PICKLING BRINE FOR VEGETABLES
Learn how to make a quick and versatile pickling brine with rice vinegar, sugar, and salt. Perfect for cucumbers, carrots, or any vegetable you love!
Ingredients
Equipment
Method
- In a deep bowl, combine rice vinegar, sugar, and salt. Stir well until the sugar and salt are completely dissolved.
- Place your vegetable of choice (e.g., whole or sliced cucumbers) into a glass jar. Pour the brine over until fully covered.
Notes
- For sliced vegetables: let them sit for 3โ7 days.
- For whole vegetables: let them sit for 20โ40 days.
- You can flavor the brine with mustard seeds, coriander seeds, fresh garlic, pepper, or chili for a spicier result.
- This brine (180 ml) is enough to cover about 300โ350 g of vegetables. If we consider one pickle serving ~50 g per person, it makes 6 servings.