In a great world, there’s a jar of one thing pickled in my fridge always—hether or not it’s purple onions, pickled kale stems, or some napa cabbage I forgot to prepare dinner. I don’t plan for this, however when I’ve veggie scraps, trimmings, or just a wilting head of one thing or different, I comply with the best pickling ratio on the planet: the 3-2-1 brine. That’s 3 elements water, 2 elements vinegar, and 1 half sugar. That is it.
This isn’t a secret—loads of cooks are out right here utilizing this ratio—however it’s the one which caught with me. It’s like culinary muscle reminiscence.Generally, having to search for a brine recipe is the distinction between veggies going within the pickle jar or going within the trash. It is a decidedly sweet-and-sour pickle, a real-crowd pleasing taste profile that’s excellent for veggies like onions or radishes, which have a little bit of chunk and crunch to them.
So right here’s the breakdown:
• 3 elements water: To tone down the acidity and switch this into a real brine.
• 2 elements vinegar: Any sort works, however I like the flavour and flexibility of apple cider vinegar.
• 1 half sugar: Simply candy sufficient to spherical every little thing out.
For salt, a very good rule of thumb is 1 tablespoon for each cup of vinegar. Convey all of it to a boil, pour it over your veg, and you’ve got your self a fast pickle. Add spices in case you’re feeling fancy—proper to the jar earlier than including the brine. Assume fennel seed, chili flake, mustard seed, garlic clove—no matter’s knocking round.
Picture by Rocky Luten
Just a few favourite makes use of:
• Thinly sliced purple onions for tacos, grain bowls, or something grilled.
• Saving kale stems from the rubbish. See my recipe right here.
• Carrots and radishes for a fast banh mi scenario.
Picture by James Ransom
This isn’t canning or true fermentation. These gained’t final months, however they’ll final a pair weeks within the fridge. Fact be instructed, they’re normally lengthy gone earlier than that.
