Quick Pickle Brine
Servings: 8 servings
Calories: 12kcal
Use this brine on a variety of vegetables for quick pickles on every variety. It's simple to make and simple to use and makes excellent refrigerator pickles.
Print Recipe
Equipment
- saucepan
- 2 pint jars with lids or use a quart jars this doesn't need to be canning jars, recycled jars work just great here
Ingredients
- 1 cup water
- 1 cup vinegar use apple cider, white vinegar, red wine
- 1 TBSP sugar
- 1 TBSP salt
Optional Additions
- minced garlic
- cloves
- cinnamon stick
- bay leaves
- fresh herbs
Vegetables or Fruit
- 2-3 cups vegetables or fruit, sliced as desired
Instructions
- wash the jars you plan to store the pickles in and make sure they are scrupulously clean
- have all produce prepped, clean and slice ads needed
- add the vegetables to two pint jars
- heat water and vinegar together just to a boil
- add sugar and salt and stir to dissolve
- turn off the heat
- pour the hot brine over the vegetables in the jars
- wipe the rim and cap the jars
- store in the refrigerator for at least 48 hours before serving
- Save any leftover brine for the best pickled eggs you will ever make!
Nutrition
Serving: 1serving | Calories: 12kcal | Carbohydrates: 2g | Fat: 0.01g | Sodium: 874mg | Potassium: 1mg | Sugar: 2g | Calcium: 3mg | Iron: 0.02mg