REUSE PICKLING BRINE RECIPES

Name: All-Purpose, Foolproof Pickle Brine
Cook time: 15 min
Total time: 15 min
Yield: 1 1/2 cups liquid
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

ALL-PURPOSE, FOOLPROOF PICKLE BRINE RECIPE | ALEX ...

All-Purpose, Foolproof Pickle Brine Recipe | Alex ... image

Provided by Alex Guarnaschelli

Total Time 15 minutes

Cook Time 15 minutes

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.

HOW TO MAKE PICKLED EGGS - PRACTICAL SELF RELIANCE

How to Make Pickled Eggs - Practical Self Reliance image

Pickled eggs are the perfect salty tangy snack, and an easy way to preserve eggs for months at a time.

Provided by Ashley Adamant

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 9

Number Of Ingredients 42

Ingredients

9-10 hard-boiled eggs, peeled
1 cup white vinegar
1 cup beet juice (or beet cooking water)
1/2 small onion
2 Tbsp. sugar
2 Tbsp. salt
6-8 cloves
4-5 allspice berries
1 cinnamon stick
9-10 hard-boiled eggs, peeled
2 cups white vinegar
1/2 small onion, sliced
3-4 garlic cloves
2 Tbsp. salt
1/2 cup sugar
1 tsp mustard seeds
1 tsp celery seed
1 tsp ground turmeric
9-10 hard-boiled eggs, peeled
1 cup white vinegar
1 cup water
1/2 small onion, sliced
3-4 garlic cloves
2 Tbsp. sugar
2 Tbsp. salt
1 tsp mustard seeds
1 tsp celery seed
1 tsp coriander seed
1 tsp dill seed
Fresh dill sprigs (if available)
9-10 hard-boiled eggs, peeled
1 1/2 cups white vinegar
1/2 cup water
2 Tbsp. salt
1 Tbsp. sugar
1 or 2 jalapenos, sliced
1/2 onion, sliced
3-4 garlic cloves
2-4 bay leaves
1 tsp coriander seeds
3-4 cloves
3-4 allspice berries

Steps:

Place peeled, hard-boiled eggs into a quart wide mouth mason jar (or use a half recipe for pint jars).
Place liquids (water/vinegar, etc) into a small saucepan and add sugar and salt. Gently heat until dissolved, then remove from heat.
Add spices and sliced veggies (onions/garlic/etc) directly into the jars.
Pour the hot brine over the eggs and spices, leaving as little headspace as possible (around 1/4 inch).
Seal jars with lids and allow them to cool slightly before storing them in the refrigerator.
Allow the eggs to pickle for at least 24 hours before eating, preferably around 1-2 weeks for better flavors.
Pickled eggs should last 3-4 months in the refrigerator.

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