Learn how to Pickle Vegetables the easy way | Toursi
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- Опубликовано: 10 мар 2022
- 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.
Nikki you r awsome specially you remember your mom i really appreciate.
Excellent teaching. Every step was clear. Thanks for creating this useful video. 👍
So nice of you
The combinations are beautiful. I can't wait to try this 😁😁❤️❤️.
Wonderful Recipes 👍
So many ways to pickle veggies! I like your way.I
Thank you so much
Very nice presentation
Im from srilankan i like your recipe
I am watching your video from India. I appreciate it. very nice.
Great video! Love the vibes 😊 miss just seeing people doing normal things and not over the top!
PERFECT !!!!!! 👍👍👍
Thanks!!
Nice
Hi Nikki-My Mom does it with Green Tomatoes and Cabbage
Some good grocers are willing to order “horse carrots” for you. It’s a good way to get big ones. Sometimes the grocer will allow you to buy a portion of their order. Others may ask that you buy the case/pack. They’re usually really inexpensive purchased this way.
Gentle presentation.👍
Many many thanks
Super! I might need to isolate myself after eating them though. Surely they must stoke up massive flatulence!
I add red Onions .and i add pickling spice I'm pickling crisp
Отличный рецепт,очень красиво!👍😊🌺
Hello. I love this idea of not having to put the jars in the pressure cooker, but I’m a little worried I’m doing something wrong as I have filled the jars with as much water as possible but there is still space (air)when I turn the jar upside down. Is that ok???
Thanks in advance
I have the same question and issue. Tks in advance!!
if you do choose to blanch the garlic that will actually prevent the common issue of them turning blue, it is of course only a visual issue but i prefer them not being blue personally
Nice ☺️
Thanks for liking
👌👌👌👍🏻
and salt keep them good for long term storage?
How long do you have to store it before it's ready?
10-14 days
Hello I am from Nepal.i am watching you make pickled vegetables..thanks for sharing.
Loal7h
Great video, thanks! Just one question: how long do they need to sit for before they're ready to eat?
add cukes they look awesome !! they do mot need to be processed ?
Hey, thanks for the video! I made 14 jars of this. My concern is I didn't put the brine in when it was boiling. Is that ok?
Wow ji wow 😂😂
are the pepper corns just for flavor?
Wonderful upload friend, thank you for sharing love it 😍
Thank you for watching 👍👍
@@NikkisModernMediterranean my mom knows I ok message noted with good news I iu to the office today so we will see you tomorrow I iu I have been working in my car so you know what we qqqqqqqqqq you tomorrow I love to be there to the store for good measure and the other two were good morning I was ok message noted with you and the kids doing 👍😀😀😀 of 💓👍 to get the of 💓 llllllllll ok kloollll look ok cool outhit ok message Noted yo of ol LL Bean
White distilled vinegar?
Does the jar lid have to pop down?
What kind of peppers?
can you heat water bath them?
You should and there needs to be an acid added. White vinegar is the usual.
You just killed all of the good bacteria from your vegetables when you blanched them. I wouldn’t be surprised if (or at least a lot of folks did this years ago) the pickles your grandparents made were made not with vinegar, but with a brine mixture. That allowed them to ferment, and become natural pickles. Once opened, they definitely go in the fridge, unless you have a very low-temp basement or something like that. If you seal those jars after you’ve opened them, they’ll continue to ferment, pressure will build, and it will potentially burst the jar! You’d have to refrigerate them to prevent that from happening. They’re sooo delicious ! And they’re so good for you! Probiotics galore!
Besides being delicious, they could (can) also be used for multiple illnesses, as well as improving general health. Sipping on the juice can ease GI upset from viruses, etc.
Fair warning: if you decide to give them a try, start off with just a small amount at a time, and build up. They’re so good at killing bad bacteria that they can upset your stomach (trying to get the dead bad bacteria out of the body).
Describe the pickling brine? What did it consist of?
Plz hindi meh bta diya kre.
Peccato che non ci sia la traduzione in italiano!!!!!!
That’s why I canceled my membership today got really tried of plant fatness craziness
Tani Sara world ar 160 ta country heart relative koracis bol
Why.... why do they talk sooo much, why can't just do the recipe
People have gotten terribly soft, weak, and ignorant of these simple skills that were second nature to everyone, 3, 4 generations ago. Kids nowadays think pickles were to put on your burger. Pickling was one of the means of food preservation that was required knowledge for survival.