Every recipe I see for quick pickles says to bring the brine to a boil (usually not including the spices) and then cool it before pouring over whatever is being pickled. Is there some chemical reason for this? Does the vinegar *need* to come to boil? Or put another way, does it make a difference if you combine the vinegar, water, salt, and sugar at room temperature and just make sure the salt and sugar are completely dissolved?
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.