00:00Will it pickle? Pickling is not only about cucumbers. It works great for things that are
00:04already starting to wilt and you don't want to get rid of. Pickling is a preservation method
00:08that's utilizing either acids or salts to preserve your food, but also impart an amazing flavor. The
00:13liquid that we're going to use is called a brine. I'm going to show you two methods. They're both
00:17super simple. It's one of those things to play around with and see which one you like more.
00:20There's got a one-to-one solution here. This is one part water, one part vinegar, and then for
00:25flavoring, I did one tablespoon of salt and one tablespoon of sugar. And when it was still hot,
00:29I just poured it over the vegetables that I was going to pickle. After this comes to room
00:33temperature, I'm going to throw a lid on this and then throw it in the fridge. Blanching your
00:37vegetables before pickling is not a necessary step, but it is a nice addition to really keep the
00:42vibrant color and also that it's going to stay nice and crispy while it's sitting in that brine.
00:48So we just learned the one-to-one. Now I'm going to show you a three-to-one method. Three
00:51cups of
00:52water, two tablespoons of salt, and one cup of vinegar. Once you've got the base of this down,
00:56that's when you get to start playing around. You can start changing around the vinegars,
01:00the salts, and the seasonings. It's really up to you. I tend to try to keep it less complex with
01:05a
01:05lot of this so that you still taste the vegetables and it's not just muddied out with spices. These
01:09are going to be considered quick pickles or fridge pickles, meaning you're not having to go through the
01:14canning process or putting them in something that's going to be able to stay for years. For the
01:18best crunch and flavor, you're going to want to use these within two to four weeks after making them.
Comments