Basic pickling liquid
A quick, flexible pickling base that’s easy to make and can be scaled for any amount of vegetables. The ratio is 2 parts vinegar to 1 part sugar to 1 part water.
Perfect for pickling shallots, white onion, radishes, or any other vegetable.
Method
Bring vinegar, sugar, and water to a boil in a saucepan. Stir until the sugar has dissolved.
Pour the liquid into a bowl and let it cool slightly (while you prepare the rest).
Prepare your vegetables (e.g. slice, chop, etc.)
Place the vegetables in a jar with a lid.
Pour the liquid over so it covers. Seal with the lid.
Refrigerate for at least 1 hour before serving.
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