So we have a basic pickling liquid,
which is equal amounts of vinegar...
I like to use good quality apple cider vinegar.
So, one part of vinegar, one part
of water, and one part of sugar.
That's a base to pickle almost
pretty much anything you want.
For the more fragmented and sensitive ingredients,
you're using it while it's cool,
you cool it down first.
Another example of using,
you pour over the pickle
liquid while it's still hot.