What is Pickling Brine – Even Parts of water and apple cider vinegar strongly impregnated with salt. We use it for canning pickles, jalapeno peppers, cherry bombs, and hungarian wax peppers. Next few posts involve using brine…
How to make it? Lets get started!
Ingredients: For a 2 gallon batch
- 1 Gallon of apple cider vinegar (16 cups to a gallon)
- 1 Gallon of water (16 cups to a gallon)
- 2 Cups of *canning salt* (2 Tablespoons per 1 cup of water and 1 cup of vinegar) *Canning salt is iodine free and does not have any of the anti-caking additives it is just salt, very important to use canning salt.
Directions: For a 2 gallon batch… We make it up and it keeps for a long long time (few years) until you use it. We just pour it back into the cider container or plastic jug and store it.
In a large pot, mix 1 gallon of apple cider vinegar with 1 gallon of water and 2 cups of canning salt. Once mixed your brine is made.
The idea here is you mix 8 parts vinegar with 8 parts water with 1 part salt. 8x8x1.
- For example if you made a 1 gallon (4 quart) batch of brine you would need 8 cups of vinegar, 8 cups of water (16 cups to a gallon) and 1 cup of salt.
- For example if you made a 1/2 gallon (2 quart) batch of brine you would need 4 cups of vinegar, 4 cups of water (8 cups to a half gallon) and 1/2 cup of salt.
- Store brine in your apple cider vinegar container and label as brine until ready to use.
Please let me know if you have any comments or questions! Enjoy ~ Megan