Basic Pickling Brine
*If you watched my YouTube video for this basic pickling brine then you heard me say to use 1 cup of water and 1 cup of vinegar. I have since adjusted the recipe and recommend using 1 1/4 cups water and 3/4 cup vinegar.*
This basic pickling brine is a great all-purpose brine that can be used for any vegetables you have on hand fresh out of the garden or from the grocery store. It’s great for cucumbers, radishes, green beans, cauliflower, peppers, garlic, onions, mushrooms and the list goes on and on.
I love to keep a batch of this brine on hand in the fridge for when I have some extra veggies that are going to go bad before I can use them up. You can easily in those carrots that aren’t going to get used, that chunk of cauliflower or that bell pepper that’s been staring at you. Simply chop them up, throw them in and in two weeks you will have some pickled veggies that are great in salad or as a condiment to a meal.
Ingredients you will need for this basic pickling brine:
*This recipe can easily be doubled or tripled or even quadrupled!*
- 3/4 cup distilled white vinegar (you can also use white wine vinegar)
- 1 1/4 cup of water
- 2 tbls sugar
- 1 1/2 tsp salt
- 2 garlic cloves
- If desired you can also add any fresh herbs you would like, dill, thyme, rosemary, etc.
- If desired you can also add whole cloves, whole peppercorns or chili flakes
Directions:
- 1.) In a pot on the stove add the vinegar, water, sugar and salt and bring to a boil.
- 2.) Add your cleaned veggies to your sanitized mason jars (whatever size you choose). Add the garlic. *And now would be the time to add any other fresh herbs or spices you would like.*
- 3.) Pour the prepared pickling brine over the veggies filling to no more than a 1/4 inch from the top making sure to cover the veggies completely.
- 4.) Put on the lid and let sit out until it comes to room temperature then put in the fridge.
- 5.) These can be eaten immediately but I suggest waiting at least 2 weeks for the best results. Enjoy!
Pin for later!
Basic Pickling Brine
This basic pickling brine is a great all-purpose brine that can be used for any vegetables you have on hand fresh out of the garden or from the grocery store. It's great for cucumbers, radishes, green beans, cauliflower, peppers, garlic, onions, mushrooms and the list goes on and on.
This brine is great to keep a batch on hand in the fridge for when you have some extra veggies that are going to go bad before you can use them up. Throw in those carrots that aren't going to get used, that chunk of cauliflower or that bell pepper that's been staring at you. Simply chop them up, throw them in and in two weeks you will have some pickled veggies that are great in salad or as a condiment to a meal.
Ingredients
- *This recipe can easily be doubled or tripled or even quadrupled!*
- 3/4 cup distilled white vinegar (you can also use white wine vinegar)
- 1 1/4 cups of water
- 2 tbls sugar
- 1 1/2 tsp salt
- 2 garlic cloves
- If desired you can also add any fresh herbs you would like, dill, thyme, rosemary, etc.
- If desired you can also add whole cloves, whole peppercorns or chili flakes
Instructions
- 1.) In a pot on the stove add the vinegar, water, sugar and salt and bring to a boil.
- 2.) Add your cleaned veggies to your sanitized mason jars (whatever size you choose). Add the garlic. *And now would be the time to add any other fresh herbs or spices you would like.*
- 3.) Pour the prepared pickling brine over the veggies filling to no more than a 1/4 inch from the top making sure to cover the veggies completely.
- 4.) Put on the lid and let sit out until it comes to room temperature then put in the fridge.
- 5.) These can be eaten immediately but I suggest waiting at least 2 weeks for the best results. Enjoy!
Check out my YouTube channel and subscribe! www.youtube.com/@homespunannie
