Ingredients
- 2 cups water
- 1 cup apple cider vinegar
- 1/4 cup kosher salt
- 6 cloves garlic, peeled and crushed
- 2 tablespoons sugar
- 2 tablespoons yellow mustard seed
- 2 tablespoons hot sauce
- 1 tablespoon celery seed
- 1 bay leaf
- 1/4 teaspoon whole black peppercorns
- 8 ounces ice
- 1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes
Directions
Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.
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By Fancy Pants Foodie
North Little Ro...
on January 30, 2010
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This was so good I can't even believe it. I made it for the red beans and rice recipe and I can't imagine the dish without it. Sure, it seems scary, but it really is good.
By mryansmith_12495286
Haltom City, 83
on January 12, 2010
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My wife does not like Apple Cider Vinegar so I substituted white vinegar, and added an extra 1 TBSP sugar to make up for the extra "sourness" of the white vinegar. My wife and I both thought it was good; however, we like all kinds of pickled stuff, including pickled pig's feet.
I even put fresh vegs in left-over pickle juice, and refrigerate for a few days. ummm good.
Boiled eggs in Jalapeno juice-ummm ummm good. Refrigerate for a couple of weeks..
By John From Raleigh
Raleigh, NC
on August 11, 2009
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If you are thinking about making Alton's Red beans and rice but are concerned about pickling the pork, let me put your mind at ease. This was as very easy to do, combine the first ingredients, boil, cool and soak. Very easy.
One tip.... At my megalomart, I could not get a Boston butt which did not weigh less then 4 lbs. after removing the bone I got just over 3 lbs. Next time, I would make twice the brine.
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