Title: Basic Pickling Liquid
Categories: Info Pickle
Yield: 2 1/2 cups

1	c	Rice vinegar
1	c	Water
1/3	c	White wine vinegar 6% acidity
3	tb	Sugar
2	tb	Kosher salt

Mix ingredient together in nonreactive bowls and/or pans. All pickles should be cooled to room temperature and refrigerated overnight before eating. They will keep in the refrigerator for up to two weeks.

Note: there is a chart of quick pickle recipes on page 19.

Cook's Illustrated September/October 1994

From: Jr Byers Date: 09 Nov 96 International Cooking Ä

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