Brine salt to water ratio grams

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#Кулинария<br><br> Good Recipes for Green Tomatoes<br><br>Green tomatoes will lick your fingers<br><br>3 kg of tomatoes<br>200 gr. of greens: parsley, dill, cherry leaves<br>(or withered)<br>100 grams of onions (I’m in every jar<br>chopped on the floor of an onion)<br>1 head of garlic<br><br>Fill:<br><br>3 liters of water<br>9 tablespoons of sugar<br>2.

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Brine-curing is easy, but takes a long time. You make a brine of 1/4 cup kosher salt (I use Diamond Crystal) to 4 cups water, plus 1/2 cup of vinegar: white wine, cider or simple white vinegar. Submerge the olives in this brine and top with cheesecloth or something else to keep them underwater. Do not cut them.

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Place the chicken in a large sealable container. Pour the brine over the meat, fully submerging it. Seal the container and refrigerate. Plan to brine the bird for at least 1 hour per pound of meat. The meant won't improve by extended brining, but it won't hurt it if you need to hold the chicken in the brine for a few extra hours.

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