Basic Pickle Brine Recipe With Vinegar

Pickled cucumbers, carrots and beets in jars.

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Basic pickle brine with 4 ingredients. You can make wonderfully crunchy pickles from any vegetable with this brine.


  • 2 cups water
  • 2 cups vinegar (5% acidity)
  • 2 tablespoons kosher salt or pickling salt
  • 1 tablespoon sugar


  1. Remove from the heat and let it cool slightly for 10 min. Use it immediately for pickling vegetables or store it in the refrigerator until ready to use (up to 2 months).

  2. To pickle vegetables: Put the veggies in jars. Pour the warm brine over them, Leave ½ inch at the top. 

  3. Let them cool completely and put the jars in the refrigerator after they are at room temperature. These pickles will be ready after 24 hours but taste better after 48 hours.


  1. The basic pickle brine ratio is 50:50, meaning equal parts of water and vinegar. But you can play with this ratio depending on your taste.
  2. The acidity of the vinegar you use should be at least 5%.
  3. You can use a combination of vinegars if you want.
  4. You can use less vinegar if you use another acidic ingredient like citric acid.
  5. Always use glass containers like mason jars to store your pickle brine or your pickles.
  6. Sugar is an optional addition but it balances the tangy flavor of vinegar, so we recommend it.
  7. Make sure to use kosher salt, sea salt or pickling salt.
  8. Pour the brine over the veggies in jars when it is still warm. This is necessary when making quick pickles.
  9. Make sure that all the veggies in jars are coated with the brine and leave a little space (1/2 inch) on the top.
  10. Let them cool completely and reach room temperature before storing in the refrigerator.
  11. Always use fresh vegetables when making pickles.