Ingredients:

  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 1 tbsp pickling salt
  • 1 tbsp granulated sugar
  • 4 cups non-chlorinated filtered water
  • 2 tbsp pickling salt
  • 1 tsp calcium chloride

Instructions:

  1. In a stainless steel or enamel saucepan, combine the water and the selected salt. If preparing the vinegar version, stir in the white distilled vinegar and granulated sugar.
  2. Place the pan over medium heat and stir constantly with a whisk until the salt and sugar are completely dissolved. Bring the liquid to a simmer, ensuring it does not reach a rolling boil.
  3. Remove the pan from the heat. For refrigerator pickles, let the brine cool for 10 minutes before pouring. For fermented brines, allow the liquid to reach room temperature (approximately 70°F / 21°C).