Brine balls. Brine Training Balls: Enhancing Soccer Skills with Innovative Equipment

What are Brine training balls. How do weighted and screw balls improve soccer skills. Can Brine balls enhance shot power and coordination. Where to find high-quality soccer training equipment.

Understanding Brine Training Balls: Innovative Tools for Soccer Skill Development

Brine training balls are specialized soccer equipment designed to enhance players’ skills and performance. These unique balls come in a pack of two, each serving a distinct purpose in improving various aspects of a player’s game. The weighted ball focuses on boosting shot power, while the screw ball aims to refine hand-eye coordination.

Key Features of Brine Training Balls

• Pack includes two different training balls
• Weighted ball for improving shot power
• Screw ball for enhancing hand-eye coordination
• Compact size: 2.9″ L x 4.5″ W x 7.5″ H
• Designed specifically for lacrosse training

These training balls offer a unique approach to skill development, allowing players to focus on specific areas of improvement in their game. The combination of weighted and screw balls provides a comprehensive training experience that addresses both power and precision.

The Science Behind Weighted Soccer Balls: Boosting Shot Power and Strength

Weighted soccer balls, like the one included in the Brine training pack, are designed to increase a player’s shot power and overall leg strength. By practicing with a heavier ball, players can develop stronger muscles and improve their kicking technique.

Benefits of Training with Weighted Balls

1. Increased muscle strength in legs and core
2. Improved kicking technique and form
3. Enhanced shot power and distance
4. Better ball control when switching back to regular balls

Do weighted balls really make a difference in soccer training? Research has shown that incorporating weighted balls into training routines can lead to significant improvements in shot power and accuracy. Players who consistently practice with weighted balls often experience a noticeable increase in their ability to strike the ball with greater force and precision.

Mastering Hand-Eye Coordination: The Role of Screw Balls in Soccer Training

The screw ball included in the Brine training pack is specifically designed to challenge and improve a player’s hand-eye coordination. This unique ball behaves unpredictably, forcing players to react quickly and adjust their movements accordingly.

How Screw Balls Enhance Coordination

• Unpredictable movement patterns
• Requires quick reflexes and adaptability
• Improves ball tracking and control
• Enhances overall spatial awareness

Are screw balls effective for improving soccer skills? Many coaches and players have found that incorporating screw balls into training sessions leads to notable improvements in ball control, first touch, and overall coordination. The challenging nature of these balls helps players develop a heightened sense of awareness and adaptability on the field.

Brine Soccer Equipment: A Comprehensive Look at Quality and Innovation

Brine is a well-respected brand in the soccer equipment industry, known for its commitment to quality and innovation. In addition to their training balls, Brine offers a wide range of soccer products designed to meet the needs of players at all levels.

Popular Brine Soccer Products

• Brine Voracity Soccer Ball
• Brine King Neptune Soccer Ball
• Brine training equipment and accessories

What sets Brine soccer balls apart from other brands? Brine focuses on creating products that combine durability with performance-enhancing features. Their soccer balls, including the Voracity and King Neptune models, are designed to provide excellent touch, consistent flight patterns, and long-lasting quality.

Choosing the Right Soccer Ball: Understanding Materials and Sizes

When selecting a soccer ball, it’s essential to consider factors such as cover material, bladder material, and size. These elements can significantly impact the ball’s performance and suitability for different playing conditions and skill levels.

Cover Materials

• Composite: Superior touch and softness, ideal for competition
• Polyurethane: Soft touch, durable, and water-resistant, suitable for practice or match play
• PVC: Durable and scuff/water-resistant, best for practice and recreation
• Rubber: Waterproof and highly durable, great for institutional use
• Felt/Suede: Softest material, exclusively for indoor use

Bladder Materials

• C-2: Best touch and rebound, with improved air retention
• Latex: Superior touch and rebound, requires frequent filling
• Butyl/Rubber: Excellent air retention and uniform pressure dispersion

Size Recommendations

• Size 3: Elementary age players
• Size 4: Middle school players
• Size 5: Junior high and up

How do you determine the right soccer ball size for a player? The appropriate ball size depends on the player’s age and skill level. Generally, younger players should use smaller balls to develop proper technique, while older players and adults use regulation size 5 balls for official matches and training.

Maximizing Training Results: Incorporating Brine Balls into Soccer Drills

To get the most out of Brine training balls, it’s important to incorporate them into well-structured training sessions and drills. By using these specialized balls in conjunction with traditional soccer exercises, players can target specific areas for improvement and accelerate their skill development.

Sample Drills Using Brine Training Balls

1. Weighted Ball Power Kicks: Practice long-distance shots and passes using the weighted ball to build leg strength and improve technique.
2. Screw Ball Juggling: Challenge hand-eye coordination by attempting to juggle the unpredictable screw ball.
3. Weighted Ball Wall Work: Use the weighted ball for wall passes and rebounds to enhance first touch and ball control.
4. Screw Ball Dribbling Course: Set up a dribbling course and navigate it using the screw ball to improve agility and ball control.
5. Combination Drills: Alternate between the weighted and screw balls during passing or shooting drills to challenge different aspects of a player’s skills.

How often should players incorporate Brine training balls into their practice routines? While individual needs may vary, many coaches recommend using these specialized balls for 15-20 minutes per training session, 2-3 times per week. This approach allows players to benefit from the unique challenges posed by the training balls without overdoing it or neglecting regular ball work.

The Impact of Specialized Training Equipment on Player Development

Investing in specialized training equipment like Brine balls can have a significant impact on a player’s overall development. By challenging players in unique ways and targeting specific skills, these tools can help accelerate improvement and give players a competitive edge.

Benefits of Using Specialized Training Equipment

• Faster skill development
• Improved muscle memory and technique
• Enhanced adaptability and problem-solving skills
• Increased motivation and engagement in training
• Better transfer of skills to game situations

Can specialized training equipment really make a difference in player performance? Many coaches and players report noticeable improvements in skill level and game performance after incorporating tools like Brine training balls into their routines. While natural talent and dedication remain crucial factors, the right equipment can help players maximize their potential and achieve their goals more efficiently.

Maintaining and Caring for Your Brine Training Balls

To ensure the longevity and effectiveness of your Brine training balls, proper maintenance and care are essential. By following a few simple guidelines, you can keep your equipment in top condition and maximize its training benefits.

Tips for Proper Ball Care

1. Clean the balls regularly with mild soap and water
2. Store in a cool, dry place away from direct sunlight
3. Check for proper inflation and adjust as needed
4. Rotate the balls during use to ensure even wear
5. Inspect for damage and replace if necessary

How long can you expect Brine training balls to last with proper care? With regular maintenance and appropriate use, Brine training balls can typically last for several seasons of consistent training. However, the lifespan may vary depending on factors such as frequency of use, playing surface, and storage conditions.

In conclusion, Brine training balls offer a unique and effective way to enhance soccer skills and performance. By incorporating these specialized tools into regular training routines, players can target specific areas for improvement and accelerate their overall development. Whether you’re a coach looking to challenge your team or an individual player seeking to gain a competitive edge, Brine training balls provide an innovative solution for taking your game to the next level.

Amazon.com : Brine Training Balls 2 Pack : Sports & Outdoors

No Import Fees Deposit & $23. 67 Shipping to Russian Federation

Details

• Make sure this fits
  by entering your model number.

• Includes 2 different training balls

• Weighted ball is perfect to improve shot power

• Screw ball is great for hand-eye coordination

• Package Dimensions: 2.9″ L x 4.5″ W x 7.5″ H

Brine Voracity Soccer Ball – Gopher Sport

Brine Voracity Soccer Ball – Gopher Sport

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Brine King Neptune Soccer Ball

Which One Is The Best?

In soccer, having a good ball is essential to enjoy the full experience. Soccer isn’t about scoring goals and winning games.

It’s more about feeling the ball in your feet and sense that amazing sensation of complete control over the ball. It’s an outstanding feeling that a few get to experience.

Brine soccer balls have proved that they can deliver this exact experience. Brine has released over the years hundreds of amazing soccer ball. They’re good at what they do. That’s why people love their balls.

Brine or Warrior Sport .Inc is a known brand that produces different equipment for soccer, volleyball, field hockey etc… They’ve been doing an excellent job since their foundation in 1922.

Let’s talk soccer. They offer dozens of solid soccer balls that proven to be worthy of the money. However, some of their latest releases weren’t as great as expected. So, I made this guide today to help you choose the best brine soccer balls available currently in the market.

After a lot of research and phone calls to some soccer coaches, I finally was able to come up with a list of five brine soccer balls that are the best in the market for 2020.

Wanna see more soccer balls? check out my ultimate guide on soccer balls

Brine Soccer Balls: Best 5 Balls In The Market

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Detailed Reviews of Brine Soccer Balls

1. Brine Voracity Soccer Ball…Best Value For Money

Voracity is one of the most successful Brine soccer balls in the last years. It’s a solid ball that can endure different types of playing fields. It holds air very well due the exclusive B.E.A.R. bladder system that holds air 10x longer than normal latex (Phantom X comes with it too).

Voracity isn’t really a soft ball. It’s essentially made for match games so it was built with hard cover. Obviously, it’s not recommended for kids especially kids under 12 since this ball comes only in size 5.

Bottom line, Voracity is a reliable soccer ball that can be used for matches and training. People seem to love it on Amazon. It has received many positive reviews there. This is the go-to recommendation for indoor soccer balls.

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2. Brine Phantom X 

Brine has released this outstanding soccer ball and called it Phantom X. This ball comes with 3 colors: White (in the picture), red and yellow.

If you take a look at the cover of this ball, you’ll notice that it’s been built with maximum precision and some curly lines to make the ball stick to your feet. This will give you more control over the ball and ultimately better experience.

I’m not gonna discuss the materials because they’re top notch. The ball comes only in size 5 and offer a 2-year guarantee. It’s NFHS proved which means that this ball can be used in local competitions as well as for training purposes. Wanna improve your level on soccer ? This ball is what you’re looking for.

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3. Brine Phantom Soccer Ball…A Reliable Ball

This ball is the previous edition of the Phantom X. It’s a good ball that comes with multiple color choices and sizes (4 and 5). However, it comes deflated as it the case with all Brine soccer balls.

Phantom has a shiny and abrasion-resistant cover. In addition, it does also have the exclusive B.E.A.R system that assures the air retains in the ball for a maximum period of time. It’s softer than Voracity. It’s available with size 4 which means it can be used by kids ages 8 to 12.

This balls comes also with an amazing 3-year warranty (All Brine balls come with it). The warranty is what makes Brine service just one of its kind.

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4. Brine Championship Soccer Ball

Another good ball from Brine. It’s the Brine Championship that comes with a premium high performance glossy PU cover that gives an amazing feel to the ball. This ball comes in two colors: Black (on the picture) and pink.

It’s a hand-stitched ball that is well made. It lasts long and can be used in both practice and matches. Also, let’s not forget the 3-years warranty that comes with the ball.

This ball is fairly popular on Amazon with over 18 customer reviews which the vast majority of them are positive. This is for sure not the best Brine soccer ball. But, it’s a reliable choice.

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5. Brine Championship Ball WH/RO

Our last ball in the list is the Brine Championship WH/RO that is very similar to the previous ball.

The major difference I can see is the color and the exterior design. This ball has a better looking design.  However, it’s a good soccer ball that have the same specs as Brine Championship (ball above).

Actually, this royal blue design that this ball has was the main reason this ball made it to the list. It’s an elegant design that comes with a strong construction and good performance.

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Which Ball To Choose ?

All these soccer balls are good choices. However, as you can see from the table at the beginning of this post, I do believe that the new model Phantom X and Voracity are the best brine soccer balls in the market. Though the Phantom X is certainly a more durable ball, Voracity can be a good choice if you have a limited budget.

Besides, if you’re a person who appreciates good design. Then, you may choose your ball based on which one has the best exterior design.

I don’t want you to worry about durability, curve and other technical details here. All these soccer balls are very reliable and most importantly come with a 3-years warranty.

So, just pick the one that seems more adequate to your needs and budget. It’s as simple as that. Don’t let yourself waste more time on reading dozens of technical articles. Just pick one from the list above.

If you have any specific needs and you don’t know which ball to choose, you’re welcome to describe your situation in a comment below and I’ll reply with the best options for your particular situation. 

Brine Soccer Balls

Many years ago an entrepreneur had a brilliant idea.? Make soccer balls in colors.? It was this simple idea that helped launch one of the most successful soccer brands… Brine.

Brine offers a full line of soccer balls, shin guards, goalie gloves and accessories.? They have brought innovation, technology and quality to the sport over the years and their current line of products brings those qualities to the table.

On the team end of the line 5 different soccer balls make up the majority of ball sales.? The purpose of this article is to explore those soccer balls so that you will be better able to make your selection. ? All of the available models can be purchased through www.morleyathletic.com and links to each type of ball will be provided.? In fact review videos are also available if you follow the links.

Brine BC105 Championship

Let’s start off with the top of the line tournament ball.? The Brine BC105 Championship soccer ball has become an icon in the industry.? It is in use through out the country and has been tested again and again by teams only to come out on top.? A premium high performance glossy PU cover keeps this baby coming back for more while inside it boasts a true-touch latex bladder for optimal control.? Brine recommends the Championship for match level play but who doesn’t want to use the best.? I use a BC105 in my backyard with the kids.? The Brine BC105 Championship meets NCAA and NFHS specifications for tournament play.? Add in a manufacturers 3 year unconditional guarantee and you are hard pressed to explain why you don’t buy this ball.

Brine BC145 Phantom

Available in a ton of colors and priced to keep a smile on your face the Phantom is second in command. ? A shiny abrasion resistant PU cover keeps it lookin’ shiny and new while the AirTech bladder works behind the scene for optimal air retention and a true bounce.? The Phantom features hand stitched quality and is recommended by Brine for match level play.? I have heard a lot of players calling the Phantom a practice ball and the only reason I can come up with for this is the price.? Have no doubts however, the Brine BC145 Phantom is 100% thoroughbred and ready for match action.? The Phantom, like it’s older brother, meets NCAA and NFHS specifications for tournament play and features a manufacturers 3 year unconditional guarantee.? Unconditional!? How often do you hear that these days.

Brine IHS32 International

Old faithful, the International Hand Sewn, has been around for as long as I can remember.? This ball has undergone some minor changes over the years and can hold its own against its more expensive cousins.? The Brine IHS32 is a top quality match ball and is recommended by Brine for club and high school level play. ? The ball is NCAA and NFHS approved for tournament play.? The cover on the International is a high grade PU for durability and it features a latex bladder.? A multi layer backing adds to handling.? The Brine IHS32 International comes complete with a 2 year manufacturer’s unconditional guarantee.

Brine SBVOR2 Voracity

vo?ra?city –? Having or marked by an insatiable appetite for an activity or pursuit;?

That just about says it.? The Voracity is on the scene.? Hands down this ball offers the best bang for the buck.? While it doesn’t have the finesse of the Championship or Phantom this ball still beats the competition all day long.? Check out this feature list…

-????????? abrasion resistant PU cover

-????????? soft cover technology

-????????? Air-Lock C-2 bladder

-????????? uniform pressure dispersion

-????????? maximum air retention bladder

-????????? hand stitched quality

-????????? 2 year manufacturers unconditional guarantee

-????????? NFHS seal

The top selling feature of this ball, the cherry on top if you will, is the NFHS seal. ? Yep, finally a quality ball at a practice price that comes complete with the NFHS seal.? Use it for practice, use it for games, use it for your tournament or feed it to the dog.? At this price level you can’t go wrong.

Brine SBATK4 Attack

Best I can figure is this ball was named the Attack because it represents a full out attack on the competition.? With this ball Brine is making a statement…? “Stop buying cheap machine made balls all together.”? This ball is priced so low it beats the socks of those import practice balls all day long.? The Brine Attack features a highly durable PVC cover, Airtight butyl bladder for superior air retention and a 1 year manufacturers unconditional guarantee.? An unconditional guarantee on economy price ball… hope old Beelzebub has a winter jacket if you know what I mean.?

Any way you shake it Brine has covered all the bases for soccer teams.? Check out the above balls at www.morleyathletic.com where you will find video reviews and a huge selection of soccer equipment for all your teams names.

Here’s why you should brine your turkey

Brining turkey provides for moist meat and tender meat

For years, most of the turkeys cooked in the Free Press Test Kitchen were brined in some fashion. When brining became all the rage in the late 1990s, we hopped aboard.

A few years ago, New York Times food columnist Kim Severson wrote a column apologizing to readers for recommending brining in salt water. The column essentially suggested that brining is out of favor, though Severson spoke to several people who still wet-brine their turkeys.

Dry-brined turkey with Keto gravy.

So why brine? Because cooking a whole turkey is challenging. Years ago, the recommended levels of doneness for turkey involved one internal temperature for the breast and another, higher temperature for the thighs and legs. Achieving that is quite a challenge.

Nowadays, the United States Department of Agriculture deems that a turkey cooked all over to an internal temperature of 165 degrees is just fine. That’s less difficult than before, but it still requires constant checking.

Brining, whether you dry or wet brine the turkey, adds seasoned moisture to get into the cells of the bird, keeping it moist while it roasts for several hours.

Come Thanksgiving, everyone wants to get it right. We want a beautifully browned turkey with crisp skin and moist meat.

Both ways of brining — dry or wet — use salt as the main ingredient. But the salt works in different ways. With wet the salt is dissolved in liquid and dry it’s rubbed directly on the turkey. Do not brine kosher turkeys or self-basting turkeys.

And the brand of salt and size of crystals matter.

Here’s a handy conversion from simplyrecipes.com:

• 1 cup of Morton’s Kosher Salt = 241 grams or 1¾ cup minus 1 teaspoon of Diamond Crystal Kosher Salt

• 1 cup of Diamond Crystal Kosher Salt = 137 grams or ½ cup plus 2 teaspoons of Morton’s Kosher Salt

With a wet brine, you can use other liquids such as apple juice, orange juice, white wine and even some beer. You can add herbs, spices and cut up fruit, garlic and onions if you like.

Story continues

Once you’ve brined, the turkey needs to be rinsed (the exception is with dry brining) well to avoid salty pan drippings. The skin is another issue. After rinsing the turkey, you need to let it rest uncovered in the refrigerator so the skin dries out.

If you don’t want to wrestle with a big bucket of water, you can dry brine the turkey. It works just as well. The only downside to dry brining is if you make a gravy from the pan drippings, it can be salty.

Complete Thanksgiving meals: Here’s how to order from grocery stores

More: 10 common questions about Thanksgiving cooking answered

Here are instructions for both methods.

Wet brine

Ingredients: 2 cups of kosher salt (or mix of 1 cup salt and 1 cup sugar), 2 gallons of water. You can also use other liquids such as wine, juices, cider and beer.

Equipment: Tall 5-gallon bucket and room in the refrigerator for the bucket.

How-to: Place 4 cups of the water in a saucepan and add the salt. Heat over medium heat until the salt is dissolved. Remove from heat and add ice cubes to cool. Place the mixture with the remaining water in a bucket. Submerge the turkey, breast side down.

Place the bucket in the refrigerator at least 12 hours. Before cooking, remove the turkey and discard the brine. Rinse under cold water, pat dry and return to the refrigerator for another couple of hours to dry the skin. Let the turkey sit one hour before roasting.

Dry brine

Ingredients: 4 tablespoons kosher salt (or a mix of salt, brown sugar or herbs.) This is enough for about 12-16 pound turkey.

Equipment: Oven bag or sealable bag to hold the turkey. Baking sheet or sided dish.

How-to: At least one day, preferably two, before roasting, rinse the turkey and pat dry. Sprinkle 1 tablespoon of kosher salt in the turkey cavity. Rub the remaining salt all over the bird. Place the turkey in the bag (or wrap with plastic wrap) and refrigerate for at least 12 hours.

There should be no visible salt on the skin. Remove from the refrigerator and let stand at room temperature 1 hour before roasting. Follow roasting instructions.

Contact Detroit Free Press food writer Sue Selasky and send food and restaurant news to: 313-222-6872 or [email protected]. Follow @SusanMariecooks on Twitter.

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This article originally appeared on Detroit Free Press: Here’s how to wet brine or dry brine your Thanksgiving turkey

Pickled Red Onions Canning Recipe

Pickled red onions add a vibrant pop of color and bite of acidity to any meal. Learn how to preserve pickled onions into shelf stable jars with this easy canning recipe.

I grow mostly storage onions and they are cured and stored in baskets on shelves in the coolest part of our unheated basement. These usually last until springtime. As temperatures warm, the onions start getting soft and are triggered to begin sprouting.

We ended up with a bunch of red onions last year. There was no way we would use them up before they went bad. I decided to can a few batches of pickled onions so they would last longer. Now that the storage onions are gone, I still have a few jars of pickled onions left to tide us over until the new crop is ready.

Tips for Pickling Onions

This is a simple canning recipe that relies on pure vinegar to preserve the onions. Here are some tips to make the best quality pickled red onions:

Start with healthy firm onions

This recipe uses red onions, but you can pickle any type of onion from sweet Spanish to pungent yellow. Choose firm onion bulbs with no mold or spongy spots. If your onions are soft or sprouting, consider freezing them instead. Plan on about 3 pounds of onions to fill 6 half-pint jars.

Use commercial vinegar with 5% acidity

You can safely swap the type of vinegar used to pickle vegetables as long as the acidity is at least 5%. I found the white vinegar made a sharp flavored pickled onion, apple cider works well too. But our favorite is the red wine vinegar. It has a nice, slightly sweet flavor.

• White vinegar is clear vinegar made by distilling corn and rye. It tastes more sour and acidic, but this may be just what you love about pickled vegetables. Choose an organic brand to avoid genetically modified corn.
• Apple cider vinegar is made from fermented apples. It has a fruity tart flavor that blends well with vegetables. The color is amber brown and may darken your pickles slightly, but the flavor is worth it.
• Red wine vinegar is my favorite vinegar for pickled onions. It is made from fermented red wine, and adds a slightly sweet fruity flavor to the onions.

How to cut onions without crying

Slicing into an onion releases an enzyme that turns into a vapor that irritates the eyes. In response, your eyes tear up to flush the irritant out of your eyes. Here are tips for cutting onions without crying:

• Chill the onions: Chilling the onions before cutting to decrease the amount of gas released into the air. Pop the onions in the refrigerator for a couple of hours, or freeze for 30 minutes before slicing.
• Cut the root last: The root end of the onion has a higher concentration of enzymes.
• Protect your eyes: Wear kitchen goggles to shield your eyes from the gas.
• Use a sharp knife: Cutting onions with a sharp knife will release fewer enzymes into the air.
• Use a fan: Cut the onions in a well-ventilated area and run a fan towards your work area to move the air away from your face.

If your eyes are irritated after slicing onions, flush them with cool water and use eye drops. Wash your hands well and avoid touching your eyes.

How to Can Pickled Onions

Preserving pickled red onions is pretty straightforward. You simply slice the onions, heat a simple vinegar brine, fill the jars, and process in a water bath canner for shelf stable jars.

This canning recipe is based on the “Vinegared Red Onions” from the Ball Blue Book Guide to Preserving. It has been adapted slightly to add more flavors to the brine with pickling spices.

If this is your first time canning, or if you haven’t canned in a while, it may be helpful to review theses article on Principles of Home Canning and Using Boiling Water Canners at the National Center for Home Food Preservation website. A more detailed and printable recipe can be found at the bottom, but these are the general steps for making and canning pickled red onions:

Step 1: Gather the canning gear

• Water bath canner and canning rack
• 6 half-pint canning jars
• Canning lids and bands
• Canning tools: lid lifter, jar lifter, canning ladle, funnel, and bubble popper
• Plus basic kitchen supplies such as a large saucepan, large prep bowl, liquid measuring cup, small pot, kitchen towels, tongs, knife, and a cutting board.

Step 2: Prepare the canning equipment

Wash the canning jars, lids, and tools in warm, soapy water and rinse well under clean running water. Place the jar rack into water bath canner, set the jars in the canner, and fill with enough water to cover jars. Bring the canner to a boil over high heat, and then boil jars for 10 minutes to sterilize. Warm your lids in a small pot of water over low heat. Keep jars and lids warm. Warming the lids may not be necessary for new style canning lids. Check the instructions on the box.

Step 3: Prepare the onions

Cut off the stem end of the onions and peel off the paper skins. Cut the onions into 1/4-inch slices. Freeze the root end and trimmings to use for making homemade stock.

Step 4: Heat the pickling vinegar

Bundle the pickling spices in a spice bag or coffee filter and tie with kitchen string. If you don’t have pre-mixed pickling spice, you can mix up your own with this homemade pickling spice recipe. It doesn’t have to be perfect. You just want to infuse the vinegar with a little extra flavor.

Add the vinegar, crushed garlic, and spice bag to a medium sauce pan. Bring to a boil over medium-high heat, reduce the heat, and simmer for 10 minutes. Remove the garlic and spice bag and keep the brine warm until you are ready to fill your jars.

Step 5: Can the onions

Remove the jars from the canner, empty the water, and use tongs to pack the onions into the warm jars. Add two sprigs of thyme to each jar.

Ladle hot pickling liquid over the onions. Run the a bubble popper or plastic spatula through the jar to remove trapped air and compress the onions so they are submerged in the liquid. Boil the jars in a water bath canner as described in the recipe below.

When processing time is finished, let the jars cool, test the seals, label and date the jars, and store the jars of picked red onions in a cool, dark location. Let the pickles stand for a week before opening for the flavors to develop. Refrigerate the jar after opening.

Ways to Use Pickled Onions

Pickled red onions can be enjoyed in so many ways. The sharp flavor of onion mellows when it is pickled, making it a tasty pairing to most savory recipes. The onions add a nice pop of color, and bite of acidity balances out the flavors of a rich, heavy meal.

• Sandwich Topping: Try layering your favorite sandwich with a fork of pickled onions. Add them to burgers, wraps, roast beef, and barbecue pulled pork sandwiches.
• Mexican Dishes: Pickled onions add acidity and texture to your favorite Mexican and Tex-mex style dishes, such as tacos, tostadas, burritos, and fajitas.
• Fresh Salads and Salsas: Garnish a leafy green salad with colorful pickled onions for a pop of color and mild onion flavor. Pickled onions also combine well with mayonnaise-based foods, adding zing to your summer potato salad, macaroni salad, coleslaw, and pasta salads. Chop and add to fresh salsas such as this Italian salsa cruda, grilled salsa, or corn salsa.
• Meat and Seafood: Add a spoonful of pickled onions over roasted and barbecued meats and seafood, such as chicken, pork, steak, fish, or shellfish.
• Save the Pickling Liquid: You can use the mild onion-flavored vinegar in any recipe that calls for vinegar. Try drizzling a spoonful of the vinegar on roasted vegetables and oven-baked fries. You can also turn the pickling liquid into tasty vinaigrette that can be used to marinade meat or as a salad dressing.

Pickled Red Onions Canning Recipe

Pickled red onions can be enjoyed in so many ways. They add a vibrant pop of color and bite of acidity to any meal. Learn how to preserve pickled onions into shelf stable jars with this easy canning recipe.

Keyword pickled red onions

Ingredients

• 3 pounds red onions
• 3 tablespoons pickling spices
• 4 cups vinegar at least 5% acidity
• 1 clove garlic crushed
• 12 sprigs of fresh thyme optional

Instructions

Prepare the canning equipment:

• Wash the jars and lids well in warm, soapy water and rinse thoroughly. Check the rims for nicks and cracks.

• Place the jar rack into water bath canner, set jars in the canner, and fill the jars and canner with enough water to cover jars. Bring the canner to a boil over high heat, and then boil jars for 10 minutes to sterilize.

• Warm your lids in a small pot of water over low heat. Keep jars and lids warm. Warming the lids may not be necessary for new style canning lids. Check the instructions on the box.

Heat the pickling brine:

• Add the 3 tablespoons of pickling spice to a spice bag or coffee filter and tie with kitchen string.

• Add the vinegar, crushed garlic, and the pickling spice bag to a medium sauce pan. Bring the pan to a boil over medium-high heat, and then reduce the heat and simmer for 10 minutes.

• Remove the garlic and spice bag and keep the vinegar warm until you are ready to use.

Can the pickled onions:

• Spread a kitchen towel on the counter. Remove the warm jars from canner using the jar lifter. Drain the water back into the canner and line up the jars on the towel.

• Using tongs, fill the jars with the onions. Add two sprigs of thyme to each jar.

• Ladle hot pickling liquid over the onions leaving a 1/4-inch headspace.

• Run the bubble popper through the jars to release air bubbles. Wipe the rim of the jars with a clean damp towel to remove any residue.

• Use the magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight.

• Use the jar lifter to place the jars back into water bath canner leaving space in between them. Once jars are all in canner, adjust the water level so it is 1-inch over the tops of the jars. If adding water, use the hot water from your small pot.

• Cover the canning pot and bring it to a rolling boil over medium-high heat. Once the pot boils, process half-pints for 10 minutes at attitude of 1,000 feet or less. (Adjustments must be made for altitudes greater than 1,000 ft. – see note)

• When processing time is complete, turn off the heat and let the canner to cool for 5-minutes.

• Spread a kitchen towel on the counter. Use a jar lifter to lift jars carefully from canner and place on the towel. Allow the jars to cool in place for 12 hours. You should hear the satisfactory “ping” of the jar lids sealing as the jars cool.

• After 12 hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid failed to seal, refrigerate the jar.

• Remove the screw on bands and rinse the jars. Label, date, and store in a cool, dark location. Let the pickles stand for about a week before opening for the flavors to develop.

• Use home canned jars within 12-18 months. Makes about 6 half-pint jars of picked red onions. Refrigerate the jar after opening.

Nutrition

Serving: 0. 5cup | Calories: 45kcal | Carbohydrates: 10.6g | Protein: 1.3g | Fat: 0.1g | Sodium: 5mg | Potassium: 166mg | Fiber: 2g | Sugar: 4.8g | Calcium: 26mg

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90,000 everything you need to know – Combinator

Mozzarella is ubiquitous in Italian cuisine: from salads and pasta to desserts, it is a welcome guest everywhere. Soft cheese with a neutral flavor is extremely livable. If you want, mozzarella will conduct a whole orchestra of ingredients, remaining the main one on the plate. As in the famous “Caprese”, where sliced ​​sweet tomatoes, mozzarella and pesto sauce echo the tricolor of the Italian flag. Or in another national hit – Mozzarella in carrozza, that is, “mozzarella in a carriage”: a ball of fresh cheese, along with anchovy and a sprig of basil, is placed between two pieces of bread, breaded in an egg and breadcrumbs and then deep-fried.For all the elementary nature of the recipe, it is a real delicacy!

Pasta sauce is another culinary path where mozzarella has no equal: here it goes well with sun-dried tomatoes, fish, green beans, shrimp, pancetta, chicken … It is difficult to find an ingredient with which the delicate creamy substance would come into conflict.

For mozzarella pizza – base cheese. It is used as the base of taste along with tomato sauce in Margarita; it is always included in the filling of the Four Cheese pizza.Here you should adhere to the rule: if the pizza is to go into a hot oven along with the cheese filling, it is better to use pressed or smoked mozzarella, and put the fresh one on an already baked cake, adding olives, anchovies, sausage slices or thin salmon slices.

Mozzarella is the queen of Italian sandwiches, bruschetta and panini. With paper-thin slices of bresaola or prosciutto, poached spinach or savory arugula, it’s always there and always good.The Italian parmigiana casserole is also not complete without mozzarella: thinly sliced ​​eggplants are sandwiched with fresh cheese and baked in the oven under a parmesan crust.

And finally, the simplest but gourmand Italian dessert – bombolini donuts. Round fried in oil are stuffed with mozzarella together with strawberries, pieces of figs or pears and browned in oil. The perfect end to your meal with a glass of very cold sparkling wine like prosecco or franciacorta!

Types of pickled cheeses: mozzarella, stractella, feta, suluguni

In Homer’s poem “The Odyssey”, created in the 7th-8th centuries BC. e., the process of making mozzarella cheese is described: “Polyphemus milked goats and sheep, as is customary for everyone. He took half of the white milk, instantly fermented it, squeezed it out and put it in tightly woven baskets … “. This proves once again that mankind has long been familiar with such a product as soft young cheese. The Bedouins of the Ancient East, transporting milk in bags from calf stomachs, by the end of the journey found that due to the heat, shaking and active work of enzymes, it turned into a dense white mass, amazingly tasty.

Mozzarella is an irreplaceable cheese in Italian cuisine

It turns out that mozzarella is a soft milk that is not drunk, but eaten. This variety is referred to as pickled cheeses, since it matures and is stored in brine and does not have the usual hard crust. Soft Italian cheese is made from buffalo or cow’s milk. It is difficult to imagine salads, casseroles, lasagne, calzone pie, caprese and pizza without tender mozzarella, because warm mozzarella stretches very well. Mozzarella is prepared by fermenting milk with a thermophilic lactic acid culture, adding rennet, after which the mixture is heated until the whey is separated.The resulting elastic base for cheese is kneaded until an elastic mass is obtained, balls are rolled and placed in a cold brine.

There are different types of mozzarella. Large balls are called bocconcini, balls the size of cherries are called chileggini, tiny peas that resemble pearls are perlini cheese. And sometimes mozzarella is woven in the form of a pigtail – this is traccia. Small balls are usually sold in brine, where they float freely.

Mozzarella has a thin, shiny and smooth skin, a slightly layered creamy structure, a milky aroma, and it tastes very pleasant, albeit fresh, but it goes well with other products without interrupting their taste.

Mozzarella is a popular cheese in Russia, and in the store you can find it not only in the form of balls, but also formed into rolls filled with sun-dried tomatoes and olives. In Italy, the favorite varieties are mozzarella stuffed with Parma ham and prosciutto meat.

By the way, a little secret – do not heat mozzarella for too long, as it dries out and becomes tasteless, so it is better to add it to pizza at the very end of cooking. Also, mozzarella is not frozen, otherwise it turns into curd mass.It is stored for 48 hours, and solid mozzarella varieties – up to four days.

Caprese from Capri

This appetizer matches the color of the Italian flag and is therefore considered the national Italian dish. You will need soft mozzarella cheese, juicy and delicious tomatoes, fresh basil, quality olive oil, black pepper and salt. For the preparation of this dish, the inhabitants of Capri take real Italian cheese from buffalo milk, bull heart tomatoes and olive oil with a delicate taste, without bitterness.

Place the tomato slices on a flat plate, garnish each with a mozzarella ball and cover with a basil leaf. Sprinkle it all with olive oil, salt, pepper and serve caprese to dry wine.

How many types of mozzarella do you know?

It seems that mozzarella is prepared according to one recipe, but there are several varieties of this cheese. Mozzarella di Bufala is a classic mozzarella made exclusively from buffalo milk. Such cheese is very expensive and rarely appears in stores; most often it is brought to order to fashionable restaurants directly from Italy.

Cheese production in Russia has now risen to a higher level, but despite this, we cannot find such a variety. If you see the inscription “Mozzarella di Bufala” on the packaging and its cost is quite affordable, and the shelf life is long enough, then you are not looking at “Buffalo”.

Mozzarella fior di latte differs from Buffalo only in that it is made from cow’s milk. Only an experienced gourmet will notice the subtleties of taste differences, but this cheese is also produced only in Italy.

Mozzarella solido is a cheese destined for worldwide shipment.It is packed in a thermal bag and therefore can be stored for a long time. Mozzarella trecce and Mozzarella nodini are mozzarella that is braided or tied in knots. The smoked mozzarella is called Mozzarella affumicata, and the dense mozzarella is called Mozzarella Galbani. It is she who is used to make pizza. Mozzarella Unagrande is a Russian version of Italian cheese that has a very competitive price and an acceptable shelf life.

Burrata: Mozzarella with a surprise

Burrata is quite young, since it was first made a hundred years ago.Cheese makers attribute it to one of the types of pickled cheeses. Externally, the burrata looks like a mozzarella ball, which hides a delicate creamy filling. The method of preparation of this cheese is similar to the technology for preparing mozzarella, only a bag is made of each ball and filled with cream and pieces of cheese. The balls are wrapped in golden flower or banana leaves, and then a bag is tied, the weight of which is 250-500 g. In the leaves, the cheese ripens and takes on a greenish tint. Before eating, the burrata must be removed from the refrigerator so that the cheese reaches room temperature: this maximizes its creamy taste and aroma.

In Italy, burrata is also added to pizza, but before cooking, so that it does not acquire a watery consistency. This cheese is also good for Greek salad. Burrata is also eaten on its own, sprinkled with salt, pepper and olive oil. Serve burrata with fresh and cooked vegetables, tomatoes, boiled eggs and fresh homemade bread. This type of cheese goes well with fruits, nuts and honey. You should not season the burrata with some bright spices, so as not to drown out its delicate and sophisticated taste.

Before serving, cut the cheese head in half, drizzle with olive oil and balsamic vinegar, then place the chopped fresh tomatoes in the filling. Sandwiches and toasts with burrata are very tasty – when the filling is spread over the bread and sprinkled with herbs on top.

Strawberry salad with burrata

Cover a plate with the spinach and lettuce leaves. Top with 200 g of sliced ​​strawberries and slices of burrata – one cheese head is enough for a salad.

For the sauce, mix 2 tbsp.l. any nut butter, 1 tbsp. l. balsamic vinegar and a small shallot, which must first be finely chopped. Pepper the sauce, drizzle over the salad, and garnish with pine nuts.

Straciatella: cheese strings in cream

What could be tastier than straciatella – a soft Italian cheese, which is made of cheese strings filled with heavy cream! This cheese is prepared quite simply. Mozzarella, cut into halves, is immersed in brine heated to 80 ° C, and after a minute, cheese threads are pulled out of it, which are immediately dipped into chilled cream.

Straciatella is served with vegetables and fruits, but Italians, among other things, prepare mouth-watering soups from it, spread on bruschetta, add to vegetable and fruit salads. Favorite Italian snacks are stracciella, rucola, tomatoes, olive oil and black pepper. Serve cheese with thinly sliced ​​ham and cubed melon for a gourmet delicacy. Straciatella pairs perfectly with flat pappardelle pasta, and if you dress the dish with an interesting sauce, you get a real delight!

Green Risotto with Stracciella

Fry a clove of garlic, finely chopped shallots and a sprig of thyme in olive oil.Add 240g arborio rice and brown it lightly. Pour 100 ml of dry white wine into the rice and let it evaporate with constant stirring. Then pour in some chicken broth and cook again, stirring occasionally, until the liquid evaporates completely. Pour in 700 ml of broth in small portions.

Season with salt and pepper, remove from heat, add 60 g butter and 100 g chopped parmesan. Stir the risotto until creamy. Grind 200 g fresh spinach, 50 g basil and the same amount of parsley in a blender.If necessary, add a little water while whisking. Add the green puree to the risotto.

Remove the garlic and thyme from the dish, put 100 g of stracciella in a saucepan, stir quickly so that it does not have time to melt, and place on plates. Top with the risotto with the remaining stracciella, drizzle with olive oil and pepper.

Feta, feta cheese and suluguni: “brothers in mind” mozzarella

What other pickled cheeses are there? This group also includes feta, feta cheese and suluguni.Greek feta cheese is made from sheep’s and goat’s milk, and is a crumbly and crumbly cheese in texture with a pleasant curd smell. It cannot be sliced ​​thinly or spread on bread, as it crumbles a lot. Feta is prepared from curdled milk, which is first filtered and separated from the whey, and then suspended in linen bags to completely remove moisture. After that, the cheese is laid out in molds and covered with salt or brine, leaving to ripen from 2 weeks to 2-3 months. Feta is also stored in brine, but in the highlands it is customary to keep it in olive oil.Feta is traditionally added to Greek salad, although this cheese is combined with any vegetables and herbs, especially with olive oil dressing.

Cheese is made from any milk, including buffalo, fermented with rennet. After that, the curd mass is spread under a press, cut into pieces and soaked in brine or marinade. Cheese is good in salads, pies and rolls, with meat, fish, eggs, vegetables, cereals, legumes and fruits. Cheese with sour cream and fresh bread is very tasty.To reduce the salinity of the cheese, you can soak it in boiling water for a couple of minutes.

Suluguni is a pickled Georgian cheese with a layered texture and a pleasant salty taste. The first stage of its preparation is like that of feta cheese, but after pressing, the suluguni are cut into bundles and melted at a temperature of 80 ° C. After that, the homogeneous mass is laid out in molds, immersed in cold water for solidification and transferred to other forms with salt. After the final shaping, the cheese is kept in brine for impregnation.Young suluguni is ready in 2 days, and matured in 30–45 days.

This is a versatile cheese that can be eaten fresh, fried, smoked, added to salads, soups, omelets, casseroles, pies, meat and vegetable dishes. Without suluguni, you cannot cook khachapuri, Ossetian pies and khychins. It is also an excellent appetizer for wine, especially if you serve cheese with tomatoes, bell peppers and herbs.

It’s nice that Russian cheesemakers produce analogues of all the favorite cheeses. This allows us to broaden our culinary horizons and enjoy our food more!

Pickle pies – Tasty with Love – July 13 – 43866884024

Dancing from the stove to the computer !!!

Our pagan sun, N.V. Gogol, a very interesting notebook for the years 1841-1844. Among other things, there is such a miracle there: “Pickle – a pie with chicken, buckwheat porridge, brine is added to the filling. Chopped eggs.”
I like pickle pie in the form of small pies on unleavened dough. We will leave beef as the basis of the filling, as yesterday we cooked Zhizhig ganache and boiled beef remained, but you can use any parts from chicken and buckwheat porridge (and, of course, pickle), boiled eggs, fried onions and pickled cucumbers, we will definitely add.
For the dough: -300g ghee, – 500g sour cream, Wheat flour -500g, Pinch of salt

For the filling: – 400g boiled meat, -300g ready-made buckwheat porridge, -1 onion, – 2 eggs, -2 medium pickled cucumbers, -1 / 2 glasses of cucumber pickle, -50g ghee, a pinch of black pepper.

Everything is obscenely simple. Knead unleavened dough in sour cream and butter.

It turns out to be very tender and pliable (and after baking it quite predictably resembles shortbread), the dough is certainly very tasty.Set aside the dough for 30 minutes.

Cooking the filling: Take the boiled meat, chop finely. Fry the onion in ghee, add chopped pickled cucumbers and chopped meat, finely chopped boiled eggs to it. We keep it on fire quite a bit. Then mix with buckwheat porridge, add cucumber pickle – and the filling is ready.

Divide the dough into balls, roll out each ball, put the filling in the center and pinch.

Brush the pies with a beaten egg.Preheat the oven to 180 degrees and bake our pickle pies for 20 minutes.

It turns out very tasty – with cabbage soup, borscht, some stew, or even a hodgepodge, as in my case.

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Subscribe 90,000 How to store mozzarella properly at home

Milk

Italian mozzarella cheese tastes best when made yesterday and eaten today, but you can only buy it in Italy.Therefore, it is important to know how to store mozzarella if you decide to have an Italian dinner with Caprese salad or other dishes with this cheese.

How to properly store mozzarella

This white cream cheese is a pickled one. Such cheeses do not have a long shelf life, as they are produced for daily consumption. Of course, it wouldn’t be a culinary crime to replace one type of hard cheese in your pizza with another. But it is precisely pickled cheeses that are good because their taste is original, and creates that very note of taste.Therefore, it is important to know how to store mozzarella correctly so that the cheese retains its taste for as long as possible.

The storage temperature for mozzarella cheese is no higher than +7 ° C in the refrigerator, in a tightly sealed container. In this case, it is important that the cheese is completely covered with brine, otherwise it may deteriorate and dry out.

Therefore, they always sell mozzarella in brine, and for convenience, also boxes with mini balls of cheese, this is an ideal solution for summer salads.If you buy cheese from the supermarket, ask the vendor to fill the bag with the brine that sells the cheese. These cheeses are cooked two to three times a week, so it is important to choose only the freshest.

How long can mozzarella be stored

It is not always possible to buy cheese immediately before use, so having made stocks, you need to know how and how much you need to store mozzarella at home.

For convenience, manufacturers produce mozzarella in packs, in balls of 125 grams, this is the traditional serving of cheese.Store it as indicated on the packaging by the manufacturer.

How long to keep mozzarella in the refrigerator depends on the temperature it is kept there. If you’ve already opened the cheese, pour it into a clean glass dish and add the brine so that the mozzarella is completely covered with it. How to store mozzarella correctly, if there is not enough brine – just dilute a tablespoon of salt in a glass of water and pour this brine over the cheese.