Quick pickles
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?
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Of course, this applies only to quick pickling (i.e., refrigerator pickles)! Don't try it for foods or recipes that call for proper canning processing in sterilized jars, etc. intended for storage. That's where the concerns about botulism and other horrors arise...