Basic pickling liquid
2 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Rice vinegar |
| 1 | cup | Water |
| ⅓ | cup | White wine vinegar 6% acidity |
| 3 | tablespoons | Sugar |
| 2 | tablespoons | Kosher salt |
Directions
Mix ingredient together in nonreactive bowls and/or pans. All pickles should be cooled to room temperature and refrigerated overnight before eating. They will keep in the refrigerator for up to two weeks.
Note: there is a chart of quick pickle recipes on page 19.
Cook's Illustrated September/October 1994 Submitted By DIANE LAZARUS On 12-27-94