Ingredients
60 gms. salt
600 ml. water
- Make a solution of water and salt, stirring till salt is fully dissolved.
- This mixture is used to soak veggies for making them tender before pickling them.
- Most vegetables have to be soaked in this solution for at least 24 hours, before pickling.
- Use ordinary household salt (powdered or crystal) but not iodised freeflowing salt. This will discolour the vegetables and make them look faded.
Dry Brine:
It is just plain salt used for sprinkling between layers of veggies, for soaking. This also required 24 hours soaking time. Use same salt as above.
Pickles and Jam's Index
