Basic vegetable pickle brine from Six Seasons: A New Way with Vegetables (page 57) by Joshua McFadden and Martha Holmberg

  • rice vinegar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • brigitte_6dd6dl on May 24, 2026

    Cherry pickles are fascinating. I think the beets need to be steamed first

  • spvla on May 08, 2026

    Would try this again but this time around (with cucumbers) it was a bit too sweet for me. I was on the light side of 5T-will try maybe 3T next time and a bit more acid. Maybe it depends on the vegetable as well?

  • harry_14phue on March 29, 2026

    We’ve been using this recipe for years for our annual pickling day when our favorites are in season. They keep beautifully in the refrigerator all year. Boy are they delicious! We try to keep ours 2 weeks before digging in. Best toppings and garnishes and side plates for the whole year. Pictured: okra, daikon, French radish, celery, & watermelon rind

  • SheilaS on July 27, 2018

    The notes describe great pickles as low acid with a touch of sweetness that will allow you to taste the vegetable, not just the brine. I like to up the acid a little with equal parts rice vinegar and white wine vinegar and reduced the sugar a little (from 5T to 3T) and find they are still sweet and mild but just a bit more tangy

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.