Basic Pickle Brine

by Alix Baker

Do you ever wish your pizza had a little more ... pizzazz? 

Pickled veggies are good on just about everything, from brightening up a pizza to rounding out a snack board to adding a bit of crunch to your salad. They're also a great way to make use of those lingering veggies that are taking up your crisper's precious cargo space. 

   

This simple brine can be used with any crunchy vegetable you’d like to pickle - ramps, carrots, asparagus, you name it - and customized with spices and herbs of your choice. You’ll have enough to cover at least one mason jar full of vegetables but can double the recipe for a greater quantity. You could also make the brine in bulk (without added spices or herbs), reserve it in a jar on your shelf then bring it back to a boil for future pickles!

 

 Recipe by Alix Baker (@alixmbaker)

 

Ingredient List:

For the Brine:

1 cup Unseasoned Rice Vinegar or White Wine Vinegar

½ cup Water
1 tbsp Sugar
½ tbsp Salt
 

To Flavor:

(We love this combination but you can substitute with any seeds, fresh herbs or add-ins you’d like; mustard seeds, cumin seeds, dill, thyme, jalapeños  garlic scapes…the list goes on!)

½ tsp Whole Black Peppercorns
¼ tsp Coriander Seeds
¼ tsp Fennel Seeds
1-2 Dried Chiles
1 Bay Leaf

 

 

Steps:

  1. In a small saucepan, bring vinegar, water, sugar and salt to a boil.
  2. Meanwhile, add vegetables to a heatsafe jar with all the spices and herbs.
  3. When the brine boils, immediately remove it from heat and pour it over the contents of your jar.
  4. Let cool at room temperature for at least 30 minutes before digging in. 
  5. Any left? Once cooled completely, seal your container and store in refrigerator for up to two weeks.

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