A versatile brine recipe perfect for cucumbers, carrots, radishes, and any crisp vegetable you want to preserve with bold, aromatic flavor. Fermented foods are an essential part of any balanced diet. The sour flavor in herbalism represents the liver and cleansing. This recipe can be used in many different ways, but is a good general template for making fermented vegetables!
Ingredients:
For the Brine:
- 4 cups water
- 2 cups white vinegar (5% acidity)
- 3 tablespoons sea salt or kosher salt
- 2 tablespoons of raw sugar (optional)
Aromatics you can choose from:
• 2-3 fresh dill sprigs
And add per jar or choose from:
- 4-6 juniper berries, lightly crushed
- 2 - 3 Tbsp mustard seeds
- 1 teaspoon black peppercorns
- 2 - 3 garlic cloves, peeled
- 1 bay leaf
Vegetables:
- 2 Is cucumbers (Kirby or pickling varieties work best)
- Or any combination of carrots, radishes, cauliflower, green beans, or onions, I also used the stems of rainbow chard (use the one with light leaves only, the dark leaves stems will always turn dark in cooking)
Instructions
- Sterilize jars: Place clean mason jars and lids in a large pot, cover completely with water, and boil for 10 minutes.Remove with tongs and let air dry on a clean towel. This prevents contamination and extends pickle life.
- Prepare vegetables: Wash and trim cucumbers, cutting into spears or rounds. Leave small cucumbers whole. For other vegetables, cut into uniform pieces.
- Make the brine: Combine water, vinegar, salt, and sugar in a large pot. Bring to a boil, stirring until salt and sugar dissolve completely. Remove from heat and let cool slightly.
- Pack the jars: Divide aromatics between sterilised mason jars. Pack vegetables tightly but not crushed, leaving 1/2 inch headspace.
- Add hot brine: Pour hot brine over vegetables, covering completely and maintaining 1/2 inch headspace.
- Seal and cool: Wipe jar rims clean, apply lids, and let cool to room temperature before refrigerating.
- Cure: Refrigerate for at least 24 hours before eating. Flavours develop beautifully over 3-7 days.
Recycling Store- Bought Pickle Brine
Buy organic pickles when you're in a rush and save that flavorful brine for instant quick pickles:
- Thinly slice cucumbers, radishes, onions, or carrots
- Submerge completely in the leftover pickle juice
- Soft vegetables work best for this quick method, and they are easier to pickle for beginners
Storage: Refrigerator pickles keep for 2-3 months. Always use clean utensils when removing pickles to prevent contamination.
