@@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
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
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 ;)
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
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. 😋
🙌🏽🙌🏽🙌🏽🙌🏽 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 😂😂
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!
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
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
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
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
@@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.
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
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
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 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
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 :)
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
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!
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!
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
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.
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
You know I absolutely would but I have yet to find the perfect way to cut them in bulk and my hand hurts after knife cutting like 6lbs of carrots for a few jars 😂😂
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.😂😂😂
This preparation is not shelf stable, it would have to be properly pressure or water bath canned. These will last months + sealed in the fridge though!
I don’t want to give you an exact figure, but at the very least a couple of months. I still have a big big jar I made last year and they are still good!
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 👍
Straight to the point thanks
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!
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 really love a few jalapenos thrown in with the carrots.
great 🌶
Oh, I'm definitely going to make these over this weekend🎉
Hell yeah!!!! Get after it, thanks for commenting :3
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!
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!
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!
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
Perfect! Doing this during next prep session. TY
I love to hear it! Thanks i hope you enjoy!
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 ;)
Excellent video. Thanks
Of course glad you enjoyed!
Looks good!
Thank you!
Great idea.
Thanks!
I love pickled carrots
Me too :) my favorite, always have a jar in my fridge
I guess I’m not the only one that likes the onion slice on top idea
Ahhhh finally, a man of culture. Welcome
Oh! I love the onion idea!
Making it today!!
Thank you!!! Let me know what you think :3
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
Yummy ❤
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!
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 :)
Dam! Looks good!
That onion tip is 🔥
Thank you! I’m glad so many people like it 😂😂
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 :)
So simply
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
The onion is genius!
Thank you! I love doing it :)
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 😂😂
Ottima ricetta! 👍👍👍
Just subscribed 👋
Grazie Mille 🙏🏽🙏🏽🙏🏽🙏🏽
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
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!
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.
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.
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
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
❤I like it
Thank you so much! Appreciate you taking the time to comment
Woooooooow😊
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
There is a difference between julienne and batonnet.
Yeah, what I have there is definitely not julienne
That could be a favorite
Hopefully it goes from “could be” to “is” :)
❤❤❤❤❤
😇😇
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!
❤❤❤
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.
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!
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 :)
Yummy
Thank you!
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.
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
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 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 :/
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😬
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 🙏
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
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😇
100% batons there 😂
Yeah definitely not julienne 😇
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 :)
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
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 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!
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!
I love when my onion squirts
🥴🥴
Yummo
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
Looks like curtido kinda.
I feel like curtido is more like a shredded salad, this are thicker and more stick-y, ya know?
Or fermented carrots 😅
I’ve never tried!
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 :)
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 :)
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?
How many days can we store
I’d say for best flavor eat within 3 months
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
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.
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👍🏽👍🏽
you should add a little tannins and can these in bulk
You know I absolutely would but I have yet to find the perfect way to cut them in bulk and my hand hurts after knife cutting like 6lbs of carrots for a few jars 😂😂
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.😂😂😂
It is not julienne. It's batonet
I have since brushed up on my cutting lingo, most certainly batonet
Did I see white onion squirting 😶😭
🥺👉🏽👈🏽
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
Can I use palastick container
Yes! Plastic is fine :)
I wouldn't heat honey tbh just add sugar or add honey after its done boilinh
Great tip! Could you maybe speak as to why you have that opinion? I’d love to hear the rationale!
It's because heating honey like that makes it poisonous
@@gus.stviaaa calling heated honey poisonous sounds a bit dramatic but I like to research so I’ll have to look into that. Thanks!
How long can it last on a shelf
This preparation is not shelf stable, it would have to be properly pressure or water bath canned. These will last months + sealed in the fridge though!
Well that was a gross comparison. Thx for the creeps
Not sure what comparison you’re talking about, but I’m sorry you feel that way
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.
How long do these last in fridge
I don’t want to give you an exact figure, but at the very least a couple of months. I still have a big big jar I made last year and they are still good!
So rhe will not process for long time canning.
This is not canned, no. Refrigerator only
Fti NO ONE says batanett!
You don’t know the difference because you don’t bother to learn it, and by claiming your ignorance, you lose your credibility
Gracias señor Flores! Tu opinión es muy valiosa 👍🏽👍🏽👍🏽👍🏽
Don't use honey/sugar its bad
No it’s not lol
The onion! Why didn’t I think of that? 😄🧅
Apparently it’s a good tip, I was just being cheap and lazy. Which I guess is really the mother invention if you think about it. Thank you :)
@@TheAlrightChef it is a clever problem solve! It’s edible too, so bonus points!