Grillo's Pickles Brine Recipe
We’ve made a lot of pickle brines over the years, but Grillo’s? Yeah, that one’s special. We’ve tested, tasted, and tweaked this recipe until it gave us that same bold, tangy flavor we all love. Trust us-we’ve done the work so you don’t have to.
Ingredients
- 4 cups white vinegar
- 2 cups water to start!
- Salt start with 1 teaspoon, adjust to taste
- Sugar start with 1 teaspoon, adjust to taste
Instructions
- Pour 4 cups of white vinegar and 2 cups of water into a saucepan. Give it a quick stir.
- Warm the mixture over medium heat. You don’t want to boil it-just get it hot enough to dissolve the salt and sugar.
- Add 1 teaspoon of salt and 1 teaspoon of sugar. Stir until they’re dissolved.
- Now, this is the fun part. Dip a spoon in and taste the brine. Want it a little less sharp? Add ½ cup of water at a time and taste again.
- If it needs more salt or sugar, add in teaspoon-sized increments. Taste each time. Write. It. Down. This is your custom Grillo’s-style masterpiece in the making.
- Once you’ve nailed the flavor, let the brine cool before pouring it over your cucumbers (or whatever you’re pickling).
- Fill your clean glass jars with your veggies and pour the cooled brine on top. Seal and refrigerate!
Video
Notes
Once your jars are filled, make sure the lids are sealed tight and pop them into the fridge. Let the pickles sit for at least 24 hours to soak up that briny goodness. They’ll keep in the fridge for up to 1 month-but let’s be honest, they’ll be gone way before that!