SWEET PICKLE BRINE

SWEET PICKLE BRINE In pickling, a brine is a mixture of salt and water which is used for pickling vegetables to preserve them. Over the course of a period of time (usually several weeks), vegetables are packed in brine and allowed to ferment. The fermentation creates lactic acid which is a preservative, keeping the vegetables from spoilage. The pickled vegetables are then packed in a flavored syrup or vinegar mixture and canned.

Syrup: 2 quarts cider vinegar 2 cups sugar 4 teaspoons mixed pickling spices

Wrap the pickling spices up in a small square of clean cheesecloth and tie with a cotton string for easy removal. In a large pot, combine vinegar and sugar. Add spices. Bring mixture to a boil. Pour mixture over brined pickles (rinse to remove all brine). Set aside overnight.

The next day, pour off syrup into a pot and reserve; set pickles aside. Add 2 cups sugar to syrup and bring to a boil.

Pack (unheated) pickles into hot jars. Cover the pickles with boiling syrup, leaving 1/2" headspace. All pickles in jar should be covered. Remove air bubbles and adjust lids.

Process for 20 minutes in a boiling water bath.

Brining Vegetables (for above recipe): Cover vegetables with cold water. Wash thoroughly using a vegetable brush but avoid bruising. Drain or wipe dry. Fill a stone crock or jar with vegetables to be brined. To 9 pints cold water add 2 cups canning salt (or any PURE salt which does not contain any other ingredients, such as anti-caking agents). Stir until the salt has thoroughly dissolved and no grains remain. If extra brine is needed, add 1/2 cup salt to each additional quart of brine.

Cover the vegetables with cool brine in the crock or jar and then place a glass or ceramic dish over the top which is about 1 inch in diameter smaller than the container. Weight down the dish with a plastic bag or jar filled with water so that all the vegetables remain submerged. Cover container with a cheesecloth and place in a cool dark place such as a cellar or unheated porch.

On the second day, add 2 cups salt to each 10 lbs. vegetables. Sprinkle the salt over the top of the plate to keep it all from going to the bottom of the crock.

At the end of 1 week, and each successive week, place 1/2 cup salt on the plate until the vegetables are completely cured. When the vegetables are cured, bubbling and fermentation will stop.

Skim the surface of the crock regularly to remove any foam which has accumulated. If this is not removes, the acidity of the lactic acid will be destroyed and will result in the spoilage of the vegetables.

This brine may be used for cucumbers, cauliflower, carrots, cabbage, etc.

When ready to proceed with your recipe and can the pickles, rinse the vegetables off and soak in cold water for 24 hours, changing the water several times before using.

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