I love pickles and they're one of my favourite snacks and today I'm going
to show you how to make pickles with cucumber, carrots and some red onions. But you can make
pickles with loads of different vegetables. First I'm going to do my carrots I'm just going to
cut this up. I'm using a speed peeler or a peeler. These carrots have already been washed so you
don't have to worry about peeling the skin and then when I can't really peel anymore we
can get that stuff to a side. I've got a crinkle cutter to make it look more cool. I'm just gonna
cut up pieces. Let's do a purple one and I love pickles because I just really like the crunch of
it this is the inside of a purple carrot, and did you know all carrots actually used to be purple
and purple is my favourite colour. So I wonder if they all taste different...
okay...
I think the orange ones taste nicest but that's my opinion.
So to make pickles, you can use really any sort of veg such as, you know broccoli,
cabbage, onions, red onions, chillies. I have had a pickled chili actually before.
It's kind of strange. So many vegetables I can't think of them. That's all the carrots and
we can just get this jar, stuff it in. I'm going to show you how to make it into a pickle later. So
now we're going to do our cucumber and actually cucumber is like a pickle that I have my burger
all the time, I didn't know that, but I normally have pickles in my burgers which are really nice.
I have a really cool way how to do this so get our speed peeler and we're just going to do a long cut
down there just like that and then we're going to miss a bit of that skin out there. Let's do a long
line like that. We're trying to recreate the food zebra, zebra. So we keep all the skin because we can
put that in our pickle as well. It sort of turned into a zebra, and now we have the crinkled cutter.
This is what it looks like in pieces and this is what it looks like.
So we're just going to stuff this in, don't waste the skin because actually you're going
to put the skin in there so don't throw it in the bin because you're going to put it in
there as well, and put all your slices in. This looks like a jar of healthy sweets
and now we're going to move on to the onion. So we're just going to cut this bit off here
there and then that bit that we cut off it's easier to put down and cut down on
the stalk and here we go. So I'm going to keep my fingers out the way so I don't cut my hand off.
You might need an adult to help you if you're a bit scared and when you get to the end you're
just going to turn it on your side and you can do it just how you want to just in different pieces.
Onions normally make me cry, but today they're not, as you can see. Maybe that will make me cry now.
Sometimes I wear goggles when I cut onions. It's a cool way to cut onions. Now we can just put
these in as well. So I've cut my onions, my cucumber and my carrots and now we're going to move on to
the pickle juice. Which helps it stay fresh and makes it last longer. So we're going to get our jug.
That's 250 millilitres of water and then we add 500 millilitres of white wine vinegar. We've added
our wet ingredients and now we're going to add our dry ingredients. It's sugar and salt. We're going to
add two tablespoons of sugar, then get the salt. It looks like a lot but the sugar and the salt
is what preserves the vegetables. I'm just going to give it a little stir. Let's get my vegetables
and we're just going to pour it let's fill the jars up.
So heavy. There we go and then we're just gonna do our onion. So now we're gonna add a
bit more flavour to these vegetables. So for the carrot, we're gonna add a sprig of
thyme then we get a few bay leaves and we're gonna scrunch them up and then put them back in
and close that up. Kind of shake this around a bit... put that there. For cucumber we've got a bit of
mustard seeds, get some of those in there. Put that in and then there you go give that a good old shake
that and into the onions we're going to add two star anise. So we're just going
to stick these in the onions and now I'm gonna add the lid give that a little shake
and those are our pickles. We're gonna leave them for about a week and they'll get
so much better than they are now. I've got some over there which my dad made I'm gonna get them,
which we can have a try of and in this one cauliflower, cucumber,
we've got some star anise, we've got some carrots. Let's just try a carrot.
Oh wow, it's really good. You're gonna get this cucumber...
So these were actually really easy to make and they're actually really nice
to have. Because this one really good, I love the cucumber especially. So in a week
these are going to be ready, but right now let's go and take these to dad. They are heavy.