1.     Put brine bag in a large pot with 2L water and 2L vinegar, steep at medium/low for 1 hour.

2.     While brine is steeping, wash and dry jars, use very hot water.  We suggest sterilizing the jars as well.

3.     Fill cleaned jars with vegetables of your choosing and garlic cloves (2 garlic cloves for a 1L jar, 1 garlic clove for a 500ml jar.  Adjust to your taste)

4.     In a small pot of water heat jar lids on low heat for 10 minutes or more to soften the rubber of the seal on the lids.

5.     Pack the jars with the vegetables you want to pickle, leave headspace of at least 1/2”.

6.     After steeping is complete, bring brine to a rolling boil, use a ladle and pour hot brine into the vegetable filled jars.  It helps if you have a jarring funnel, but it’s not necessary.  Full the jars and leave 1/2” headspace at the top of the jar.  Put the warm lid on the jar and screw on the ring hand tight.

7.     These pickles can be processed for extended preservation or can be left out to cool and kept in the fridge for up to one month.

8.     Let the jars sit for at least 24 hours before enjoying for the optimal pickle taste..

FAQ’s

What’s in brine #5?

Coriander, Black Pepper, All Spice, Cumin, Mustard Seed, Dill Seed, Chilis, Calcium Chloride, Salt

How long will the pickles last?

You keep them in the fridge up to a month.  If you process them as if you want to preserve them, they can last up to two to three years in a cool dry place.

Can I use this brine for preservation?

Yes, you will need to process the filled jars as per normal preservation techniques, we use a hot water bath to process our pickles for preservation.

What can I pickle with this brine?