Pickle Anything...pickled red onions, pickled eggs, pickled cucumbers, pickled kohlrabi!

A day without pickled onions in my fridge is a sad day. Simple Pickle Brine recipe allows you to create a multitude of pickles. In this video chef Alan makes pickled eggs, bread and butter pickles from cucumbers, pickled kohlrabi, and pickled red onions. Alan also discusses safety issues, how to store your pickles and the different pickle shelf life and expiry dates.
Chef Alan Barbour is based in the Canadian Maritime provinces. He works as the chef / owner of a small town New Brunswick Bistro. It is here that he researches and explores old and new Maritime recipes and the recipes of Atlantic North America. His cooking style blends diverse styles from Acadian cuisine to Cajun / Creole, Caribbean, Quebecois and more. An avid gardener, chef Alan oversees the intense urban garden behind the bistro. It is here where heritage and heirloom vegetable varieties are selected and grown for the bistro and recipe research. Alan is also passionate about local sustainable seafood, charcuterie, and baking and is an active forager.

[@meredithlyon3142]

Growing up, my cousins always had giant jars of pickled beets with eggs and onions. It was a holiday tradition.

[@Delicious.Isthmus]

Mmmmmm! Great tradition.

[@cori_bri]

I have some eggs I need to use up and I mentioned to my friend that I wanted to try and pickle them. Lo and behold I open up KZbin and I find this video waiting for me. What a coincidence😅 I’m grateful though this is perfect!

[@Delicious.Isthmus]

HaHa, that's awesome!

[@AmsterdamHeavy]

If you have an android phone and it was on and near you when you were having that conversation, its no coincidence at all. Just fyi.

[@The_Dougie]

They listen to your conversations

[@JoannaMuse]

There is no low and behold. The fact is... your phone is listening to everything you say and a KZbin video will pop up in recommendations within 24 hours. Don't believe me... just pick any random subject and speak it out loud.

[@jeanah685]

If you're just going to put in fridge don't waste canning lids. Just let cool and use regular lids. If you come up a little short on pickling liquid you can top off with white vinegar. Pickling seasoning is good to add as well.

[@Delicious.Isthmus]

Good suggestions 👍. When we do shelf preserves we use only new lids so I have a ton of old canning lids around and that's what I used here.

[@arlenematurin9600]

Nice to see Kohlrabi being used.. I always make them around Thanksgiving. I cook them up ad make a white cream sauce for them..Delicious

[@Delicious.Isthmus]

Great idea! Kohlrabi is definitely under utilized.

[@glendabrady9996]

I haven’t tasted Kohlrabi, but it looks like it could be in the cabbage family. I’m pretty sure I would like it especially pickled and mixed with another vegetable. So many wonderful veggies out there. The Lord must love us very much..

[@SophiasOasis]

It can also be eaten raw or in a gratin. There are many ways to utilize it. 😊

[@gabrielleangelica1977]

Latest study shows that fermented food, like 🥒 pickles, are good for longevity, even though salty. The benefits outweigh it.

[@Delicious.Isthmus]

Not to mention delicious! 🤣🤣🤣

[@gabrielleangelica1977]

@@Delicious.Isthmus Hallelujah!

[@Belltuck]

Are they fermented?

[@Delicious.Isthmus]

@@Belltuck These ones are not fermented.

[@Aibhi_B]

"Pickle. Why wouldn't you? Just pickle." 🤣

[@Delicious.Isthmus]

😉

[@hermanmason9635]

Thats what hes doing😮

[@creekwoodfarmandhomesteadc6440]

Cool video good information I will be saving this video to refresh my mind over time

[@Delicious.Isthmus]

Awesome! Thanks for the feedback.

[@user-qy3cn5hb2y]

I use any pickle juice to pickle any veg and just add whatever spice I have. This is easy if you want to make a refrigerator pickled vegs, especially if you had to buy something instead of doing your own for whatever reason. Never throw away anything you can reuse said my grandma.

[@Delicious.Isthmus]

Smart Grandma!

[@LJTomlinson1]

Pickled shrimp and cod fish are also outstanding.

[@Delicious.Isthmus]

I've done smelts, and they turned out well. 🦈👍

[@01axor]

looks great thanks, going to try this at the weekend👍

[@Delicious.Isthmus]

Good Luck, I hope it works well for you!

[@SophiasOasis]

I grow the purple kohlrabi in my garden & there are many ways to utilize them. From raw, in a salad, to a curry or a gratin. It’s endless. However, the bigger they are, the less flavor they have 😉🧑🏾‍🍳

[@Delicious.Isthmus]

Thanks for the info. I really enjoy kohlrabi as well.

[@mericanwit]

I like the quick pickle method👍

[@Delicious.Isthmus]

Thanks for liking

[@richryan8904]

This was very entertaining. Thank you! 🇬🇧👋🇨🇦 nice hat too!

[@Delicious.Isthmus]

Glad you like the hat! Thanks for the feedback.

[@margaretpierce5268]

You sound like a really lovely guy. You instill enthusiasm in us as you pickle. I want to get started now!😁 Thoroughly enjoyed your pickling lesson. Thankyou

[@Delicious.Isthmus]

Thanks for the feedback. I really appreciate it...and have fun pickling!

[@happy66612]

Everything looks delicious Chef...😊

[@Delicious.Isthmus]

Thanks! I appreciate the feedback.

[@appa561]

Adding a few bay leaves in will help with crispness

[@Delicious.Isthmus]

Interesting 🤔. I Will give that a shot.

[@appa561]

@@Delicious.Isthmus Check fermenters kitchen for the science behind them... Has to do with the tannins in bay leaves.

[@Delicious.Isthmus]

@@appa561 I will check it out. Thanks for the info.

[@suzanneburns2931]

You made this look easy , kohlrabi is a good idea , also like rice vinegar anyway , so that sounds interesting as well . Thanks .

[@Delicious.Isthmus]

Easy Pickles! Thanks for the feedback 🙂.

[@DexterKing-gz6gs]

Awesome

[@Delicious.Isthmus]

Thanks!

[@freckles2437]

Great recipe thanks for this, just in time for summer gluts. Jo UK 🙂

[@Delicious.Isthmus]

Oh yeah, bring on that summer excess!

[@florawillis1384]

Thanks, good video.

[@Delicious.Isthmus]

Thank You!

[@dorisrorick2324]

Pickled cherry tomatoes. Use a toothpick to poke holes so that the brine can work its way in.

[@Delicious.Isthmus]

Great advice! I have done that in the past and it was fantastic. Works with green ones too, just up the sugar a bit.

[@jasoncole416]

This was a great class on pickles!! 😁

[@Delicious.Isthmus]

Glad you enjoyed it!

[@florawillis1384]

If you put each jar in a pan that has water that has been boiled it can be kept warm and then remove it and then fill those with your mix and pour jars full of hot liquid, those jars will not burst. You can also put a table knife in the jar before you pour the hot liquid.

[@Delicious.Isthmus]

Great, suggestions.

[@marlenecardinahl9346]

I do short term pickling and use jars from products that have a little rubber in them- Jam jars etc- I picklelots of stuff- I just refrig when jar is cold- Beans- cukes- beets - eggs- etc- always have something to use- Iam old and pickle a lot of canned goods from the store

[@marlenecardinahl9346]

Mine is easy only season and boil juice and pour over product I have already put cold in jar- comeout perfect

[@Delicious.Isthmus]

@@marlenecardinahl9346 It's a great way to have interesting food in the fridge all the time.

[@Steve-xo7fj]

Thank you

[@Delicious.Isthmus]

You're welcome, thank you for watching!

[@WendyHannan-pt7ez]

Thank you , great video I really enjoyed it . I’m going to try pickling all you suggest , although I don’t know what Isthmus is 🤔 I’ll need to google it. I love the look of the red eggs. I can’t wait to try them.

[@Delicious.Isthmus]

The eggs are delicious, I'm sure you will love them. An isthmus is a narrow piece of land with water on both sides connecting two larger land masses. I live on the isthmus of Chignecto which connects the province of Nova Scotia to the rest of North America.

[@georgianacrooks9926]

🎉we pickle green beans and onions together all the time

[@Delicious.Isthmus]

That sounds good. I will try that combination.

[@michelnormandin8068]

Merci monsieur.

[@Delicious.Isthmus]

De rien!

[@debketelsen3742]

I put up 8 doz quail eggs to pickle today. I love them on my salads.

[@Delicious.Isthmus]

Sounds delish. I will try quail too.

[@marlenecardinahl9346]

Put U-tube back on

[@1netie]

I wish I had access to quail eggs. They would make such a nice little treat. Just pop it in your mouth.

[@tucker2074]

Thankyou

[@Delicious.Isthmus]

You’re welcome, thanks for watching.

[@Joe-ew5rt]

Can you do this with green beans?? I think they" d look great on a charcuterie board.

[@Delicious.Isthmus]

Yes! This works with green beans just remember to store in the fridge. Love the charcuterie board idea 😉.

[@jeepstergal4043]

Ball Blue Book has a fab recipe for Dilly Beans. Pickled and spicy!

[@tinaschueneman7195]

I make pickled sugar snap peas. They are delicious.

[@benitastevens612]

Do you ever do cabbage, carrots or any other veggies? … how about a sour pickle for the refrigerator?

[@Delicious.Isthmus]

Yes! I have done carrots with this recipe. I do fermented carrots and cabbage as well and I do keep those in the fridge too. Maybe a good video idea 🤔.

[@alanz90]

I'm Pickle Riiiiick

[@Delicious.Isthmus]

😃

[@Darkseidx]

Here in Southern LA. we pickle mirliton, that's the only way I'll eat it.

[@Delicious.Isthmus]

Interesting...I have never tried it but will keep my eye out. Thanks.

[@kathybainbridge]

Try green tomatoes, they taste great when pickled

[@Delicious.Isthmus]

Great Advice. I love pickled green tomatoes, we make them every year!

[@jennanidanu1]

Kohlrabi is good in stir frys.

[@Delicious.Isthmus]

I love me a good stir fry. I'll give it a try!

[@user-ip1ro6qx2b]

will a little alum enhance the crunch?

[@Delicious.Isthmus]

If you want more crunch, soak overnight on ice sprinkled with salt in the fridge before pickling the next day. An ice bath pulls excess water from the veg and helps develop a better crunch. I did not show this step in my video for simplicity sake.

[@jjmycb]

👊👊👊🤙🤙🤙

[@Delicious.Isthmus]

🤟

[@l-_-ls]

Excellent video. The fact that you didn’t make enough pickling liquid and just move us along makes it so much less intimidating to try. Thanks.

[@Delicious.Isthmus]

Thanks, there is no such thing in cooking as failures, just learning opportunities! Plus you can usually eat your mistakes 🙂.

[@faceplantakaraybowman3501]

Never had kohlrabbi, what does it taste like?

[@Delicious.Isthmus]

Kohlrabi is in the brassica family so it is closely related to broccoli, cauliflower and kale. It can be eaten raw or cooked and taste like a radish or turnip.

[@myramar7318]

Pickle egg in jar on a shelf 😊😊😊😅😊😊

[@Delicious.Isthmus]

🥳

[@user-dh6fr3mr2q]

Can you use stevia instead of sugar in the brine?

[@Delicious.Isthmus]

You can! I have not tried it myself. Just substitute the appropriate amount of stevia for sugar.

[@florawillis1384]

I would think you could cold bath these and they would last outside of the refrigerator., canned.

[@Delicious.Isthmus]

We do can these sometimes, but we go through them so fast in the restaurant that fridge pickles are more convenient.

[@lindatrent2810]

Can I not add sugar and make it more dilly or salty?

[@Delicious.Isthmus]

It would be safe as long as you store it in the fridge. Just make a small batch of something and see if you like the taste. 🙂

[@patriciasmith2217]

Is there any substitute for the sugar? I am diabetic.

[@Delicious.Isthmus]

You can! I have not tried it myself. Just substitute the appropriate amount of stevia for sugar. You can also ferment or salt food to preserve it.

[@darlenelogan1937]

Do you keep the shell on your eggs?

[@Delicious.Isthmus]

No, the shells are peeled off first.

[@marieo305]

@Delicious.isthmus thank you

[@montanawarren8462]

Do you have to use sugar?

[@Delicious.Isthmus]

You can use your favourite alternative sweetener as long as you keep your pickles in the fridge. If you omit the sugar altogether it will work but will be very tart.

[@WendyHannan-pt7ez]

Can you pickle asparagus?

[@Delicious.Isthmus]

Yes!

[@gemo6856]

You waste to much on the kohlrabi,use a potato peeler.Tumeric or beets make a pretty .Delish.

[@Delicious.Isthmus]

HaHa! I use it in the vegetable stock. No waste.

[@hermanmason9635]

Are the eggs pealed

[@Delicious.Isthmus]

Yes, the eggs are peeled.

[@1netie]

Looks more like Jicama than Kohlrabi.

[@Delicious.Isthmus]

It does look like Jicama!

[@pe4624]

Why not peel the eggs?

[@Delicious.Isthmus]

They are peeled. I peeled them off camera.

[@ediemurray1692]

Looks good but too spicy hot

[@Delicious.Isthmus]

You can make them as spicy as you like them.

[@choimdachoim9491]

I love all the information you presented, which I'm impatient to try but I don't understand why you, as a Pro, cut one cucumbumber at a time instead of two. And, spell the spice you call "Toomerik" and see if your pronunciation will change afterward.

[@Delicious.Isthmus]

For better or for worse I'm a product of my environment and that's how we pronounce turmeric. 🙂

[@choimdachoim9491]

@@Delicious.Isthmus Most people do, it seems...including world-class chefs.

[@patricialloyd866]

alot of mucking around with your vege by wasting alot of it, by cutting it to conformity

[@Delicious.Isthmus]

You can rough cut everything. It will still work. This is for my restaurant so I make it all uniform. I use all the scraps in soups and stocks.

[@gettingsaucywithcheflynn]

Love pickled eggs with beets!!

[@Delicious.Isthmus]

The colour is fantastic, really pops on the plate.

[@ajja4038]

Thank you❣️just found you today❣️love your personality and video❣️so I subbed turned on Notifications and liked and going to bing watch your videos❣️🤗🫶Nice too meet you❣️🫶🤗🌹🐈‍⬛👍❤️🌼🌸🌹❤️

[@Delicious.Isthmus]

Thank You! 😎

[@stablenut2627]

i can buy a jar of pickles cheaper than making them

[@Delicious.Isthmus]

Good for you!

[@WendyHannan-pt7ez]

Haha, I’d much rather make my own , taste better too. Thanks chef. 🧑‍🍳