This is a reliable, versatile pickling cure that creates bright, crisp, flavour-forward pickles. Choose your favourite Infused White Balsamic as a base.
Ingredients
1 cup Infused white balsamic vinegar
1 cup water
1 tbsp sea salt
Optional Flavour Add-Ins
1 garlic clove, lightly crushed
½ tsp mustard seeds
½ tsp coriander seeds
½ tsp black peppercorns
Fresh herbs (dill, thyme, bay leaf, rosemary)
Chili flakes or sliced fresh chili for heat
Method
Add vinegar, water, and salt to a saucepan. The natural sugars in the White balsamic means you don't need to add sugar.
Warm gently, stirring until the salt dissolves.
Place sliced vegetables or fruit into a clean jar or bowl.
Add any optional spices or herbs.
Pour warm brine over contents until fully submerged.
Leave to cool and store in the cupboard
Timing Guide
Thinly sliced veg (onion, cucumber, radish): 30–60 minutes
Firmer veg (carrot, cauliflower, fennel): 2–4 hours
Best flavour after: 12–24 hours
Pro Tips
Keep vegetables crisp by using cold produce and not overcooking the brine.
Taste after 30 minutes and adjust salt/sweetness if needed.
Store refrigerated for up to 2 weeks.
Great For
Cucumbers • Red onion • Fennel • Carrots • Courgette • Beetroot • Pear • Apple
Recipe and photograph by Burren Balsamics