Basic Pickling Liquid Recipe
Yield: 2 1/2 cupsRecipe by luhu.jp
Ingredients:
1 cup: Rice vinegar,
-6 %: acidity,
1 cup: Water,
3 tbsp: Sugar,
1/3 cup: White wine vinegar,
2 tbsp: Kosher salt,
Directions:
Mix ingredient together in nonreactive bowls and/or pans. All pickles
should be cooled to room temperature and refrigerated overnight before
eating. They will keep in the refrigerator for up to two weeks.
Note: there is a chart of quick pickle recipes on page 19.
Cooks Illustrated September/October 1994
Submitted By DIANE LAZARUS On 12-27-94
Source from luhu.jp
should be cooled to room temperature and refrigerated overnight before
eating. They will keep in the refrigerator for up to two weeks.
Note: there is a chart of quick pickle recipes on page 19.
Cooks Illustrated September/October 1994
Submitted By DIANE LAZARUS On 12-27-94
Source from luhu.jp