savor
Now, to Make the Brine!
Traditional Quick
Pickling Brine
1 cup water
1 cup apple cider vinegar
1 Tbsp sugar
¾ tsp kosher or sea salt
Spicy North Carolina
Barbecue Brine
1 cup water
1 cup apple cider vinegar
1-2 Tbsp light brown sugar
¾ tsp kosher or sea salt
Pinch black peppercorns
1-2 tsp cayenne
1-2 tsp red pepper flakes
½ tsp hot sauce
1 tsp ketchup (optional)
Heat the brine ingredients
and any dried herbs and spic-es
in a small saucepan until
salt and sugar dissolve. Then
pour over fresh produce in jars,
leaving about an inch of space.
Cover with a sealable lid and let
cool at room temperature for 1
hour, then refrigerate for at least
24 hours so flavors can meld.
Mason jars work particularly
well.
Pro Tip: To spice up the tra-ditional
pickling brine recipe,
use ginger peel, fresh or dried
herbs, and other aromatics. You
can also buy prepackaged pick-ling
spice mixes at the grocery
store in the spice aisle.
What to Pair with Pickled
Veggies
Pickled veggies are a fantastic addition to sandwiches,
toasts, tacos and salads. They add a zing of freshness,
similar to a lemony salad dressing.
Cold ricotta pizza with pickled mushrooms or pickled red onion
and fresh arugula
Avocado toast with pickled red onion or pickled carrot ribbons
Fresh Brussels sprout tacos with pickled red onion or pickled
carrot ribbons
Ricotta toast with spicy pickled mushroom slices or pickled
berries
Sandwich with fresh mozzarella bites (not shreds), greens, car-rots,
cucumbers, and pickled red onions
Spring rolls with pickled ginger, avocado, carrot shreds and
greens
Ramen topped with pickled radishes
Charcuterie board with pickled carrots, cucumbers or peppers
to balance out the richer, creamier cheeses
Nachos with pickled jalapeno slices
Pickled carrot sticks, cucumbers, and mild peppers make an
excellent snack
64 march 2022
WBM