Name: Pickling Juice
Yield: Makes 2 cups
Ingredients: 1 cup water; 1/2 cup rice wine vinegar; 1/3 cup plus 2 tablespoons sugar; 2 tablespoons kosher salt; 1 whole clove; 1 teaspoon mustard seeds; 1 teaspoon black peppercorns; 1 teaspoon peeled and chopped fresh ginger; 1/2 jalapeño, seeded and chopped

Recipe information

Yield
Makes 2 cups

Ingredients

1 cup water

1/2 cup rice wine vinegar

1/3 cup plus 2 tablespoons sugar

2 tablespoons kosher salt

1 whole clove

1 teaspoon mustard seeds

1 teaspoon black peppercorns

1 teaspoon peeled and chopped fresh ginger

1/2 jalapeño, seeded and chopped

Preparation

Combine all of the ingredients in a small saucepan and bring to a simmer over low heat, allowing the sugar and salt to dissolve. Cool and strain through a fine-mesh sieve. Use immediately, or refrigerate for up to 1 month.

TagsPickle Condiment Jalapeño Chile Vegetable Dairy Free Gluten Free Vegan Vegetarian Easy Make Ahead Pickle & Preserve Cookbooks

Recipe notes

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