Spicy pickling brine

Name: Spicy pickling brine
Cuisine: American
Ingredients: 1 cup spring water; 1 cup white distilled vinegar; 1 tbsp picking canning salt; 3 tbsp white sugar; 1 tsp crushed red pepper; Fresh dill (3 to 4 sprigs); 1 tsp Mustard seed; 1/4 tsp calcium chloride (this is what keeps them super crunchy during fermentation); 1 ripe habanero quartered with seeds; 1 Serrano sliced; 1 large garlic clove halved

Chef Bryce @ChefBryce

This recipe works for anything that you want to pickle if you want spice with a touch of sweet for balance but not overboard like bread and butters. This recipe is for pint jars so adjust if doing larger batches. If you want mild leave out either the peppers or crushed red pepper. For non spicy leave it all out.

Pictured is everything I have pickled so far.

Asparagus with carrots
Pickles with shallots
Cauliflower
Brussel sprouts
Carrots
Garlic: For the garlic I allow them to cool for the 24 hours and then put them in the fridge. I will allow to pickle for about a month before eating.

Pictured is everything I have pickled so far.

Chef Bryce @ChefBryce

Pictured is everything I have pickled so far.

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Ingredients

For the brine:
1 cupspring water
1 cupwhite distilled vinegar
1 tbsppicking canning salt
3 tbspwhite sugar
1 tspcrushed red pepper
For the jar:
Fresh dill (3 to 4 sprigs)
1 tspMustard seed
1/4 tspcalcium chloride (this is what keeps them super crunchy during fermentation)
1ripe habanero quartered with seeds
1Serrano sliced
1large garlic clove halved

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Steps

1

Start by heating your brine to a slow roll
2

In large pot add your jars to boiling water to sanitize. I usually add the lids right before I start adding the brine to the jars so the gasket is hot.
3

Start by adding your ingredients to the jars starting with the mustard seed, chloride, half garlic and a few peppers and a sprig of dill. After that layer the rest by adding your pickling vegetables, garlic, peppers and the rest of the dill.
4

Once your lids have sanitized add your brine to the jar or jars leaving a quarter inch of space to the top. Using a chop stick or something similar get any air bubbles out ensuring you keep about a quarter inch of head space adding more brine if needed. Add your lids and finger tight the rings.
5

In the large pot of boiling water add the jar ensuring the top is covered and process for 10 minutes. Remove the jars and allow to cool for 24 hours. Allow to pickle in a cupboard for at least a month. Please do your research on ensuring you got a good seal before you allow to ferment.