Different kinds of Veggie pickles
I heard that some customers had a conversation about the pickles at the restaurant. “I wonder if the chef would teach us how to make this pickles…”…” I don’t think so…” It is not because of their conversation…but I will introduce how to make the pickles this time.
This pickles are served at our restaurant for lunch and dinner. The colors are great and they taste great also!
Please try making them!
[Ingredients]
Cucumbers, Carrots, Celery, Broccoli, Paprikas, etc
-Pickle juice-
2L(2quart) of Water
75g(2.5 oz) of Salt
120g(4.2 oz) of Sugar
250ml(8.5 oz) of White wine vinegar
1 clove of Garlic
1 red pepper
3 Thymes
2 Lauriers
1 Estragon
[How to Cook]
These vegetables below made good and not good pickles from my experiences.
[Good for pickles]
cucumbers, Carrots, Celery, Paprika, Turnip, Myoga(Japanese Ginger), Cabbages, Broccoli, Cauliflower, Brussels Sprouts, Renkon, Picolos, Eringi, mushrooms
[Bad for pickles]
Burdock, New ginger, Daikon/White radish(Other vegetables will also smell like daikon.), Water melon radish (Other vegetables’ color will change.)
Cut the vegetables into the size as the picture shown below. (You can choose your vegetables using my recommendation 🙂
You will put the vegetables in a hot water for getting good color, and sterilization. You are not boiling the vegetables, because you are making pickles.
To make the vegetables’ color better, put one handful of salt in the hot water you will use. Prepare some water with ice. Then put the vegetables into the hot water.
After putting them in the hot water, place them into water with ice.
Once the vegetables get fully cold, place them on a paper towel or cloth and keep them in the refrigerator for a day. By doing so, it won’t make the pickles juice dilute, and keep the pickles longer.
Next, you will put the pickles juice ingredients into some water and boil it. When it boils, pour the juice into a container you will make and keep the pickles, and make the temperature down using water with ice from outside.
After a day, wipe the wetness of vegetables off and place them into the pickle juice.
put a wrapper on them as well as covering the container with a wrapper. Keep it in the refrigerator. You can start eating in 2-3 days. You should finish eating within 2 weeks or so.
I sometimes am questioned, “I can’t find estragon, so is it OK not to use it?” It is OK, but it is not going to be the same.
I think using the estragon is very important to the pickles and I use this kind (estragon in vinegar) lately.
