So delicious and nutritious , I'm gonna rinse this and I just like to rough chop this .
I'm not overly fancy with it .
I don't think I'm overly fancy with anything .
So just rough chop it and throw it in .
And then I have several cloves of frozen peeled garlic that I always keep uh one tip that I have to make your life easier .
I always keep fresh , clean peeled , ginger in my freezer , ready to grate for tea , soup , any salad , anything , I just fresh ginger root , well frozen but fresh ginger root over my food to get the nutrients in .
And the same with garlic .
I always keep clean peeled , fresh garlic in a Ziploc bag in my freezer at all times so that I can use these for a salad or soup or pickling kimchi anything .
So I'm actually going to throw these in whole because they're very delicious when they're pickled .
And the end result will be really good .
And again , simple simplicity is my motto here .
Um because I just like to get this done frankly .
So I just do it this way .
Now comes the brine and I use equal parts water and vinegar .
So you can use any vinegar you like .
I've used distilled white vinegar .
White wine vinegar works well .
So obviously , if you don't like celery flavor , you don't want to add that .
And then I have black pepper a nicer thing to do .
If you have , it would be to use whole black peppercorns .
That would be great .
I don't have any , I only have the ground pepper .
So I'm going to use that and then just sea salt and it being a brine for pickles , you need quite a bit of salt .
So I don't like it too salty , but I also need it to be salty enough because I use this as a condiment , the pickled radish that is .
So I would encourage you in making your own pickles that you experiment with the brine because you will find that a lot of recipes , I have found that a lot of recipes out there are either too salty or not salty enough .
So that's why I'm not giving an exact amount because everyone's preference is going to be different .
Anyways for the spices , of course , bay leaves a ma ingredient round um black pepper .
Another mass ingredient as I mentioned , dill seed or fresh dill , I use both of them because I have both of them .
So and my grandma used to have this as a mask ingredient and also I add whole coriander if you don't have it , never mind .
But this adds very nice flavor and garlic .
Most important ingredient I use about , well , this is not a really a recipe thing again because you will make as much as you need .
All you need to know is proportions for water and salt and all those measurements will be on my blog at dot com .
You will check that out after or before you watch the video .
Anyways for the salt choice , I would suggest to get either see salt kosher salt or uh pickling salt .
And once this is cooled down , what I do is I cover it loosely with the cap , but I don't tighten the lid .
I let it cool to at least room temperature .
If not a few hours longer , you don't want to put this hot jar into your refrigerator is what I'm trying to say .
So I let this cool down for several hours and then I refrigerate it overnight and you can already see the color starting to bleed into the brine .
It gets very pink and beautiful and this will yield delicious crunchy pickles that I use as a condiment and you can just add this , you can eat this in the same way that you would eat any kind of vegetable ferment .
Pickles or radishes or kimchi , you treat it like a condiment .
So it's really nutritious for you .
Usually both my grandmas , one of them used to make their , uh , pickled veggies in wooden , uh , um , how do a barrel ?
I think barrel , they , they , it's called leave .
How do we call big wooden barrel , barrel , barrel ?
And another one of them used to make it in clay , big clay pots .
So I don't have any of those .
I noticed people make their pickled begg in glass jars .
I don't do that because to pickling veggies , I go classic traditional way , which means all the vegetables needs to go in a big pot and have space and , and , and it's easier to take them out later instead of going into jar with your hands .
And of course , some vegetables are cut very , in very big , big chunks .
It's easier to remove them .
I took so much today .
I just leave it there and this will cool down on my countertop .
Uh It's going to take , this is a , a pretty big boy .
So it's going to take several hours for this to pull down at least four hours I would say to cool down to where I can put it in the refrigerator .
So I'm going to clean up my kitchen now and let this cool down on its own .
So I hope you make this or any kind of pickle you can do this with any vegetable you desire .
I just happen to love radishes for their health benefits and their color and their taste and texture .
I love the crunch and I love making my own pickles .
So if you're not going to make pickled radish , choose any other vegetable and uh just pickle it , pickle cucumbers make traditional pickles at home and season it to your liking .
And you'll see how much you enjoy your own homemade pickles .
Far better than any commercial pickles that you can buy in the store and more economical too .
And none of my Children , only one of my Children eats this pickled veggies , but I still make tons of pickled wedgies every year and I give away to my friends .
They are always happy .
They are even waiting when I'm gonna send their tattoo anyway .
So what I do , first of all , arrange your , let me put this aside , we will arrange your long pickling veggies on the bottom of the pan and then I'm gonna slice quickly .
My cauliflower just cut the root through the root .
You should be able to remove those florets .
If you wanna make them even smaller , you can do that .
This is way too big .
It should be ok .
So , good luck .
And here is to your health by .
So it has the flavor if you make them like um if you clean them in holes .
Um And what else ?
Let me cut this and be sure to wash all your vegetables , of course and slice this in a few pieces .
This is so good .
Trust me , you will love this a few slices of this squash .
And because again , if we want to make this nice red color , nice color , we need a few chances I have two of medium size root bits .
So one will go on the bottom layer and the other one will go on top layer .
So the brand we will get even color even though at the end they will still get even color .
And what else ?
A little bit of this .
And of course , the cilantro , no , they're not cilantro .
Uh salary slice them as big or as small as you like .
The last will go .
The cucumbers , they brine very quickly for me .
They , they are already on day three .
I already start eating my pickles .
I mean cucumbers and for cucumbers , I'm just going to slice the bottoms and set this side .
I'll place my oops , this is not at the bottom .
And uh the one thing I forgot to get is green tomatoes or half ripe tomatoes , pinkish , almost , almost ripe tomatoes .
If you get those , you need to slice them .
I just got an episode to show you how to do that .
Just slice like this .
So those tomatoes absorb the salty water .
So this was just to show you you wanna help mom as well as papers peppers , green peppers .
Now , if you don't like spicy to get non spicy peppers and again , you need to slice them slightly .
I gotta be careful .
Yeah , you make , you always make the loudest noise .
Why noisy guy ?
Uh-huh uh-huh .
So we need to arrange everything and one more layer of this and I wish I had those tomatoes .
It was too late to buy .
So , but that's OK .
I'll put in the recipe .
If I can call it a recipe , it's gonna be directions how to make it .
So I'll put this one as well and of course my little bit , my good evening , my green beans , this will brind even faster because they are half cooked .
So what else ?
So I'll place this so simple , so easy .
And then another layer of garlic are , can you stop making that noise ?
A was born to make noise .
So that's that .
And lastly , we'll go my cucumbers and I'll prepare the brine water , brining water .
So that's that another .
And they got off , we , by the way , if you wanna eat the beetroot when it pick up because this kind , uh , when it's not cooked , it's gonna be very hard to , um , bite .
You can also cook the beetroot before you add it to your pickles .
I don't do that because I like making pickled um beetroot separately .
Just the beetroot itself .
And what else ?
Just a quick and of course another layer of spices .
See , this is just directions .
I'm showing you how to make it .
There is nothing difficult , nothing complicated when it comes to making this simple .
It's so delicious uh appetizer should I say ?
Or side dish we serve this .
We always have this winter time especially .
We have this on our table dinner time or I have with lunch time any time with fresh bread , it's the best thing ever .
So I'll add my greens and greens will go just like this without chopping .
Oh I forgot the cucumber .
So some of the parsley .
Yeah , I should be good and I missed another garlic .
Garlic can be to your taste if you wipe it very strong flavor and go for to um garlic heads .
I don't know how you say it anyways .
So that's that and a little bit more of those juices .
It gives such a good taste of , uh , pickled wedges .
What else ?
I hope I didn't forget anything .
And when it comes to making the brown water , it's just simple salt and water .
I already premeasured and I'll put the measurements on my luck for sure .
So you can look that up .
Oops , I didn't expect it .
Was that so ?
And yes , be sure that this salt is melted very well before you add it just feel it .
This one is pickling salt because , er , that's why it will melt fast .
We want to cover our vegetables entirely .
So this may not be enough of my brush addition .
I think this should be , I should cover all one more .
We'll add the last waters and we'll cover it with something .
Come on , you wanna help ?
So that's that you wanna cover it entirely the way to check .
If it's enough water , you will simply place a plate on top and squeeze it .
If the water comes up , that's , it means it's good .
So the water should cover the plate as well and because it will float will , um , on the top , that's why we need something heavy .
That's why one of my sons weights .
We'll go on top of our pile .
You wanna put this on top ?
Got it .
It's heavy .
You do it .
Good job .
So this is ready .
It may not cover entirely at this time but when a few days will pass and , uh , everything will go a little bit .
Um , I don't know what , so it will be , it will be easier to cover the path .
So that's that and room temperature about seven days after seven days , uh , check and see if you like how well it's pickled .
If it's , you think it still needs some , a few more days , let it sit a few more days at room temperature .
Um , after , as soon as it's ready , you can then transfer into jars and save it in fridge .
So it doesn't continue pickling and becoming very , very um sour and very um pickles may go even more um soft when they pick away too much .
So that's that .
And let me show you the one I made .
Uh it's been almost eight days since I made that one and it's ready and I would suggest have OK ?
I once in a while I just shake it like this .
So the wire turns the pink color evenly .
But if even if you don't do that , it's not still .
I have , I have so and put up so , but we're done .
So that's that done .
Yes , almost done .
So this is the one I made earlier and by the way , start making your tattoo already because I'm planning on making the Harissa video .
Armenians already know what Harissa means .
It's um very delicious pudding made with uh wheat .
I think that's how they call it peeled with .
Anyways , the two goes with Harissa .
So , well , so it's a must to have with your Haris .
Let me just get a few so I can show you how it looks .
Actually I would use tongues or something .
So your hands don't get salty .
And this is , if you don't like to have your mom , uh , pickles that color , you can make a , another separate one with , without a beetroot .
And with this one you like that lip ?
And I have some tomatoes with this one .
There are mini tomatoes .
I don't always see these half fried mini tomatoes in stores when I saw them .
I thought it's the perfect thing for tattoo .
And this is how my cabbage looks gorgeous pink color and it tastes amazing .
And the best thing I like to have my tattoo with its fried potatoes , french fries , homemade fries with French fries .
So this is so delicious .
I hope I didn't forget to say anything .
It's delicious .
So Right .
So people will be on my blog at dot com .
Try this .
You try to make your own tattoo pickled veggies ones .
You will never buy it from store .
The one they eat vinegar or I don't know what they eat .
It doesn't taste the same as you make at home .
I think that's it .
Thank you everyone for watching .
Remember to subscribe to my channel .
Remember to like the video .
Remember to share my videos .
I really appreciate that .
That's it .
Yeah , that's it .
And we can put it down to our french fries is ready so we can , I can put it .
And that's my favorite .
And she doesn't like eating them anymore .
This is the best thing ever .
Ok , I'll see you very soon .
My , all of them all on that and .