basiscraft: Pickle Brine (cold pack)

n/a

(by volume)

• 1 salt (pure salt; pickling salt; some kosher salts)
• 16 water
• spices, herbs, garlic, etc.

optional cheat (recommended)

• 1/12 vinegar

E.g.:

1 tsp vinegar; 1/4 cup salt; 1 qt. water

Put up lightly covered (e.g., paper towl and rubber band) about 4-5 days for half-sour. They'll further ferment and cure in the fridge and will last a few weeks.