Thursday, June 23, 2016

Homemade Pickle Juice


Homemade Pickle Juice
(without pickling cucumbers)
This recipe gives the brine a sour dill pickle taste.

Why on Earth would someone want to make the juice without the pickles?
#picklebacks for one thing! And for cramp relief for another.  Ever wake up in the middle of the night with a debilitating Charlie Horse?  Hobble to the kitchen and take a shot of this medicine!  

2 C purified / filtered water
1 C white vinegar (5% acetic acid)
2 T kosher salt
1 T pickling spice

Optional:
Dash of sugar
Fresh dill sprigs (4) OR 1/2 tsp dried dill weed
Clove of garlic (partially crushed)

Mix all ingredients in a sauce pan, on low to medium heat, stirring constantly to dissolve all salt and sugar. Pickling spice can be added in the pan or in the container. It can be added loose or within a tea ball (for those who like clear pickle juice). Let cool, pour into container and store in the refrigerator.  Gently shake 1 time per day to redistribute herbs and spices if pickling spices are used.

If the resulting mixture is too vinegar-heavy, add more filtered water.
Take 1-4 ounces per day.  If you start to cramp, take a swig and swallow. 1 oz. = a single shot. In my experience, muscle cramping is gone within 30-90 seconds.

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A basic pickle brine will include 1 or 2 parts water to 1 part vinegar (the stronger, the faster it will pickle), and about 1 tablespoon of salt per cup of water.

To that you can add any spices you want.  The easiest solution would be to pick up a jar of pickling spices at the grocery store.  Add about 1 tablespoon pickling spice per cup of brine. 

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You can make Pink Pickled Eggs by making the above concoction then adding the juice of one 14 ounce can of beets. Put 6-12 cooked and peeled eggs in an extra large jar or container and pour the mixture on them after it cools. Cap off and store in the refrigerator for up to 2 weeks.


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