Sweet and Sour Pickle Brine
Sweet and sour pickle brine is one of the most popular methods of pickling, prevalent in many parts of the world. The harmonious combination of sweet and sour flavors is excellent for various vegetables, but can also be used as a sauce for meats. In Hungary and Eastern Europe, it is often used for homemade pickles, based on recipes passed down through generations. This version has a particularly rich and balanced flavor profile, making it worth trying for every homemade pickle lover.
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Ingredients for this recipe
Servings: 6
500
ml
Water
100
ml
Vinegar (10%)
15
g
Salt
50
g
Sugar
2
cloves
Garlic
1
bunch
Dill
1
tbsp
Mustard seeds
1
tsp
Black peppercorns
2
Bay leaves
2
Cloves
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Preparation Steps
1
In a medium saucepan, pour in the water, then add the salt and sugar. Stir until completely dissolved.
2
Add the vinegar to the saucepan and stir to combine the ingredients evenly.
3
Peel the garlic and cut it in half. Roughly chop the dill.
4
Place the bay leaves, mustard seeds, black peppercorns, and cloves at the bottom of a jar, then add the garlic and dill.
5
Pour the hot sweet and sour brine into the jar, making sure all the spices and ingredients are completely submerged.
6
Let the brine cool to room temperature, then refrigerate for at least 24 hours to allow the flavors to meld.
7
The sweet and sour pickle brine is ready! Use it for pickling cucumbers and other vegetables, or for a tangy flavoring.
