Sometimes you’re in a pickle and you just want some pickles! This awesome recipe will work with most veggies so we encourage you to try and explore your culinary palette! Chef Christian Gill uses The Carbon Knife Collection from Messermeister to rock this recipe out.
Chef Christian Gill
Quick Pickled Veggies
INGREDIENTS
Cucumber
Ginger
Carrots
Fish Sauce
Lime Leaf
Sugar
White Vinegar
Water
Lemon Grass
MSG
DIRECTIONS
Slice your Cucumber into slices
Julianne Your Carrots (Optional: You can add radishes also)
Put your veggies into a a container with a lid.
Peel your ginger and cut into slices.
In a pot, bring to a boil Vinegar, Water, Sugar, MSG, Lemon Grass, Ginger, Lime Leaf and Fish Sauce.
Once it comes to a boil, pour over your veggies making sure they are submerged.
Cover and refrigerate for 2-3 hours minimum. The longer it sits the better it is.
Pickling isn’t just about preservation. It transforms ordinary vegetables into something magical — zesty, tangy, and full of flavor. Here’s why you should give pickled vegetables a spot in your fridge:
Flavor Explosion: A good pickle packs a punch. The balance of vinegar, salt, sugar, and spices brings out bold, bright flavors in even the most humble vegetable.
Long Shelf Life: Pickled veggies can last for weeks or even months in the fridge, making them a smart way to reduce waste.
Gut Health: Naturally fermented pickles (those made without vinegar) contain probiotics that are great for digestion.
Endless Variety: Cucumbers are just the beginning. Try pickling red onions, radishes, cauliflower, green beans, or even watermelon rind.
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