How to Make Quick Pickled Vegetables the Right Way || A Little Help: Quick Pickling
Have you ever had a strong craving for pickles, but you go to the fridge and realize that you're fresh out? Don't know how to make pickles yourself? Luckily, we've got our brilliant segment chef, Lee Kalpakis, to show you how to make pickles in the kitchen that will be ready to eat in an hour!
Follow Lee Kalpakis on Instagram: @leekalpakis
Recipe
Brine
2 cups white distilled vinegar
4 tablespoons salt
4 teaspoons sugar
4 cups water
Whisk everything together until the salt and sugar have dissolved. Pour brine into a jar with chopped vegetables and herbs in it, leaving an inch of space on the top. Seal up the container and leave it in the fridge for about an hour. In know time at all, you have delicious pickled vegetables.
Producer
Debbie Wong
Producer/Host
Lee Kalpakis
Camera Operators
Cole Chilton
Josh Kesner
Audio
Colin Webb
Editor
Debbie Wong
Animator
Megan Chong
Production Assistant
Chanel Baker
Production Coordinator
Sarah Barry
Graphics Art Director
Ted McGrath
Line Producer
Emily Tufaro
Senior Producer
Lauren Brenner
Post Production Supervisor
Daniel Byrne
Supervising Producer
Stasia Tomlinson
Creative Director
Thomas O'Quinn
Executive Producer
Justin Lundstrom
Music
0:04
Mandolin Boogie by Laurent Lombard
0:12
On the Road Again 1 by Peter Northcote, Lindsay Jehan
0:48
Wirey Bass Attack by Gooding
1:36
Vacation Time by Seth Littlefield
2:29
Skip Buildings by David Krutten, Nicolas Boscovic
3:08
Rock With Me by Thomas Howe, David Jones
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Pickled Cauliflower Recipe, Very Tasty, Crunchy and Healthy |Turn on subtitles, please
This recipe is very popular in Asian countries, because it's colourful .
Pickled cauliflower very tasty recipe.
But above all, it 's a very healthy vegetable dish that can be served both with meat and with a fish dishes.
Ingredients:
800 g +/- cauliflower
3-4 sweet pepper
3-4 carrots
10 garlic ,the more garlic, the tastier
Marinade:
1 L of water
2.5 tablespoons of salt
2 tablespoons of sugar
100 ml oil
100 ml vinegar 9%
lemon juice
Tightly closed, can be stored for several months in the cold, but we don't even have a week, it's so tasty, it can be eaten right away)))
#tasty#vegetarian#healthy#vegetables
How to Pickle ANYTHING | Restaurant Style LOW CARB how to pickle recipe
Two types of pickles in this word: Fermented Pickle and A Quick Pickel. Today I'm showing you how to make sugar free, keto pickles. Just like we do in the restaurants.
This is also called a quick pickle. The method is simple, heat up some brine (vinegar, salt, and spices) add your favorite ketogenic vegetable and BOOM you have a pickle.
Pickles are not limited to cucumbers. Anything works here. Take whatever is going bad in your fridge, chop it up and toss it in a jar. Add some hot brine and your cooking game just got a boost.
Myabi Nakiri Knife:
My custom cutting board guy:
Need a product featured in my video? Find it here! (below)
The Keto Chef Amazon Store:
Music: Ryan Little - Sometimes I Feel This Way
Soundcloud link:
Business Email: theketochefrob@gmail.com
#keto #sugarfree #pickles
How To Make Fermented Cauliflower At Home
Welcome to Veecoco - The Vegan Online Cooking School.
In this video, you will learn how to make lacto-fermented cauliflower at home.
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Three types of TSUKEMONO (Japanese pickles) Vegan 〜漬け物〜 | easy Japanese side dish recipe
In this video, I am making three types of Japanese pickles. There is almost always some kind of pickles in Japanese meals. These can be stored in the fridge for about 5-7 days.
To pickle, the veggies can be marinated in the room temperature overnight (12h) unless it is too warm. in such case it is better to store in the fridge.
The thing to note is that; colder it is, slower will the pickling process will undergo, however lessen the risk of going bad.
In my Channel, I show step by step of alternative but authentic Japanese home cooking, which can be made with the ingredients that are easily available outside of Japan.
Ingredients for Japanese pickles:
Asa-zuke (light pickle):
- Vegetable of your choice approx. 250 g
- Salt (2 % of vegetable in weight) 2 g
Shoyu-zuke (soy sauce pickle):
- Vegetable of your choice approx. 250 g
- Soy sauce 2 Tbsp
- Sugar 1 Tbsp
Amazu-zuke (sweet & sour pickle):
- Vegetable of your choice approx. 250 g
- Vinegar 2 Tbsp
- Sugar 2 Tbsp
- Salt 1/2 Tsp
*Other suitable vegetables are:
carrots, celery, eggplant, turnip, nappa cabbage (Chinese cabbage), tomato, avocado etc.
*Other vegetables, which require pre-cooking before pickling:
asparagus, broccoli, cau liflower, zucchini etc.
00:00 Intro
01:18 Ingredients
01:56 Making Asa-zuke (light pickle) with cabbage and cucumber
03:53 Making Shoyu-zuke (soy sauce pickle) with Daikon
05:36 Making Amazu-zuke (sweet and sour pickle) with radish
06:57 Packing in Zip-lock
07:53 Preparing on plates
08:30 Eating
10:42 Ending
11:20 Recipe
Tik Tok: tiktok.com/@taijiskitchen/
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Pickled Vegetables without Oil ! 10 minute Recipe