Pickling Brine
By: Anonymous
Published: Friday, January 1, 2010 - 12:07am

Ingredients




1 1/4 cups SALT
2 tablespoons PICKLING SPICE
1 teaspoon SALTPETER
inch AVAILABLE  DRUGSTORES
1 teaspoon SUGAR
6 BAY LEAVES
12 GARLIC Cloves
1 quart WATER

Preparation

1 PUT THE MEAT TO BE PICKLED IN A lg STONE CROCK. MIX THE SALT, PICKLING SPICE, SALTPETER, SUGAR, BAY LEAVES AND GARLIC WITH 1 QUART OF WATER; BRING TO A BOIL AND POUR OVER THE MEAT. ADD ENOUGH ADDITIONAL BOILING WATER TO COVER THE MEAT COMPLETELY. USE A HEAVY BOWL OR BOARD TO WEIGH THE MEAT DOWN. COVER THE CROCK WITH CHEESECLOTH, TIE IT IN PLACE, THE COVER THE CHEESECLOTH WITH ALUMINUN FOIL. LET STAND IN A COOL PLACE FOR 10 DAYS DRAIN AND RINSE THE MEAT BEFORE COOKING. SUFFICIENT BRINE FOR A 5 POUND PIECE OF MEAT WHICH WILL SERVE 8 TO 10.