Basic Himalayan Salt Pickling Brine and Orange-Spriced Beets
Posted On: 03/24/2016 - Viewed: 50311
In order to pickle vegetables with Himalayan Salt, you will need a basic pickling brine- a 2% brine is ideal for firm vegetables like carrots, beets, and beans. Pickling cucumbers may require a higher salinity, however, between 3.5% and 5%.
2% BRINE
Ingredients:
- 2 quarts (8 cups) of water
- 2 ½ tablespoons Himalayan Salt
Instructions:
- Fill a large pitcher with 2 quarts of water
- Stir in the salt and let it sit for at least 1 hour
3.5% BRINE
- 2 quarts (8 cups) of water
- 4 ½ tablespoons Himalayan Salt
5% BRINE
- 2 quarts (8 cups) of water
- 6 tablespoons + 1 teaspoon salt
ORANGE-SPRICED BEETS
Ingredients:
- 8 medium beets
- 1 (3 inch) stick cinnamon
- 1 inch fresh ginger
- 4 whole cloves
- 1 teaspoon allspice berries
- 1 teaspoon mustard seeds
- 1 teaspoon whole peppercorns
- 1 teaspoon cardamom seeds
- 2 to 3 tablespoons orange zest
- ¼ cup fresh orange zest
- 2% brine
Instructions:
- Combine all of the ingredients except for the beets and the brine in a 1 gallon jar
- Scrub the beets well then cut off the roots and top
- Chop the beets into 1 inch cubes then add them to the jar
- Fill the jar the rest of the way with 2% brine, stopping just below the neck of the jar
- Seal the jar with a lid and let sit for 7 to 9 days
- Refrigerate the jar after opening
Himalayan Salt Rock Salt Lamp Health Benefits- Aysel US (page 70-71)
Photo: http://brokenteepee.com/pickled-beets-a-new-way/
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