Recipe: Mile End Delicatessen Vegetable Pickling Brine

VEGETABLE PICKLING BRINE

"This is the mother brine used at Mile End for making many of its pickles, including the sour pickles made from kirby cucumbers, its pickled beets and pickled fennel."


3/4 cup plus 2 tablespoons Diamond Crystal kosher salt
10 tablespoons sugar
3 cups plus 4 cups water, divided use
3 cups apple cider vinegar (not "cider-flavored")
3 3/4 cups distilled white vinegar

Combine the salt, sugar and three cups of the water in a very large non-reactive pot, such as stainless steel, and warm the mixture over medium heat until the salt and sugar have dissolved completely and liquid appears totally clear. Stir frequently to ensure sugar doesn't burn at the bottom of the pot.

Add the cider vinegar, white vinegar and remaining 4 cups water. Stir.

Allow mixture to cool completely, then transfer it to containers, cover and store at room temperature until needed. The brine can be stored for up to two months at room temperature.

Used by permission to Recipelink.com from Clarkson Potter
Source: The Mile End Cookbook by Noah and Rae Bernamoff (Mile End Delicatessen)