Pickles & Ferments
Calabrese Brine
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Prep
10 min
Total
10 min
Serves
Makes about 2 1/4 cups (530 ml), enough for 2 pint jars
Sharp, garlicky, and herb-forward, this cold brine has the acid to cure firm vegetables fast. The blend of white and red wine vinegar keeps it bright but not one-dimensional.
Ingredients
- 6 cloves garlic, smashed
- 1 tbsp lemon juice
- 1 cup (240 ml) white distilled vinegar
- 1/2 cup (120 ml) red wine vinegar
- 3/4 cup (180 ml) water
- 1/2 tsp dried oregano
- 2 tsp kosher salt
- 2 tsp sugar
- 2 bay leaves
Instructions
- 1Combine all ingredients in a large container and stir until salt and sugar fully dissolve.
- 2Pack vegetables into jars or a hotel pan and pour brine over to submerge completely.
- 3Refrigerate for at least 24 hours before using.
Cook's Note
Salt and sugar dissolve easily in the cold vinegar, no need to heat this brine. If you're pickling a very firm vegetable like cauliflower or thick-cut carrots, blanch them briefly first so the brine can penetrate.
How to Use This
Pour over firm vegetables in a sealed container. Refrigerate at least 24 hours before serving. Keeps pickled for up to 4 weeks.
Why This Foundation Works
Two types of vinegar (white distilled and red wine) give the brine more depth than a single acid alone. Garlic and oregano infuse as the vegetables chill, so the flavor builds without any extra steps.
Make It Yours
- Add a pinch of chile flakes for heat.
- Swap oregano for fresh dill for a classic pickle direction.
- Add a strip of orange peel for a subtle citrus note.
Leftover Strategy
Keeps sealed in the refrigerator for up to a month. You can reuse it once for a second, milder batch, then discard, since the acidity drops as it dilutes.
Common Questions
What is calabrese brine used for?
It is a fast cold brine for firm vegetables: jalapenos, carrots, onions, radish, cauliflower. Submerge and refrigerate at least 24 hours. It is the brine behind a calabrese giardiniera.
Do I need to cook this brine?
No. The salt and sugar dissolve in the cold vinegar, so there is no need to heat it. For very firm vegetables like cauliflower or thick carrots, blanch them briefly first so the brine can penetrate.
How long do the pickles keep?
Vegetables pickled in this brine keep up to 4 weeks refrigerated. The brine itself keeps about a month sealed; reuse it once at most, since the acidity drops each time.
