Pickles Pickles Pickles!!

The best pickling ratio to do at home!

In the restaurant I work at- we have an entire starter plate dedicated to pickles! We pickle veggies like celery, bell peppers, fennel, beetroot, radishes, and more- and they are SO addicting. Like addicting to the point where I have to keep myself from snacking on them throughout the WHOLE day. Here’s the ratio and how you should do it.

3-2-1 pickle ratio

3 parts vinegar (I like using white wine vinegar or ACV. If doing east Asian style pickles, rice wine vinegar is a great option).

2 parts water

1 part sugar

example: 300 ml vinegar, 200 ml water, 100 g sugar

You can also add any extra spices and herbs you’d like.

Bring the vinegar, water, and sugar to a boil (plus extras if using). When all the sugar has dissolved, turn off the heat and let fully cool down.

Prep your chosen veggies and pack them tightly in a jar. Pour the cooled pickling liquid over the veggies and cover with a lid. Store in refrigerator. They will be best after 24 hours so the flavor can develop and should keep for 1-2 months in the fridge.