I make a batch of this quick pickle brine all the time. It’s simple, takes just a few minutes, and works well with cucumbers, red onions, carrots, jalapeños, and just about any vegetable that benefits from a little acidity and crunch.
Ingredients
- 1 cup vinegar
- 1 cup filtered water
- 1 teaspoon cane sugar
- 2 teaspoons kosher salt
Directions
- Combine the vinegar, filtered water, cane sugar, and kosher salt in a small saucepan.
- Bring to a boil and let simmer for about 5 minutes, or until the sugar and salt have fully dissolved.
- Remove from the heat and let the brine cool for about 10 minutes.
- Pour the brine into a clean jar with your vegetables.
- Let the jar cool to room temperature before placing it in the refrigerator.
- Refrigerate for at least 24 hours before eating for the best flavor.
Quick Tip
If you’re short on time, you can skip the saucepan entirely. Boil the water by itself, then pour it directly into your jar with the vinegar, cane sugar, and kosher salt. Give it a good stir until everything dissolves. It’s one less dish to wash, and I’ve found it works just as well.