Fermentation Brine
Aug 17, 2017
If you're going to try your hand at fermenting cucumber pickles - or pretty much any vegetable, for that matter - you're going to need some quantity of brine; and, to avoid trouble and lost time, you'll really want to have made up your brine before starting work on the actual ferment.
I make it up a gallon at a time using the following recipe:
Suggested Equipment:
- One-gallon bottle, sturdy, plastic or glass
- Stock pot, 5 or 6 quarts minimum
- Common kitchen tools and measures
Ingredients:
| 1 | gal | Water, non-chlorinated | |
| 1 | cup | Salt, canning | |
| ½ | cup | distilled white vinegar, 5% acid |
Directions:
Measure the water into the stock pot and apply heat to bring it to a moderate boil
Measure the salt and vinegar into the boiling water, and return to a boil
Reduce heat to a simmer, cover, and let the simmer continue for 10 minutes.
Remove heat and allow to cool.
While the brine is cooling, clean the storage bottle with soap or detergent, and water. Rinse thoroughly with hot tap water to insure that all soap/detergent residue is removed.
When the brine is cool, transfer it to the storage bottle, cap and store in a safe location.
This brine recipe can be multiplied as many times as necessary, to provide adequate brine for your fermenting projects.
Catagories: Vegetables, Fermenting, Pickling, Pickles