Ingredients
- 1 cup white vinegar
- 2 tablespoons sea salt (or kosher salt)
- 2 cups water
- Optional: 1 teaspoon sugar (to balance acidity)
- Optional: spices or herbs for flavor (e.g., black peppercorns, mustard seeds, bay leaf)
Instructions
- Prepare the Brine:
In a saucepan, combine the vinegar, water, and salt. If using sugar or spices, add them now. Stir well. - Heat the Mixture:
Place the saucepan over medium heat and heat until the salt (and sugar if used) fully dissolves. Do not boil. - Cool the Brine:
Remove from heat and let the brine cool to room temperature. - Use the Brine:
Pour over vegetables, potatoes, or anything you want to pickle or flavor with a salt-vinegar punch. Make sure the items are fully submerged. - Let it Marinate:
Allow to sit in the fridge for at least 1-2 hours, preferably overnight, to let the flavors develop fully. - Serve and Enjoy!
Use as a tangy seasoning or dressing to elevate your dishes.
Would you like me to help you make this into a full recipe post, or do you want to add specific ingredients like for pickled veggies or chips?