You can make a small batch of almost anything with this pickle brine. Simply follow the instructions in the post for layering your veggies and pour the piping hot brine over them. Super easy, wickedly fast!
Author:Beard and Bonnet
2 cups distilled white vinegar
2 Tbsp peppercorns
1–2 Tbsp. sugar, depending on how sweet you like it, I only use one.
2 Tbsp. kosher salt
2 Tbsp. cumin seeds
4 garlic cloves, smashed
Place all of the ingredients in a medium sized non-reactive saucepan. Bring to a boil over medium-high heat, once boiling immediately reduce the heat and simmer for 5 minutes until the sugar and salt are completely dissolved.
Pour the boiling hot brine over the prepared veggies and seal. Keep in the refrigerator for up to 3 weeks.
Yield: 1 liter or 2 1/2 liters of pickles
For the tomatillo pickles
I combined thinly sliced tomatillos, jalapenos, and serrano chiles.
For the pickled cherry tomatoes
I combined sun gold cherry tomatoes, thinly sliced jalapenos, thinly sliced carrot, about a 1/2 cup of fresh cilantro sprigs that I chopped and a few whole chiles from our pasilla chile plant.