The How Zone

Homemade Countertop Pickles

Brine Time

I tend to make the brine first and it seems to be cool by the time I put it in the jars.

  1. In a LARGE pot put 13 & 1/2 cups water (yes, 13.5 cups; google will tell you how many gallons, liters, or quarts that works out to)
  2. 1 cup vinegar
  3. 3/4 cup canning salt (works best)

Cook this until it's clear. Pour over cukes and put covers on jars. Leave set out 3-5 days (really!) until nice and cloudy (mine did not get cloudy this year), and then store in refrigerator until used. Will last 2+ years according to the recipe, but at our house they get eaten long before that.

Variations: Add 1-2 TBLS vinegar per jar (no vinegar in brine recipe if you do this). It keeps the brine clear.


Reader JKandell sent the following: (thanks!)

I noticed your recipe had vinegar. Ever try it without the vinegar? If the ratio of salt to water is correct, you'll get the formation of a natural vinegar with an excellent flavor. These are normally known as "brine" or "kosher" or "polish" pickles. It's important that things be sterile and the ratio of salt be correct to kill off harmful bacteria and promote the right bacteria.
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