1/2 md Head cauliflower(about 1 lb) 1/2 lb Green beans 1 sm Red onion, sliced and -separated into rings 1/2 c Bottled Italian dressing 1 t Dried dill weed 1/2 ts Red pepper flakes Prepare cauliflower as directed on page 634; separate into flowerets. Prepare green beans as directed on page 617
How To make Dilled Vegetables's Videos
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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Arabic Pickles /Vegetables Pickles For Shawarma /Without Oil Pickles /
The Complete Guide to Fermenting Every Single Vegetable
Wanna learn how to bake fresh, delicious, artisanal style sourdough bread at home? (No matter how busy your schedule is) Click the link below and download my FREE bread baking checklists:
It’s August but why am I thinking about winter? Well for thousands of years that’s what humans did in order to survive the colder months of the year. It wasn’t until very recently with the invention of refrigeration and the explosion of the modern food industry have we've departed from the ancient food preservation techniques that were used to preserve and eat nutrient rich food all year round.
Well it turns out, we actually adapted to eat preserved food and not just fresh food all year round. Fermentation unlocks certain nutrients that aren’t available in fresh food that can provide major health benefits by consuming them in your diet.
In this video, I’ll be focusing on one specific fermentation technique called lacto fermentation (yogurt, kimchi, sauerkraut) that converts starches in your food to lactic acid. By learning a simple formula of salt and water, you can pretty much take any fresh veggie you find in the market and preserve it to unlock incredible flavors and health benefits in your food!
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