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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!
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 People | Yields: 180 ml brine
Ingredients Equipment Method Notes

Ingredients
  

  • 270 ml rice vinegar
  • 140 g white sugar
  • 15 g salt

Equipment

  • Mixing bowl (deep)
  • Spoon or whisk
  • Glass jar with lid

Method
 

  1. In a deep bowl, combine rice vinegar, sugar, and salt. Stir well until the sugar and salt are completely dissolved.
  2. 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 3–7 days.
  • For whole vegetables: let them sit for 20–40 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 300–350 g of vegetables. If we consider one pickle serving ~50 g per person, it makes 6 servings.