Basic Pickle Brine
Basic Pickle Brine
Author
Southern Living Test Kitchen
Ingredients
- 1 cup water
- 1 1/3 cup white vinegar
- 1/3 cup granulated sugar
- 2 Tbsp. kosher salt
- Fresh dill (optional, for dill pickles)
- Garlic cloves (optional, for garlic pickles)
- Coriander seeds (optional, for additional flavor)
- Mustard seeds (optional, for additional flavor)
- Turmeric (optional, for color and flavor)
1 Combine ingredients
Stir together water, white vinegar, granulated sugar, and kosher salt in a medium saucepan. Use kosher salt instead of table salt to avoid iodine flavors that can affect the pickle taste.
2 Bring to boil
Bring the mixture to a boil over high heat, stirring constantly until the sugar and salt have completely dissolved. This process helps bloom the flavors and speeds up the pickling process.
3 Cool brine
Remove from heat and set aside to cool for 10 minutes before using. The brine should be warm but not hot when poured over vegetables to prevent overcooking them.
4 Prepare vegetables
Wash and dry your chosen vegetables or fruits thoroughly. Cut them into desired sizes - cucumbers can be spears or slices, onions into rings, etc. Place them in a heat-safe container with a tight-fitting lid, such as a mason jar.
5 Add optional seasonings
If desired, add fresh dill, garlic cloves, coriander seeds, mustard seeds, or turmeric to the jar before adding the brine. These will infuse additional flavor into your pickles.
6 Add brine
Pour the cooled brine over the vegetables or fruits, ensuring they are completely submerged. Use a clean utensil to press down if needed to remove air bubbles and ensure full coverage.
7 Refrigerate
Cover with a tight-fitting lid and refrigerate for at least 2 days before consuming. The longer they sit, the more flavorful they become. Store in the refrigerator for up to 2 months. Discard if brine becomes cloudy or murky.
Rating
Author
Southern Living Test Kitchen
Categories
Fermentation, Pickling, Condiments
Ingredients
1 cup water
1 1/3 cup white vinegar
1/3 cup granulated sugar
2 Tbsp. kosher salt
Fresh dill (optional, for dill pickles)
Garlic cloves (optional, for garlic pickles)
Coriander seeds (optional, for additional flavor)
Mustard seeds (optional, for additional flavor)
Turmeric (optional, for color and flavor)
Steps
1
Combine ingredients
1
Stir together water, white vinegar, granulated sugar, and kosher salt in a medium saucepan. Use kosher salt instead of table salt to avoid iodine flavors that can affect the pickle taste.
2
Bring to boil
2
Bring the mixture to a boil over high heat, stirring constantly until the sugar and salt have completely dissolved. This process helps bloom the flavors and speeds up the pickling process.
3
Cool brine
3
Remove from heat and set aside to cool for 10 minutes before using. The brine should be warm but not hot when poured over vegetables to prevent overcooking them.
4
Prepare vegetables
4
Wash and dry your chosen vegetables or fruits thoroughly. Cut them into desired sizes - cucumbers can be spears or slices, onions into rings, etc. Place them in a heat-safe container with a tight-fitting lid, such as a mason jar.
5
Add optional seasonings
5
If desired, add fresh dill, garlic cloves, coriander seeds, mustard seeds, or turmeric to the jar before adding the brine. These will infuse additional flavor into your pickles.
6
Add brine
6
Pour the cooled brine over the vegetables or fruits, ensuring they are completely submerged. Use a clean utensil to press down if needed to remove air bubbles and ensure full coverage.
7
Refrigerate
7
Cover with a tight-fitting lid and refrigerate for at least 2 days before consuming. The longer they sit, the more flavorful they become. Store in the refrigerator for up to 2 months. Discard if brine becomes cloudy or murky.