welcome friends welcome back to the
kitchen so today i'm going to do
essentially a quick pickle or a fridge
pickle
this is something that you pickle very
quickly in the fridge and you eat almost
immediately it's not pickling for the
zombie apocalypse this is not meant to
sit on a shelf for months and months and
months or years and years and years it's
meant to be eaten right away
and i often do this
sometime in the middle of september when
i take a look at the garden and see some
of the stuff that's out there that needs
to be used up and there's only a little
bit of each thing so i went to the
garden this morning and i got a few
green beans
i got some carrots i got a couple of
onions there were a couple of jalapeno
peppers still out there on the vine chop
them up
and this is also some of the garlic that
we grew this summer and so into this pot
i put two cups of water and i need to
put in two cups of vinegar and
i often mix it up so i'm going to use a
little bit of rice wine vinegar because
i like the flavor of the rice wine
vinegar
but the acid content in the rice wine
vinegar is quite low i think it's around
4.5
this one is 4.7
so fairly low but i like the flavor
and then i'm going to put in some apple
cider vinegar it's got an acid content
that's a little bit higher
at 5
and then i'm gonna round it out with
some white pickling vinegar which is
seven percent acid content
and so that makes sure that we're going
to get it pickled um but this one
doesn't really bring any flavor at all
it's fairly neutral
you could use any combination of
vinegars you like
and because this lives in the
refrigerator because it's in the
refrigerator from a safety standpoint
you don't really need to have that high
acid content
because it is going to be refrigerated
the whole time so i've got this on
fairly high heat because i want to bring
it up to a boil to it i'm going to add a
bay leaf
some whole peppercorns
coarse salt or pickling salt if you wish
and a little bit of sugar
now you don't have to use the sugar if
you don't want to
and sometimes i add other stuff in there
too sometimes i'll add some coriander
seed sometimes i will put in some cumin
cumin is really nice sometimes maybe a
little bit of curry powder or curry
leaves if you can get fresh curry leaves
i put those in too
just depends what i feel like that day
and one of the great things about this
is we're only making
one small jar of pickles
that is very fast and gets eaten quickly
so over time you can play with a whole
pile of different flavors
and because you're only dealing with one
jar if it doesn't work out you haven't
lost a whole lot
so i play around with it now i just want
to bring this to a boil and that's
mostly just to dissolve the salt and the
sugar which it already has been
dissolved and to pull a little bit of
flavor out of the peppercorns and what
other whatever other spices i put in
there
so this is a one liter jar one liter
wide mouth mason jar
and i just throw in the carrots
and everything else
so i just pack everything in
to the jar and it pains me that i might
have to say this but
yes
every time i do any kind of pickling
video or canning video
people call me out
in the comment section you didn't tell
people to use a clean jar
i just kind of assume
that if you're working in a kitchen
everything you're using is clean
kind of goes without saying i would
think
and so i'm jamming these in i want to
keep make sure that i keep everything
sort of
below the hip on the jar
just so that they'll be below the brine
when i put the brine in
and
i'm not too crazy um
about being prescriptive of what goes in
this jar it usually is whatever i have
on hand at this point if i had a couple
of little cucumbers i'd throw them in
if i had
some chipolini onions sometimes we'd
grow chipolini onions i'd throw them in
if i had different kinds of hot peppers
i'd throw them in banana peppers
whatever
if you don't like hot peppers don't put
them in i mean
cauliflower
works really well in this
just put in whatever you have it's a
mixed pickle um and the flavors come
together really really nicely okay i've
got everything jammed in there
put a funnel on top
and pour in
our pickling liquid
okay so i'm going to
put a lid on this and leave it on the
counter until it cools down
the the amount of liquid will drop a
little bit because the vegetables will
start to absorb it also it will contract
as it cools a little bit
there's enough here to top it up a
little bit more in fact there's enough
brine here that you can do two jars
and do two different jars of vegetables
to try out different flavorings and see
how the flavors of the vegetables go
together
or you could just cut the brine in half
so i'm going to leave this out on the
counter until it chills stick it in the
fridge leave it three or four days
before we taste it
hey friends
end of season garden pickle it's a
little bit everything a little bit of
everything carrots a little onion
beat some beans about yeah it looks like
a little bit everything short of beets
which you know wouldn't work so well
color it so
um
i see you didn't miss out on putting
your hot peppers in hot peppers and
okay so i'm just gonna let's pull out
one hot pepper i have a
let's see if i'm gonna be patient
see if i can get a carrot and a bean you
wanna be i'm gonna be i know
i know i want a bean please
thank you okay
i should actually call this
um
bloody caesar garnish mix oh that would
be a well-marketed
well-marketed pickle
if you're a pickler
and you want to call it
bloody caesar garnish mix
i gotta cut
our beans grape great
i mean it's got all the flavors and then
the flavors start to intermingle
and you get a little bit of heat in
there from the hot peppers that i used
not a lot
just enough to tingle and let you know
that
mm-hmm
okay good
it doesn't crunchy still too i'm
surprised how crunchy the carrot still
is yeah
it has only been there a few weeks so
so
look great with sandwiches
so pickling doesn't have to be this
giant
days long affair that takes up you know
your entire life and makes
400 jars of pickles that you put in this
giant room in your basement it only does
when you need to make that that many
yeah you need to make as much strawberry
jam as we make yes it does take all day
it does take all day but if
you can
you can make a jar of pickles and sort
of dip your toe in the pickling world
just with these quick pickles
give it a try see if it's something it
likes if it's something you like doing
and then progress from there
don't be overwhelmed by the idea of
pickling now again i'm going to say it
one more time this is not a store
for the zombie apocalypse pickle
gotta keep it in the fridge it doesn't
go on a shelf in the basement you gotta
keep this one in the fridge
thanks for stopping by see you again
soon
you