@@TheAlrightChef hey buddy could you please let me know if carrots are ok to pop in a pan of boiling hot water for 15 minutes once everything is in the jar (last step before putting away in the dark for a couple of weeks) just my preferred method for pickles but haven't done carrots before, thank you!
@@jimmymcgill2557 yeah absolutely! You might want to skip the onion and just pack them in super tight if you are canning just because you don’t really want it above the water line for pressure purposes. Either that or cut the carrots lower and stuff the onion under the taper of the jar. Also, don’t dilute the vinegar, you want that 5% acidity to be full for longer term storage. But you absolutely can water bath and store these with those two edits!
Well, to pickle, you DON’T have to refrigerate, because the lactofermentation DOES’T start without a certain temperature, that is definitely NOT in the fridge 😅
@@mya.phoenix you have to refrigerate unless you plan on canning it. You would also have to leave the vinegar undiluted. Also, that would be fermenting not pickling
Thank you triple time for a simple and easy pickle recipe. I've never canned or pickled anything, but I'm ready to try your recipe. I'm especially happy because it's for one jar. I'm even ready to eat that onion! 😋😊 Baton Rouge Louisiana ❤
Let’s gooooooo!!! Thank you for taking the time to write a comment, I hope they come out amazing for you!! As a side note to this recipe: if you’re using the Morton/Bassett pickling spice I like to pick out 100% of the allspice balls and then put 1 or 2 balls into the carrots. It’s a very strong spice for how much they put into the jar. Anywho, enjoy and hope to see you back! Onion is the best part ;)
I love pickled foods. Glad your brine wasn't all sugar! I've seen so many recipes with cups of sugar in the brine. I thought the vinegar was doing the preserving.
Cut from the same cloth, you and I! I like a little bit of sugar to balance out the flavor for these, but most of the time I don’t use it. Doesn’t need to be so sweet for everything!
@@TheAlrightChefi would like to benefit the fermentation effect too, do you thing it will ferment After a long Time in the fridge ? Or may be let it at room température ? Thank you ❤
@@suzananda I don’t want to speak on that because I truly have no idea I’ve never fermented these. Fermentation probably won’t happen in the fridge though, temps are too cold
A local restaurant makes their own pickled carrots. Looks like same flavor profile. Will definitely make a couple of jars. They are even good on sub sandwiches, especially meatball marinara subs. 😋
You are loved! John 3:14-18,1 Corinthians 15:1-4, Ephesians2:8-9, Romans 10:8-13, Titus 2:13, 1John 5:5, 1 Thessalonians 4:13-18! 1 Peter 3:18! John 14:6 Salvation is God’s Grace alone through Faith alone in Christ Jesus alone! Our Blessed Hope! Jesus loves you so much, that He died for you so you can spend eternity with Him! Jesus came, died, was buried and He rose again on the 3rd day proving that He is God and that His blood paid for all sin for all time! You have been Justified! Just-as-if-I’d never sinned! Jesus is the Only Way, the Only Truth and the Only Life, and no one gets to the Father but through Him! Believe and receive Jesus into your heart and you will be Saved! Run to Him! Just as you are! Call on the Lord and you will be Saved!!! The Great Tribulation is fixin start, but those who believe will be Raptured first! Rescued just in time! Times almost up! Don’t be left behind! Numbers 6:-27 KJV 24 The Lord bless thee, and keep thee: 25 The Lord make his face shine upon thee, and be gracious unto thee: 26 The Lord lift up his countenance upon thee, and give thee peace. 27 And they shall put my name upon the children of Israel, and I will bless them
@@ZaeZae2014 nope, red onions are still red onions. But turning pink doesn’t change the flavor at all it’s just because the natural coloring of the onions
@@donm8363 I hope you enjoy! If you get the spice blend I put in the video, make sure you limit the amount of all spice balls that get in. There’s a lot in the mix I like to limit it to 1 or 2 only. Enjoy!
OOOOOOOOOOOMYGOSH TYTYTY! Going to make some atraight away, is it alright to substitute apple cider vinegar chef for the rice vinegar? Also Is it possible to substitute kosher salt for pickling or is pickling salt absolutely necessary? THANX chef!!!
They are my wife’s absolute favorite!! You can use kosher salt, it’s totally fine to do that! I’ve never used Apple cider for these but I’m sure it would be okay :) just don’t forget to dilute it 1:1 with water so it’s not as acidic 👍🏽
@@TheAlrightChef okay then good to know....I'll probably break down and go to the store for the pickling salt and rice wine vinegar maybe also purchase some green beans or asparagus to try along with the carrots which I'm alot like bugs bunny and adore!
Ooooo I have both a spicy green bean and asparagus video I’ll have to post those as well. I LOVE pickled asparagus it’s definitely top 3 best pickled veggies
Thank you! So if you put them in the fridge unopened they will last a really long time. I had a jar in there Christmas to Christmas and it was fine for that full year. Results may vary but that’s my anecdotal example!
Julienned peeled carrots in jar with 2 clove garlic and 1tbsp picking spice Bring to simmer 1 cup water, 1 cup rice wine vinegar, i tbsp picking salt and 1 tbsp sugar or honey, fill jar with liquid, top with onion slice to hold carrots under the liquid. Refrigerate for a couple days until brine is absorbed. Enjoy
@@TheAlrightChef lol, I just didn't have anything to write with, and I want to try the recipe. If I'm typing it for myself, why not share with everyone else who can screenshot. Hopefully they watched the video !
This recipe has to be refrigerated as it isn’t “canned” for shelf stability. They last a very long time in the fridge, but I like to say consume in 1-2 months for the best taste but I have had a huge jar of them in my fridge for over a year and they are still crunchy and delicious
🙌🏽🙌🏽🙌🏽🙌🏽 I most certainly do that too. My favorite is the Maille brand gherkins, their brine is just *chefs kiss* so I’ll throw garlic cloves or onions or literally whatever I have in there when they are done 😂😂
No such thing! If you wanted to ferment them you could, but I am already using vinegar so no need for the fermentation. These just go right in the fridge and get all their flavor from the brine:) I wonder what these would taste like fermented
Love pickled veggies. Grew up with hearing how Everything can be pickled and taste good - like veg and leafy veg....and id like to learn, as MANY possibilities of pickling cause they're just so delicious, a way to get vegetables lol, and: last longer than fresh (how long, not certain)...
@@crookedfingersgirl7356 they are my favorite, I always have a few random jars of veggies floating around my fridge. I’ve never heard of leafy greens being pickled though 🤔🤔 they definitely last longer though! In the fridge I’ve had some stuff for over a year and it’s totally fine.
@@tammyrobertson-tchaouch4744 yes you absolutely can, but I would NOT dilute the vinegar. It needs to be full 5% acidity for it to be considered shelf stable in a water bath!
Good question, no they are not shelf stable. They have to be refrigerated, although you could waterbath/pressure can them if you would like using the same recipe! Keeping them in the fridge will make them last a very, very long time though :) hope that helps!
These pickles are ready in just 5 days and can be used within two weeks under refridgeration. For pickles that last 3-5 years you need to follow indian pickle recipes and do not add water. Just let the veggies mature with salt sugar and spices. Before storage you need to remove as much moisture as possible. Make 5kg batch at once and use it for years. It gets better as it ages just like wine.
My boyfriend is staying over during vacation and he just told me he loves pickled carrots, RUclips must be spying on me 😂 those look really good! I'm gonna make them
Any vinegar will do, but the flavor will be different depending on what you use. I like rice vinegar because it’s a very mild flavor profile and gives nice crispness
As long as you can hold off eating all of them:) jokes aside, I’ve had a jar in there sealed for a year and they were fine after that time, so do with that info what you will. I try to consume in a few months for best flavor
Absolutely! I wouldn’t dilute the vinegar if you’re going by to can though! You can throw a spoonful of Pickle Crisp in there to keep them super crunchy :3
You want them to be submerged which is why I use the onion, but since it’s in the fridge it’s not as important as if it was truly “canned” :) I wouldn’t be too concerned with the little tips being above the liquid, they will taste okay :3
Okay so I’m order for you to do that you would need to leave your vinegar undiluted. I was diluting it to 2.5% but you need to leave it at 5% acidity for it to be considered canned and shelf stable. So don’t do 1:1 vinegar/water, you would just use straight vinegar. Hope that helps!
@@thisoneforu if you don’t open them? At least 6 months +, most likely more. I always say try to eat them within 6 months for the best flavor but they will last longer
Yes! You can water bath them, but you want to cut the carrots lower and stuff the onion under the taper of the jar to keep everything submerged. Also, don’t dilute the vinegar, you want that 5% acidity to be full for longer term storage. But you absolutely can water bath and store these with those two edits!
These are refrigerator only there is no “shelf” life. But if you keep them in the fridge, many many many months! If you can resist eating them for that long :)
@@h.s.thompsonduke8105 the jar weights are better for fermentation!!! The onion is pretty much only for fridge pickling, so you didn’t waste your money!
@TheAlrightChef Yes, fermentation mostly, but I truly admire simplicity and authenticity. It drives my wife crazy when I save outer cabbage leaves for use when I begin fermentation canning. They work great as caps for the weights to set on.
Thats amazing! Thank You. Appreciation for the steps and narrating .... Sometimes the sped up, way too fast, and no instructions or voice... Really... Add absolutely nothing to my life 😂😆.
Green peppers! You know, I never really thought about pickling them but I’m sure you could use this same recipe just swap the carrots for peppers! Try it, let me know how it goes :)
@@theonerandomguy1 Do not add water if you want the pickle to last longer. Just use pure lemon juice and little bit of seasoning (mustard, pepper, dry mango powder etc) and smear it on the carrots. Use oil to store them for years. Eat pickles for just the taste, not like a meal.😂😂😂
@@gayatrepatil3689 my advice would be wrapping the jar in chains and putting a pad lock. Otherwise you’re out of luck. Or similarly, make 35 jars and then it will be hard to eat all of them
It would last longer if you dont add water to it. There is a reason why indian pickles are submerged in oil. Moisture is kept at minimum and plenty of salt is used making hostile environment for bacteria.
Then they won’t be a little sweet, but totally fine to not use them! I think a little bit of sugar nicely compliments the allspice and clove that is in the spice blend. All personal preference!
Could xylitol be used instead? I'm not supposed to have regular sugar and try to keep my natural sugars to a minimum for teeth and inflammation purposes. So while I could use honey, I'd prefer something like xylitol if possible. I know it doesn't work for some recipes, though, even though it's considered a 1:1 substitute for sugar.
@@CLJlovesmal I wish I could answer that for you friend. I’ve never used it before so I couldn’t tell you for sure, maybe try it out and see how it tastes? You could always just forgo the sugar it’s not a necessary component I just like a little sweetness
Absolutely!!! Can them using your favorite method and they will be shelf stable:) otherwise just toss them in the fridge, I think they taste better cold anyways but that’s just me
As far as I know, to pickle, you DON’T have to refrigerate, because the lactofermentation DOES’T start without a certain temperature, that is definitely NOT in the fridge 😅
We aren’t trying to ferment here, we are trying to make pickles :) although you most certainly could try to do that if you wanted to leave them unrefrigerated
I use pure vinegar and add all the ingredientes, seal the jar right and put it un the microeave for 1 or 2 minutes, it gets superhot, then inleve it in a shaded cool place to rest.
I like that Onion tip!
Thank you so much! I didn’t think I was reinventing the wheel but apparently everyone seems to like it :)
wts purpose
Great hack!
@@dragonmandy2658to keep the carrots immersed the pickling liquid
Me too! Can't go wrong either with a hint of onion flavor to the carrots 👍
Wow, the onion on top. Great stuff
Thank you for the comment Rhonda :) appreciate you
@@TheAlrightChef hey buddy could you please let me know if carrots are ok to pop in a pan of boiling hot water for 15 minutes once everything is in the jar (last step before putting away in the dark for a couple of weeks) just my preferred method for pickles but haven't done carrots before, thank you!
@@jimmymcgill2557 yeah absolutely! You might want to skip the onion and just pack them in super tight if you are canning just because you don’t really want it above the water line for pressure purposes. Either that or cut the carrots lower and stuff the onion under the taper of the jar. Also, don’t dilute the vinegar, you want that 5% acidity to be full for longer term storage. But you absolutely can water bath and store these with those two edits!
yeah, but then he turns it upside down
not shelf stable
That onion was definitely pro tip! Only video I’ve seen do this, thanks 😂
Thank you!!! You know I never thought that was clever at all until people started commenting. Anywho, appreciate you!
This is probably the easiest pickle recipe. No extra steps. Thanks!❤
I try to keep it moving 🥰 thank you for commenting!!
Well, to pickle, you DON’T have to refrigerate, because the lactofermentation DOES’T start without a certain temperature, that is definitely NOT in the fridge 😅
@@mya.phoenix you have to refrigerate unless you plan on canning it. You would also have to leave the vinegar undiluted. Also, that would be fermenting not pickling
@@TheAlrightChef why do you turn it over?
@@lisas4453 good question! The heat from the hot vinegar against the lid seals the jar :)
I guess I’m not the only one that likes the onion slice on top idea
Ahhhh finally, a man of culture. Welcome
I really love a few jalapenos thrown in with the carrots.
great 🌶
Thank you triple time for a simple and easy pickle recipe. I've never canned or pickled anything, but I'm ready to try your recipe. I'm especially happy because it's for one jar. I'm even ready to eat that onion! 😋😊 Baton Rouge Louisiana ❤
Let’s gooooooo!!! Thank you for taking the time to write a comment, I hope they come out amazing for you!! As a side note to this recipe: if you’re using the Morton/Bassett pickling spice I like to pick out 100% of the allspice balls and then put 1 or 2 balls into the carrots. It’s a very strong spice for how much they put into the jar. Anywho, enjoy and hope to see you back! Onion is the best part ;)
Straight to the point thanks
I don’t like to play around :) get to the recipe already! 😂😂
Oh, I'm definitely going to make these over this weekend🎉
Hell yeah!!!! Get after it, thanks for commenting :3
Looks good!
Thank you!
I'm glad you have this, TY for sharing. I will definitely try this.
Glad you liked it, hope you make it and love it!
I love pickled foods. Glad your brine wasn't all sugar! I've seen so many recipes with cups of sugar in the brine. I thought the vinegar was doing the preserving.
Cut from the same cloth, you and I! I like a little bit of sugar to balance out the flavor for these, but most of the time I don’t use it. Doesn’t need to be so sweet for everything!
Thanks for the onion idea.
Of course, it’s my favorite thing to do!
@@TheAlrightChefi would like to benefit the fermentation effect too, do you thing it will ferment After a long Time in the fridge ?
Or may be let it at room température ? Thank you ❤
@@suzananda I don’t want to speak on that because I truly have no idea I’ve never fermented these. Fermentation probably won’t happen in the fridge though, temps are too cold
I ADORE both pickles and carrots and I made them and let me tell you THANK YOUUUUUUU ❤️
Amazing!!!!! So happy to hear 🥰🥰🥰 thank you for coming back to let me know you enjoyed, appreciate you
Thank you! I’m pickling things today and the carrots are a surprise for me 😍
Amazing!! I hope you enjoy them! I just made a bunch the other day using my own guide 😂😂
@@TheAlrightChefthey came out awesome! Thank you for the reply!
@@AlysiasArtStudio that makes me so happy, enjoy to the highest degree :)
Oh! I love the onion idea!
Making it today!!
Thank you!!! Let me know what you think :3
Perfect! Doing this during next prep session. TY
I love to hear it! Thanks i hope you enjoy!
Ooooo, sounds tasty!! Just put 2 quarts in the fridge so guess we'll try them out in a few days. Thanks for sharing!
Woo!!! I absolutely love to hear that, I hope you like them :)
wow the onion idea is great!
@@cchico41 thank you!
Excellent video. Thanks
Of course glad you enjoyed!
Excellent recipe and presentation ‼️TFS
@@slhemp3556 thank you so much! Glad you enjoyed :)
I love pickled carrots
Me too :) my favorite, always have a jar in my fridge
A local restaurant makes their own pickled carrots. Looks like same flavor profile. Will definitely make a couple of jars. They are even good on sub sandwiches, especially meatball marinara subs. 😋
How interesting, I’ve never thought to mix with a meatball sub but I love both of those items so could be delicious!
Loved it, I add few slices of beetroot for colour 😍
Yummy! I LOVE beets
Ok that's it I was planing this for to long !
I'm doing it everybody! I'm doing it!
@@marcinm9102 one of us, one of us!!! Doooooo it!!!! :)
Great idea.
Thanks!
Lovely!😊
You are loved!
John 3:14-18,1 Corinthians 15:1-4, Ephesians2:8-9, Romans 10:8-13,
Titus 2:13, 1John 5:5, 1 Thessalonians 4:13-18! 1 Peter 3:18! John 14:6
Salvation is God’s Grace alone through Faith alone in Christ Jesus alone!
Our Blessed Hope! Jesus loves you so much, that He died for you so you can spend eternity with Him!
Jesus came, died, was buried and He rose again on the 3rd day proving that He is God and that His blood paid for all sin for all time! You have been Justified! Just-as-if-I’d never sinned! Jesus is the Only Way, the Only Truth and the Only Life, and no one gets to the Father but through Him! Believe and receive Jesus into your heart and you will be Saved! Run to Him! Just as you are! Call on the Lord and you will be Saved!!! The Great Tribulation is fixin start, but those who believe will be Raptured first! Rescued just in time! Times almost up! Don’t be left behind!
Numbers 6:-27 KJV
24 The Lord bless thee, and keep thee:
25 The Lord make his face shine upon thee, and be gracious unto thee:
26 The Lord lift up his countenance upon thee, and give thee peace.
27 And they shall put my name upon the children of Israel, and I will bless them
Thank you!
That onion tip is 🔥
Thank you! I’m glad so many people like it 😂😂
Ima try it with red onion!
@@ZaeZae2014 do it! The red onion will bleed the color so the brine might turn a little pink!
@@TheAlrightChef would thinly sliced make any difference by any chance?
@@ZaeZae2014 nope, red onions are still red onions. But turning pink doesn’t change the flavor at all it’s just because the natural coloring of the onions
Perfect!!!!
@@donm8363 thank you!
@@TheAlrightChef This is on the docket this weekend
@@donm8363 I hope you enjoy! If you get the spice blend I put in the video, make sure you limit the amount of all spice balls that get in. There’s a lot in the mix I like to limit it to 1 or 2 only. Enjoy!
OOOOOOOOOOOMYGOSH TYTYTY! Going to make some atraight away, is it alright to substitute apple cider vinegar chef for the rice vinegar? Also Is it possible to substitute kosher salt for pickling or is pickling salt absolutely necessary? THANX chef!!!
They are my wife’s absolute favorite!! You can use kosher salt, it’s totally fine to do that! I’ve never used Apple cider for these but I’m sure it would be okay :) just don’t forget to dilute it 1:1 with water so it’s not as acidic 👍🏽
@@TheAlrightChef okay then good to know....I'll probably break down and go to the store for the pickling salt and rice wine vinegar maybe also purchase some green beans or asparagus to try along with the carrots which I'm alot like bugs bunny and adore!
Ooooo I have both a spicy green bean and asparagus video I’ll have to post those as well. I LOVE pickled asparagus it’s definitely top 3 best pickled veggies
@@TheAlrightChef Yes puuuuuulllleeesse post it then!
@@TheAlrightChefis kosher salt an acceptable alternative or is the picking salt necessary? Thanks in advance!
Dam! Looks good!
Thank you!!! They are amazing
Ottima ricetta! 👍👍👍
Just subscribed 👋
Grazie Mille 🙏🏽🙏🏽🙏🏽🙏🏽
Great video.
Quick question how long will they last unopened?
Thank you! So if you put them in the fridge unopened they will last a really long time. I had a jar in there Christmas to Christmas and it was fine for that full year. Results may vary but that’s my anecdotal example!
Julienned peeled carrots in jar with
2 clove garlic and 1tbsp picking spice
Bring to simmer 1 cup water, 1 cup rice wine vinegar, i tbsp picking salt and 1 tbsp sugar or honey, fill jar with liquid, top with onion slice to hold carrots under the liquid. Refrigerate for a couple days until brine is absorbed. Enjoy
@@tabp8448 the hero we needed
@@TheAlrightChef lol, I just didn't have anything to write with, and I want to try the recipe. If I'm typing it for myself, why not share with everyone else who can screenshot. Hopefully they watched the video !
@@tabp8448 I hope you enjoy it!! Play around with it and make it your own 😊
@TheAlrightChef I sure will be doing this! Thanks for the recipe and video 🥕💚
@@tabp8448 my pleasure :3
I throw ghost peppers in mine and they come out delicious 🤤
@@pullingthestrings5233 oh man that sounds so spicy!
Great idea with the onion slice. Do you do that with all veggies that you pickle or just the carrots?
@@KatarinaS. I do it with all of my veggies, including my onions 😂😂
That onion tip is a game changer for me!! ❤❤
Promise me you’ll only use it for good and not for evil
No promises. >:D@@TheAlrightChef
How long do they last?
Do they have to continue being refrigerated or will they keep in pantry?
This recipe has to be refrigerated as it isn’t “canned” for shelf stability. They last a very long time in the fridge, but I like to say consume in 1-2 months for the best taste but I have had a huge jar of them in my fridge for over a year and they are still crunchy and delicious
That could be a favorite
Hopefully it goes from “could be” to “is” :)
So simply
anyone else just add veg to leftover pickle juice? boarshead has carrots in their brine it’s 10/10
🙌🏽🙌🏽🙌🏽🙌🏽 I most certainly do that too. My favorite is the Maille brand gherkins, their brine is just *chefs kiss* so I’ll throw garlic cloves or onions or literally whatever I have in there when they are done 😂😂
Looks delicious, definitely going to give it a go. Also using an onion to lold them down is genius.
Thanks James! I hope you like them :)
Dumb question - but do you need to let them sit out on your counter for a few days or weeks to pickle before putting in the fridge?
No such thing! If you wanted to ferment them you could, but I am already using vinegar so no need for the fermentation. These just go right in the fridge and get all their flavor from the brine:) I wonder what these would taste like fermented
Love pickled veggies. Grew up with hearing how Everything can be pickled and taste good - like veg and leafy veg....and id like to learn, as MANY possibilities of pickling cause they're just so delicious, a way to get vegetables lol, and: last longer than fresh (how long, not certain)...
@@crookedfingersgirl7356 they are my favorite, I always have a few random jars of veggies floating around my fridge. I’ve never heard of leafy greens being pickled though 🤔🤔 they definitely last longer though! In the fridge I’ve had some stuff for over a year and it’s totally fine.
Can you boil to can these to give over the holidays?
@@tammyrobertson-tchaouch4744 yes you absolutely can, but I would NOT dilute the vinegar. It needs to be full 5% acidity for it to be considered shelf stable in a water bath!
Are these carrots shelf stable afterwards or do they always require refrigeration?
Good question, no they are not shelf stable. They have to be refrigerated, although you could waterbath/pressure can them if you would like using the same recipe! Keeping them in the fridge will make them last a very, very long time though :) hope that helps!
@@TheAlrightChef
Pressure canning some helps in case of power outage. ✌️
These pickles are ready in just 5 days and can be used within two weeks under refridgeration. For pickles that last 3-5 years you need to follow indian pickle recipes and do not add water. Just let the veggies mature with salt sugar and spices. Before storage you need to remove as much moisture as possible. Make 5kg batch at once and use it for years. It gets better as it ages just like wine.
im soo interested. fermenting and pickling*
@@jrpayne0914 I’ll be sure to put out more!!
Can I use this for pickles?
@@Sarai_Anna_bornagain sure can! You can use this for literally any vegetable. Although I would avoid green beans
My boyfriend is staying over during vacation and he just told me he loves pickled carrots, RUclips must be spying on me 😂 those look really good! I'm gonna make them
I have an in with your FBI agents, thanks guys I’ll handle it from here.
Can I use any vinegar?
Sure! It won’t taste the same, but you certainly could use any vinegar and experiment at what tastes best for you!
Any vinegar will do? Or only rice vinegar?
Any vinegar will do, but the flavor will be different depending on what you use. I like rice vinegar because it’s a very mild flavor profile and gives nice crispness
Hi so how is it the onion wont spoil as this a uncovered food
@@kimmcginty5619 because it’s being refrigerated
how long will this last in the fridge?
As long as you can hold off eating all of them:) jokes aside, I’ve had a jar in there sealed for a year and they were fine after that time, so do with that info what you will. I try to consume in a few months for best flavor
Are these shelf stable ?
@@marvinbrock960 great question, definitely not refrigerator only for these!
What do you do with the onion??
@@pearlbubbles6885 eat it 🤷🏽♂️
@@TheAlrightChef lol
Must they be refrigerated?
As I made them in this recipe yes you must refrigerate, but you can make some simple edits to make them more viable for water bath/shelf storage.
can you can them after prep?
Absolutely! I wouldn’t dilute the vinegar if you’re going by to can though! You can throw a spoonful of Pickle Crisp in there to keep them super crunchy :3
Is it an issue if my veggies are not completely submerged in brine?
For now I'm turning it upside down every 12 hours....
You want them to be submerged which is why I use the onion, but since it’s in the fridge it’s not as important as if it was truly “canned” :) I wouldn’t be too concerned with the little tips being above the liquid, they will taste okay :3
Yeah it defo needs to be submerged, don’t make yourself sick.
Yummy ❤
It was!
How many days can we store
I’d say for best flavor eat within 3 months
How long will these last in the fridge (assuming they aren't all devoured in 1 day lol)
Hahaha, yeah they go quick. I’ve gone unsealed for a year and they were okay. But I would say within a few months just for best flavor
@@TheAlrightChef a year HAHA that'll never happen either. I made a double batch for a bbq this weekend. I'll report back how fast they went 🤣😋
@@trevor5290 oooooo exciting!!! Have a great time, can’t wait to hear how they go!
❤I like it
Thank you so much! Appreciate you taking the time to comment
Can you drop the jar(s) into a canner and boil them 10 minutes to seal the lids? I would very much appreciate your thoughts.
Okay so I’m order for you to do that you would need to leave your vinegar undiluted. I was diluting it to 2.5% but you need to leave it at 5% acidity for it to be considered canned and shelf stable. So don’t do 1:1 vinegar/water, you would just use straight vinegar. Hope that helps!
@@TheAlrightChef
Thank you so much for your reply.
@@suzannefreburg505 of course anytime!
The onion is genius!
Thank you! I love doing it :)
How long will these last in the refrigerator ?
@@thisoneforu if you don’t open them? At least 6 months +, most likely more. I always say try to eat them within 6 months for the best flavor but they will last longer
@@TheAlrightChef Thank you! I look forward to making these:)
@@thisoneforu I hope you like them!
just inherited bunch of carrots. doing this
Be vegetable-y responsible; invest that carrot inheritance, and in 30 years you could retire with millions of carrots
❤❤❤
Can i use apple vinegar?
@@aanassazool I wouldn’t use 100% apple cider vinegar. It won’t taste the same. I don’t find ACV to be very good for pickling things
Thank you so much Sir ❤️👍
Of course!! Anything you want to see let me know
@@TheAlrightChef just subscribe to your channel, please take care and have a great day.😁💪♥️
@@TheAlrightChef Yes Sir,i will, thank you !!😁☀️
@@kimyoung3484 I appreciate you!! Thank you :)
Can you water bath these and keep them on shelf
Yes! You can water bath them, but you want to cut the carrots lower and stuff the onion under the taper of the jar to keep everything submerged. Also, don’t dilute the vinegar, you want that 5% acidity to be full for longer term storage. But you absolutely can water bath and store these with those two edits!
What can i use if i cant find rice wine vinegar?
@@tinajohnson3820 I would just use white vinegar
I am interested in your knife, it looks cool
Thank you so much! It’s actually a full custom from a friend of mine, he doesn’t make knives anymore sadly :/
What is the shelf life for these?
These are refrigerator only there is no “shelf” life. But if you keep them in the fridge, many many many months! If you can resist eating them for that long :)
There is a difference between julienne and batonnet.
Yeah, what I have there is definitely not julienne
That onion idea should have come my way before I bought a set of 12 heavy glass jar weights😢
@@h.s.thompsonduke8105 the jar weights are better for fermentation!!! The onion is pretty much only for fridge pickling, so you didn’t waste your money!
@TheAlrightChef
Yes, fermentation mostly, but I truly admire simplicity and authenticity.
It drives my wife crazy when I save outer cabbage leaves for use when I begin fermentation canning. They work great as caps for the weights to set on.
@@h.s.thompsonduke8105 that’s a great idea too!! There’s nothing wrong with simplicity, that’s how I like to keep it
Why the topper if you’re not fermenting?
@@Sammiejammie521 because I want all the carrots deep in that delicious brine of course!
Thats amazing! Thank You. Appreciation for the steps and narrating .... Sometimes the sped up, way too fast, and no instructions or voice... Really... Add absolutely nothing to my life 😂😆.
@@crookedfingersgirl7356 hahahaha same here that’s why I make sure to be as clear as possible with all steps. Glad you enjoyed !
Can I use palastick container
Yes! Plastic is fine :)
Thank you, I have allot green of peppers. Any ideas?
Green peppers! You know, I never really thought about pickling them but I’m sure you could use this same recipe just swap the carrots for peppers! Try it, let me know how it goes :)
Build a green pepper fort.
Could we combine chilies, lemons and carrots altogether?
Can I also use diluted lemon juice instead of vinegar?
@@theonerandomguy1 Do not add water if you want the pickle to last longer. Just use pure lemon juice and little bit of seasoning (mustard, pepper, dry mango powder etc) and smear it on the carrots. Use oil to store them for years. Eat pickles for just the taste, not like a meal.😂😂😂
Scrub that pot with a metal scouring pad!
I just recently got some barkeepers friend and did all my pots :) spotless shine!
I would eat one jar in one go 🤣
They barely last a week 😂😂😂
@@TheAlrightChef how can I make them last for 1 month 🤔
@@gayatrepatil3689 my advice would be wrapping the jar in chains and putting a pad lock. Otherwise you’re out of luck. Or similarly, make 35 jars and then it will be hard to eat all of them
It would last longer if you dont add water to it. There is a reason why indian pickles are submerged in oil. Moisture is kept at minimum and plenty of salt is used making hostile environment for bacteria.
Is the sugar necessary? What happens if I don’t use it?
Then they won’t be a little sweet, but totally fine to not use them! I think a little bit of sugar nicely compliments the allspice and clove that is in the spice blend. All personal preference!
Thank you!
Could xylitol be used instead? I'm not supposed to have regular sugar and try to keep my natural sugars to a minimum for teeth and inflammation purposes. So while I could use honey, I'd prefer something like xylitol if possible. I know it doesn't work for some recipes, though, even though it's considered a 1:1 substitute for sugar.
@@CLJlovesmal I wish I could answer that for you friend. I’ve never used it before so I couldn’t tell you for sure, maybe try it out and see how it tastes? You could always just forgo the sugar it’s not a necessary component I just like a little sweetness
@@TheAlrightChef okay, thank you! Good to know sweetener is not needed.
that onion squirt shouldve been the intro hahah
Honestly you’re right that would have been way better. This has been a very insightful interaction, I appreciate you
@@TheAlrightChef 🙏
Why do you flip the jar don’t you water bath the carrots?
Nope! I just use the hot brine and flip them to seal the jars. Not canned, I’m not trying to store them for long term :)
Can you can these for longer food storage?
Absolutely!!! Can them using your favorite method and they will be shelf stable:) otherwise just toss them in the fridge, I think they taste better cold anyways but that’s just me
How long should we boil the brime
Just bring to a boil then it’s ready to use. Don’t need to keep cooking it👍🏽👍🏽
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As far as I know, to pickle, you DON’T have to refrigerate, because the lactofermentation DOES’T start without a certain temperature, that is definitely NOT in the fridge 😅
We aren’t trying to ferment here, we are trying to make pickles :) although you most certainly could try to do that if you wanted to leave them unrefrigerated
@@TheAlrightChef Uh right right right! I misunderstood for my not-mother-tongue english. Sorry about it!
@@mya.phoenix no problem at all, we welcome everyone here! Where are you from, I want to try your food whenever it is😇
Do you have to boil the brine ?
I like to, it helps the brine get absorbed into the veggies and it helps seal the jars. I suppose it is not 100% necessary though
@@TheAlrightChef ok thanks cause I boil and sometimes I don’t lol
@@Geraldholmesjr I feel that, sometimes you just don’t feel like waiting the extra time.
What's pickling salt?
It’s just regular salt, but it’s made with no additives to it like anti caking stuff that can mess with your brine. Regular salt is fine
The "ooooooh" kilt me 😂😂
@@lornaj3310 😂😂😂 I left it in because I wasn’t expecting that, genuine reaction 😭😭😂😂
thats a genius onion tip
Thanks! I love doing it, I didn’t think it was so wild but everyone seems to compliment on it. Appreciate you😬
Woooooooow😊
I use pure vinegar and add all the ingredientes, seal the jar right and put it un the microeave for 1 or 2 minutes, it gets superhot, then inleve it in a shaded cool place to rest.
I use pure vinegar to avoid vacuum sealing, the pickling is faster and i reheat it with the microweavefrom times to time if i want it done in a day.
You microwave the jar while sealed? Doesn’t that destroy your microwave putting metal in it?
The recipient looks good, but using an organic material as a fermentation weight is interesting
Lucky for me I’m not fermenting 😝😝😝 just to keep everything under the brine, these just go in the fridge so no “real” risk of it causing problems
Ahhh I rewatched the video and you totally said that! My bad lol
@@thomasgeorge307 all good! I b set these would be good fermented as well
Looks like curtido kinda.
I feel like curtido is more like a shredded salad, this are thicker and more stick-y, ya know?
guys that onion just squirted 😃 !
@@DogmaticDoggo 😏😏😏😏
I love when my onion squirts
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Found you today and kinda sad that your last upload was 8 months ago😢
I took a break, I’m coming back a promise! Anything you like to see?
@@TheAlrightChef how about you do a challenge to make food from a-z alphabet. And great to see you comeback :)