118 brine recipes

Old-fashioned sour pickles brined with salt, vinegar, mustard seed, allspice, cinnamon, and mace. A traditional canning recipe ready after 8 weeks of curing.

Fresh tomato salsa made with pickled jalapenos instead of raw peppers. The pickling brine adds tangy heat while keeping the spice level manageable.

Preserved grape vine leaves for making dolmades all year. Fresh-picked early-summer leaves get bundled, blanched in salted water, then packed into jars with rock salt brine for long-term pantry storage.

Six-ingredient pickled jalapenos packed whole into jars and sealed in a vinegar-olive oil brine with pickling spice. Simple Texas-style pickled peppers ready in 30 days.

Pickled cherries with stems on, packed in apple cider vinegar brine sweetened with brown sugar. A cocktail garnish, charcuterie board star, and salad topper that keeps for months.

No-cook pimento-onion relish marinated overnight in a sweet vinegar brine with fine herbs. A bright, tangy condiment that pairs beautifully with grilled or roasted meats.

Pickled nasturtium seeds brined in salt water, layered with tarragon and horseradish, then preserved in spiced white wine vinegar. A peppery homemade caper substitute.

Canned garlic dill pickles with pickling spices, dill seed heads, red chili peppers, and a sweet-salty vinegar brine. Water bath processed for shelf-stable storage that improves over two months.

Thai cucumber pickles, a quick sweet-sour-spicy side of sliced cucumber, red chiles, onion, and cilantro in a red wine vinegar brine. Five-minute condiment.

Spicy Korean kimchi: napa cabbage salt-brined overnight then fermented two days with garlic, ginger, green chilies, and scallions. A simplified home kimchi you can start tonight.

Pickled nasturtium seeds: the frugal gardener's homemade caper substitute, brined in spiced white wine vinegar with shallots, tarragon, and horseradish. Peppery, briny, and completely free.

End of the garden pickle relish using whatever is left in the fall harvest: cucumbers, green tomatoes, cabbage, peppers, beans, and carrots in a sweet mustard brine.

Quick pickled onion rings in a sweet vinegar brine with a hit of hot sauce. Two-day refrigerator pickle that brightens burgers, sandwiches, and egg salad.

Portuguese-style brined salmon marinated overnight in vinegar, cumin seeds, cinnamon, and garlic, then coated in cracker crumbs and fried golden. A traditional Vina d'Alhos preparation.

Fresh cherries brined in a simple vinegar, water, sugar, and salt solution. Zero cooking, zero heat. Just jar them up and let time do the work.

Cranapple juice-marinated turkey breast glazed with honey and seasoned with rosemary and basil. A fruity brine delivers juicy, flavorful meat with a gorgeous checkered herb crust.