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Thread: Pickeling Brine

  1. #1
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    Pickeling Brine

    Fermented foods are key to a healthy digestive system & thatís where our health begins. This brine can be used for many things. Yesterday I made pickled asparagus, zucchini and carrot sticks. Healthier side to a sandwich in place of chips. DD pickles ring bologna - get creative !

    1.25 cups white distilled vinegar
    1 cup water
    6 garlic cloves (peel & crush)
    3 T. sugar
    2 T. kosher salt

    Heat in small pan to dissolve sugar. Donít boil. Arrange vegetables in quart jar, add 3 sprigs fresh dill & cover with warm brine. Let cool a bit then cover. Always keep in refrigerator. I use a tsp. Dill weed if I donít have fresh dill.

  2. #2
    Super Member GingerK's Avatar
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    I love anything pickled and there is usually some sort of quick pickle in our fridge. It is a great way of extending the life of veggies that won't get used up otherwise. Your recipe is a good starting point. I have also added mustard seed, celery seed and turmeric to make a refrigerator version of bread and butter pickles.
    Never argue with an idiot. They'll drag you down the their level and beat you with experience.

  3. #3
    Super Member SusieQOH's Avatar
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    Tranum what a great idea for getting more veggies!! Thanks.

  4. #4
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    Sounds good!

  5. #5
    Super Member wildyard's Avatar
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    I also use a quick pickle when I want pickled beets for a salad and only have regular ones. Make the brine using the beet juice from the can to replace the water, or part of it. Heat and pour over the beets. Let sit a day or two and yummy pickled beets on hand.
    Linda Wedge White

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