15 minutes
A simple and flavorful brine for enhancing the taste of your vegetables, perfect for pickling or adding an extra zing to any meal.
tablespoons
Black Peppercorns
tablespoons
cups
1. Simmer the Mixture
In a small pot, combine the vinegar, kosher salt, black peppercorns, and water. Bring this mixture to a gentle simmer over medium heat. The warmth will help meld the flavors together, creating a harmonious base for your brine.
2. Dissolve the Salt
As the liquid simmers, stir it gently to dissolve the salt completely. This step is crucial; a fully dissolved salt ensures that every part of your brine will impart an even flavor to the vegetables. Keep stirring until you notice no granules and the solution appears clear.
3. Pour Over Vegetables
Once the salt is dissolved, carefully pour the hot brine over the prepared vegetables in a large jar. Ensure the vegetables are fully submerged, which will allow them to absorb the brine evenly.
4. Cool and Cover
Allow the brine to cool completely in the jar. This cooling period helps the flavors further develop and meld with the vegetables. Once cooled, securely place a lid on the jar to keep the contents fresh.
5. Refrigerate for Flavor
Place the jar in the refrigerator. Let the vegetables sit in the brine for at least 1 day if they are small or sliced, or up to 3 days if they are larger or whole. This time allows the brine to infuse deeply, enriching the vegetables with its tangy, peppery essence.
Using kosher salt is key for brining due to its larger crystals and clean flavor. Avoid table salt, as its fine grains and additives can make the brine overly salty. If substituting, make sure to adjust quantities
Monitor the brining time meticulously; over-brining can lead to overly salty results and alters meat texture. As a guideline, use
Heat 1/3 of the water with the salt (and sugar, if included) just until dissolved, then cool it with the remaining cold water. This ensures the brine cools quickly while fully dissolving the salt without any risk of cooking the meat.
After brining, rinse the protein under cold water, then pat dry thoroughly with paper towels. Let it sit uncovered in the fridge for an hour to dry out the skin for crisper sears. This drying step is particularly crucial for poultry skin when roasting or grilling.
Freshly cracked black pepper is essential for deep flavor. To add complexity, consider mixing different types of peppercorns (black, white, pink, and green) for nuanced heat and fruity undertones.
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