Brine chops: In a medium cast-iron cocotte, combine 1 cup of the cider, the kosher salt, peppercorns, bay leaf, and cloves. Bring to a boil over medium heat, stirring to dissolve the kosher salt.

Add apple cider vinegar, thyme, 1 tsp kosher salt, ¼ tsp black pepper, and apple cider. Mix well to coat the vegetables. Season the Pork: Pat the pork butt dry with a paper towel.

Kosher salt. 4 cups ice. 2 1- to 1 1/4-pound pork tenderloins. 1/4 cup plus 2 tablespoons cider vinegar. 1 large shallot, minced. 2 thyme sprigs. 3 tablespoons sorghum syrup or pure maple syrup. 3 ...

2 cups apple cider. 2 cups kosher salt. 2 cups sugar. One 15-pound fresh turkey (giblets and neck reserved) Marinade. 10 roasted garlic cloves (see Note) 10 raw garlic cloves. 1 3/4 cups canola oil.

16 oz (2 cups) hopped apple cider. 1 tbsp potato starch. Kosher salt and pepper to taste. Schnitzel. 1 lb (about 2 large) skinless, boneless chicken breasts. ½ cup flour. 3 tsp kosher salt, divided.

Fermented foods such as kefir, kombucha, pickles, wine, beer, and cider are hot in health food circles, especially after the 2013 release of the best-selling book T he Art of Fermentation: An In ...

So she improvised and used beer with fine results, but kosher for Passover beer is hard to find. “How about cider?” she suggested. “Or Champagne,” I replied. It works.