Quick Pickles - Everyday Food with Sarah Carey

author Everyday Food   6 year ago
1,087,918 views

11,251 Like   578 Dislike

Craig's Kitchen - Fermented Pickles

Here's a great way to ferment cucumbers "The Easy Way" and make great Dill Pickles in just 4 days.

Easy Japanese Pickled Vegetables (How to Recipe)

Using whole vegetables such as cabbage, onion and cucumber, we're showing you how to make Japanese Pickled Vegetables called Tsukemono. Subscribe! http://goo.gl/18SB8p Support us on Patreon https://www.patreon.com/tabieats ======================================================= VIDEO SCHEDULE: RECIPE VIDEOS: 2nd & 4th Tuesdays INTERNATIONAL FOOD HAULS: 1st & 3rd Tuesdays FOOD TRAVEL: Thursday CONVENIENCE STORE HAULS-GADGETS-CHALLENGES: Saturday Instagram : http://instagram.com/smine27?ref=badge Twitter : https://twitter.com/smine27 Facebook : https://www.facebook.com/Tabieats Need Japanese ingredients for your next dish? Want to know what products we use on our videos? Click on this link to check out our shop on Amazon! https://www.amazon.com/shop/TabiEats +++++++++++++++++++++++++++++++++++++++++++++ Translate this video: https://www.youtube.com/timedtext_video?v=s3IPNm6I3jA +++++++++++++++++++++++++++++++++++++++++++++ *Music courtesy of Audio Network

How To Pickle & Ferment Vegetables | Episode 1 | Spoiled To Perfection

Spoiled To Perfection is a food web series celebrating fermented foods, pickling and other incredible food alchemy. http://www.spoiledtoperfection.com Episode 1 of Spoiled To Perfection features Jennifer Harris, a Sonoma County fermentation specialist who teaches us all about fermented foods, pickling, good bacteria and more. Watch now to learn more about how fermentation and pickling can change the alchemy of raw foods. Jennifer Harris describes herself as a Bacteria Advocate and fermentation/pickling instructor. Discovering that "good bacteria" is necessary for our health, Jennifer set out on a mission to learn to preserve foods traditionally, including yogurt, sauerkraut, sour breads, pickles, wild sodas, cheese and more. As a big supporter of seasonal and local food, you can find Jennifer at farmers markets throughout the year picking up the best produce to ferment: that which is abundant and fresh! Jennifer hosts a monthly fermentation class to teach traditional fermentation techniques and is the coordinator of the annual Farm to Fermentation Festival.

How to Make Papaya Atchara (Pickled Papaya)

Papaya atchara is the Filipino version of pickled green papaya. This video shows how to make atchara using the simplest method. The papaya was shredded using a mandolin slicer. It can also be grated using a cheese grater. The recipe in the video is almost similar to the one presented here https://www.youtube.com/watch?v=ItPtbiJQH5w, except that this do not make use of onion. As a result,this version has a longer shelf life.

Tzatziki - Everyday Food with Sarah Carey

Today, we've invited a guest into the kitchen! Gabby Blair, from Design Mom, knows all about feeding a family (she's got six kids!), which is why she's sharing her recipe for this creamy tzatziki spread with Everyday Food. This dip combines refreshing cucumbers with rich Greek yogurt and a touch of lemon juice. And the best part of all? Your kids won't be able to get enough of it -- just ask Gabby! Sarah's Tip of the Day: A ricer is a great way to expel excess cucumber liquid. If you don't own one, you can press the chopped vegetables through a clean kitchen towel or in your hands. Subscribe for more easy and delicious recipes: http://full.sc/P8YgBt --------------------------------------------------------------- Prep Time: 15 minutes Total Time: 15 minutes Makes 12 Ingredients 1 tablespoon minced garlic 1 1/2 teaspoons extra-virgin olive oil 1 cup sour cream 1 cup plain Greek yogurt 1 English cucumber, peeled, diced small, excess water squeezed out Salt and pepper Pita, sliced tomatoes, and sliced cucumber, for serving Directions In a large bowl combine garlic, olive oil, and salt and pepper. Stir in sour cream, yogurt, and cucumber. Season with salt and pepper. Cover and chill 30 minutes or up to 2 days before serving. --------------------------------------------------------------- Get the Full Recipe: http://full.sc/16GY9jO More Mediterranean Recipes: http://full.sc/1bG1VzB Check out Gabby Blair's Blog : http://full.sc/15pcmCO --------------------------------------------------------------- Want more? Sign up to get my video recipe email, served daily. Get recipe emails: http://www.marthastewart.com/edf Like Everyday Food: http://www.facebook.com/EverydayFood Follow Everyday Food: https://twitter.com/everydayfood Everyday Food Pinterest: http://pinterest.com/everydayfood Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier. Tzatziki http://www.youtube.com/user/everydayfoodvideos

Have you ever made pickles at home? You should -- it couldn't be easier. Today, I'm slicing cucumbers into chips (this is a great shape to use with sandwiches, but you can cut them however you like) and pickling them in a vinegar brine. These tangy vegetables will be ready to eat after a few hours and will last in your fridge for the rest of the summer. Make them today and enjoy!

Sarah's Tip of the Day:
When pickling, cucumbers with fewer seeds and thinner skins work best. Choose small Kirby cucumbers or larger European ones.

Subscribe for more easy and delicious recipes: http://full.sc/P8YgBt

---------------------------------------------------------------

YIELD
Makes 3 1/2 cups

INGREDIENTS
3 cups white vinegar 1 1/2 cups sugar 2 teaspoons coarse salt 1/2 teaspoon mustard seed 1/2 teaspoon celery seed 2 to 4 small red chiles (optional) 1/8 teaspoon ground turmeric 1 1/2 cups fresh dill fronds (about 1 bunch) Prepared Vegetables

DIRECTIONS
STEP 1
In a medium saucepan, combine white vinegar, sugar, salt, mustard seed, celery seed, red chiles (optional), and ground turmeric. Bring to a boil, stirring to dissolve sugar. Arrange prepared vegetables and dill fronds in one or more jars. Pour hot brine into jar to completely cover vegetables and seal jar. Refrigerate until cool, about 2 hours (or up to 1 week).

---------------------------------------------------------------

Get the Full Recipe: http://full.sc/14o5ZS3

More Vegetarian Recipes: http://full.sc/P0o7Mt

---------------------------------------------------------------

Want more? Sign up to get my video recipe email, served daily.
Get recipe emails: http://www.marthastewart.com/edf
Like Everyday Food: http://www.facebook.com/EverydayFood
Follow Everyday Food: https://twitter.com/everydayfood
Everyday Food Pinterest: http://pinterest.com/everydayfood

Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Quick Pickles - Everyday Food with Sarah Carey
http://www.youtube.com/user/everydayfoodvideos

Comments for video: