VIDEO: It's Pickle Time!

It’s Pickle Time! Today’s Live demo was all about using up your wilted vegetables (or pristine ones!) to make simple pickles. It’s an awesome way to use up random ends or stems that you don’t have a plan for. We used cauliflower, cabbage, Brussels sprouts, carrots, cucumber & onions - basically anything in the fridge - and combined them with water, vinegar, sugar and salt. ⠀
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The easiest basic ratio is just 1 cup of water to 1 cup vinegar (we typically use rice or apple cider vinegar but you can use pretty much anything except balsamic) with 1 tablespoon sugar and 1 tablespoon salt. We call it the 1:1:1:1 ratio that allows you to scale up or down depending on how much stuff you have to pickle. You can go as acidic as 3:1 (3 parts acid to 1 part water) with about 1 T salt per cup or as low acid as 1:3 (1 part acid to 3 parts water), in which case you’ll typically want to increase the sugar. Play around with the ratios and find what you like! Then raid your kitchen for smashed garlic, chopped ginger, turmeric, caraway seeds, coriander seeds, mustard seeds, peppercorns, fresh herbs, you name it. Just mix it all together or bring to the boil if you want to infuse more flavor or soften your veg a bit. They’re ready to eat whenever you like the flavor but will continue to get stronger. Keep them in the fridge for at least a few weeks! ⠀
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Lastly, let’s talk about all the fun things you can do with pickles, which is basically everything. We like to add pickled veggies to fried rice, sandwiches, pizzas, salads, grain bowls, scrambled eggs, noodle dishes. Chopped pickled veggies are awesome mixed into butter or mayo. Even just the pickle juice is super tasty mixed with mayo or yogurt or sour cream to make a dressing/tartar sauce-like dip. Have fun with it!