YouTube Link: 12-Hour Pickles
More Videos: Helen's Kitchen Channel
Based on the recipe in Washoku: Recipes from the Japanese Home Kitchen
by Elizabeth Andoh
Note that the total yield of the brine by weight and volume will be a tad different, but to use nice round numbers I had to make this adjustment.
Brine by weight:
100 g rice wine vinegar
100 g water
20 g sugar
12 g kosher salt (any brand)
Brine by volume:
1/2 cup rice wine vinegar
1/2 cup water
2 Tbsp sugar
5 tsp Diamond Crystal Kosher salt (or 3 and 3/4 tsp Morton's Kosher salt)
Aromatics (optional):
Fresh Dill
Whole garlic cloves
Bay leaf
Whole glack pepper corns
Whole coriander seeds
Ideas for veggies to pickle:
zucchini
red onion
cauliflower
radishes
turnips (especially the tender little white ones called hakurei or Japanese turnips)
sweet bell peppers
fennel
slender green beans (best if blanched first)
To blanch green beans, dunk them into a pot of boiling water for 1 minutes and remove to a bowl of ice water.
3 comments:
This looks great and simple! I will definitely try it since I am a huge fan of pickles. I am wondering why you prefer rice vinegar over another.
Rice vinegar is a lot milder than most other ones and I like my pickles on the mild side.
Helen, need some help. I am a Latvian-Canadian - 68 year old and attempting to adjust my micro biome. Big-fancy- talk, eh. I ask for your help because I thought I knew how to cook until I saw your first video. Thank you for everything. NOW, my problem is teeth - I am running out. Wish to use Himalayan pink salt and stay away from granulated sugar. Is this possible by blanching prior to fermenting? Chewing limits are real but can eat veg - just need to be soft. Crunch is not important to me. Direct me please. Oh, can i use brown sugar as part of the brine?
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