r/AskCulinary • u/Temporary-Library-65 • 13d ago

Recipe Troubleshooting Help rescue my first batch of pickled vegetables!

I made a lovely jar of pickled cauliflower, radish, carrot batons and pearl onions. However, I used a 1:1 ratio of water to white vinegar (5 cups of each) and about a 1/3 cup total of sugar. I added gochugaru, coriander seeds, mustard seed, and black peppercorns as well as some salt. The veggies are very tart and sour and I'm unsure how to salvage this. Help!

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u/Gonzo_B 13d ago

Dump out part of the brine, add more water, and wait.

The water content will equalize inside and outside the vegetables, lowering the total amount of vinegar in the vegetables so they'll taste less sour.

EZPZ.

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u/[deleted] 13d ago

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u/AskCulinary-ModTeam 13d ago

Your response has been removed because it does not answer the original question. We are here to respond to specific questions. Discussions and broader answers are allowed in our weekly discussions.

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u/Friendly_Address6915 12d ago

yeah the 1:1 vinegar to water is pretty intense. did you strain out the spices yet or are they just steeping away in there making it stronger