BASIC PICKLING BRINE
MAKES 1.25 LITRES / PREPARATION 10 MINUTES / COOKING5 MINUTES
500ml cider vinegar
1 cup sugar
5 cloves garlic, peeled
4 bay leaves
1 tablespoon peppercorns
1 tablespoon coriander seeds, toasted
1 tablespoon fennel seeds, toasted
1 tablespoon mustard seeds, toasted
½ tablespoon fine sea salt
Combine all the ingredients in a pot and bring to the boil, stirring, until the sugar and salt have dissolved. Allow to cool, then store in the fridge for up to a month until required. It can be used hot or cold. For cold pickles just add your prepared vegetables. For a hot pickle, boil the brine first.
Use the brine cold for pretty much any vegetable that you want to have a raw crunch. Just prepare the vegetable then submerge it in the brine for at least an hour. Pickles will keep in the fridge for up to 1 month.
Slick & Sassy Media Ltd