341 brine recipes

Broiled salmon steaks served on a fiery sauce verde made from roasted New Mexican chiles, jalapeños, green peppercorns, white wine, and fresh dill. Bold, spicy, and ready in 40 minutes.

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

Bread and butter green tomato relish, a sweet-tangy way to use up end-of-season green tomatoes. Crisp cabbage, onions, and peppers in a turmeric-gold mustard brine, water-bath canned for the pantry.

Old-fashioned mustard pickles with cauliflower, green tomatoes, white onions, and bell peppers in a turmeric-mustard brine. Pennsylvania Dutch chow-chow style relish for canning by the case.

Grandma's sweet pickled beets made with canned whole beets in a vinegar-sugar brine. Only 5 ingredients, ready to jar in 20 minutes. Let them sit a few days and serve cold.

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.

Hard-boiled eggs pickled in a dill-infused brine with apple cider vinegar, whole cloves, and colorful bell pepper rings. Bright yellow, tangy, and dill-flavored all the way through after a 24-hour soak.

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

Pickled eggs in beet brine and pickling spice that turn deep purple as they sit. Pennsylvania Dutch porch classic ready after two weeks in the fridge.

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

Pickled beets and onions, a classic canning project with fresh beets and onions in a sweet pickling spice brine. Shelf-stable jars that brighten salads, sandwiches, and holiday plates.

Easy pickled eggs in a basic vinegar brine with pickling spice. Five-ingredient tavern-style recipe ready after two weeks in a cool spot.

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.

Hawaiian namasu, a Japanese-Hawaiian pickled vegetable salad with cucumber, carrot, onion, and celery in a sweet vinegar brine. Served cold with sliced smoked salmon.