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Basic formula brine
1 cup each water and vinegar
1 tbsp salt
1 tbsp sugar
What is a quick / refrigerated pickle
Food put into an acidic brine to produce a sour flavor and preserve it without mold or bacteria.
Help prolong shelf life of season veggies.
What is a brine
A brine is usually a high level salt concentrated water (salty water).
A pickling brine is the salt water with vinegar.
-you can add spices, herbs, sugar and aromatics to a brine
-it helps to heat it up to dissolve the salt and sugar, but let cool slightly before adding fruit or veg to prevent it from becoming too soft or mushy
-you can reuse the brine after you finish the pickles- for more pickles, or to marinate
How is it different than fermented pickles
Fermented pickles become sour from their own juices and healthy bacteria development from sitting at room temperature.
What vegetables work? What don’t work?
*make sure veg is clean, slice into strips or coins
Hearty veg- okra, green beans, carrots, fennel, root vegetables like beets or turnips or radish, summer squash, cauli, peppers, cabbage, asparagus
alliums, garlic, ginger, spring or pearl onions
How to store
Keep in fridge for up to two months in a clean, air tight container.
How to use pickles
Whenever you have a heavy dish, pickles can lighten it up- think pulled pork or carnitas, brisket, bbq chicken, steak, etc.
Use it on a cheese or charcuterie plate
Sandwiches (even chop and mix it in mayo for a spread)
Soups and stews- can help brighten the flavors
Chop and add to salads and dressings
