Quick Pickle Brine

1:1 all-purpose quick-pickle brine

Makes 2 cups · 6 kcal per serving

Ingredients

• 250 g Water
• 250 g Vinegar
• 13 g White Sugar
• 15 g Salt

Method

1. 1. Combine and warm just until the salt and sugar dissolve, or shake cold.
2. 2. Pour over cucumbers (add garlic, dill, peppercorns) in a jar.
3. 3. Cool, then refrigerate; ready in ~1 h, best next day.
4. Keeps 2–3 weeks.

Notes

A fridge pickle, not for canning.