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       #Post#: 68803--------------------------------------------------
       seeking pickle brines
       By: Queenie Date: January 31, 2022, 1:35 pm
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       Do you have a favorite?
       Currently I wing it.  Sometimes, like last time, they come out
       sublime.  Sometimes, like this time, they're mediocre.
       Don't get me wrong, mediocre homemade quick-pickled veggies are
       still pretty great.  But I'd like a reliable ratio I can use
       every time, one that balances the acid and salt with just a hint
       of sweet.  Mind, I shouldn't be able to outright taste the
       sweetness, it should just be a subtle counterpoint to the salt
       and acid.
       Anybody got a link?
       #Post#: 68814--------------------------------------------------
       Re: seeking pickle brines
       By: HeddyL2627 Date: January 31, 2022, 1:53 pm
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       For quick fridge pickles, I do a 1:1 ratio with 2.5-5% salt.
       That's equal parts water and vinegar, and however much salt
       based on quantity of brine. Plus spices, herbs, oil, etc. If I
       want a sweeter pickle, I'll replace part of the vinegar with
       rice wine vinegar, or I'll add a pinch of brown sugar to a quart
       of pickles.
       It sounds like you want something sweeter than that though.
       Maybe try the other standby ratio of 3:2:1 (water, vinegar,
       sugar) and fiddle with it until you get the right ratio for your
       taste? If these are quick fridge pickles, it's simple to adjust.
       ETA "of brine" (－‸ლ)
       #Post#: 68857--------------------------------------------------
       Re: seeking pickle brines
       By: guest33 Date: January 31, 2022, 4:02 pm
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       When I pickle, For the vinegar portion I use half white vinegar,
       half apple cider vinegar. I like this mix of vinegars, it is a
       tad less harsh.
       If it is just a quick pickle, and I don’t need to worry about
       storage then I do
       White balsamic vinegar about a quarter cup
       Honey 1 tsp - 1 tbls depending on sweetness level wanted
       Pinch of salt
       Dash mustard powder
       Sometime add olive oil to make it more vinaigrette if I’m in the
       mood.
       Shake it up, add the veggie set in fridge for at least 4 hrs.
       This is what I use to pickle onions or roasted beets, because
       they never last more than a day or two.
       #Post#: 68869--------------------------------------------------
       Re: seeking pickle brines
       By: Queenie Date: January 31, 2022, 4:53 pm
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       Based on these I think I'm using too much salt.
       Good tips, thank you.
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