So I just finished a jar of home-made pickles. They were excellent! Not too salty, a bit spicy, very good. They were so good that I'd like to get some more pickles out of that jar. I was thinking of pickling some eggs in that same brine. Is reusing brine ever done? Are there any reasons I shouldn't do it? I've never heard of this being done, but I don't see why not.
I am not sure about switching to eggs, but I have known several people who reuse brine for more pickles. Warm the brine in the microwave (not to boiling, but to about 120F) add some cucumbers and re-seal the jar. When the brine cools it will seal the jar and you will have fresh pickles in about a week.
I have done some experiments pickling eggs with left over cucumber pickle brine.
Just to be safe I reboiled the brine to sterilize it.
It tasted great.
I don't do this with my eggs anymore simply because pickled eggs have more potential than cucumbers. I pickle my eggs now with different vinegars, like balsamic, for more interesting flavors and colors.
Do the nutritional facts on the outside of a package reflect the ENTIRE contents of the package or just what it is assumed a consumer would eat? For example: a jar of pickles (or pickled eggs) -- do the nutritional facts include the vinegar and brine the pickles (eggs) swim in?
I know the question is related to How to get rid of the smell from the fridge?. At the same time, I am curious about possible additives as part of the pickling that may help reduce the odor. So I didn't use a recipe, but rather finished the jar of pickles found in the Costco chilled section. I thought rather than dumping the remaining solution, I could use the same brine to pickle something. I brought home radishes on sale and just rinsed and cut the tops. After about 4 days, there was a strong odor which I didn't expect because the original pickles didn't have a smell. I'm assuming
I've got some nice honeycomb (submersed in honey) in a big jar, but the "best before" date was over 4 months ago! I was saving it for a year or two. Just realised the date is gone. Any possibility... side, as the food producers can't guess very exactly when the food will turn bad. So sometimes I'll eat a jar of something that lasts for 3-4 years on the shelf as much as a month or two after the date (expecially if it's a "best before" date, as that has a different meaning (by convention and possibly regulation, IIRC). But this is a bit long for me, so if anyone has some experience or good
Since it will be cold for some time, I was thinking of using my detached, unheated shed to pickle some veggies. But another thought I was having was to actually cure/can some herrings or sardines (or another kind of blue fish) in a jar with water and salt. Is it possible to do that similar to how veggies are pickled? I was thinking that the brine I would put the fish in would act as a preservative and the fish would be edible after some time of curing? Is this doable or is it just a bats**t crazy idea?
I have been trying to brine chicken and it never seems to brine successfully. I have followed the brine procedure correctly. I added 2 litres of spring water to a stainless steel pot with 140g kosher salt and stirred until completely dissolved. I then added the chicken(weighs 1kg) and left for 8 hours. After cooking I always notice the brine hasn't reached some parts of the chicken, usually... would simmering cause salt to leave the meat cells especially if it is simmered in the original brine solution? Why would some parts of the bird brine properly and not other parts as I am finding
I recently came across this article, Quickly Brine Chicken When You Don't Have Much Time, which suggests 2-3 hours in a 10% brine, followed by a 1-hour rest. Does this work? If so, are there any trade-offs over compared to using a longer, weaker brine?
I finished a jar of pickles the other day and was trying to figure out what to do with the half a jar of pickle juice that was left behind so I didn't have to just pour it down the drain. I thought maybe you could use it instead of water to make bread with a pickle flavor to it. I thought it may be good for sandwiches where you're normally add pickles, or even for cheeseburger pizza crust. So, is this a completely horrible idea (like my wife thinks), or could it work?
When cooking pasta, there are a couple of techniques that I like to follow--individually they yield great results, but when combined they interfere with one another to produce an inferior product. Salting the pasta water. I've learned this trick some time ago and it has been critical to producing the best-tasting pasta. I really want the pasta to be the point of the dish, with the sauce... speculated--rather, the starch emulsifies the fats into the sauce (consider if I have, say, tomato sauce, cheese, and olive oil) and it also adds a rich mouthfeel. I've really had great success adding some
So last weekend the wife and I got a huge jar of pickles at Costco. The thing is bigger than a gallon of milk (the wife really loves her pickles). There really isn't any room for it in the fridge, but no where on the jar does it say 'refrigerate after opening', but I've always kept them in the fridge (and so does everyone else I know). I know that pickles use to be kept out of refrigeration in barrels and I realize that the salt in the brine should keep anything bad from happening, but does anyone actually keep their pickles at room temp? Are there downsides to this? Thanks