How To make Japanese Pickled Cauliflower
1 md Cauliflower *
1 lg Green Bell Pepper **
Boiling Water 1/2 c Very Thinly Sliced Celery
3/4 c Coca-Cola
6 tb Wine Vinegar
1/4 c Sugar
1 1/2 ts Salt
* Cauliflower should be separated into flowerets, washed and drained. ** Green bell pepper should be washed, cored, seeded and cut into 2 inch strips.
How To make Japanese Pickled Cauliflower's Videos
Pickled Vegetables without Oil ! 10 minute Recipe
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
Sweet Mustard Cauliflower Pickles Recipe - Small Batch
No refined sugars in this healthy delicious sweet & tangy side dish!
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Anyone Can Make Pickled Onions
#shorts #kwoowk
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.
Why I always have Pickled Onions in my fridge.
A day without pickled onions in my fridge is a sad day.
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