https://guylyons.dev/tags/pickling/Recent content in Pickling on Guy LyonsHugoen-usFri, 20 Feb 2026 15:07:28 -0500https://guylyons.dev/recipes/basic-pickling/Fri, 20 Feb 2026 00:00:00 +0000https://guylyons.dev/recipes/basic-pickling/<h2 id="brine-for-1-pint-jar">Brine (for 1 pint jar)</h2> <ul> <li>1 cup white vinegar</li> <li>1/2 cup water</li> <li>1 tablespoon sugar</li> <li>1/2 tablespoon salt</li> </ul> <h2 id="instructions">Instructions</h2> <ol> <li>Pick your vegetables and cut into equal-sized pieces for even pickling.</li> <li>For dense vegetables like beets, cook until fork-tender or slice very thinly before pickling.</li> <li>Make the brine by combining vinegar, water, sugar, and salt in a saucepan.</li> <li>Bring to a boil and cook about 3 minutes, until sugar and salt are fully dissolved.</li> <li>Pack vegetables into a warm canning jar.</li> <li>Pour hot brine over vegetables, making sure the brine fully covers them.</li> <li>Cover and let rest at room temperature for 1 hour.</li> <li>Refrigerate at least 2 hours before eating; longer is better.</li> </ol> <h2 id="notes">Notes</h2> <ul> <li>No headspace is required for refrigerator pickles.</li> <li>Best flavor window is 3 to 6 weeks.</li> <li>Refrigerator shelf life is about 3 months.</li> </ul>