Spicy Pickled Cauliflower (the old fashioned way)
Spicy Pickled Cauliflower( a favorite recipe for generations)MUST SEE!!!
Easy Pickled Spicy Carrots & Mexican Red Onions
Pickling, especially quick pickling, is a great way to quickly add unique flavors to all kinds of vegetables. In this video I make some Quick Pickled Mexican Red Onions and some Spicy Carrots. Spoiler alert: those carrots were AMAZING.
Pickled Jalapeno video:
Homemade Pickles video:
Brine Ingredients
2 cups Distilled White Vinegar
2 cups Water
2 TBSP Kosher Salt
4 TBSP Sugar
Mexican Red Onion Ingredients
2 Red Onions Peeled & Sliced
Tajin to season plus 1 tsp in jar
1 tsp Dried Basil
Spicy Carrot Ingredients
6-7 medium Carrots Peeled & Quartered
2 tsp Red Pepper Flakes
3 large Garlic Cloves Sliced
Subscribe To My Channel:
============
Items Used This And Other Videos (* Affiliate Links - See Below - As an Amazon Associate I earn from qualifying purchases.)
All Items In My Amazon Store:
Tajin:
Quart Canning Jars:
Induction Cooktop:
Chef’s Knife:
Virginia Boys Cutting Board:
Nitrile Gloves:
(As a ThermoWorks Affiliate I earn a commission for sales made through the following links.)
ThermoWorks Thermapen One:
ThermoWorks SQUARE Dot:
ThermoWorks Smoke X:
ThermoWorks Smoke:
ThermoWorks ThermaPop:
ThermoWorks TimeStack:
ThermoWorks Surface Thermapen:
Thermoworks Hi-Temp Brush:
============
You can help support Cooking With Ry through PayPal
Thank you so much for your support!
============
Interested in Cooking With Ry shirts, mugs, and other assorted merchandise? Find them all here:
============
Instagram:
Facebook:
============
Amazon Links:
As an Amazon Associate I earn from qualifying purchases.
Other Links:
Other links in this description may be affiliate links which allow me to earn commissions from sales.
===========
#cooking #pickling #vegetables
How To Make Pickles Without A Recipe
This is something everyone should do at least once. I mean come on, these are the easiest pickles you will ever make in your life. With this method you can pickle just about any vegetable with only about 5 minutes of work, plus it's cheap as heck. Never waste money on fancy pickles at the store ever again, and enjoy a better product while you're at it.
FOLLOW ME:
Instagram:
Facebook:
Twitter:
Website:
---------------------------------------------------------------
Music - Jef:
---------------------------------------------------------------
Ingredients you'll need to make the pickle liquid base:
Equal parts white distilled vinegar and water
2/3 tablespoon per cup of total pickle liquid
Aromatics of your choice (fresh garlic, fresh herbs, black peppercorns, coriander seeds, bay leaves, juniper berreis, etc.)
Vegetables of your choice (cucumbers, carrots, onions, green onion whites, hard peaches, radish, etc.)
Example Pickle Liquid Recipe:
2 cups (400g) white distilled vinegar
2 cups (400g) water
2.5 tablespoons (40-45g) kosher salt
HOMEMADE Style Giardiniera | Italian pickled vegetables
Making homemade pickled vegetables (Giardiniera) is easy to make than you’d think and allow you to keep a stash of delicious pickled jarred vegetable in the pantry all year round.
Please subscribe channel:
you will not miss none of my upcoming quick, and easy recipes.
Follow me on:
You can also share this video with your friends on social media:
Vegetables needed:
About 5 lbs (2kg) of fresh vegetables:
cauliflower
carrots
small onions
white pearly onions
red pepper
yellow peppers
cucumbers
zucchini
celery
chili peppers
You can also add any
vegetables of your choice.
Spices needed:
4 sprigs of fresh dill, or
1 tbsp dried dill
1 tbsp mixed peppercorns
1 head of garlic
3 bay leaves
1 tsp red pepper flakes(optional)
3 tbsp table salt (40 g)
3 tbsp sugar (40 g) *** Note, Or 2 tablespoons of honey (30 g)
6 cups white vinegar
(1 1/2 liter)
6 cups water (1 1/2 liter)
(** If you like a spice Giardiniera, add a pinch of crushed red pepper to each) jar.
(***If In case you don't want to use sugar, use honey.
Use 2 tablespoons of honey (30 g) ( That is, 2 tablespoons of honey = 3 tablespoons of sugar.
Authentic Mexican Pickled Carrots
These Authentic Mexican Pickled Carrots are a great make-it-at-home version that are just like the ones you get at Mexican restaurants and so easy to make! Make plenty of these escabeche en vinagre and even add cauliflower if you like, these go fast!
=========================================
CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Ingredients
2 lbs large carrots
2 large jalapeños
1/2 white onion, medium
5 cloves garlic smashed
1 1/2 cups white vinegar
1 1/2 cups water
1 tbsp vegetable oil
6 bay leaves, whole
10 black peppercorns
2 tsp dried Mexican oregano (See Note 1)
1 tsp kosher salt
Instructions
1. Peel and slice carrots (See Note 2) and onion into 1/4 inch thick pieces (See Note 3). Cut the stems off jalapeños and slice thin on diagonal. Set aside.
2. In a large stock pot add the garlic, vinegar, water, oil (omit if canning), bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion and jalapeños (See Note 4). Lower heat to medium-low and cook for 15 minutes, uncovered.
3. Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with lid. (This recipe fills 4 pint or 2 quart jars.) If more liquid is needed to cover add equal parts water and white vinegar. Keep refrigerated.
4. Fine to eat after 3 hours, best if pickled for at least a day or two.
SEE BELOW NOTES IF CANNING.
Notes
1. The jalapenos are for flavor and heat, so add more or less to your liking.
2. Slice carrots on the diagonal for larger pieces to eat. I’ve also added small cut cauliflower, this is optional.
3. Cut the half white onion into 1/4 inch slices, no diagonal cut needed as with carrots.
4. If vegetables are not completely covered, add equal amount water/vinegar to cover. Bring to a boil, lower heat to medium-low and cook for 15 minutes, uncovered.
CANNING TIPS (This recipe fills 4 pints or 2 quart jars)
If canning, omit the oil in Step 2. According to the American Food Preservation, never add oil if canning. It’s not safe and can affect your seal and mold inside the jar.
Wash jars and two-piece caps in hot soapy water. Rinse well. Dry bands and set aside. Heat jars and lids in a saucepan of simmering water (180°F). DO NOT BOIL LIDS. Allow jars and lids to remain in hot water until ready for use.
Brine made with at least 50% vinegar (5% acid) is safe pH for canning. Check your vinegar bottle to make sure it’s 5% acid, some store brands are only 4% (calling them table vinegars) and do not measure up for proper acidity for canning.
Once jars are “hot packed” with carrot mixture, leave 1/2-inch headspace. Remove any air bubbles. Wipe the rim of the jars before putting lids and seal on.
Boiling water bath pints and half pints for 15 minutes and adjust for altitude. (add 5 minutes to water bath time for every 1,000 feet in altitude. 15 minutes for sea level to 999 feet, 20 minutes for altitude 1000-1999, etc…). I have enjoyed these canned numerous times. I have not found that the 15 minute water bath cook time on top of initial cook time in Instructions made the carrots mushy, but if concerned, cut initial cook time in Step 2 above by 5 minutes.
Remove from canner, place hot jars on a towel and let cool for 24 hours. Check to make sure the jars have sealed, remove rings, label lid and store in a cupboard.
Refrigerate once jar is open, will stay good in refrigerator for a month.
=========================================
Thanks for watching, I hope you enjoyed this video. If you did, go ahead and give it a THUMBS Up, hit the SUBSCRIBE button to stay up to date. If you click that NOTIFICATION BELL ICON to the right of SUBSCRIBE you’ll know me every time I post a new video too!
FOLLOW ME HERE:
Facebook:
Instagram:
Pinterest:
Twitter:
Email: kevin@keviniscooking.com
Try my pickled carrots and daikon recipe!
PICKLED CARROTS & DAIKON⤵️
TO DRAW OUR MOISTURE
2 tsp sugar
1 tsp salt
MIXTURE
1 lb carrots, julienne
1 lb radish daikon, julienne
1 1/4 cup white vinegar
1 cup hot water
1 cup sugar
1. Julienne your carrots and radish daikon
2. Then sprinkle 2 tsp sugar and 1 tsp salt all over veggies. Let this sit for 5 minutes.
3. After 5 minutes, check to see if your veggies are ready. Do this by bending your veggie in half. If it bends and does not snap, it’s ready. Rinse & drain this thoroughly under cold water.
4. During the 5 mins of leaving your veggies to sit, mix together white vinegar, hot water j sugar. Mix until sugar dissolves. (I recommend dissolving the sugar in hot water first, before adding the vinegar)
5. Pack your veggies tightly into a jar.
6. Pour mixture over veggies and enjoy as soon as immediately or refrigerate and enjoy when ready.
7. This is one of those pickled veggies that get better with time. Just make sure you keep it in the fridge