Name: Pickling Juice
Yield: Makes 2 cups
Ingredients: 1 cup water; 1/2 cup rice wine vinegar; 1/3 cup plus 2 tablespoons sugar; 2 tablespoons kosher salt; 1 whole clove; 1 teaspoon mustard seeds; 1 teaspoon black peppercorns; 1 teaspoon peeled and chopped fresh ginger; 1/2 jalapeño, seeded and chopped

Recipe information

Yield
Makes 2 cups

Ingredients

1 cup water

1/2 cup rice wine vinegar

1/3 cup plus 2 tablespoons sugar

2 tablespoons kosher salt

1 whole clove

1 teaspoon mustard seeds

1 teaspoon black peppercorns

1 teaspoon peeled and chopped fresh ginger

1/2 jalapeño, seeded and chopped

Preparation

Combine all of the ingredients in a small saucepan and bring to a simmer over low heat, allowing the sugar and salt to dissolve. Cool and strain through a fine-mesh sieve. Use immediately, or refrigerate for up to 1 month.

TagsPickle Condiment Jalapeño Chile Vegetable Dairy Free Gluten Free Vegan Vegetarian Easy Make Ahead Pickle & Preserve Cookbooks

Recipe notes

Whole Lemon Bars

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.