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.
PICKLE BRINE SPICE RUB
The power of a tangy, vinegary brine, but in powdered form. This spice rub brightens and invigorates roasted chicken, seared fish and shines when sprinkled over vegetables before roasting. The cornstarch in the vinegar powder helps form an extra-crispy, extra-tart crust on anything you put it on.
Provided by Anna Stockwell
Categories Coriander Dill Spice Vinegar Rub
Yield 1 cup
Number Of Ingredients 8
Steps:
- Toast coriander seeds in a small skillet over medium-high heat, tossing occasionally, until fragrant and slightly darkened in color, about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool; coarsely grind. Transfer to an airtight container and mix in vinegar powder, dried dill, salt, celery seeds, and mustard powder; cover.
- Do ahead: Spice mix can be made 3 months ahead. Store at room temperature.
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.
HOMEMADE PICKLING SPICE
An old-time combination from scratch mixture.
Provided by Mooseinthekitchen
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Place mustard seeds, allspice berries, whole coriander seeds, and red pepper flakes into a small glass jar with a tight-fitting lid. Shake to combine. Add ground ginger to seeds and shake again. Sprinkle crumbled bay leaves over spice mixture and place cinnamon stick halves into the jar. Seal and shake to combine. Mixture can be stored in the tightly sealed jar for up to 1 month without loss of flavor.
Nutrition Facts : Calories 29.3 calories, Carbohydrate 4 g, Fat 1.4 g, Fiber 1.9 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 4.1 mg, Sugar 0.3 g
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