Pickling brine

Yield: 1 Batch

Measure Ingredient
1¼ cup SALT
2 tablespoons PICKLING SPICE
1 teaspoon SALTPETER
AVAILABLE IN DRUGSTORES
1 teaspoon SUGAR
6 BAY LEAVES
12 GARLIC Cloves
1 quart WATER

PUT THE MEAT TO BE PICKLED IN A lg STONE CROCK. MIX THE SALT, PICKLING SPICE, SALTPETER, SUGAR, BAY LEAVES AND GARLIC WITH 1 QUART OF WATER; BRING TO A BOIL AND POUR OVER THE MEAT. ADD ENOUGH ADDITIONAL BOILING WATER TO COVER THE MEAT COMPLETELY. USE A HEAVY BOWL OR BOARD TO WEIGH THE MEAT DOWN. COVER THE CROCK WITH CHEESECLOTH, TIE IT IN PLACE, THE COVER THE CHEESECLOTH WITH ALUMINUN FOIL. LET STAND IN A COOL PLACE FOR 10 DAYS DRAIN AND RINSE THE MEAT BEFORE COOKING. SUFFICIENT BRINE FOR A 5 POUND PIECE OF MEAT WHICH WILL SERVE 8 TO 10.

Posted to MM-Recipes Digest by valerie@... (valerie) on Sep 25, 1998

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