Here we share her basic fruit brine recipes, helpful tips and tricks - and some delicious combinations of fruits and flavourings. Fruit is great pickled and this needs to be celebrated more.

Use pickling or canning salt without iodine or anti-caking agents. Other salts contain anti-caking materials that may make the brine dark and cloudy. The water you use may affect the final product.

In quick pickling, raw or minimally cooked ingredients are merely covered with brine and refrigerated, as opposed to traditional water-bath canning, which involves boiling in water to vacuum-seal ...

Wait! Don't dump that leftover pickle juice down the drain. The briny solution is actually like liquid gold when you are seeking a way to add a bit more tang to sauces or an option for tenderising ...

Bring the vinegar brine back to a boil ... mild sting–is caused by acidity. At the most basic level, a pickle is nothing more than a vegetable submerged in an acidic liquid.

Pickle brine is worth its weight in gold, and the reason why is quite simple. “A pickle brine is acid and salt, plus whatever ...

After thousands of fan requests, Claussen is launching Just The Brine – giving pickle lovers a way to “pickle” by night and “unpickle” by morning. Just The Brine is an 8-oz. bottle of pickle brine, ...

Make the quick-pickle brine: In a medium saucepan, combine water, vinegar, salt and sugar. Heat over medium heat, stirring, until salt and sugar are dissolved. Remove saucepan from heat.

These limited-edition eight-ounce bottles come with just the brine (get it?!) and without any actual Claussen pickles. What are you supposed to do with a bottle of just pickle juice? That’s ...