Quick Pickles - Everyday Food with Sarah Carey
Summary
TLDRThis video script offers a straightforward guide to making quick pickles at home. It emphasizes the simplicity of the process, which involves slicing cucumbers, salting them, and then placing them in a vinegar brine with sugar, salt, mustard seed, celery seed, and turmeric. The recipe is adaptable for various vegetables and can be easily shared with friends. The video also suggests visiting freshpreserving.com for more pickling techniques.
Takeaways
- 🥒 **Quick Pickles**: The video focuses on making quick pickles which are easy to prepare at home.
- 🧅 **Few Ingredients Needed**: Only a few ingredients are required, such as cucumbers, vinegar, sugar, salt, and spices.
- 🔪 **Cucumber Preparation**: Cucumbers should be sliced thinly and preferably have few seeds for better pickling results.
- ⏰ **Time-Efficient**: The process is quick, allowing for pickling even with limited time or ingredients.
- 🧊 **Crispness Tip**: Adding ice to the cucumbers can help make them crisper during the pickling process.
- 🥫 **Refrigeration Required**: Since these pickles aren't fermented, they need to be refrigerated.
- 📚 **Resource Recommendation**: The video suggests visiting freshpreserving.com for more pickling information.
- 🍃 **Dill Addition**: Dill is added for flavor, but it's optional based on personal preference.
- 🥘 **Versatility**: The pickling method can be applied to various vegetables, not just cucumbers.
- 🍯 **Adjustable Sweetness**: The amount of sugar can be adjusted to suit different tastes, from sweet to less sweet.
- 🌶️ **Spice Option**: For a spicier pickle, chili peppers can be added to the brine.
Q & A
What type of pickles is the speaker making in the script?
-The speaker is making quick pickles, which are easier and quicker to prepare compared to traditional fermented pickles.
How many cucumbers does the speaker recommend for pickling?
-The speaker uses two English cucumbers but suggests that Kirby cucumbers are even better for pickling, and eight of them would be needed to make two jars.
What is the recommended thickness for slicing cucumbers for quick pickles?
-The recommended thickness for slicing cucumbers is about an eighth of an inch.
Can the size or shape of the cucumber slices affect the pickling process?
-The size or shape of the cucumber slices does not significantly affect the pickling process as long as they are in a vinegar brine that can penetrate and flavor the entire cucumber.
What type of cucumbers should be avoided for pickling according to the script?
-Regular cucumbers with many seeds, like salad cucumbers, should be avoided for pickling as they are not ideal.
How long should the cucumbers be left to sit with salt before pickling?
-The cucumbers should be left to sit with salt for up to 3 hours. The speaker suggests refrigerating them or adding ice to make them crisper.
What is the purpose of rinsing the cucumbers after they have been salted?
-Rinsing the cucumbers after salting is to remove excess salt before placing them into jars for pickling.
What additional vegetables can be pickled using the same brine recipe mentioned in the script?
-The same brine can be used to quick pickle various vegetables such as fennel, red pearl onions, and green beans.
What are the key ingredients in the brine recipe used for the quick pickles?
-The key ingredients in the brine recipe are white vinegar, sugar, coarse salt, mustard seed, celery seed, and turmeric.
How much sugar is used in the brine recipe and can it be adjusted?
-The recipe calls for 1 and 1/2 cups of sugar, but it can be adjusted to taste, as some people may prefer less sweetness in their pickles.
What is the final step before storing the pickles in the refrigerator?
-The final step before storing the pickles in the refrigerator is to ensure they have cooled to room temperature.
Outlines
🥒 Quick Pickles Recipe
This paragraph introduces the process of making quick pickles at home using a vinegar brine instead of the traditional fermentation method. It emphasizes the ease of making pickles with minimal ingredients, such as cucumbers, and provides tips on slicing and selecting the right type of cucumber for pickling. The importance of using a brine to flavor the pickles is highlighted, along with the necessity of refrigerating the pickles due to the lack of canning process. The paragraph also mentions the use of coarse salt to draw out moisture from the cucumbers and the option to add ice for added crispness. It concludes with rinsing the cucumbers to prepare them for pickling in jars.
Mindmap
Keywords
💡Pickles
💡Quick pickles
💡Cucumbers
💡Vinegar brine
💡Fermentation
💡Dill
💡Mustard seed
💡Celery seed
💡Turmeric
💡Chili Peppers
💡Preserving
Highlights
Making pickles at home is easy, especially quick pickles.
You can make pickles even with just one cucumber.
English cucumbers are used, but Kirby cucumbers are better for pickling.
Cucumbers should be sliced about an eighth of an inch thick.
Cucumbers can be cut in wedges or lengthwise based on preference.
Pickling is done in a vinegar brine instead of fermenting.
Cucumbers with few seeds are preferred for pickling.
Pickles need to be kept in the refrigerator as they're not processed.
For more information on processing, refer to freshpreserving.com.
Cucumbers are salted and left to sit for up to 3 hours to draw out moisture.
Adding ice can help make the pickles crisper.
Rinsing the cucumbers removes excess salt before pickling.
Pickled vegetables can be layered with dill in quart-sized jars.
Other vegetables like fennel, red pearl onions, and green beans can be quick pickled.
The brine is made with white vinegar, sugar, salt, mustard seed, celery seed, and turmeric.
Chili peppers can be added for a spicy variation.
The hot brine is poured over the salted cucumbers to cover them completely.
Ensure there is at least a half-inch headroom before cooling and refrigerating.
Pickles can be enjoyed throughout the summer and shared with friends.
Transcripts
have you ever made pickles at home no
you totally should it's super easy
especially quick pickles like the
pickles I'm going to make today they're
so easy in fact that you can make them
whenever you want even if you only have
one cucumber around you can make pickles
I have two English cucumbers but if you
had Kirby's which are even better for
pickling I would use eight to make two
jars you want to slice your cucumbers
about an eighth of an inch thick you can
cut them in wedges if you want to you
can slice them lengthwise if you want to
it really depends on your preference
you're pickling in a vineger brine
instead of fermenting the pickles like
you normally would find with like a deli
pickle as long as it sits in the brine
long enough it'll penetrate and the
whole thing will be flavored so it kind
of doesn't matter what size or shape
you're cutting your cukes into I'm doing
little chips when you're pickling you
want to make sure to use cucumbers that
have few seeds and not use a regular
cucumber you're like salad cucumber
there's too many seeds for pickling
these pickles are going to need to be
kept in your refrigerator cuz I'm not
processing them but if you wanted to do
that you could look up how to do it on
freshpreserving.com which is the ball
website they have lots of great
info add these to the other
CES and then sprinkle them with a
tablespoon of coarse salt toss the
cucumbers with the salt and then let
them sit for up to 3 hours I would put
them in the refrigerator if I were going
to leave it for 3 hours and or you can
add a bunch of ice in there and that
actually helps them get even crisper
make sure all the CES are nicely coated
and then just leave them alone and when
you come back there's going to be a
bunch of liquid in the bottom of the
bowl after an hour you'll see that the
cukes are all wet that's the moisture
that's been pulled out of them and in
the bottom of the bowl some liquid has
collected what you want to do now is
just rinse the Cucumbers off cuz you
want to rinse off some of the excess
salt and that's it they're ready to get
into the jars get in the jars
pickles all right I have two quart size
jars and I'm going to put my cucumbers
into the jars you might notice over here
that I have pickled some other stuff
here I have fennel these are Kirby
cucumbers that I sliced lengthwise to
put on sandwiches these are red pearl
onions and back here I have some green
beans you can make the same brine and
quick pickle pretty much any vegetable
you want in any case I'm just doing your
classic CES today layer them into the
jars with some dill you don't need to
add the dill but I like it a couple
sprigs of Dill every couple layers if
your jars aren't full enough the pickles
float in the brine it's not the worst
thing in the world but your jar will end
up not being very full because you add
hot liquid and it shrinks the vegetables
top them off with a little more dill and
then I'm going to go make the brine why
don't you come with me
over here I'm going to make my brine I
have a medium pot three cups of white
vinegar if you wanted apple cider
vinegar would be just as good to that
add 1 and 1/2 cups of sugar pretty sweet
brine I mean you could use less sugar if
you wanted to certainly some people
don't really like sweet pickles two
teaspoons of course Salt even though you
salted your CES you still want to Salt
your brine half a teaspoon of mustard
seed these are whole mustard seeds I
have yellow you could use Brown half
teaspoon of celery seed that's a
Hallmark flavor of a bread and butter
pickle which is what this recipe is
based on and an e/ of a teaspoon of
turmeric if you wanted it a little bit
spicy add a couple of Chili Peppers here
dry or fresh would work all you need to
do now is Stir this until the sugar
dissolves and bring it to a boil once
the liquid comes to a boil it's ready to
pour over your salted CES I like to do
it in a measuring cup because the
measuring cup has a spout it just is
more accurate so I transfer it to a
measuring cup if you have a preserving
funnel you can use that too but this is
the way to do it if you don't you want
to add the hot brine to your jars to
completely cover your vegetables you
might need to press down on them just a
little bit to make sure that they are
completely submerged and that the liquid
doesn't come too far up to the top you
want to leave at least a half an inch of
head room make sure that you cool these
to room temperature before you cover
them up and put them in your fridge and
you can enjoy them for the rest of the
summer make extra and share with friends
they're going to love them of course
they can make them themselves cuz
they're so
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