Quick Pickle Brine

This is a solid all-purpose pickling liquid that works for cucumbers, onions, carrots, or whatever vegetables need preserving in your walk-in. The rice wine vinegar gives you a cleaner, slightly mellower acidity than distilled white vinegar, and the spice blend—peppercorns, coriander, fennel, mustard seeds, red pepper, cloves, and bay—builds complexity without overpowering the vegetables. The method is straightforward: dissolve sugar and salt in the hot brine, strain out the whole spices, then pour the liquid over your vegetables. You keep the spices working by putting them in a sachet and leaving it in the jar, so you get the aromatics infusing over time without seeds scattered everywhere.

These are refrigerator pickles, not shelf-stable canned goods. They’ll hold for weeks in the walk-in and the flavor keeps developing as they sit. Use this brine for anything—cucumbers, red onions, carrots, radishes, green beans, cauliflower. The technique stays the same regardless of what you’re pickling.

Chef Griffin

Quick Pickle Brine

Professional all-purpose pickling brine with rice wine vinegar and warm spices. Works for cucumbers, onions, carrots, and more. Simple refrigerator pickle technique.

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Ingredients Method Notes

Ingredients

  

• 3 cups rice wine vinegar
• 1 cup water
• 2 cups white sugar
• ¼ cup kosher salt
• 1½ tbsp black peppercorns
• 1½ tbsp coriander seeds
• 1½ tbsp fennel seeds
• 1½ tbsp mustard seeds
• 1 tbsp crushed red pepper flakes
• 5 whole cloves
• 4 bay leaves

Method

 

1. In a large sauce pot, combine rice wine vinegar, water, sugar, salt, peppercorns, coriander seeds, fennel seeds, mustard seeds, crushed red pepper, cloves, and bay leaves.
2. Bring to a simmer over medium heat, stirring occasionally until sugar and salt are completely dissolved (about 5-8 minutes). Do not boil aggressively.
3. Remove from heat. Strain the hot liquid through a fine-mesh strainer into a heatproof container, catching all the whole spices.
4. Place the strained spices into a cheesecloth sachet or tea bag. Tie securely.
5. Pack clean jars or containers with your chosen vegetables (sliced cucumbers, onion rings, carrot sticks, etc.).
6. Pour the hot pickling liquid over the vegetables, ensuring they’re fully submerged. Leave about ½ inch of headspace.
7. Drop the spice sachet into the jar with the vegetables.
8. Let cool to room temperature uncovered (about 1-2 hours), then seal and refrigerate immediately.
9. Pickles are ready after 24 hours but best after 3-5 days. Store refrigerated for up to 4-6 weeks.

Notes

• Vegetable Choices: Works for cucumbers, red onions, carrots, radishes, green beans, cauliflower, jalapeños, and more.
• Prep: Cut vegetables into uniform sizes for even pickling. Dense vegetables like carrots may need 5-7 days to fully pickle.
• Spice Sachet: If you don’t have cheesecloth, use a large tea infuser or leave the spices loose in the jar—just warn anyone serving them.
• Reusing Brine: You can reuse the brine once for a second batch, but the flavor will be weaker. Add a bit more vinegar and spices.
• Storage: Always keep refrigerated. These are not shelf-stable without proper water bath canning.
• Scaling: Easy to halve or double. Maintain the same ratios.