BASIC PICKLING BRINE

MAKES 1.25 LITRES / PREPARATION 10 MINUTES / COOKING5 MINUTES

700ml water

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.