341 brine recipes

Many versions of Cashew Chicken are sickly sweet and goopy salty with dried out chicken. Not this one, a brine marinade keeps the cubes of chicken juicy with crunchy cashews in every bite! All prepared in one skillet for easy cleanup.

Thyme and olives make this French bread full of the delicious flavor, great to serve with any kind of stew or soup!

Velvety pureed avocado soup simmered with cumin, coriander, and garlic, then studded with brined green peppercorns for a sharp, peppery bite. Creamy, savory, and completely unexpected.

Traditional German Surbraten: pork brined for three weeks with juniper berries, garlic, and onion, then roasted until the outside is crackling-crisp. An old-world curing project for the patient and adventurous cook.

Brined for 48 hours in brown sugar and spices, then coated in a crushed juniper and black pepper rub and roasted low and slow. Homemade turkey pastrami that rivals any New York deli counter.

Italian giardiniera pickled vegetables with red peppers, cauliflower, wax beans, squash, radish, carrots, and onion in a basil-garlic brine. Water-bath canned for long pantry storage.

Reduced-sodium sliced sweet pickles for home canning, with crisp cucumber chips in a spiced sweet vinegar syrup of allspice, mustard and celery seed. The sweet-tang flavor with far less salt.

Little Chief smoked salmon brine with soy sauce, brown sugar, white wine, garlic, and Tabasco. Pat dry, form the pellicle, and smoke for sweet-savory deli-style salmon.

It's not the double-down, but it's as close as you can get! The ultimate crunch and moistest lean pork chops you will ever experience.

An unexpected chilled soup featuring black olives simmered in chicken stock with cream, egg, dry sherry, and a dash of steak sauce. Briny, creamy, and utterly sophisticated.

Black olive paste (pure di olive nere) blends pitted Italian or French olives with olive oil, lemon, pepper, and bread crumbs. Italian-style spread for crostini, sandwiches, and pasta. Vegan, keeps for weeks.

Puccia, traditional Italian olive-studded bread rolls from Puglia made with biga starter and whole wheat flour. Crusty, airy rolls with a long rise for deep flavor.

A marinated pork roast that fit for any Sunday dinner.

Homemade maraschino cherries preserved in sugar syrup with almond extract and lemon juice. A three-day canning project for bright red cocktail cherries without artificial preservatives.

Pickled sweet peppers brined overnight and canned in an apple cider vinegar brine with horseradish and garlic. A classic boiling-water bath canning recipe for colorful bell peppers.

Old-school saloon pickled eggs and beets in a spiced brown sugar-vinegar brine with cinnamon and cloves. Brine the beets a week, add eggs, wait three days.