\n<\/p>\n
In an ideal world, there\u2019s a jar of something pickled in my fridge at all times\u2014hether it be red onions, pickled kale stems<\/a>, or some napa cabbage I forgot to cook. I don\u2019t plan for this, but when I have veggie scraps, trimmings, or simply a wilting head of something or other, I follow the easiest pickling ratio in the world: the 3-2-1 brine. That\u2019s 3 parts water, 2 parts vinegar, and 1 part sugar. That’s it.<\/p>\n This isn\u2019t a secret\u2014plenty of chefs are out here using this ratio\u2014but it\u2019s the one that stuck with me. It\u2019s like culinary muscle memory.Sometimes, having to look up a brine recipe is the difference between veggies going in the pickle jar or going in the trash. This is a decidedly sweet-and-sour pickle, a real-crowd pleasing flavor profile that\u2019s perfect for veggies like onions or radishes, which have a bit of bite and crunch to them.<\/p>\n \u2022 3 parts water: To tone down the acidity and turn this into a true brine.<\/p>\n \u2022 2 parts vinegar: Any type works, but I like the flavor and versatility of apple cider vinegar.<\/p>\n \u2022 1 part sugar: Just sweet enough to round everything out.<\/p>\n For salt, a good rule of thumb is 1 tablespoon for every cup of vinegar. Bring it all to a boil, pour it over your veg, and you have yourself a quick pickle. Add spices if you\u2019re feeling fancy\u2014right to the jar before adding the brine. Think fennel seed, chili flake, mustard seed, garlic clove\u2014whatever\u2019s knocking around.<\/p>\nSo here\u2019s the breakdown:<\/h2>\n
\n