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Pickling Juice

By Charlie Trotter

4.8

(11)

Recipe information

  • Yield

    Makes 2 cups

Ingredients

1 cup water
1/2 cup rice wine vinegar
1/3 cup plus 2 tablespoons sugar
2 tablespoons kosher salt
1 whole clove
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1 teaspoon peeled and chopped fresh ginger
1/2 jalapeño, seeded and chopped

Preparation

  1. Combine all of the ingredients in a small saucepan and bring to a simmer over low heat, allowing the sugar and salt to dissolve. Cool and strain through a fine-mesh sieve. Use immediately, or refrigerate for up to 1 month.

Adapted from Charlie Trotter Cooks at Home by Charlie Trotter, ©2000 Ten Speed Press.
TagsPickleCondimentJalapeñoChileVegetableDairy FreeGluten FreeVeganVegetarianEasyMake AheadPickle & PreserveCookbooks
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