Pickle: How to Pickle Everything? (Crunchy Easily Made Pickles!)

Pickle: How to Pickle Everything? (Crunchy Easily Made Pickles!) | WhatsforDinner?

Рет қаралды 8,418

5 жыл бұрын

Sichuan (Szechuan) Paocai/Pickled Vegetables are a must-have delicacy in every Sichuanese household. Every family has their own way of making it and tastes vary. I always have more than I can eat alone, so they are shared with friends. My friends then urged me to make a tutorial for it, so here it is. This is how to get a pickling jar started, which, when matures, can be used over and over again if care's taken. The first batch might be a little too salty because the large amount of salt put in to make sure it ferments instead of going bad, the pickled veggies can be used for cooking.
A great appetizer that compliments porridge, plain noodles and rice on its own or a great ingredient for your stir-frys and stews. I learned it from my grandma and perfected the recipe to my taste and what's available to me locally. Seasonal fresh ingredients are the key.
Ingredients:
-Salt
-Clear liquor with high alcohol content (used Vodka here, any Vodka is fine, my grandma puts none)
-Cane Rock Sugar
-Seasonal Fresh Veggies (Preferably organic and non-waxed low water content meaty veggies): carrots, cabbage, ginger, chilli pepper (Bird's Eye or jalapeno, bell peppers have too high of water content)
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Пікірлер: 18

@julzgulz1992 2 жыл бұрын

I’m just making my first Chinese pickle! I thought I had to be super precise so your video gave me lots of confidence that even I can do it. Made it look easy. 😊

@lisahinton9682 Жыл бұрын

I enjoyed this very much and learned a few things! Thank you. And by the way, yes, your knife definitely needs to be sharpened! (It's safer to work with an extremely sharp knife, as the knife slides right through the food, and there's no struggle where you might lose control of the knife.) Another suggestion - flip the carrot over so that the flat side is down, thereby leaving the carrot more stable and not wobbling as you're cutting it. I loved that, in spite of not liking the flavor of cloves, you realized that they will add to the complexity of the finished flavor and so included the cloves. Very smart! I really enjoyed this very much! Well-done! :-)

@glencoco7559 2 жыл бұрын

I love these tips sm💖 thank you!!

@nezerthonthethird 2 жыл бұрын

I would love to start a Chinese pickle jar but I'm Muslim and so cannot have anything with alcohol in it 😭 Is there any way to substitute the alcohol in the brine recipe?

@Nazarbi0312 2 жыл бұрын

vinegar? also the alcohol dissolves anyways

@ShadoOoni 2 жыл бұрын

Same here, I don’t know what to add

@kongming2005 Жыл бұрын

You won't be drunk from eating pickles

@alfo3576 Жыл бұрын

Even though it touches alcohol it shouldn’t give you the effects. Kids eat them, after all

@PovertyPear 8 ай бұрын

What I noticed, The alcohol is mostly for sterilisation from when the jar has been open. Vodka is good to use as it is food graded and doesn’t leave a taste. I wouldn’t use anything else than boiling water or vodka to sterilise my pickle jars, and boiling water isn’t a good idea to use when you filled the jar and want a living fermentation. But check with someone more experienced in fermentation, food sterilisation in combination with your situation, even if it’s religious or allergic… information is available online What I noticed you don’t have to have it but it helps with the freshness. And the alcohol evaporates quickly so it won’t stay in the product.