Some people remove the pickles from their burgers, while some absolutely love that small piece of vinegared cucumber. If you fall into the latter category, then you’d love to hear that pickling doesn’t require much effort at all!
When you hear of pickles, you might conjure in your mind a dark basement with rows of jars where cucumbers soak in vinegar for months on end. But actually, you can soak them up for only a week and you have yourself a perfectly good pickle to snack on.
Vinegar, water, and salt. That’s it. That’s all you need to pickle almost any type of vegetable.
To make your brine or the pickle liquid base, combine equal parts white vinegar and water, and then add your kosher salt. A sample measurement can be 400g of white vinegar, 400g water, and then 40g of kosher salt.
Once they’re all together in a pot, bring them to a boil and then turn off the heat. Once you have the hot brine, pour it directly into your vegetables. Once the brine is cool, cover your jar or container with a lid and then store it in the fridge. You can eat this only after a week of storing it, but you can also keep this for much much longer.
Aside from cucumbers, carrots, radishes, onions, bell peppers, and even garlic are all viable vegetables to pickle. So long as the vegetable you choose won’t get soggy when immersed in your vinegar-water-salt mixture, then you’ll succeed in your pickling endeavors.
You also have the power to experiment with how you cut up your vegetables and what other flavor profiler you want to add to your pickle. You can add whole spices or fresh and dry herbs when creating your brine.
And if you’re feeling brave, you can even pickle fruits!