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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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.
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Business Email: theketochefrob@gmail.com
#keto #sugarfree #pickles
Spanish Garlic Cauliflower | Irresistibly Good & Easy to Make
EPISODE 596 - How to Make Spanish Garlic Cauliflower | Coliflor al Ajo y Pimenton Recipe
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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.
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?
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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.