Refrigerator Pickling Brine for Vegetables
Try this simple Refrigerator Pickling Brine for Vegetables, our go-to brine made with water, vinegar, salt, and sugar for refrigerator pickled veggies. Easy and tasty!
Ingredients
- 2 cups water
- 1 cups vinegar see notes
- 1 tablespoon salt
- 1 tablespoon sugar
- Optional flavorings: vegetables of choice, garlic clove, mustard (seeds or dijon), fresh herbs (dill, etc.), red pepper flakes
Instructions
- Prepare brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into a jar with vegetables and any desired optional ingredients (garlic, mustard, herbs, red pepper) until the liquid completely submerges them. Let the jar cool on the counter until it reaches room temperature.
- Pickling instructions: Once cooled, close the lid on the jar securely and put the jar into the refrigerator and let the vegetables pickle for at least 2 hours before serving, but for best results serve after at least 24 hours. Quick pickled vegetables are good up to two weeks in the refrigerator.
Notes
- Vinegar: White vinegar, white wine vinegar, apple cider vinegar, red wine vinegar, etc. will work, depending on the vegetable used
- Recommended jar: Choose a large and wide jar with about 1/2 - 1 inch space (2-3 cm) below the lid.
- Other recommended tools: small saucepan, cutting board, knife set
- Prep ahead and storage: Pickling brine is best when hot and fresh, so do not prep ahead.
- Nutrition notes: Nutrition information is calculated with all brine ingredients (including full amount of sugar, salt, etc.), however when you pickled vegetables they won’t absorb as much sugar and salt as you put into the brine so the actual nutrition information is less than listed here.
Nutrition
Serving: 1servingCalories: 92kcalCarbohydrates: 12gFat: 0.04gSodium: 7005mgPotassium: 7mgSugar: 12gCalcium: 34mgIron: 0.2mg
Tried this recipe?Let us know how it was!