Sweet & Spicy Brine Recipe | Pickle all the Things

Описание к видео Sweet & Spicy Brine Recipe | Pickle all the Things

Welcome back to That 1870s Homestead! In today's video, I'm taking you along as I dive into a spontaneous pickling session. With the end of the summer harvest rolling in, I've got some odds and ends from the garden that need preserving, including cabbage, cucumbers, and carrots. I'll show you how to prepare these veggies for pickling, and we'll talk about the importance of packing jars tightly to save on brine and prevent floating.

Inspired by one of my all-time favorite pickle recipes, Honey Hot Pepper Pickles, I'm making a honey-based brine with ginger, garlic, and red pepper flakes. This brine works great for pickling a variety of veggies, and I'll show you how to customize it to suit your taste preferences. I’ll also share tips on estimating the right amount of brine and my approach to quick pickling without the lengthy pre-soaking process.

Watch as I prepare everything, fill up the jars, and walk you through the canning process using my pressure canner as a water bath canner. Plus, I’ll give you some tips on storing leftover brine and making quick refrigerator pickles. If you’re looking for some inspiration to make use of those last bits of your summer harvest, this video is for you!

Don't forget to like, comment, and subscribe for more videos on growing, preserving, and cooking from scratch. Thanks for watching, and I’ll see you next time!
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00:00 Introduction and Overview
00:33 Preparing Vegetables for Pickling
01:51 Packing Jars and Tips for Tightly Packed Jars
02:31 Estimating Brine Amount
03:12 Short-Cut Pickling Process
04:39 Inspiration for Honey Hot Pepper Pickles
05:19 One Brine for Multiple Pickles
06:39 Making the Brine
08:35 Warming the Brine Without Cooking Vegetables
10:10 Adding Seasonings to the Jars
12:16 Filling Jars with Brine
13:54 Making Quick Refrigerator Pickles
15:30 Adding Pickle Crisp for Crunch
17:29 Cleaning Jars and Preparing for Canning
18:26 Canning Process and Tips
19:04 Conclusion and Final Thoughts

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