Brining is a method of preserving solid foods, especially meat and vegetables for serving later on. A 5 per cent brine solution in the starting point for pickles.
Ingredients:
- 6 tablespoons – sea salt (Maldon)
- 8 cups/1900mls of water filtered
Preparation:
- Prepare the brine solution by combining both ingredients and dissolving the salt with stirring.
- Place in a jar with a well fitting lid.
- Cool in a fridge.
Sweet and Salty Pickling Brine
Ingredients:
- 3/4 cup/175mls raw, unfiltered apple cider vinegar or malt vinegar
- 1 cup/235mls of basic brine solution (see above)
- 1 – 1½ tablespoons sauerkraut brine. Use a brine collected from this type of product which has not been pasteurised.
- 1 tablespoon raw, unfiltered honey
- 1/2 teaspoon whole grain Dijon-mustard
Preparation:
- Put all the ingredients into a mixing bowl.
- Stir thoroughly to ensure the honey fully dissolves.
- Pour into a large jar that can be sealed thoroughly and store in the fridge.
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I’m trying this now.