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Quick pickle basic brine
Vinegar, sugar, and salt make a balanced brine to transform any fruit or veggie into a delicious pickle.
YIELDS
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Ingredients
- 1 cup vinegar (apple cider, white wine, red wine, rice vinegar, white)
- 1 cup water
- 3 teaspoons salt
- 1 tablespoon granulated sugar (or honey)
- Vegetable of choice: Cucumbers, carrots, zucchini, green beans, radish, cherry tomatoes, red onions
- Herbs of choice: dill, parsley, thyme and oregano, sliced garlic and ginger
- Spice of choice: chili flakes, crushed coriander, fennel, mustard seeds
Directions
- Add vinegar, water, salt, and granulated sugar into a small pot and bring to a simmer until the sugar dissolves. Remove from the heat.
- Pack any combination of vegetables, herbs and spices into a 500ml glass mason jar (or other food-safe container. Slowly pour the warm brine over until it covers the vegetables completely.
- Seal and place in the fridge for a minimum of 48 hours before eating. The longer you leave them the tastier they will be.
- Store quick pickles in the fridge for up to one month
