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Recipe courtesy of Alex Guarnaschelli

All-Purpose, Foolproof Pickle Brine

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 1 1/2 cups liquid
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Ingredients

Directions

  1. In a medium saucepan, bring 1 cup water to a simmer over medium heat with the vinegar, sugar, salt, coriander, allspice, bay leaf, cinnamon and garlic. Take off the heat and let cool for 5 minutes.
  2. Pour the warm liquid over the vegetables or fruit and let it cool at room temperature. Cover and refrigerate. Store, covered, in the refrigerator, for 2 to 3 weeks.

Cook’s Note

This is a recipe I use for pickling cherry tomatoes, onions or strawberries. I also leave vegetables in this liquid for an hour or two, then drain and serve. You can reuse the liquid, too—just bring it to a boil again, then pour it over fresh produce. You can keep this, tightly wrapped, in the fridge for a few weeks without a problem. You can double or triple this recipe if need be. You can also just use it to make a jar of classic pickles! If pickling cherry tomatoes, gently pierce them with a toothpick or skewer before placing them in the jar.