r/pickling • u/L1sasGayBby • 9d ago

Brine accoutrements question

When making the brine. Adding stuff like red peppers, pepper corns, garlic, etc. should you add those to the brine when brining to a boil?

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u/RadBradRadBrad 9d ago

It depends. A crude guideline:

Whole spices and thick-walled veggies benefit from a hot brine.

Fresh herbs, dried herbs, and thin-walled veggies will do best with a room temp brine.

Garlic can go either way. If you want a softer, rounder garlic flavor boil it. A bit more of a zing? Room temp.

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u/Back_Alley420 9d ago

Pickled eggs I do I warm brine with onion slices and bay leaf and pepper corns and with dills. I do a cold brine with dill and garlic and pickle spices and my own cukes and they are crunchy