Basic Pickling Brine
This basic pickling brine works well for any kind of pickle. It's a good place to start if you're a beginner pickler.
The brine ratio is 4 parts vinegar, 2 parts water, 1 part sugar, and generous salt to taste. This can be scaled up or down depending on how much you have to pickle.
The quantities here will make enough brine to pickle approximately 1-1.5kg of produce or 4 medium-sized jars.
Ingredients 4
3 cups vinegar, of your choice
1 1⁄2 cups water
1⁄2 ‒ 3⁄4 cup sugar, of your choice
1 tbsp salt, with more to taste if you like your pickles salty
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Method 3
Combine , , and in a saucepan over low heat.
Stir to dissolve the and bring to simmering point. Turn off the heat.
Any excess brine can be stored in the fridge for up to a month.
Cornersmith's tips
Use vinegar of your choice with 5% acidity - apple cider vinegar, white wine vinegar, red wine vinegar, rice wine vinegar.
Sugars can be switched out depending on what you're pickling and what you have on hand - white, raw, or brown sugar can all be used.
Use brown sugar for dark red veg like beetroots or fruits like pears and plums.
Helpful tips
What might happen if I use more vinegar and less water in the brine?
What's the purpose of using different types of vinegar in the pickling brine?
Can the amount of sugar in the brine be adjusted?
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Notes
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