Quick pickling brine
I'm a huge fan of all things pickled, and this recipe is my go-to for achieving super tart and incredibly crisp pickled vegetables. It's also surprisingly quick and easy to adapt based on what you have on hand.
While chopping the veggies and waiting for them to cool might take a little time, the payoff is absolutely worth it. This recipe yields enough brine for about 48 ounces of pickled vegetables (enough to fill three 16-ounce mason jars, or one 32-ounce and one 16-ounce jar).
Ingredients
1.5 cups White Wine Vinegar, Red Wine Vinegar or Apple Cider Vinegar
2.5 cups Filtered Water
4 Tablespoons Cane Sugar
1 or 2 Bay Leaves
6 Cloves Garlic, cut in half
1 teaspoon Peppercorns (I use Sichuan peppercorns, adds a delightful kick!)
1.5 tablespoons Sea Salt
1 teaspoon red pepper flakes
Chopped radishes, carrots, shallots, or your favorite vegetables
Instructions
Combine all ingredients in a saucepan and bring to a boil.
Go veggie-by-veggie: Add each type of vegetable separately to the boiling brine. Cook them until they're crisp-tender, then remove them with a slotted spoon and set aside.
Repeat with all the vegetables.
Cool it down: Once all the vegetables are cooked and cooled, allow the brine to cool as well.
Transfer the cooled vegetables and brine to clean, lidded glass jars and store in the fridge.
Tips
You can get these right away, but they are even more delicious after being in the fridge overnight.
Get creative! Feel free to adapt the ingredients based on your preferences and what you have on hand.
Shortcut for delicate veggies: For vegetables like shallots or red onions, simply pour the hot brine over them in a heat-resistant jar off the heat. By the time the brine cools, they'll be perfectly pickled!
Spice it up!: Want an extra kick? Add a dried chili pepper or a few red pepper flakes to the brine while it simmers.
With this recipe, you'll be enjoying delicious, homemade pickled vegetables in no time
