Pickling Liquid - All Purpose

All Purpose Pickling Liquid


This all purpose pickling liquid is used at Stella to pickle everything from onions and shallots to cherry tomatoes and ramps. Its a great base recipe that with the addition of a few spices and seasonings, can be customized to fit any need


4 c
Vinegar, Rice Wine
2 c
2 c
Mirin (Or Other Sweet White Wine)
5 T
5 T


  1. Combine all ingredients in an appropriate sized pot, place over high flame and whisk vigorously until the salt and sugar are dissolved. Note: Do not boil. Vinegar boils at a much lower temperature than water, which will make for a weak pickling liquid.
  2. Cool to below room temperature before using.


 To use pickling liquid, pack item to be pickled tightly in a tall container. Cover with pickling liquid and let stand in fridge for at least 12 hours. The thicker an item is, the longer it will take to pickle.

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There are 5 Comments

jacob burton's picture

Hey Nat,

When abbreviating recipes, it's pretty standard that "t = teaspoon" and "T = Tablespoon." I should definately have an index though.

Glad you're enjoying the website. Let me know if you have any more questions.


jacob burton's picture

Yes c. stands for cup.

Because of its high acidity, pickling liquid can be stored almost indefinitely, especially if under refrigeration. And yes, you can re-use pickling liquid for different produce, but you'll wan to refresh it with a fresh batch from time to time as it will loose its effectiveness (as the acid is absorbed into the product being pickled - after 3-4 batches, you'll need to add some fresh liquid).

I actually prefer to save my pickling liquid from batch to batch, because it's already infused with the item I'm pickling, which gives it more flavor. I'll usually mix the pickling liquid from the previous batch with fresh pickling liquid, at a 1:1 ratio.

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