Cold Brine Base
A recipe from Georgia Department of Education School Nutrition
We created a cold brine designed to ensure the best color, texture, and flavor of pickled fruits and vegetables. This recipe can be prepared in bulk and utilized throughout the week to easily make house made pickled fruits and vegetables.
Ingredients:
- 6 cup Water
- 5 cup Vinegar, apple cider
- 4 tbsp Sugar, granulated
- 4 tbsp Salt, kosher
- 10 each Garlic, fresh, cloves, whole
- 1 tbsp Pepper, red, crushed, flakes
Steps:
- Stir water, vinegar, sugar, salt, garlic, and red pepper flakes together in a stock pot over high heat. Bring to a full boil.
- Remove from the heat and cool completely.
- Once the brine reaches 41°F or lower, add any additional spices or herbs. Add fruits or veggies. Store in the cooler, covered, labeled, and dated, at 41°F or lower.
- Allow the brine to pickle the fruits or vegetables at least 4 hours or up to 5 days.
Do not add ice to speed up the cooling process. This will dilute your brine mixture. Place the entire stock pot in a vegetable sink. Surround with ice and stir occasionally as it cools.
Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.
Hold at 41°F or below.
Recipe Details
HACCP Category:
Process #3 (Complex)
Yield:
11 Cups
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 45 | cal |
| Saturated Fat: | g | |
| Total Fat: | g | |
| Sodium: | 11 | mg |
