118 brine recipes

A tasty side dish that doesn't take long to make or satisfy.

Russian pickled whitefish briefly baked in a white wine, vinegar, and dill brine with coriander and mustard. Served cold as a tangy, elegant chilled fish dish.

Pickled eggs in a spiced cider vinegar brine with Dijon mustard, dry mustard, celery seeds, cloves, and sliced onions. Refrigerate overnight for tangy, firm eggs with a mustard kick.

Microwave fillet of sole over celery with green peppercorns, lemon and celery seed. Fast 10-minute single-serving fish dinner with delicate French flavors.

Traditional Polish cwikla: pickled beets layered with fresh horseradish, whole cloves, and caraway seeds in a tangy vinegar brine. Ready after 24 hours.

Old-fashioned 14-day sweet pickles using small cucumbers, brined and gradually sweetened in cinnamon-celery seed syrup. Heritage canning recipe with crisp results.

Pennsylvania Dutch-style pickled eggs and beets in a sweet vinegar brine with brown sugar. The eggs turn a stunning deep magenta after soaking for two days.

Old-fashioned cucumber and onion salad: paper-thin cucumber and onion slices marinated overnight in a sweet-tart vinegar brine. The crisp Midwestern picnic side that gets better as it sits.

Old-fashioned sour cucumber pickles brined in vinegar, sugar, dry mustard, and alum with no cooking required. A three-month cold-cure refrigerator pickle.

Quick pickled green peppers with garlic and bay leaves in a simple vinegar brine. Pack into canning jars for a crunchy, tangy condiment that lasts for months.

Pickled green tomatoes packed with garlic, celery, hot peppers, and dill in a vinegar brine. A simple home canning recipe for end-of-season unripe tomatoes.

Old-school garlic dill pickles made with a simple vinegar brine, fresh dill, and whole garlic cloves. This canning recipe fills about 8 quarts of crunchy, tangy pickles.

Old-fashioned pickled red cabbage with a sweet spiced vinegar brine of celery seed, mace, allspice, and cinnamon. A Pennsylvania Dutch-style preserve that keeps for months.

Pickled okra recipe with dill seed, garlic, and hot peppers in a tangy vinegar brine. A classic Southern canning staple with snappy pods and a spicy kick.

Homemade pickling spice blend with mustard seeds, allspice, coriander, cloves, ginger, and cinnamon. Mix once and use all canning season for pickles, relishes, and brines.

Homemade kimchi with napa cabbage, daikon, cucumber, and turnip seasoned with garlic, ginger, and chili flakes. Salt-brined overnight and fermented in the fridge.