Brine
5 things learned, across 3 recipes
What this kitchen learned about Brine
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Learned
Keep the brine warm but never boiling so the radishes stay crisp.
From Pickled Radishes — from Conversation
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Remember
A warm (not boiling) brine keeps the radishes crisp while still drawing out their sharp bite.
From Pickled Radishes
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Remember
Keeps in the refrigerator for up to 2 weeks, submerged in brine.
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Remember
Keeps in the refrigerator for up to 3 weeks, submerged in brine.
From Pickled Radishes
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Remember
Save the leftover brine — it makes a punchy addition to salad dressings and marinades.
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Recipes that contributed this
- Pickled Radishes2 items
- Quick Pickled Red Onions2 items
- Pickled Radishes — from Conversation1 item
Where this leads next
Concepts that come up alongside Brine.