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.
KNIFE UTILIZED
Why Pickle Your Veggies?
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:
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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.
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Long Shelf Life: Pickled veggies can last for weeks or even months in the fridge, making them a smart way to reduce waste.
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Gut Health: Naturally fermented pickles (those made without vinegar) contain probiotics that are great for digestion.
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Endless Variety: Cucumbers are just the beginning. Try pickling red onions, radishes, cauliflower, green beans, or even watermelon rind.
