I have since brushed up on my cutting lingo, most certainly batonet

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Thank you!!! You know I never thought that was clever at all until people started commenting. Anywho, appreciate you!

I have never really thought I’m good enough or popular enough to have a cookbook, maybe in the future :/

Yes! It’s pretty simple and comes out better but I don’t really like making it. It’s literally just flour and boiling water mixed

You know I absolutely would but I have yet to find the perfect way to cut them in bulk and my hand hurts after knife cutting like 6lbs of carrots for a few jars 😂😂

Honestly you’re right that would have been way better. This has been a very insightful interaction, I appreciate you

@@TheAlrightChef 🙏

I try to keep it moving 🥰 thank you for commenting!!

Thanks! No glaze for me, but appreciate the tip ✌🏽

I’d say consume within a few months, after a really long time the flavor gets kind of muted! Keep them in the fridge

🥺👉🏽👈🏽

I’d say consume within a few months, after a really long time the flavor gets kind of muted! Keep them in the fridge

@@TheAlrightChef that sounds good. Thanks for responding my friend

@@chiseen my pleasure

You absolutely could! I would not dilute the vinegar and keep it at 5% strength. You can add pickle crisp to help, using a sous vide also helps but that’s a pretty obscure piece. 185 for 30min!

Sure thing :)

They aren’t, they were just like little baby cucumbers I found at the grocery store. They tasted great, but they were VERY mushy after a while. Flavor was good but I would use pickle crisp next time

@@TheAlrightChef yeah I was going to say, if they aren't pickling cucumbers, the skin is too thin and get mushy.

@@FC2ESWS they sure did! I want to know how Maille makes such amazing little gherkins, they are the best

Sounds delicious, a nice thick sourdough with a havarti cheese these onions and maybe some basil would be 10/10

Thanks! I love doing it, I didn’t think it was so wild but everyone seems to compliment on it. Appreciate you😬

Of course, it’s my favorite thing to do!

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Cut from the same cloth, you and I! I like a little bit of sugar to balance out the flavor for these, but most of the time I don’t use it. Doesn’t need to be so sweet for everything!

Great tip! Could you maybe speak as to why you have that opinion? I’d love to hear the rationale!

It's because heating honey like that makes it poisonous

@@gus.stviaaa calling heated honey poisonous sounds a bit dramatic but I like to research so I’ll have to look into that. Thanks!

Grazie e Buona fortuna :)

Grazie Mille 🙏🏽🙏🏽🙏🏽🙏🏽

I feel like curtido is more like a shredded salad, this are thicker and more stick-y, ya know?

Yeah, what I have there is definitely not julienne

Thank you!

Get after it bro!!! Enjoy :)

Great question. This is not shelf stable and will need to be refrigerated!

@@TheAlrightChef Ok cool! So is it more like fermenting? I'm very new to this but I am very intrigued as well my wife and I are wanting to get into the canning pickling fermenting life but we have not done it yet LOL. How long does it last in the refrigerator?

@@peaceONearth365 totally get that!!! So fermenting would be different. Fermenting is letting things sit out and allowing natural yeasts that exist on the vegetables skin to create its own natural vinegars. This is just regular pickling where you are using your own vinegar to create a brine to preserve the veggies and give them flavor. They last a really, really long time in the fridge but I like to say consume within a month or two for best flavor. Without getting to much into it, shelf stable pickling requires a higher concentration of vinegar acidity (5%) and you have to seal the jars using a boiling water bath or pressure cooker to kill bacteria/seal the jar. Hope that helps!

@@TheAlrightChef That helps alot, Thank you for taking the time to explain, and thank you for the videos

@@peaceONearth365 for sure, anytime 🤙🏽🤙🏽 good luck with your pickling journey, experiment! (Baby corn is great)

Of course! Thank you for commenting :) rice wine vinegar is the best

Ooooooo yeah, using a really nice green EV olive oil is preferred. I have one that’s so very green in color and it tastes AMAZING drizzled on top of this!

Definitely the best way for most to consume, I like them raw but people tell me I’m weird so chocolates it is!

Thank you for the kind words, much appreciated :) and also great question, this recipe is meant to be refrigerated only and is not safe for long term storage. You would need to waterbath the jars and pressure can them in order for them to be safe for shelf storage

Sure! It won’t taste the same, but you certainly could use any vinegar and experiment at what tastes best for you!

That’s an excellent question that I don’t really have an answer for. I suppose you could use something like lemon juice diluted into water, but that wouldn’t taste the same. Sorry I don’t have a better answer for you :/

You should look for recipes of fermented oignons, which would give you something a bit similar but without vinegar, I think.

For my purposes, soap and hot water is fine. This isn’t canned, so “clean” is good enough. For preserving or fermenting, I like to use a Star San cleaner just so I know things are very clean. Boiling them is also fine!

Welcome! Thank you for subbing, happy to have you! Here’s the recipe: (These are rough measures) 1 bunch of green onion, sliced very thin, I like using mostly the whites but you can use the whole if you want 4 red chili, sliced thin( it’s going to be spicy!) 1inch piece of ginger, grated 5 cloves garlic, fine dice (or grate) 1 cup chopped cilantro 1 tblsp toasted sesame oil 1/4 cup rice vinegar 1-2 tablespoons soy sauce Enjoy! There’s a couple videos on my channel of under the name dumpling caviar :)

No it’s not lol

Just bring to a boil then it’s ready to use. Don’t need to keep cooking it👍🏽👍🏽

Yes! Plastic is fine :)

I put a little bit of beet juice into the brine to try to make it pink like the pickled ginger you get with cheap sushi :)

I’d say for best flavor eat within 3 months

Thank you:)