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
PICKLING vs FERMENTING - What's the Difference? Quick Grocery Store I.D.
What is the difference between pickled and fermented? This video explains the difference between pickling vs fermenting as identified in a US grocery store. Is it pickled or fermented?
===================================
NOTES ON THIS VIDEO:
** I would like to add these points to help clear up confusion.
*Re: PASTUERIZATION vs STERILIZATION: I made the mistake of using the words pasteurization and sterilization interchangeably. They are not the same and I should have been only using the word sterilization in regards to canning. This error is acknowledged, my apologies.
*Re: FERMENTED FOODS DO NOT NEED REFERIGERATION: The title of this video says Quick Grocery Store I.D, meaning it addresses these foods when sold in a U.S. grocery store (and does not address home nor 'traditional' fermentations).
*Re: FERMENTED FOODS DO NOT NEED REFERIGERATION: In the United States, by law, a live culture fermented food must be refrigerated when being sold in a grocery store. Again by law in the US, foods like fruits & vegetables (including pickles) that are to be sold on the shelf, must be 'canned'. **OTHER COUNTRIES DIFFER**
*Re: FERMENTED FOODS DO NOT NEED REFERIGERATION: Live-Culture fermented foods can have longer term shelf stability (months +) under certain conditions. Home fermenters can experience this. However by law, if a live culture food is to be sold in a grocery store in the U.S., it must be transported via a refrigeration truck and sold in a refrigerator upon store destination. **OTHER COUNTRIES DIFFER**
*WHY DO I SEE SAUERKRAUT & KIMCHI ON THE SHELF AT A GROCERY STORE? If you see these foods on the shelf in a sealed glass jar or metal can, even if at one time is was a live culture fermentation, it has since been sterilized through the canning process. It is no longer a live culture food after the canning process.
*Re: PICKLED FOODS DO NOT NEED TO BE CANNED: The title of this video says Quick Grocery Store I.D, meaning it addresses pickled foods when sold in a U.S. grocery store (and does not address all home nor 'traditional' pickling methods).
*Re: PICKLED FOODS DO NOT NEED TO BE CANNED: By law in the US, foods like fruits & vegetables (including pickles) that are to be sold on the shelf, must be 'canned'. **OTHER COUNTRIES DIFFER** There are non-pickled foods that are canned on the shelf as well. As the video states, read the ingredients and if you see vinegar as a main ingredient, it is a pickled food that has been canned.
*Re: PICKLED FOODS DO NOT NEED TO BE CANNED: There is another type of pickle called a refrigerator pickle that does not go through the canning process. This type of pickle is not sold on a grocery store shelf and is further addressed in part 2 (the sequel to this video) which can be seen here:
*THIS VIDEO COVERS U.S. GROCERY STORES... Home and traditional style fermentation and pickling is further addressed in part 2 (the sequel to this video) which can be seen here:
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Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving YouTube Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
NO SUGAR Quick Pickles Master Recipe for Pickling any Vegetable
Use this NO SUGAR Quick Pickles Master Recipe for Pickling any Vegetable. These instructions also include a Basic Pickling Spice Recipe.
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0:00 Introduction
0:56 Ingredients for Making NO Sugar Pickled Vegetables
7:44 How to Make NO Sugar Pickled Vegetables
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
Learn how to Pickle Vegetables the easy way | Toursi
Toursi | Pickled Vegetables
In Greece people often pickle vegetables as a way of preserving all the bounty from their gardens. These days I’ll buy the vegetables at the store but I still make it a lot so we always have it on hand. The exact amount this recipe makes always depends a little bit on the volume of vegetables we use. It’s worth having an extra small jar available in case you have extra!
4 quarts (we use 4 1-quart jars)
3 celery stalks
4 large carrots, peeled
3 cups mini red and yellow sweet peppers
1 whole medium size cauliflower
3 cups button mushrooms
8 pearl onions (2 per jar)
½ bunch of parsley, coarsely chopped
8 whole garlic cloves (2 per jar)
3 TBSP kosher Salt
1 TBSP granulated sugar
1 ½ cups white Vinegar
1 TBSP peppercorns
Clean the vegetables and prepare them as follows:
Cut the celery on an angle into ½-inch thick pieces
Cut the carrots into rounds that are 1-inch thick
Remove the stem from the sweet peppers
Peel and trim the tops and bottoms of the onions
Cut the cauliflower into florets
Bring a large pot of water to a boil and blanch the prepared vegetables, one type of vegetable at a time, leaving the mushrooms for last. Each vegetable should be slightly tender once it is blanched. This allows it to absorb the pickling juice better.
To blanch them: add the vegetables to the boiling water and allow them to boil 3-5 minutes, remove them from the water and allow them to drain. Be sure to blanch the mushrooms last because they will make the blanching water a little dirty.
Once all the vegetables have been blanched and dried, add them to a large bowl together. Then add the chopped parsley to the bowl of vegetables.
In saucepan on the stovetop add 5 cups of water, 1 ½ cup white vinegar, the salt and sugar and warm the mixture over medium heat to dissolve the sugar.
Fill jars with even amounts of the vegetables, including two onions per jar and two cloves of garlic per jar.
Pour enough of the water mixture into each jar to fill it to the very top.
Screw the lids onto the top of each jar and turn the jar upside down to make sure there is enough liquid in each jar. Add more liquid as needed.
Store the jars in your pantry upside down until you open them. Once they’ve been opened store in them in the refrigerator.
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
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Super easy 1-2-3 pickle recipe Cucumber, carrots & onions
This is a super easy pickle recipe for anyone to do at home! It follows a common formula used in Sweden where sugar is used instead of salt. You can also choose to add some salt to the mix as well if you want to.
For one jar of about 1 liter in size you need:
1 Cup of 12% vinegar
2 Cups of sugar
3 Cups of water
Fill each jar with herbs and spices to your liking and any vegetable you might want. Don't forget to turn the jar upside down afterward.
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