|The Ultimate Cocktail Book|
|by Neil Mersh|
Once again the epitome of glamour in America, cocktails are both taste-bud-tingling treats and superbly stylish.
1 - 10 of 40 for kosher salt brine
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Wash and dry ... placing in the brine. (Or use ... the sugar and salt are dissolved. Allow ... liberally with additional kosher or sea salt. ... paprika. Proceed to .
To make brine, combine water, ... Place 1/2 cup kosher salt in turkey cavity. ... to keep the turkey submerged under the brine and keep it all under 40°F.
Put some of ... Cut cucumbers into smaller pieces to fit into jar and fill jar. Add garlic. Pour brine over pickles. Refrigerate for 2 days before using.
Place sliced cucumbers ... pan and sprinkle kosher salt on top. Let ... the ingredients of brine together. Pour over ... store in refrigerator or freezer.
1. To cure ... and add the salt, stirring to ... content of the brine. If the ... butter. Serve with garlic pickles on the side. Yield: 12 or more servings.
Pack beans lengthwise into hot jars, leaving 1/4 inch headspace. To each pint, add 1/4 teaspoon cayenne pepper (more for if you desire a hotter ...
Prick ham thoroughly ... each of the salt, sugar and ... 3 days. Mix brine in large cooking pot with water, the kosher salt and horseradish. ... very thin for serving.
Combine all ingredients ... to the boiling brine, then scoop ... quart of peeled garlic = 2 pints jars and 1 (1/2 pint) jar. 1 recipe = 12 (1/2 pint) jars.
Wash cucumbers and soak in brine of salt water 4 hours ... hot water bath 5 minutes of actual boiling time. This brine is enough for 10 quarts of pickles.
Wash and cut ... overnight. Next day, check for leaks. Add more brine, if needed. Store in ... or refrigerate for 2 weeks until done. Makes 6 to 8 jars.
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