I use two cups of vinegar, one cup of water, a tablespoon of kosher salt, two tablespoons of sugar, a teaspoon of dried red pepper flakes and about the same of coarsely crushed black peppercorns.
It’s a fridge pickle so keep it in the fridge and use within two or three weeks.
What’s your recipe? The ratio of vinegar to water, spices, and/or salt and sugar for the pickle brine?
I use two cups of vinegar, one cup of water, a tablespoon of kosher salt, two tablespoons of sugar, a teaspoon of dried red pepper flakes and about the same of coarsely crushed black peppercorns.
It’s a fridge pickle so keep it in the fridge and use within two or three weeks.