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PICKLING BRINE, 6/6/13

Peter Brave

Brave New Restaurant

  • 7 QT - WATER
  • 3 QT - WHITE WINE VINEGAR
  • 3 CUPS - SUGAR
  • 1 CUP - SEASONED SALT
  • 10 CLOVES GARLIC
  • 2 TBSP BLACK PEPPERCORNS
  • 1 TBSP RED PEPPER FLAKES
  • 12 BAY LEAVES
  • 1/4 CUP MUSTARD SEED

Bring all ingredients to a boil,then simmer for 5 minutes before pouring over items to be pickled

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