Name: To Pickle Vegetables
Ingredients: Vegetables of your choice; Brine (saltwater solution); Boiling vinegar

To Pickle Vegetables

Ingredients

Vegetables of your choice
Brine (saltwater solution)
Boiling vinegar

Directions

Prepare

Soak the vegetables in brine for about one day.
Drain the vegetables and place them into bottles.

Pickle and seal

Pour boiling vinegar over the vegetables until they are fully covered.
Seal the bottles immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Vegetables: Absorb the brine and vinegar, taking on the salty, sour flavour that defines the pickle.
Brine: Salt draws water out of the vegetables and seasons them before pickling.
Boiling vinegar: Adds acidity that sharpens flavour and helps preserve the vegetables.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.