Pickling was a method used thousands of years ago to help preserve various vegetables. Nowadays, people still use this method, but more because it gives these vegetables a whole new fascinating taste. With this new pickling trend comes a new style involving wine and brine. Used as a replacement for or addition to vinegar, wine and brine are not only valid substitutes for pickling but they can even bring a more unique flavor to these vegetables. It’s recommended to add vinegar to increase the lifespan of the pickled vegetables. For those who don’t know, brine is a solution containing salt and water. Combined with wine, it could provide a taste to vegetables that you’ve never had before. They can be eaten as snacks or become delicious side dishes to your meals. Here’s a general recipe you can use when pickling with wine.
Vegetables (only certain vegetables work well with this kind of pickling, like carrots, cucumbers, and green beans)
1 ½ cups of dry white wine
1 ¼ cups white wine vinegar
1 tablespoon of sugar
3 tablespoons salt
(optional) 24 small tarragon sprigs
Preparation for Pickling with Wine
1. Put your choice of vegetable or vegetables into two of the jars.
2. The third jar will be used to make brine. You do this by combining the wine, vinegar, salt, and sugar in the jar. Shake it until all of the solids within completely dissolve.
3. After you pour a cup of water into the brine, you then pour the entire solution in the two jars. Add more water to the jars until all of the vegetables are completely submerged.
4. Close the jars and put them in the refrigerator overnight. They can stay preserved for up to a month.