Basic pickling liquid

Yield: 2 1/2 cups

Measure Ingredient
1 cup Rice vinegar
1 cup Water
⅓ cup White wine vinegar 6% acidity
3 tablespoons Sugar
2 tablespoons Kosher salt

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

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