Jude’s Quick Pickle – Test Brine #1 (Mild)

  • 1 Cup Vinegar
  • 1 Cup Water
  • 1 tsp – Black Peppercorn
  • 1 tsp – Mustard Seeds
  • 1/2 tsp – Coriander Seed
  • 1/4 tsp – Dill Seed
  • 1 – Bay Leaf (cut up)
  • 1 – Arbol Chili (cut up)
  • 1/8 cup – Pickling Salt

Combine the vinegar, water, and salt in a sauce pan and bring to a boil. While bringing to a boil, add all the dry ingredients to a jar and add whatever vegetable you want to pickle. We cut up cucumber in spears, but this brine will work with any firm vegetable. We used a 1 liter jar for this mixture, but you could use any glass container that has an airtight lid. Pour the brine over the vegetables and put in the fridge. Let rest for up to 24 hours before you eat them.

Once you eat all the vegetables you can use the brine for hard boiled eggs or as a chaser.

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