I am not too good in the kitchen but thank you very much at least I could do great with the help of your video. Now my question is can I use other veggies too instead of carrots ?
You can pickle a large number of different vegetables like the carrots! Almost anything that isn't a leafy green will work, but it helps if they're locally grown (not irradiated) so that the lactobacilli are not destroyed. Some examples you can try are: turnips, parsnips, watermelon rinds, hot or sweet peppers, green beans, small pickling cucumbers, okra, cauliflower, or even a mix of these! We do have some other videos about pickling other veggies in different ways, too!
Not that I watch THAT many. Recipes on UA-cam, but I do want to say that this was by far the best one i have ever seen! Nice and short, all tips and advice needed are already there - just perfect. The onion one would be great with those little onions left whole, i think. Can't wait to try this!
I got tired of my grapes molding before ate. So i devised a recipe simular.in a half gallon jar. 2 tb sea salt.4 cups acv, 4 cups filteted water. They have been in fridge for couple weeks now.they taste great. So glad i saw this video, i dont feel so insane for doing it now. Take care
Simple and easy just two suggestions, if you add all the whole spices to brine while boiling it will have good flavor and have a good spicy fragrance, you could also add a small sliced beetroot to get that natural vibrate color.
Adding the spices to the brine while it's boiling will definitely wake up the aromas a little, but makes it slightly harder to layer the spices if that's what you'd like to do. And yes, beetroot makes an amazing colouring agent, especially if you would like to make those intense pink turnip pickles that typically come with shawarma!
Hi you did not say how long it takes in the fridge for them to pickle. Also how long they last in the fridge. I would have also put in the title of the reciped refrigerator pickling. Others have asked these questions and you have not responded to them.
Good video. I actually pickled some red onions today, but I used "1 part White Vinegar, 2 parts Sugar, and 3 parts Water" when I pickled them. I'm going to try it on some homemade pizza tomorrow.
We also use them as a sandwich ingredient, chopped up in a slaw, or anywhere that you'd need a little crunchy acidic kick. They make a great garnish for a Bloody Mary or Bloody Caesar, or in a little dish on a cheese board!
Hi! This looks great! But what is a “long, long time” for being in the fridge. I’m looking for pickling onions to last months and everything I’ve found so far is for “a couple of weeks.” Do yours last longer? Thanks!!! 💙💙💙
Ours have definitely lasted a couple of months (if we don't eat them first, which usually happens), so long as you treat them well. Make sure the container you put them in is very clean (boiled or sterilized) to start, and when use clean utensils when you get some out. Also, it is possible to heat treat them, which stops any fermentation going on and makes them last longer. We haven't done a video on that process, but we will in the future.
Can you store the pickled carrots in a cool dry place after pickling or do they have to go straight into the fridge? If you can store them outside in cool place, how long will they hold for....
I am new on fermentation but no carbon release during in the fridge??? i notice that lead is closed enough in order not to release carbon also no air lock.......
Putting it into the fridge significantly slows the fermentation, so you won't get the build-up of gasses inside the jar like you would if it were sitting out at room temperature. Also, if you're anything like us, you'll be opening it every couple of days to use your delicious pickles!
They can last a couple of months in the fridge so long as you treat them well. Make sure the container you put them in is very clean (boiled or sterilized) to start, and when use clean utensils when you get some out. Also, it is possible to heat treat them, which stops any fermentation going on and makes them last longer.
All of the ingredients and amounts are listed in the description below the video! Pickling usually requires a little bit of weighing on a kitchen scale.
Lemon juice won't really do the same thing, and contains a lot more sugar than vinegar. Lemon juice is citric acid and vinegar is acetic acid, so they're not quite the same thing. Because of all of the sugar in the lemon juice, there may be significantly more fermentation in your pickle than you want.
Can someone tell me what happens if a little bit of the stuff you're pickling sticks out at the top? I pickled some chillies and o couldnt ALL of them submerged and im so scared
You can always use something like a slice of onion to hold your pickles beneath the surface of the brine, or if you're diligent and give it a good stir every so often to keep the uncovered parts covered in the brine, it should be fine.
We'll be doing lots more pickling, just as soon as we can get some nice fresh local produce! Those fermented ones really benefit from their own natural lactobacilli, and many of the imports have a) a huge carbon footprint and b) are irradiated!
You could, though these are both more in the way of a vinegar pickle and undergo a pretty slow fermentation. You'd more want to use a fermentation jar with the radish pickles or the kosher dills we do in other videos!
Yes, you can! It would be a little sweeter and milder than using plain white vinegar. It will change the flavour quite a bit, but if it tastes good, do it!
You can use honey, but you'll want to use less honey than you'd use sugar, because it's sweeter by weight! It will also change the final flavour of the onion pickles. One tricky part is that it is harder to get honey to completely dissolve in the water before adding it to your pickles. We do recommend sticking with sugar, because it's a little more neutral and easier to use.
For the sweet onion pickle, it may be possible to pickle them using only salt, but it is not recommended. Because you're not using the outside of the onion, using only salt, it may not start a fermentation without inoculation with something already pickled (like a dash of juice from the fermented cucumber pickles or the hot pepper relish in our other videos). Also, you must be careful to clean the onion you use thoroughly, as sometime mould or smut grows between the layers, which could cause a nasty growth in your pickles. We don't recommend a salt-only brined pickle for these onions.
If you wish to heat treat them and properly can them, then yes, they will last a long long time, but they will not continue to ferment once you have done that. And of course once you've opened them, they'll need to go back in the fridge. We highly recommend you check the USDA canning guide which you can easily find online!
The onions are usually done in about a week or two, and the carrots usually take 2-3 weeks to pickle. They'll both last in the fridge for at least 3-4 months easily.
If it's pickled, it's a pickle! Cucumbers may be the most commonly pickled item on the shelf, but you can call onions pickles, okra, watermelon rind, capers, radishes.
I am not too good in the kitchen but thank you very much at least I could do great with the help of your video. Now my question is can I use other veggies too instead of carrots ?
You can pickle a large number of different vegetables like the carrots! Almost anything that isn't a leafy green will work, but it helps if they're locally grown (not irradiated) so that the lactobacilli are not destroyed. Some examples you can try are: turnips, parsnips, watermelon rinds, hot or sweet peppers, green beans, small pickling cucumbers, okra, cauliflower, or even a mix of these! We do have some other videos about pickling other veggies in different ways, too!
Thank you .
Not that I watch THAT many. Recipes on UA-cam, but I do want to say that this was by far the best one i have ever seen! Nice and short, all tips and advice needed are already there - just perfect. The onion one would be great with those little onions left whole, i think. Can't wait to try this!
Thanks so much! We try to make it about the food and keep things easy and accessible. Thanks for watching!
I got tired of my grapes molding before ate. So i devised a recipe simular.in a half gallon jar. 2 tb sea salt.4 cups acv, 4 cups filteted water. They have been in fridge for couple weeks now.they taste great. So glad i saw this video, i dont feel so insane for doing it now. Take care
Grapes! How interesting. What do they taste like? Do they come out a bit like those Japanese salty preserved plums?
Simple and easy just two suggestions, if you add all the whole spices to brine while boiling it will have good flavor and have a good spicy fragrance, you could also add a small sliced beetroot to get that natural vibrate color.
Adding the spices to the brine while it's boiling will definitely wake up the aromas a little, but makes it slightly harder to layer the spices if that's what you'd like to do. And yes, beetroot makes an amazing colouring agent, especially if you would like to make those intense pink turnip pickles that typically come with shawarma!
Thanks its excellent and nice and easy way to make carrots pekel.
Thanks for watching! Hope your pickles turn out delicious!
Hi you did not say how long it takes in the fridge for them to pickle. Also how long they last in the fridge. I would have also put in the title of the reciped refrigerator pickling. Others have asked these questions and you have not responded to them.
Good video. I actually pickled some red onions today, but I used "1 part White Vinegar, 2 parts Sugar, and 3 parts Water" when I pickled them. I'm going to try it on some homemade pizza tomorrow.
Sounds delicious. We use them all over the place. Salads, sandwiches, charcuterie boards, stirfry...
Hi there! Just made my first batch and they are delicious! Any recipe ideas to use them in? So far I've only tried in a salad.
We also use them as a sandwich ingredient, chopped up in a slaw, or anywhere that you'd need a little crunchy acidic kick. They make a great garnish for a Bloody Mary or Bloody Caesar, or in a little dish on a cheese board!
Use it with steak chicken fish
Tryed it
Your pickles are very tasty and easy to make. Kindly told me about music which on Entro you uses
The link to the music is at the bottom of the description. The track is Jazzy Frenchy from BenSounds.
Waa nice pickle
Thank you. I bought a couple bunches of ugly looking local grown organic big beautiful multi color carrots. I will use your method.
It's perfect for local produce, the fresher your produce the more vigorous you can expect the lactobacilli to be!
LoveYourFood
They came out good, thanks, I ate the first ones today
Hi! This looks great! But what is a “long, long time” for being in the fridge. I’m looking for pickling onions to last months and everything I’ve found so far is for “a couple of weeks.” Do yours last longer? Thanks!!! 💙💙💙
Ours have definitely lasted a couple of months (if we don't eat them first, which usually happens), so long as you treat them well. Make sure the container you put them in is very clean (boiled or sterilized) to start, and when use clean utensils when you get some out. Also, it is possible to heat treat them, which stops any fermentation going on and makes them last longer. We haven't done a video on that process, but we will in the future.
LoveYourFood Thank you so much! I really appreciate it! I can’t wait to try it in one of my recycled jars! 💙💙💙
I really love pickled vegetable.
So do we. We always have jars of pickles on the shelf and in the fridge!
Can you store the pickled carrots in a cool dry place after pickling or do they have to go straight into the fridge? If you can store them outside in cool place, how long will they hold for....
They should go in the fridge, especially once you've opened them. They will last a couple of months in the fridge.
I am new on fermentation but no carbon release during in the fridge??? i notice that lead is closed enough in order not to release carbon also no air lock.......
Putting it into the fridge significantly slows the fermentation, so you won't get the build-up of gasses inside the jar like you would if it were sitting out at room temperature. Also, if you're anything like us, you'll be opening it every couple of days to use your delicious pickles!
How long do they last in the fridge?
They can last a couple of months in the fridge so long as you treat them well. Make sure the container you put them in is very clean (boiled or sterilized) to start, and when use clean utensils when you get some out. Also, it is possible to heat treat them, which stops any fermentation going on and makes them last longer.
Hi, what is the label unit of every ingredients? Please tell me
All of the ingredients and amounts are listed in the description below the video! Pickling usually requires a little bit of weighing on a kitchen scale.
Can we use lemon instead of vinegar
Lemon juice won't really do the same thing, and contains a lot more sugar than vinegar. Lemon juice is citric acid and vinegar is acetic acid, so they're not quite the same thing. Because of all of the sugar in the lemon juice, there may be significantly more fermentation in your pickle than you want.
Wow
Thank you!
Can someone tell me what happens if a little bit of the stuff you're pickling sticks out at the top? I pickled some chillies and o couldnt ALL of them submerged and im so scared
You can always use something like a slice of onion to hold your pickles beneath the surface of the brine, or if you're diligent and give it a good stir every so often to keep the uncovered parts covered in the brine, it should be fine.
Another idea is to put some folded up paper towel for about a half hour at the top of the jar to keep everything submerged.
That's a possibility, too! You want to make sure that the paper you're using won't impart any flavours to the pickles, though!
Yes! Can you demo more fermented pickles? Perhaps the good ol' Kosher Dill?
We'll be doing lots more pickling, just as soon as we can get some nice fresh local produce! Those fermented ones really benefit from their own natural lactobacilli, and many of the imports have a) a huge carbon footprint and b) are irradiated!
Can I use a fermentation jar?
You could, though these are both more in the way of a vinegar pickle and undergo a pretty slow fermentation. You'd more want to use a fermentation jar with the radish pickles or the kosher dills we do in other videos!
You can add a 1/2 tsp of dill seed to the bottle of carrots and you get drilled pickled carrots 😁
Yeah, it's super easy to switch up the flavour profile of these pickles!
Yummy 🤤
And delicious in sandwiches!
hi can i use apple cider vinegar?
Yes, you can! It would be a little sweeter and milder than using plain white vinegar. It will change the flavour quite a bit, but if it tastes good, do it!
thankyou 😊
Hi. Can you use honey instead of sugar Thanks for the tutorial
You can use honey, but you'll want to use less honey than you'd use sugar, because it's sweeter by weight! It will also change the final flavour of the onion pickles. One tricky part is that it is harder to get honey to completely dissolve in the water before adding it to your pickles. We do recommend sticking with sugar, because it's a little more neutral and easier to use.
Why not just mix the carrots and onions together if you want sweet? Maybe add a touch of honey? Use Tupelo honey if you can get it.
Sir may we use salt instead of sugar pls reply
For the sweet onion pickle, it may be possible to pickle them using only salt, but it is not recommended. Because you're not using the outside of the onion, using only salt, it may not start a fermentation without inoculation with something already pickled (like a dash of juice from the fermented cucumber pickles or the hot pepper relish in our other videos). Also, you must be careful to clean the onion you use thoroughly, as sometime mould or smut grows between the layers, which could cause a nasty growth in your pickles. We don't recommend a salt-only brined pickle for these onions.
Can these be canned to last a year or so instead of sitting in the fridg?
If you wish to heat treat them and properly can them, then yes, they will last a long long time, but they will not continue to ferment once you have done that. And of course once you've opened them, they'll need to go back in the fridge. We highly recommend you check the USDA canning guide which you can easily find online!
Thank-you
Copy that!😊
How long to preserve? The expiration?
The onions are usually done in about a week or two, and the carrots usually take 2-3 weeks to pickle. They'll both last in the fridge for at least 3-4 months easily.
Can you omit the sugar? Does it have a purpose in the pickling process?
seems to b yummy
We use them all over. Sandwiches, salads, even charcuterie plates!
Just eat the extra onions at the top, they are tasty
👍
Thanks! Hope you enjoy!
Looks good but those aren't pickles they are pickled onions
?????? You keep calling the onions " pickles " ??? Are they not pickled onions ? Pickles would be cucumbers ?
If it's pickled, it's a pickle! Cucumbers may be the most commonly pickled item on the shelf, but you can call onions pickles, okra, watermelon rind, capers, radishes.