Welcome back to love your food today .
We're gonna show you a couple of beautiful pickling recipes .
Now , we're gonna show you two different approaches to pickling here .
We're gonna show you the , uh , the carrots first and those are sort of a hybrid pickle somewhere between a fermented brine and uh a vinegar pickle .
And then , uh , we'll move on to those onion pickles , you see in the other jar .
But uh , first we're gonna start with our carrots and uh , couldn't be any simpler .
We're looking into a carrot , some vinegar , uh some salt , uh a quart of water and uh some garlic in there as well .
Now , we're gonna start with our brine .
So we're gonna put the salt , uh , or a small cup of vinegar and all of our water into a sauce pan just gonna use the water to rinse , lost that vinegar out .
And we're gonna put that , uh , we're gonna put that over medium high heat .
We just want to get that boiled and all the salt dissolved into that water and vinegar just give it a little stir to make sure that everything is dissolving properly .
Now , the uh , salt really allows for the fermentation to take place and the vinegar inhibits it because carrots are quite sweet .
So you do want to allow that sweetness to stay in the final product for as long as you can .
Now , we're gonna uh end up putting this into two different jars and we're gonna layer it a little bit .
So let's cut that garlic into four .
And then we're gonna cut the carrots into , uh we're cutting here into rounds , but you can do any sort of thing with these , uh , during the , the pickling process when , uh , chef Caleb was running his restaurant , he used to cut them in strips and , uh , pickle them that way .
And , uh , they made really excellent and garnish for the caesar we made .
So here we go one quarter of the garlic in the bottom of the jar and then big handful of carrots .
And we're gonna also show you here what happens when you have enough carrots for more than one jar , but not quite enough for two .
Now , you do wanna peel these before they go in and , uh , once you're halfway up , you're gonna put the other half of that , uh , half of garlic in there .
So another quarter in there that's just to infuse a little bit of that garlic flavor into the rest of the brine and uh , add some flavor to the whole carrot .
So once that brine has hit a , a big roiling boil , we're gonna turn the heat off .
Now , before we add that to our carrots , we do want it to cool down pretty close to room temperature .
So here you can see it's quite cool and , uh , we've prepared two jars of carrots here and we didn't have quite enough carrots on hand for two full jars .
So , uh , we're just gonna make sure that this , when we get all the carrots submerged , you do want to make sure they're all covered .
So all those carrots get covered and the other jar since we have a little extra brine , we're just gonna top that all the way up .
Make sure they're both good and filled and then just put the lid on .
That's it easy as pie .
Those are done and then just leave those in the uh leave those in the fridge and they'll do their thing .
Now we're gonna show you our onion pickles .
So we've got these beautiful red onions .
We've got some salt , some aromatics here , some garlic cloves , star , a bay leaf , a dried chili pepper , uh some cinnamon there as well .
Some sugar , all the amounts of course will be in the uh ingredients list below and some vinegar .
Now , this is a vinegar based pickle .
This is not a fermented pickle there .
You have your nice empty jar there .
So we're gonna start with our brine .
Now , this brine is entirely vinegar uh with some sugar .
So this is a sweeter pickle for sure .
So we're gonna start with our sugar or a little dash of salt .
And then uh and then follow that with the vinegar .
And again , this , we , we definitely want to give it a stir .
Once we get it on the heat , you can put that on high heat .
We just want to bring this to a boil .
Make sure that all gets nicely dissolved .
So give it a good stir .
Once it starts to get warm , I wanna make sure all that sugar dissolves in the vinegar .
Now we love these pickles because they turn such a great color .
They uh the white part really turns quite pink and the purple is very bright in the , in the brine .
So we're gonna divide up this cinnamon stick much like we did the other one .
We're gonna divide it in half and then half again .
And also with the bay leaf , we're gonna divide that up , just make sure all your spices get uh divided in half here .
In this case , we're only gonna be doing one jar .
So uh we only have to do it in half the pepper flakes .
Uh Again , this is one of our home dried chilies that uh uh we dried ourselves .
We're just gonna give a little chop , we like it a little bit spicy and the smaller the pieces are , the more contact they get with the brine , the more heat sort of builds in those onions uh as they , as they pickle .
Now we wanna get these in , uh , sliced cross cut here .
And really , at this point , you can decide how big you want to make the pickles .
Uh , remember that you can always slice them later .
You can chop them once they've been pickled or if you want them to be ready in a particular size , then you can make them that size from the beginning , make them smaller , um , make them a little thicker however you like .
And we're just gonna stuff the jar with these .
We found that one of these jars usually fits around two fair sized red onions .
And we're just gonna get all of that into the jar .
And once it's about halfway up now , for this one , we don't want to have a whole lot of air in there .
So we do want to tamp it down a bit and make sure we uh reduce some of the space .
So halfway up the jar , make sure there's uh not a whole lot of air space in there and put the rest of our air max , then the rest of the onions on top .
So you can see our brine once again at a good roiling boil , we're gonna turn the heat off right away .
Make sure that everything is dissolved in there .
So there's our sugar and salt dissolved in the vinegar and while that's cooling , we're just going to uh pack the rest of the pickles into the jar .
Well , future pickles , at least you can make this look prettier if you like , it's not really going to affect , affect the taste .
Just get all of that in there .
If you have a little extra red onion left over , you can always cook with it .
So just make sure that those are all packed well in there .
Once again , you want to sort of reduce the amount of air that's in there .
You don't want to , you don't want little pockets of oxidized onion in your pickles .
Now , this is nice and cool Caleb is gonna demonstrate by holding the bottom of the pit .
And uh , we're just gonna pour that into our nice tightly packed jar onion slices and let that fill up .
You do want to make sure that uh all of your onions are covered as much as possible in there .
So , as you can see , we're just a little bit short , but we're gonna , we're gonna push those down into the , into the brine a little bit , make sure that everything's covered in there .
So we find out wooden spoon is the best idea for this .
Just crush it all in there .
If you're seeing , there's , there's a lot of air bubbles as well inside .
You can always just slide that uh wooden spoon down the side , let some of the air bubble out and then push those onions back down in and then uh they come out looking a little bit like this .
We love these pickles .
They are great in sandwiches .
They're great all over the place .
Leave those in the fridge for a couple of days , at least before you open them up and they can stay in the fridge for a long , long time as they uh change in flavor and gain flavors .
And uh they're pretty amazing .
Honestly , we use them all in a lot of dishes .
So , so please like and subscribe if you enjoy our videos and please leave a comment below .
If there's any recipes you'd like to see .
Chef Caleb try and remember to love your food .