Basic Fruit Pickle Brine

• 1 cup [200 g] sugar
• 2 cups [480 ml

In a large, nonreactive saucepan over high heat, heat the sugar until it melts into a dark caramel. Avoid stirring the sugar as it melts; instead, swirl the pan to distribute and cook the caramel evenly (don’t be surprised if it starts to smoke; you want to take it very dark).

Remove the caramel from the heat and add the vinegar. Beware as it will really spit, sputter, and the vinegary