Yeung Man Cooking | Your friends will call you MR PICKLE FROM NOW ON | Artisanal Pickles Recipe @YEUNGMANCOOKING | Uploaded July 2021 | Updated October 2024, 51 seconds ago.
LEARN HOW TO MAKE ARTISANAL PICKLES WITHOUT CANNING RIGHT AT HOME!
LAY HO MA! There's only one thing better than super crunchy pickles and that's making them right at home! Join me in this episode and learn how to make a delicious homemade artisan pickles recipe with no canning involved!
Ingredients:
4-5 pickling cucumbers ("cukes")
15g fresh dill
2 pieces garlic
few slices ginger
1 tsp chili flakes
1 bay leaf
1/4 tsp cloves
1 cinnamon stick
1 tsp coriander seeds
1 tsp mustard seeds
3 cardamom pods
2 tsp peppercorn mix (or black peppercorns)
1 1/2 tsp salt
2 cups filtered water
Directions:
1. Wash the cucumbers really well
2. Place half of the fresh dill in the jar. Peel the garlic and place in the jar along with a few thin slices of ginger
3. Add all of the dry ingredients (minus the salt) into a small saucepan and toast on medium heat for 3-4min
4. Place the cucumbers in the jar and transfer in the toasted spices
5. Add the salt and water into the saucepan. Bring the water to a boil while stirring to dissolve the salt
6. Pour the hot water into the jar. Top off with the remaining fresh dill and make sure it's submerged in the water
7. Close the jar but don't tighten the lid too much (air does need to escape)
8. Let the pickles sit in room temperature for 3-7 days. Transfer the pickles to the refrigerator and enjoy up to 1-2 weeks
*note that these pickles are not designed to be shelf stable. The longer the jar sits out, the more pungent the flavour. Storing in the refrigerator will slow down the fermentation
YOUR SIGNED VEGAN RAMEN COOKBOOK, COOK WITH CONFIDENCE COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
yeungmancooking.com
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
youtu.be/MbmRNuaizDE
LEARN HOW TO MAKE ARTISANAL PICKLES WITHOUT CANNING RIGHT AT HOME!
LAY HO MA! There's only one thing better than super crunchy pickles and that's making them right at home! Join me in this episode and learn how to make a delicious homemade artisan pickles recipe with no canning involved!
Ingredients:
4-5 pickling cucumbers ("cukes")
15g fresh dill
2 pieces garlic
few slices ginger
1 tsp chili flakes
1 bay leaf
1/4 tsp cloves
1 cinnamon stick
1 tsp coriander seeds
1 tsp mustard seeds
3 cardamom pods
2 tsp peppercorn mix (or black peppercorns)
1 1/2 tsp salt
2 cups filtered water
Directions:
1. Wash the cucumbers really well
2. Place half of the fresh dill in the jar. Peel the garlic and place in the jar along with a few thin slices of ginger
3. Add all of the dry ingredients (minus the salt) into a small saucepan and toast on medium heat for 3-4min
4. Place the cucumbers in the jar and transfer in the toasted spices
5. Add the salt and water into the saucepan. Bring the water to a boil while stirring to dissolve the salt
6. Pour the hot water into the jar. Top off with the remaining fresh dill and make sure it's submerged in the water
7. Close the jar but don't tighten the lid too much (air does need to escape)
8. Let the pickles sit in room temperature for 3-7 days. Transfer the pickles to the refrigerator and enjoy up to 1-2 weeks
*note that these pickles are not designed to be shelf stable. The longer the jar sits out, the more pungent the flavour. Storing in the refrigerator will slow down the fermentation
YOUR SIGNED VEGAN RAMEN COOKBOOK, COOK WITH CONFIDENCE COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
yeungmancooking.com
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
youtu.be/MbmRNuaizDE
