Pickling Juice Recipes

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QUICK PICKLED VEGGIES WITH LEFTOVER PICKLE JUICE

Provided by Food Network

Time 5h10m

Yield 1 jar

Number Of Ingredients 3



Quick Pickled Veggies with Leftover Pickle Juice image

Steps:

  • Heat up the pickle juice in a microwave-safe bowl or on the stovetop until boiling. Put the vegetables and red onion back in the pickle jar and pour the pickle juice over top. Screw the top onto the pickle jar and let the mixture sit in the fridge for at least 5 hours. The pickles will keep for up to 1 week.

Leftover pickle juice from a jar of pickles (reserve the jar)
Assorted vegetables for pickling, such as sliced carrot sticks, sliced orange bell peppers and cauliflower florets
Sliced red onion, as desired

PICKLING JUICE

Provided by Charlie Trotter

Categories     Marinate     Vinegar     Jalapeño     Seed

Yield Makes 2 cups

Number Of Ingredients 9



Pickling Juice image

Steps:

  • Combine all of the ingredients in a small saucepan and bring to a simmer over low heat, allowing the sugar and salt to dissolve. Cool and strain through a fine-mesh sieve. Use immediately, or refrigerate for up to 1 month.

1 cup water
1/2 cup rice wine vinegar
1/3 cup plus 2 tablespoons sugar
2 tablespoons kosher salt
1 whole clove
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1 teaspoon peeled and chopped fresh ginger
1/2 jalapeño, seeded and chopped

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



Basic Quick Pickle Brine image

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.

2 cups apple cider vinegar
1/2 cup sugar
2 tablespoons kosher salt
1 tablespoon black peppercorns
1 tablespoon mustard seeds
10 medium carrots (about 1 1/2 pounds), peeled, quartered, sliced crosswise into 3-inch segments

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