How do you brine cucumbers?

Answer 1

That depends on whether the chicken breasts are bone-in, or boneless. To brine 4 lbs. of bone-in chicken parts (which would include bone-in chicken breasts, thighs, wings, or legs): Dissolve 1/2 cup of table salt* and 1/2 cup granulated sugar in 2 quarts cold water. Submerge chicken parts in brine and refrigerate for 1/2 hour to 1 hour. Rinse parts thoroughly in cold water, then pat dry with paper towels before continuing with recipe. To brine 4 (6 to 8oz. each) boneless chicken breasts: Dissolve 1/4 cup table salt* and 1/4 cup granulated sugar in 2 quarts cold water. Submerge boneless breasts in brine and refrigerate for 1/2 hour to 1 hour. Rinse boneless chicken breasts thoroughly in cold water, then pat dry with paper towels before continuing with recipe. * If using kosher salt, use two times the amount of salt called for in each formula above if you are using Diamond Crystal brand, and one and a half times the amount of salt called for in each formula above if using Morton's brand.

Answer 2

Fill a large pot with cold water, add a cup of sugar and a cup of salt. For additional flavor, add whole peppercorns, rosemary and whole garlic cloves. Mix well with spoon. Submerge the turkey, and let sit in the mixture for 12 hours or over night. This will make the turkey very flavorful and moist.

Answer 3

You soak it in a solution of water, sugar, and salt. There are several brining recipes. I suggest you search on the Food Channel site. Many of the brine recipes also include various spices that you may or may not want to include.

Answer 4

Ingredients for 100 pounds of meat: # 7 lb. plain salt (not iodized). Sea salt can be used. # 1 lb. dark brown sugar # 2 oz. salt peter Addition of one or more of the following ingredients is optional: 1 oz. red pepper 1 oz. crushed garlic cloves 1 oz. rosemary 1 oz. bay leaves Dissolve first three ingredients in 5 gallons of boiling water. Add optional ingredients. Cool gradually. Pour over the meat / bacon in crock.

Bacon takes between 2 to 3 weeks.

Ham takes 2 days / pound (30 to 40 days per average ham).

Keep as close as possible at 38 F. Check in 2 weeks for scum. If scum occurs, remove, wash meat off, start over again with new batch of brine. Cool temperature is a key to curing. Meat / bacon must be covered with liquid all the time. At the end of the process, drain meat /bacon until dry, and smoke. I prefer hickory, but any hardwood will do.

Answer 5

Ingredients:


10 to 12 fresh green pepper bunches

250 ml of water

3/4 tsp turmeric powder

the juice of 2 lemons

2 heaped tsp of salt



Method:


Wash the peppercorn and dry them by wiping gently with a towel, making sure the stalks are intact. Keep aside.
In a pan, bring the water to a boil and add the salt and turmeric powder. Simmer for a couple of minutes and take it off the heat. Allow the brine solution to cool down. Add the lemon juice and stir well. Pour this into a sterile glass bottle/ jar. Put the peppercorn stalks into the bottle/ jar, ensuring they are completely submerged in the solution.

Close the bottle and keep it at room temperature. After a week, the pickle is ready to be served. This pickle does not require refrigeration. The peppercorn stalks will change to a somewhat dull and dirty greenish colour after being in the brine. This is normal and doesn't change the quality of the pickle.
This recipe makes one medium sized jam jar of pickle.

Answer 6

This recipe is for 1 5-6 pound flat-cut beef brisket.

Ingredients:

2/3 cup table salt
1/2 cup + 2 tablespoons sugar
3 tablespoons kosher salt
2 tablespoons ground black pepper


Procedure:

• Cut slits in fat cap, 1" apart in a crosshatch pattern. Don't cut into the meat!
• Dissolve table salt and 1/2 cup sugar in 4 quarts water in a large stockpot or bucket.
• Thoroughly submerge brisket into brine mixture.
• Refrigerate 2 hours.
• Remove brisket from brine.
• Pat dry with paper towels.
• Transfer brisket to a rimmed baking sheet.
• Combine kosher salt, pepper and remaining 2 tablespoons sugar in a small bowl.
• Rub this dry mixture over entire brisket and into the slits.