Category Archives: Let’s Cook Together

Using Sea Salts in Pickling Brines

Using Sea Salts in Pickling Brines

Replace Pickling Salt with Sea Salt in your pickling brine.
Sea Salt has more health benefits than processed salts. The concept behind pickling salt is that they are finely ground to allow them to completely dissolve into the brine. Accomplish this by purchasing a finely ground sea salt, or grinding your coarse salt with a mortar & pestle or electric spice grinder before use. An electric kitchen coffee grinder is great for grinding spices. Regardless of the salt and your method, simmer your brine until your salt is well dissolved.

For the brine, a solution of 5% salt is necessary if you are canning for shelf storage, you can decrease the salt if you are making refrigerator pickles. For shelf storage make sure you follow the necessary steps for proper home canning. I use the “USDA National Center for Home Food Preservation” site for all my home canning and freezing questions. http://nchfp.uga.edu/how/cucumber_pick.html

Here is a basic brine recipe:
12 cups water
4 cups white vinegar
2/3 cups pickling salt
Bring the brine to a rapid boil.

Retrievable Spices & Herbs

Add Ground Pepper toward the end of the cooking time. Ground pepper looses its favor in long cooking times. An alternative is to put peppercorns in a muslin bag or cheese cloth that can be submerged during cooking then removed from the dish.

Bay Leaf is another retrievable spice. Add dried bay leaf to your soups and roasts during cooking then remove before serving because the leaf is bitter and hard to chew. Crush bay leaf for added flavor; again put them in a muslin bag that can be retrieved before serving.

A Tea Infuser works well for adding spices that you want to remove at the end of cooking. This allows you to add the flavor of the spice/herb without actually adding the texture.

Wheat Bread Stuffing

Just in time for your Thanksgiving dinner. This stuffing is excellent baked in the bird or in a pan. This is my own receipe; my family loves it. You’ll love the compliments!

Wheat Bread Stuffing

1 loaf of wheat bread

1 stick of butter

3 eggs

1 large onion

3-4 large stalks of celery

1 tsp. poultry seasoning

Salt and pepper to taste

 

Cube bread in small squares (this is easiest done when the bread is frozen). Dice celery and

onions, toss into bread cubes, along with spices. Melt butter, mix into bread mixture. Mix eggs in a separate bowl then mix into bread mixture. Stuff into turkey or bake alone in a covered baking pan at 350º, 40-45 minutes, until golden brown.

 

 

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