Pickles & Preserves

Basic Pickle Brine
Ingredients
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white vinegar
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red wine vinegar
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rice vinegar
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water
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white sugar
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brown sugar
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kosher salt
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whole black peppercorn
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dried arbol chilis
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garlic
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bay leaf
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Directions
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Fill sanitized glass canning jars with fruits/vegetables to be pickled.
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Fill large stock pot with ingredients.
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Bring to boil and stir to make sure salt and sugar disolves.
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Pour brine over raw vegetables/fruit in glass jars and follow proper canning instructions, or close jars and refrigerate.
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Pickled Cherries
Use basic pickle brine, adding a small palmful of star anise to brine.

Preserved Citrus
Ingredients
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citrus of any kind (lemon is a good starting point)
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coarse kosher salt
Directions
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If you're using conventional citrus, boil them for 10 seconds and rinse to remove the wax.
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Cut citrus in halves if small, quarters for lemon or lime size,sixths or eighths if grapefruit size.
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Pack tightly in sealable glass jar (does NOT need to be properly canned)
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Cover liberally with kosher salt so that the citrus is fully covered.
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Tighten lid and store in regrigerator, turning upside-down and right-side up every few days for a month.
To Use:
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Cut fruit away from rind and discard fruit.
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Finely mince the rind
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