|Drink: A Cultural History of Alcohol|
|by Iain Gately|
A spirited look at the history of alcohol from the dawn of civilization to the twenty first century For better or worse, alcohol has helped shape ...
Tip: Try brine for cauliflower for more results.
1 - 10 of 15 for pickling brine for cauliflower
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Chop vegetables and place in brine overnight. Mix dry ... kettle, cover with vinegar and moistened dry ingredients. Boil 1 minute. Place in jars and seal.
Wash and cut ... 1 teaspoon of pickling spice to each ... Next day, check for leaks. Add more brine, if needed. ... weeks until done. Makes 6 to 8 jars.
Prepare vegetables carefully. ... tomatoes, sliced and cauliflower divided in small ... and soak in brine overnight. Drain. To ... in small jars and seal.
In hot sterilized ... Cover with boiling brine to with in ... sticks and onions slices can be used for variation. Makes an excellent gift. Makes 4 quarts.
Add sauce mixture ... minutes. Thicken with 1/2 cup flour before taking off. NOTE: DO NOT use all the pickle juice. Put pickles and onions in overnight brine.
Layer prepared vegetables ... 4 hours. Bring brine ingredients to full ... Pack into jars with juice, covering with liquid. Seal. Makes 10 to 12 quarts.
In each pint, ... mustard seed Steam cauliflower not more than ... and cover with brine, leaving 1/2 ... hot water bath for 5 minutes or ... 2 months if refrigerated.
Store in jars in refrigerator. Ready to eat in 1 week.
Pack veggies in glass gallon jar. Cook brine to boiling and pour over veggies in jar. Let cool, refrigerate 24 hours.
Wash vegetables. Cover with a brine made by mixing ... a non-metallic container for 24 hours, then ... water bath for 10 minutes. Yield: about 12 pints.
Result Page: 1
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