Chef Tsuji reveals the most delicious, yet easy to make, pickles!
0:00 Pickles
0:13 Ingredients for the pickles
3 cherry tomatoes
1/2 each of red and yellow bell peppers
1 cucumber
1/2 daikon radish
about 6 bunches of broccoli
Pickling liquid
200ml water
120 ml apple cider vinegar
10 g salt
50 g sugar
5 cloves
1 hawk's claw
10 grains of pepper
10 grains white pepper
How to make pickles, professional recipe
0:19 Poke holes in 3 cherry tomatoes with a toothpick or bamboo skewer.
If the vegetables are hard to soak up the flavor, poke holes in them to help them soak up the flavor.
0:35 Cut a bell pepper in half and remove the stems and seeds.
Cut off the unwanted part.
Cut 1/2 of the bell pepper into bite-sized pieces.
Continue cutting in the same manner.
1:27 Scrape off the warty surface of the cucumber.
Peel off the hard skin from the side with the stems on it.
Cut into bite-sized pieces.
Remove the seeds if you are worried about them.
2:07 Cut off the tail of one daikon radish and cut it into 1/2 pieces.
Peel off the skin.
Cut into bite-sized pieces.
2:40 Cut broccoli into bite-sized pieces.
Remove the white parts of the stems and buds.
2:58 Turn heat on high and bring water to a boil.
Once the water is boiling, add the broccoli.
(If the vegetable cannot be eaten raw, boil it.)
Remove from heat.
3:16 Add 200ml water and 120ml apple cider vinegar.
Add 10g salt and 50g sugar.
Stir well.
3:32 Turn the heat on high.
Bring to a boil and add 5 cloves, 1 falcon nail, 10 peppercorns and 10 white peppercorns.
Cover with a lid, turn off the heat and let it steam to release the aroma.
3:48 Place the vegetables in a bowl.
Add the extracts using the back of the bowl.
4:05 Soak overnight to finish.
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