Pickle brine

Tips

Tasting and storage

• Good after 24 hours, better after 48 hours.
• 3 to 4 weeks in the fridge.

Choosing the vinegar

• White: neutral, clean. Ideal for the classic brine, cucumbers, onions.
• Cider: fruity, mild. Ideal for carrots, cabbage, beets.
• Rice: mild, slightly sweet. Ideal for Asian style, radishes, ginger.
• Red wine: bold, fruity. Ideal for red onions, beets.
• White wine: delicate, smooth. Ideal for tender vegetables, fresh herbs.
• White balsamic: mild, sweet. Ideal for “gourmet” pickles.
• Vinegars can be mixed, for example 300 ml of cider vinegar and 200 ml of rice vinegar. Always check that the label says at least 5% acidity.

Classic dill variation (cucumbers)

• 500 ml water
• 500 ml white vinegar
• 1½ tbsp salt
• 1 tbsp sugar
• 2 garlic cloves
• 1 bunch of dill
• 1 tsp mustard seeds
• 1 tsp black peppercorns
• 1 tsp coriander seeds

Asian soy sauce variation (radishes, cucumber, carrots, napa cabbage)

• 400 ml water
• 500 ml rice vinegar
• 100 ml soy sauce
• 3 tbsp sugar
• No added salt (soy sauce is already very salty)
• Sliced ginger
• 1 garlic clove
• 1 chile pepper
• 1 tsp sesame seeds
• 1 star anise

Sweet and sour variation (carrots, red onions)

• 500 ml water
• 500 ml cider vinegar
• 1 tbsp salt
• 4 to 6 tbsp of sugar
• 1 tsp mustard seeds
• 2 cloves
• 1 cinnamon stick
• A few orange slices

Spicy variation (chile peppers, cauliflower, green beans)

• 500 ml water
• 500 ml white vinegar
• 2 tbsp salt
• 1 tbsp sugar
• 2 to 3 fresh or dried chile peppers
• 1 tsp red pepper flakes
• 1 tsp black pepper
• 2 garlic cloves
• 1 tsp oregano

Mediterranean herb variation (olives, bell peppers, zucchini)

• 500 ml water
• 500 ml white wine vinegar
• 1½ tbsp salt
• 1 tbsp sugar
• 2 thyme sprigs
• 1 small rosemary sprig
• 1 bay leaf
• 2 garlic cloves
• Zest of 1 lemon
• 1 tsp black pepper

Dry, low sugar variation (all vegetables)

• Same base, without sugar
• 2 tbsp salt
• A sharper, very crunchy result

Adjusting the brine

• Sweeter: increase to 4 to 6 tbsp of sugar, or replace it with honey, maple syrup or cane sugar.
• Less sweet: 0 to 1 tbsp, or no sugar at all.
• More soy sauce: go up to 150 ml at most, with that much less water. Do not change the vinegar, to keep the acidity. Leave out the salt.
• Crunchier: a little more salt, very fresh and cold vegetables, and a grape, oak or black tea leaf (tannins) in the jar.
• More sour: reduce the water, never the vinegar.

Aromatics and spices to add

• The classics: mustard seeds, coriander seeds, black pepper, dill, bay leaf, garlic, juniper berries.
• Herbs: thyme, rosemary (in small amounts, it is strong), oregano, tarragon, savory, fresh cilantro, basil.
• Hot: fresh chile, Espelette pepper, red pepper flakes, Sichuan peppercorns, horseradish, wasabi powder.
• Warm and fragrant: cumin, turmeric (turns things yellow), cardamom, cloves, cinnamon, star anise, fennel seeds, smoked paprika.
• Other ideas: ginger, lemongrass, lemon or orange zest, kaffir lime leaves, onion, shallot, sesame seeds, nigella seeds, honey, thinly sliced apple.

Pairing ideas

• Cucumber: classic dill brine. Aromatics: dill, garlic, mustard, coriander.
• Red onion: sweet and sour brine. Aromatics: pepper, bay leaf, mild chile.
• Carrot: sweet and sour or Asian brine. Aromatics: ginger, cumin, sesame.
• Radish: Asian brine. Aromatics: ginger, sesame, chile.
• Cauliflower: spicy brine. Aromatics: turmeric, cumin, chile.
• Beet: red wine vinegar. Aromatics: cloves, bay leaf, pepper.
• Green beans: spicy brine. Aromatics: garlic, dill, red pepper flakes.
• Bell peppers: Mediterranean brine. Aromatics: thyme, oregano, garlic.

Important advice

• Fridge only: brines with soy sauce, a lot of sugar or a lot of add-ins are not suited to storing in the pantry.
• Hygiene: always use clean jars scalded with boiling water.
• Submersion: the vegetables must stay fully under the brine.
• Fresh aromatics: avoid using a lot of them for long storage, they spoil faster.
• Acidity: always keep a water to vinegar ratio of at least 1:1 with a 5% vinegar.