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.
The Best Crunchy Pickles and Pickled Cucumber You'll Ever Eat • Taste Show
There's nothing more satisfying than making pickles that yields a crunchy texture and incredibly delicious flavor. Masterchef John Zhang show you simple recipes on how to make pickles the Chinese-style. Recipe:
#pickles #pickledcucumber #chinesecooking
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DELICIOUS Pickled Jalapeños | Jalapenos en escabeche | Mexican Food | Villa Cocina
#pickledjalapenos #mexicanfood #villacocina
Pickled Jalapenos are present in almost every single dish made in Mexico. Wether on a, taco, torta, soup, stew or carne asada, they will always be used to enhance the flavor experience. Try them and you won’t go back to the canned ones.
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Pickled Jalapeños/ Jalapeños en escabeche
Sautee
1 lb jalapeños
8 oz carrots, peeled and cut diagonally
10 oz cauliflower, bite size pcs
1 ea medium white onion, thick slices (1/2’’thick slices)
12 ea whole peeled, garlic cloves
3 TBSP olive oil -
Seasonings
1 tsp black peppercorns, crushed -
3 bay leafs -
5 ea sprigs thyme, fresh
1 tsp dry marjoram -
1 1/2 tsp dry Mexican oregano -
4 ea cloves -
1/2 tsp cumin seeds -
1 TBSP brown sugar/ to taste
***I used: but you can use regular brown sugar***
Salt to taste or 1 TBSP + 2 tsp -
Liquid
2 cups white distilled vinegar -
2 cups water
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Spicy PICKLED Cauliflower!!! You'll LOVE IT!
Today Sarah is teaching you how to make one our family's favorite ways to eat cauliflower! Spicy Pickled Cauliflower is an absolutely amazing summer treat and it's EASY to make!
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