Versatile Pickle Brine Recipe

The art of pickling is one any pickle lover should know. I love pickled vegetables - my favourites include cucumbers, tomatoes, and mushrooms. Pickles come in a variety of flavours and methods on how to pickle your chosen goodies, and it's a brilliant way to reduce waste from your kitchen and garden if you grow your own.

I will be sharing different pickling recipes as I experiment and perfect them, however I wanted to share with you the most basic way to pickle your veggies from which you can experiment and create your own flavours.

Here's a basic pickle brine that can be used on a variety of vegetables!

Ingredients:

• 1 cup water

• 1 cup white vinegar

• 1 tablespoon sugar

• 1 tablespoon salt

• 1 teaspoon whole peppercorns

• 1 clove garlic, peeled and sliced

• 1 bay leaf

Instructions:

1. In a small saucepan, combine the water, vinegar, sugar, and salt. Bring the mixture to a boil, stirring to dissolve the sugar and salt.

2. Remove the mixture from the heat and add the peppercorns, garlic, and bay leaf.

3. Allow the brine to cool to room temperature.

4. Once the brine is cool, you can use it to pickle any vegetables you like. Just slice or chop the vegetables and place them in a sterilised jar with a tight-fitting lid. Pour the brine over the vegetables, making sure to cover them completely.

5. Seal the jar and let it sit at room temperature for at least 2 hours. Once the mixture is cool, transport it to a cupboard for 5-7 days where they will ferment.

6. Once the vegetables are pickled, store them in the refrigerator or a cool space for several months.

This basic pickle brine is a great starting point, and you can customise it to your taste by adding different herbs, spices, or other flavourings to the brine. I love adding chillies, dill, and festive spices for pickles I intend to give as gifts for Christmas.