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May 1, 2020
fermenterskitchen.com
I always double the brine when I make pickled veggies because it makes an amazing base for salad dressing and marinades! Don't change the ratio, double the brine ingredients, prepare and can your vegetables however the recipe calls for, then can the extra brine just like you do the vegetables. You'll have shelf stable salad dressing and marinade ready to go! **see the full video on canning pickled red onions for brine recipe** #canningtips #canningforbeginners #canningrecipes #preservingfood #ho
I always double the brine when I make pickled veggies because it …
7.7K views5 months ago
FacebookWild Haven Farm
One brine, three pickled veggies 🥒With this base recipe, you can pickle anything in your fridge!
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One brine, three pickled veggies 🥒With this base recipe, you can pic…
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Fermenting Vegetables I make a brine by dissolving 4 tablespoons of salt in a little filtered water. I then add it to a half gallon jar and top it off with filtered water. I want 4 tbs of water per half gallon, but I only heat a little because I don’t want it to be hot when I pour it over the veggies. For sauerkraut I massage 1 tbs of salt per head of cabbage into shredded cabbage. It produces it’s own brine.For the other veggies, I pour brine over them, so that they are fully submerged.
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