This is a wonderful refrigerator brine to have in your repertoire for quick pickling throughout the year. Note that while many recipes have the brine poured over the veggies while hot, Chef has it cool first; he finds this keeps a nice crunchy texture. Have fun with it–add any of your favorite herbs and try cauliflower, green beans, carrots and boiled eggs. He always has pickled onions in the fridge to add to salads, sandwiches and boards.
makes 1 gallon of pickle brine
- ½ gallon cider vinegar
- 4 tablespoons salt
- 4 cups sugar
- 2 tablespoons coriander seeds
- 2 tablespoons fennel seed
- ½ tablespoon crushed red pepper flakes
- Wrap the coriander seeds, fennel seeds and chili flakes in cheesecloth. Tie a sachet.
- Combine all ingredients in a sauce pot and bring to a boil.
- Once boiled, remove from heat and chill until cold.
- Once cold, pour the liquid over sliced vegetables or fruits.
- Make sure the vegetables or fruits are submerged.
- Refrigerate for 3-days before using.