Using a stainless - steel canning funnel, pour
hot pickling liquid into hot jars, leaving 1 / 2 - inch headspace.
Pickling liquid gives amazing taste and crunch to Jalapenos and I adore the money I save by pickling and canning these at home.
Before assembly happens on the pizza, a handful of shredded carrot and radish (daikon is traditional, but my store didn't have it) is tossed in a
quick pickling liquid of rice vinegar and sugar, and left to pickle while you assemble the rest of your ingredients and the pizza cooks.
The idea is that you pour
boiling pickling liquid over the vegetables and you keep them in this liquid (in a jar, in the fridge) for as long as you need.
In San Francisco, chef Stuart Brioza at State Bird Provisions and The Progress uses the
leftover pickling liquid from turnips not only for vinaigrettes but also as a brine to rehydrate wakame (seaweed), which he mixes with sauerkraut and serves atop a salad of kale and roasted mushrooms.
I love having lots of homemade olives around but I have to confess that sometimes I'm a bit slack with
changing pickling liquid every day.
If you cut your carrots thin enough, you don't have to cook them to make great quick pickles; just pour hot
pickling liquid directly over the carrots and let sit.
The sweet and
tangy pickling liquid is inspired by traditional bread - and - butter pickles, but because the fresh cucumbers are only marinated for a few hours, the texture is much brighter and crunchier.
Our take on the Pickled Watermelon Rind five years ago used cinnamon, cloves, and allspice to flavor a
standard pickling liquid (salt, sugar, vinegar, water).
Drain soaking liquid from onion into bowl with shrimp and pineapple; set onion aside and toss shrimp and pineapple
in pickling liquid.
Add preserved lemon, yogurt, oil, and shallot along
with pickling liquid; season with salt and pulse to combine.
Drain off all but 1 tablespoon
of pickling liquid, and discard shallot slices and cilantro sprigs.
3 cups tomato juice 1
cup pickling liquid 1 cup of Vodka (Tito's Brand works well) 3 tablespoons Worcestershire sauce 2 Tablespoons Valentina hot sauce 2 teaspoons Colman's Prepared Mustard 1 and a half Tablespoons horseradish 1 and a half teaspoons ground pepper 1 and a half teaspoons salt 1 and a quarter teaspoons celery seeds Colman's Dry Mustard Powder (for rim)
Make the Salad: Reserving 1 tablespoon of
the pickling liquid, drain the pickled onions.
Add the reserved
pickling liquid; drizzle with olive oil and toss to coat.
Transfer the onions and
pickling liquid to a heatproof bowl and set aside.
Peel the carrots and cut them into matchsticks, and put them into a non-metallic bowl or large measuring cup while you get on with
the pickling liquid.
This is
your pickling liquid.
To make
the pickling liquid, bring the vinegar, water, salt, sugar, chili flakes and turmeric to a boil.