Pickling Brine

We have had a bumper harvest of jalapeños this year. Red and green both. Here I am goofing around with the red ones 😉

But Matt was serious about preserving the harvest and he decided to pickle some. So here I am sharing his recipe of a simple pickling brine.

Ingredients are simple:

Synthetic white Vinegar, Salt and Sugar

I have not added quantities against the ingredients as it would depend on the capacity of the jar being used for pickling.

Steps:

1. Sterilise the glass jar and lid by putting them in pan. Add water. Bring it to a boil and let the water boil for 5 minutes on medium flame. Drain on a clean kitchen towel.
2. Once the jar is dry add the ingredient to be pickled (sliced jalapeños, sliced onion, gherkins, etc.). Fill the jar with it. Dont pack them too close, just very gently.
3. Take enough vinegar that would fill about 3/4th of the jar. We used a jar of 450 gm capacity. So about 300-310 ml of vinegar would be enough.
4. Add one tablespoon of salt and one to two tablespoons of sugar (depending on how sweet you would like the brine to be).
5. Bring it a boil. Add the brine in the jar with the pickling ingredient. Fill up to the top. Close the lid. The pickle gets ready instantly. But the longer the ingredient stays in the brine, the better it tastes.