Sour pickle brine
by thedogsbollocks
Use for canning, or will preserve pickles in fridge for a long time
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INGREDIENTS
- 3 cups Distilled white vinegar
- 3 cups Water
- 2 tablespoons Sugar
- 2 2/3 tablespoons Salt
- 1 tablespoons Mustard seeds ; Optional
- 3 each Habanero peppers ; Optional, after boiling
- 5 cloves Garlic cloves ; Optional, after boiling
- Herbs, your choice ; Optional, after boiling
INSTRUCTIONS
Combine ingredients in pan and boil for two minutes.
Put vegetables in a jar and add optional flavorings.
Cool on counter and refrigerate for one week.
Eat!
NOTES
Use with pickling cucumbers. 3 habenaro peppers is the perfect heat for me, but I like it hot.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1482g) | ||
| Recipe Makes: 1 Serving | ||
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| Calories: 455 | ||
| Calories from Fat: 18 (4%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2g | 3 % | |
| Saturated Fat 0.1g | 1 % | |
| Monounsaturated Fat 1.2g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 54908.4mg | 1893 % | |
| Potassium 2224.8mg | 59 % | |
| Total Carbohydrate 39.4g | 12 % | |
| Dietary Fiber 2.1g | 8 % | |
| Sugars, other 37.3g | ||
| Protein 39.1g | 56 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 455
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