The Basics of Pickling

Posted at 12:41 PM, Sep 07, 2018
and last updated 2018-09-07 14:41:40-04


Basic Brine

1 part vinegar
2 parts water
⅓ part salt
⅓ part sugar
⅓ part spices

Pickled Red onions

1 red onion sliced thin, (1 1/2 cups)
1 cup white wine vinegar
1/3 cup granulated sugar
2 cups water
2 teaspoon salt
1 clove of garlic sliced thin
1 teaspoon peppercorns

Pickled Cucumbers

1 cup white wine vinegar
⅓ cup sugar
2 cups water
2 teaspoons salt
1 teaspoon fresh dill
1 clove sliced garlic
1 teaspoon peppercorns
2 bay leaves

Pickled Carrots

1 cup white wine vinegar
⅓ cup sugar
2 cups water
2 teaspoons salt
2 thinly sliced carrots julienned
1 sliced jalapeno
1 thinly sliced garlic clove


1. To make the brine: bring vinegar, water, salt and sugar to a light boil and medium high heat. Boil until the sugar and salt are completely dissolved into the liquid. Once dissolved, remove from heat and let sit at room temperature for 5-10 minutes.
2. To pickle the vegetable: Fill a large mason jar about 3/4 full with desired vegetable and spices. Fill the remainder of the jar completely with the liquid and close with lid.
3. Refrigerate the jar for up to 2 months. The longer the vegetables sit in the solution, the more acidic they will get.

Don’t be afraid to experiment with different spices and and levels of acidity and sugar. Enjoy!

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