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.
CRISP PICKLED GREEN BEANS
This recipe is from my Grandmother's cookbook she made to pass to all her grandchildren. They come out very, very crisp with a wonderful dill flavor. The red pepper flakes give them a nice punch. They are much better than the recipes that call for cooking the beans first.
Provided by Jani Whitsett
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h10m
Yield 48
Number Of Ingredients 7
Steps:
- Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
- In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
- Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.
Nutrition Facts : Calories 8.1 calories, Carbohydrate 1.8 g, Fiber 0.8 g, Protein 0.5 g, Sodium 2.1 mg, Sugar 0.3 g
PICKLING BRINE FOR CUCS AND BEANS
I was introduced to pickling last year by a friend of mine. I then gave away the fruits of my labor as Christmas gifts. My family and friends loved these so much that I am now growing my own cucumbers and I need to pickle about 75 quarts this season to fill the demand! I hope you have as much success with this recipe as well. Prep time is guesstimated and cook time is shelf time.
Provided by BothFex
Categories Weeknight
Time P1m11DT1h
Yield 12 quarts (roughly)
Number Of Ingredients 8
Steps:
- Wash cuc's/beans throughly.
- If pickling cucumbers prick each 2-3 times each.
- Sterilize quart jars and lids- keep in hot water till ready to use.
- In a large pot combine water, vinegar, salt, alum and sugar to warm ("warm" is a vague term I know- I usually wait till the salt has dissolved or just before boiling point is reached).
- In each sterilized quart jar place 2-3 heads dill, 2-3 cloves garlic, 1-1.5 peppers (2-3 if you want a spicier pickle) then pack in cucumbers or beans (with beans I like to pack in half yellow wax beans, half green- it's very pretty).
- Pour brine over veggies then let cool to room temperature.
- Pour brine back into kettle and bring to a boil.
- Once boiling then pour brine back over veggies, within .25" of top of jar.
- Tightly screw HOT lids and rings on jars.
- Place jars upside down for 5 minutes then flip back up, cover with a tea towel and leave jars to seal until next day.
- Pickles/dilly beans are ready to eat in 6 weeks.
- And every other week or so I flip the jars upside down so the brine distributes the garlic and dill flavor evenly.
- Also the longer you can wait to eat the pickle the better it is.
- This method creates a WONDERFUL, crunchy pickle, however the seal on the jar is fairly soft.
- I store them with the bands on.
- *Note: I don't give specific amounts of beans/cuc's as size can vary the amount per quart (though I try to harvest when the beans are no larger then a #2 pencil and the cucumbers are 2" long and about .5" in diameter). Generally I keep cuc's and beans in large bowls of ice water in the frig and every few days the garden provides me with enough produce that I can put up 3-5 quarts of pickles. This brine can be made up and stored in the frig and brought out and heated/used as you need it.
Nutrition Facts : Calories 32.2, Fat 0.1, Sodium 13.6, Carbohydrate 4.3, Fiber 0.3, Sugar 1.7, Protein 0.5
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 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.
3 SPICE PICKLED BEETS BRINE
This is my husband's grandmother's recipe. It is for the liquid you pour over the beets when you can them in jars. I have not tried to freeze them.
Provided by Fancy Nance
Categories Low Protein
Time 20m
Yield 6 pints, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix ingredients in a medium saucepan.
- Bring to a boil and stir until sugar is dissolved.
- Pour over cooked sliced beets in pint jars.
- Process jars per appropriate canning method. I use the water bath method and process for 30 minutes (for our elevation).
Nutrition Facts : Calories 279.8, Fat 0.1, Sodium 7, Carbohydrate 68.8, Fiber 0.8, Sugar 67, Protein 0.1
BREAD AND BUTTER PICKLES II
These are the best bread and butter pickles I have ever had!! And I have been looking for a long time. I guarantee you'll love them! This recipe makes a lot, so get ready to crunch. Enjoy!
Provided by David
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 4h30m
Yield 50
Number Of Ingredients 11
Steps:
- In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
- In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
- Drain any liquid from the cucumber mixture. Stir the cucumber mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
- Transfer to sterile containers. Seal and chill in the refrigerator until serving.
Nutrition Facts : Calories 104.8 calories, Carbohydrate 25.6 g, Fat 0.3 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 937.7 mg, Sugar 22.4 g
More about "pickling brine for cucs and beans recipes"
PICKLED BEANS - HOW TO MAKE DILLY BEANS - HOMESTEAD …
From homestead-acres.com
PICKLED BEANS AND CORN – THE OLD TIME WAY
From blindpigandtheacorn.com
HOW TO MAKE PICKLES: ALL ABOUT THE VINEGAR-BRINE PICKLING …
From mountainfeed.com
HOME CANNING: MULTI PURPOSE PICKLING BRINE RECIPE
From walkerland.ca
QUICK PICKLE BRINE RECIPE & SPICES - THE SPICE HOUSE
From thespicehouse.com
PICKLING BRINE CALCULATOR - PRESERVE & PICKLE
From preserveandpickle.com
EASY QUICK PICKLED GREEN BEANS - THE SIMPLE GREEN
From thesimplegreen.com
PICKLED BEET BRINE - CLOVER VALLEY FARMS
From clovervalleyfarms.com
DANIELLE’S FAVORITE QUICK PICKLE BRINE | WILD + WHOLE - MEATEATER
From themeateater.com
MAKE REFRIGERATOR PICKLES (USING PICKLE BRINE FROM STORE PICKLES)
From momcrieff.com
HOW TO MAKE PICKLES: STEP-BY-STEP PICKLING FOR BEGINNERS …
From almanac.com
PICKLED DILLY BEANS - WHOLESOME FARMHOUSE RECIPES
From wholesomefarmhouserecipes.com
THAT LEFTOVER PICKLING BRINE | PRESERVING FOOD AT HOME
From preservingfoodathome.com
PICKLED GREEN BEANS - QUICK AND EASY CANNING RECIPE - COMMON …
From commonsensehome.com
PERFECT PICKLING BRINE - SOUTHERN CAST IRON
From southerncastiron.com
24-HOUR PICKLED GREEN BEAN RECIPE - THE SPRUCE EATS
From thespruceeats.com
SALT-BRINED CUCUMBER PICKLES | CUESA
From cuesa.org
PICKLING BRINE FOR CUCS AND BEANS RECIPES
From tfrecipes.com
MAKE OLD-FASHIONED BRINE FERMENTED PICKLES LIKE YOUR GREAT …
From simplebites.net
QUICK PICKLED GREEN BEANS RECIPE - SIMPLE AND SAVORY
From simpleandsavory.com
HOW TO MAKE PICKLED GREEN BEANS - TASTE OF HOME
From tasteofhome.com
PICKLED GREEN BEANS RECIPE (LACTO-FERMENTED) - THE PRAIRIE …
From theprairiehomestead.com
BASIC PICKLING BRINE - FARM BELL RECIPES
From farmbellrecipes.com
BEST EVER PICKLED BEANS BEST RECIPES
From findrecipes.info
SIMPLE PICKLING BRINE | MY GARDEN LIFE
From mygardenlife.com
BRINE CURED DILLY BEANS - THE SELF SUFFICIENT HOMEACRE
From theselfsufficienthomeacre.com
HOW TO BRINE CUCUMBERS FOR PICKLES IN 6 EASY STEPS?
From balinesecooking.net
7 COMMON QUICK PICKLING MISTAKES TO AVOID - BON APPéTIT
From bonappetit.com
QUICK PICKLED CUCUMBER RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
CLASSIC DILL PICKLES - SMALL BATCH - GETTYSTEWART.COM
From gettystewart.com
QUICK REFRIGERATOR PICKLED BEANS - FLAVOUR AND SAVOUR
From flavourandsavour.com
QUICK PICKLED GREEN BEANS ⋆ EASY REFRIGERATOR PICKLING RECIPE!
From forkintheroad.co
PICKLING BRINE RECIPE FOR CANNING BEST RECIPES
From findrecipes.info
PICKLING VEGETABLES IN BRINE (SALT WATER) - PART 1 - VEGAN FUTURA
From veganfutura.com
HOW TO MAKE QUICK PICKLED VEGETABLES: GUIDE & RECIPES
From minimalistbaker.com
PICKLED BEANS BRINE BEST RECIPES
From findrecipes.info
THE ULTIMATE GUIDE TO QUICK PICKLED VEGETABLES | LIVE EAT LEARN
From liveeatlearn.com
QUICK PICKLED CUCUMBERS | EASY REFRIGERATOR PICKLES RECIPE
From blessthismessplease.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