALL PURPOSE BRINE FOR MEATS, CHICKEN, AND TURKEY
Make and share this Basic All Purpose Brine for Meats, Chicken, and Turkey recipe from Food.com.
Provided by PalatablePastime
Categories Christmas
Time 3h15m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Makes 1 quart- make up additional amounts of brine if needed until meat is submerged.
- Stir ingredients together in a saucepan and bring to a boil.
- Continue stirring until sugar is dissolved.
- Allow to cool.
- Place meat or poultry in a food safe plastic bag inside another container for support and leakage control (oven roasting bags are a fine choice- NOT garbage bags).
- Pour cooled brine into bag, and squeeze out as much air as possible and seal with a twistie tie.
- Refrigerate for 3-4 hours for 3 pounds meat (such as pork ribs), 5-6 hours for a nice roasting hen, or 12-24 hours for a turkey, 12 hours being for a small one and the longer time for those turkeys around 20+ pounds.
- Discard brine before using and pat meat dry.
- If using poultry, you may want to add citrus fruit such as oranges or lemons, additional fresh herbs, or cloves of garlic into the cavity.
- Prepare meat as desired- roast, bbq, etc.
BASIC BRINE FOR SMOKING MEAT
This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce, and various herbs and spices. Anything that you like will work, so experiment at will.
Provided by Smokin' Ron
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)
Nutrition Facts : Calories 26.1 calories, Carbohydrate 6.7 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2852.1 mg, Sugar 6.7 g
PICKLING LIQUID
Provided by Food Network
Yield about 1 quart
Number Of Ingredients 9
Steps:
- Place all of the ingredients in a nonreactive saucepan, over high heat. Bring the mixture to a boil, reduce heat to medium and simmer for 30 minutes. Remove from the heat and cool completely. Strain the liquid and store in an airtight container.
PICKLE MARGARITA
Calling all pickle lovers, this one's for you! It's the perfect margarita for a hot summer's day. The fresh dill flavor is what makes it, so I recommend using fresh, refrigerated pickles instead of the ones in the pantry aisle.
Provided by Bailey Fink
Categories Margaritas
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Fill a cocktail shaker with ice. Add tequila, triple sec, lime juice, and pickle juice and shake to combine.
- Strain into a glass filled with more ice and garnish with a pickle slice.
Nutrition Facts : Calories 300.2 calories, Carbohydrate 23.1 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 375.4 mg
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