hey guys welcome back to MulYeung the cooking channel that's not so useless
this video showcases a real simple recipe which results in a great side dish to cleanse your palate
and I'm talking about pickled vegetables
the ingredients are pretty straightforward
white vinegar, sugar, salt, and any vegetable of your choosing
you will also need a container or multiple containers big enough to pickle your vegetables
in in this case I'll be using this glass jar
before we begin boil some water and let it cool down on the side
we'll be using this water to wash the vegetables after they've been salted
for this batch I used about 1.5 liters of boiled water to wash the vegetables through at least twice
when pickling you want to use a non-reactive pan to prevent any metallic taste in your pickled vegetables
this means that you'll want to cook your pickling solution in either a stainless steel, glass or enameled cast iron pot
so the pickling solution calls for: 4 cups of white vinegar, 3 cups of white sugar, and half a teaspoon of salt
normally I would use purely white sugar for this recipe since raw sugar gives the pickled vegetables a brownish color
but I ran out of white sugar at the last cup and substituted it with some raw sugar
now stir this solution over a heat source until the salts and sugars melt and ultimately the solution boils
once the pickling solution boils turn off the heat and put the solution aside to cool down
you may find that the solution is not sour enough at this stage but it will get (more) sour as it cools down
in the meantime go ahead and start prepping the vegetables
top and tail and peel the vegetables
if you are pickling any big vegetables like this radish cut the vegetable in half lengthwise
how you cut your vegetables is entirely up to you but the thicker your cuts the longer it will take to pickle
my family likes to cut our pickled vegetables to about half a centimeter thick or about half the width of your pointer finger
to allow the pickling solution to penetrate the vegetables even better we almost butterfly the cuts as we are cutting them like so
once you are done cutting all your vegetables place them all into a big bowl
we want to extract the moisture from the vegetables so go ahead and sprinkle some salt and mix the vegetables
let the vegetables sit for half an hour to an hour to allow the osmosis process to do its thing
after waiting an appropriate amount of time drain the excess liquid from your bowl
now we're going to wash the vegetables with the boiled water that we stood aside at the start of the video
wash the vegetables at least twice and drain the water
strain the vegetables and let them drip dry for at least an hour or dry them off as best you can with paper towels
grab your pickling container and put the vegetables in it
and then top them up with the pickling solution
if you have any excess solution be sure to keep it in the fridge
and use it to pickle other vegetables at another time
once there's enough pickling solution in the jar give the vegetables one last mix before closing the container and putting them in the fridge
be sure to give the pickles a light mix every once in a while to ensure even pickling throughout
when the pickles are done will depend on your preferences so be sure to steal a nibble every so often
so guys that was my family's recipe for simple pickled vegetables
I hope you enjoyed this video and be sure to leave a comment if you ever give this a try
see ya