Hot Brine vs Cold Brine for Quick Pickles — Food Science Explained
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YouTubeWendy the Food Scientist
Hot Brine vs Cold Brine for Quick Pickles — Food Science Explained
For quick pickles, hot brine or cold brine? By @wendythefoodscientist Cold brine keeps the crunch. No heat means the pectin in the vegetable cell walls stays firm, so you get loud, crisp pickles. The trade-off: flavor takes time to diffuse in at least a day. Hot brine speeds everything up. The heat softens the pectin, so the brine rushes in and ...
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