Today is Feb 6th. I just finished a jar of these pickles that I made last summer ( August) with my garden cucumbers. They are still so crunchy and just delicious. I've also eaten about 12 jars of your eggplant in olive oil since last summer.😊😁 Thank you for your recipes. ❤
It is Sept 23,2021. I just opened my last jar I made August of 2020.( I did put my last few jars in the fridge in May) They are still so crunchy. I am making a new batch now. This recipe is truly spectacular!!!
الوصفة: في حافظة ضع ١ كيلوغ خيار مع ١ كيلوغ ملح واتركها يوم ثم ضعها في حافظة اخرى مع ٢ ورق غار ٣ ورق خس و ١ م صغيرة حبوب خردل ١ م صغيرة سكر و فلفل و ثوم اضف اليها ١/٢ لتر ماء مغلي مع ١/٢لتر خل واتركها اسبوعين بالعافية
i like the way you circulate yr hand enjoying the food.... makes me want to go to the market to buy some cucumbers to pickle . Thank you for sharing . It’s always a joy to watch yr videos .
Always a pleasure to watch pickles made. My family has made vinegar pickles for years. It would be good to show people that vinegar pickles and fermented pickles are two different pickles entirely and you cannot use vinegar in a live ferment because it will kill Lactic Acid bacteria off. Vinegar comes from Acetic Acid bacteria, and live acetic acid bacteria is important in Kombucha and Kefir, but not in live fermented vegetables or cheese. Also be good to show that your choice of spice is for both flavour and texture, the tannic acids bringing the crunch (here we have used oak leaves in place of bay leaves during the early settlement years but there are a number of options that can be used).
Hello Andrea, how are you my friend? So hot here in Phuket for the past 8 weeks with no sign of rain. Cucumbers are cheap at the moment at Macro here in Thailand around 35thb/ kg, I might need to make a batch of Dill Cucumbers. I have made them similar to your recipe and naturally fermented as well with the addition of fresh Dill over the past 8 years. There is an additive you can add that helps to keep them crunchy when pickled, I use it in Pickled Onions when I make them with great success, I can't remember what it is I'll look it up and let you know.
Hi Barry, How are you? Yes in Pattaya is very hot 🥵 too. Thanks for the information but in 30 days I will go back to Italy. I am not canning any food because I will have not time to eat it. Probably next time when I come back in Thailand I will come in your area but not sure yet. You will be there in November? My chili 🌶️ sauce is still in fermentation 🤩 next week I need to finish it.
@@Spectacular-cuoredicioccolato Hi Andrea, I'm glad you have a batch of Chilli Sauce Fermenting, I hope it turns out Spectacular! Once you have the Vinegar in the Mash you can put it through a Blender to make it fine as you like, I reuse Tabasco Sauce Bottles filled with my Sauce, it will settle but a good shake gets it moving. Im not sure about my whereabouts in November but I'm sure you will be here for a few months, let me know when your back, I might come up to Chanthaburi with my Wife to Visit her Mum and Kids so we could stop in Pataya for a few days it's only a small detour. Either way we will get to spend some time together and talk food, wine and the pleasures of life. The chemical I mentioned is : Calcium Chloride -use at a rate of 4.8g - 5g or 1 ¼ teaspoons to 900 mill of Pickling Liquid. It works well with Pickled Onions so it should work with Cucumbers. Where did you find the Small Dutch Cucumbers? I have never seen them here.
Ok 👍🏼 thanks 🌶️ It will be spectacular spend some time together 🤩 Ok for the advice 😉 I can try it maybe in Italy with other vegetables That cucumbers 🥒 I bought it in Bangkok but not in Makro, it was a different company that have foreign food 🤔 but I don’t remember the name. They called this holland cucumbers. Let’s stay in touch. I will update you by email 😉 Thanks again
@@Spectacular-cuoredicioccolato Yes keep in contact by email for sure. Yes try it on other vegetables that are in season while you are in Italy, I'm sure you will find it works Spectacular! Keep in contact !
We Ukrainians also add dill, garlic, horseraddish, blackurant, raspberry and cherry leaves to that. But we just wash the ingredients, put them in the jars, and fill it all with salty water. And keep them in the basement because they will get too sour if exposed to warm.
Holland cucumber? They must export them all then. But I will try this myself. Did it before and was good, but want to see the effect of a day in the salt as I did not do that.
the so called Holland cucumbers aren't cucumbers but pickles... the first ones, bigger ones are gherkins, taeng kwa แตงกวา in Thaï, cucumbers are much bigger... the recipe shouldn't be the same, basically pickles are quite sour while gherkins are sweeter...
This recipe will be my birthday (08/06) present... thanks for that! I tried a couple of years ago but I did not have the right recipe, it was ok but not perfect. According to what I can see, those are taeng kwa แตงกวา ???
Mmmh! Qué rico. Amo los pepinillos encurtidos. Here in Mexico there isn't that kind of cucumber. We have some bigger ones, but I prepare them cutted in the same way like you do. Delicious!
Nice. Don't know that it's a fair comparison, because you did leave the bigger pickles for an extra 2 weeks, so they may have broken down a bit more and softened. Still, cool video. Thanks!
I wonder if you would add say, oak leaf or horseradish leaf or even some black tea the tannin would keep these cucumbers more crunchy. (I don't pickle with vinegar but only with salt (brine) and adding tannin gives them a great crunch.
This is the third video of yours I have watched. They're very good. Here is why: you explain everything simply and give step by step instructions and your videos are short and there is no background music. I want to learn, so your videos are ideal for me.
Would Celtic sea salt be okay to sit the cucumbers in overnight? I have lots I want to use up as I don’t really like it in cooking. It doesn’t taste as salty so I’m guessing I would need more than you used.
@@Spectacular-cuoredicioccolato okay thanks. I’ll give it a try. I’m only doing one jar and will eat them pretty quickly so it’s not a major issue if they’re not sensational. Edible is the goal 😂😂😂
@@Spectacular-cuoredicioccolato they’re in! I’ll find out how it went tomorrow. I’ll be so glad to get it out of my cupboard! I bought it because I was told it was healthier, but it’s terrible. Doesn’t work in a grinder and sticks to your fingers and everything I used it in was under seasoned. I have enough left for one more batch of gherkins and then I’m done with it! Yay! Not a very cost effective way to make gherkins, but better than throwing it out which I was about to do 😁
Last summer I grew a ton of cucumbers, and pickeled several times. I found that the thicker cucumbers becomes more chruncy if you leave them in the salt for a longer time. Seasoning with chili, thyme, basil or ginger can also be recomended. Pickled cucumbers are SPECTACULAR! Luv luv luv Morten
This takes me back to My mom's big sister ...who "canned" , grow her veggies and raised chickens .....Hawthorne ,Florida cica 1960 USA! Long live aunt Ella Mae!! =D
![[EN] Vinegar Pickled Gherkins](http://i.ytimg.com/vi/iv7HM7l-N74/mqdefault.jpg)
![[EN] Vinegar Pickled Gherkins](/img/tr.png)
![[Full Episode] The Restaurant War Thailand ศึกพ่อค้าซ่าแม่ค้าแซ่บ Episode 2 | 29 ก.ย. 67](http://i.ytimg.com/vi/r3lfLNH6Ke4/mqdefault.jpg)
I also made a windmill arm after tasing, this is spectacular recipe!
🤣 thanks for sharing your experience 👍🏼
Helicopter signature.😂
🤣👍🏼 exactly 🥳
I love how you begin immediately without an unnecessary intro to how delicious pickles are or some other nonsense
😂👍🏼 thanks
yes usually we have to scroll past a story about the chef's grandmother or some such when we are in the kitchen trying to prep something.
@carons.967 😂
The waving of the hand helps in concentration for tastes!
Ahhahahahaha
😂👍🏼
Wow oh yes this is way very easy and so faster but more importantly, it is very very healthy too thanks my dear for sharing -- greetings
Thanks for your comment 👍🏼
@@Spectacular-cuoredicioccolato Grzie
Courediciocolato could make a video on how to age wine in mini barrels
Today is Feb 6th. I just finished a jar of these pickles that I made last summer ( August) with my garden cucumbers. They are still so crunchy and just delicious.
I've also eaten about 12 jars of your eggplant in olive oil since last summer.😊😁
Thank you for your recipes. ❤
😂👍🏼 spectacular for this beautiful comment 😉😋
It is Sept 23,2021. I just opened my last jar I made August of 2020.( I did put my last few jars in the fridge in May)
They are still so crunchy. I am making a new batch now. This recipe is truly spectacular!!!
🥳 spectacular 🤪 thanks for sharing your experience 👍🏼
my son's bday ! maybe we will celebrate next year with crunch summer pickles, too!
I love your videos, very simple, straightforward and professional. You're an inspiration. Thank you.
Aw omg when he eats the pickles he does that hand thing HAHAHA that’s adorable
🤪 thanks 😉
الوصفة:
في حافظة ضع ١ كيلوغ خيار مع ١ كيلوغ ملح واتركها يوم
ثم ضعها في حافظة اخرى مع ٢ ورق غار ٣ ورق خس و ١ م صغيرة حبوب خردل ١ م صغيرة سكر و فلفل و ثوم
اضف اليها ١/٢ لتر ماء مغلي مع ١/٢لتر خل
واتركها اسبوعين
بالعافية
I would use dill instead of bay leaf. It gives the cucumber this extra dimension. At least that's how we do it in Poland.
In Greece the same, and personally i find it better with dill. To be fair i wasn't making the salting first but from now on i will!
I think the bay leaf introduces tannins that help to keep the vegatable crispy, some people use a grape leaf or tea bag for same effect.
Yes, dill is best, my late Ukrainian colleague used to pickle loads, must be quite a thing there.
In Romania too 👍🏼 I think it’s common in that area
i like the way you circulate yr hand enjoying the food.... makes me want to go to the market to buy some cucumbers to pickle . Thank you for sharing . It’s always a joy to watch yr videos .
Always a pleasure to watch pickles made. My family has made vinegar pickles for years. It would be good to show people that vinegar pickles and fermented pickles are two different pickles entirely and you cannot use vinegar in a live ferment because it will kill Lactic Acid bacteria off. Vinegar comes from Acetic Acid bacteria, and live acetic acid bacteria is important in Kombucha and Kefir, but not in live fermented vegetables or cheese. Also be good to show that your choice of spice is for both flavour and texture, the tannic acids bringing the crunch (here we have used oak leaves in place of bay leaves during the early settlement years but there are a number of options that can be used).
Your channel is amazing, you should have at least one million subscribers. 👍👍👍👍👍👏
Your videos are spec-ta-cu-lar. Gratzi
😂👍🏼 thanks 🤣
Very nicely explained 👍👍
Thanks Vincent 👍🏼
Awesome!
Also, do you add the water+vinegar in the jar when it's boiling hot or after it cools down?
Add it while it's still hot so, once you close the jar, the cooling water and vinegar pulls the lid in tighter, creating the perfect seal you need.
Hot
Bravo 👍🏼
Hello Andrea, how are you my friend? So hot here in Phuket for the past 8 weeks with no sign of rain. Cucumbers are cheap at the moment at Macro here in Thailand around 35thb/ kg, I might need to make a batch of Dill Cucumbers. I have made them similar to your recipe and naturally fermented as well with the addition of fresh Dill over the past 8 years. There is an additive you can add that helps to keep them crunchy when pickled, I use it in Pickled Onions when I make them with great success, I can't remember what it is I'll look it up and let you know.
Hi Barry,
How are you? Yes in Pattaya is very hot 🥵 too.
Thanks for the information but in 30 days I will go back to Italy. I am not canning any food because I will have not time to eat it. Probably next time when I come back in Thailand I will come in your area but not sure yet. You will be there in November?
My chili 🌶️ sauce is still in fermentation 🤩 next week I need to finish it.
@@Spectacular-cuoredicioccolato Hi Andrea, I'm glad you have a batch of Chilli Sauce Fermenting, I hope it turns out Spectacular! Once you have the Vinegar in the Mash you can put it through a Blender to make it fine as you like, I reuse Tabasco Sauce Bottles filled with my Sauce, it will settle but a good shake gets it moving.
Im not sure about my whereabouts in November but I'm sure you will be here for a few months, let me know when your back, I might come up to Chanthaburi with my Wife to Visit her Mum and Kids so we could stop in Pataya for a few days it's only a small detour. Either way we will get to spend some time together and talk food, wine and the pleasures of life.
The chemical I mentioned is : Calcium Chloride -use at a rate of 4.8g - 5g or 1 ¼ teaspoons to 900 mill of Pickling Liquid. It works well with Pickled Onions so it should work with Cucumbers.
Where did you find the Small Dutch Cucumbers? I have never seen them here.
Ok 👍🏼 thanks 🌶️
It will be spectacular spend some time together 🤩
Ok for the advice 😉 I can try it maybe in Italy with other vegetables
That cucumbers 🥒 I bought it in Bangkok but not in Makro, it was a different company that have foreign food 🤔 but I don’t remember the name. They called this holland cucumbers.
Let’s stay in touch. I will update you by email 😉
Thanks again
@@Spectacular-cuoredicioccolato Yes keep in contact by email for sure. Yes try it on other vegetables that are in season while you are in Italy, I'm sure you will find it works Spectacular!
Keep in contact !
🥳👍🏼🤩 spectacular
how about a pickled onion recipe too...
The liquid you put in the cucumbers is it hot or cold?? Looks delicious🌹
Cold 🥶
Hhehhhh he always do this thing with hand 😂 I think Italian people do that 😊❤️
Just add horseradish and pickles will be more crunchy
🇨🇦
Wonderful, thank you🙏❤️
Thanks 😊
We Ukrainians also add dill, garlic, horseraddish, blackurant, raspberry and cherry leaves to that. But we just wash the ingredients, put them in the jars, and fill it all with salty water. And keep them in the basement because they will get too sour if exposed to warm.
After you salt the cucumber do you put them in the refrigerator or at room temperature? Thank you.
Room temperature
That's cool bro! I like your English!
👍🏼 thanks 😂
Holland cucumber? They must export them all then. But I will try this myself. Did it before and was good, but want to see the effect of a day in the salt as I did not do that.
Sei forte!
Great video! How long will these last for? And what type of vinegar do you use?
Can i skip the mustard?
the so called Holland cucumbers aren't cucumbers but pickles... the first ones, bigger ones are gherkins, taeng kwa แตงกวา in Thaï, cucumbers are much bigger... the recipe shouldn't be the same, basically pickles are quite sour while gherkins are sweeter...
Very good thank you very much
No dill? Interesting. Will give them a try...
Keep us updated 😉
My dear Italian bro...
After tasting ur recipe then after u shake ur hand around ur body..... It's spectacular.......🤩🤩🤩🤩🤩 Lot of love from India..
Thanks 😂👍🏼🤪
@@Spectacular-cuoredicioccolato great persons great thoughts....thank you for your reply....
Thank you for your comment 👍🏼
Handsome man with a great accent/video!
Much love and appreciation from East Africa, Kenya.
Mwaaaaaaaah and asante sana.
Kenya 😎👍🏼 thanks
This recipe will be my birthday (08/06) present... thanks for that! I tried a couple of years ago but I did not have the right recipe, it was ok but not perfect.
According to what I can see, those are taeng kwa แตงกวา ???
i didn't know this with the salt... very helpful video thank you Chef!!! :)
Thank you
Nice one, will try
Ciao! Are celery leaves absolutely necessary? Can I lose them? Can I use fresh basil leaves instead? Grazie mille!
Yes 👍🏼 you can use the leaves that prefer
Why boing the water and vinegar? What would happen if you pour the liquid when it is cold or room temperature?
Yes 👍🏼 you can try at room temperature
Mmmh! Qué rico. Amo los pepinillos encurtidos. Here in Mexico there isn't that kind of cucumber. We have some bigger ones, but I prepare them cutted in the same way like you do. Delicious!
if big can i cut them?
Doing this on lock-down plus I am growing them.
If you cut them they will be soft, better like I showed in the video 😉👍🏼
I appreciate you. Thank you for sharing.
Thanks 👍🏼 please share the video 😉
Hi, do you throw the salt after you take the cucumbers out or do you reuse? Thank you.
Better to throw
How long do these last? Is there a shelf life since its not factory made and hence less preservatives are used?
1 year
Please make blackcurrant wine.... Waiting for it from you
Best chef on the tube.. plain and simple...
Thanks ☺️ please share the videos 😉
thank you chef for this receipe ,now i will stop wasting my money on pickles
Keep us updated 😉
I’ve fermented with just salt water before, but never with vinegar - what an interesting idea! Looks delish!
how long cAN WE PRESERVE THIS?
Forever but after 1 year they will be soft
Superb. Fantastic. Man you are keeping me busy trying out all the experiments.
How long we can store this item room temperature and refegiretior
Room temperature
1 year
Come va? Thank you for showing us how to do this. I've been wanting to learn for the longest time.
Nice. Don't know that it's a fair comparison, because you did leave the bigger pickles for an extra 2 weeks, so they may have broken down a bit more and softened. Still, cool video. Thanks!
👍🏼 yes the bigger stay more
I wonder if you would add say, oak leaf or horseradish leaf or even some black tea the tannin would keep these cucumbers more crunchy. (I don't pickle with vinegar but only with salt (brine) and adding tannin gives them a great crunch.
Thanks for the information 👍🏼 I never tried this recipes 😉 maybe next time I will try
Future pickle..,🤩
😂👍🏼
if you add half spoon of sugar it will help to keep them crunchy
😉 thanks but I done it in the video 😂
@@Spectacular-cuoredicioccolato sorry is was working and watching your video I didn't give attention until the end hhhhh
You the best , the pickled veggies you did , I try all , I love the eggplants one
You are very inspiring...!!! And I really enjoy your videos, especially the accent..!!
Thanks 😊 please share the videos with friends and family 😉👍🏼
How many degrees the pickling liquid temperature should be? thanks.
Room temperature
It's very hard to see when you are older person
Would the pickle work with your recipe without adding sugar?
Yes 👍🏼 you can
@@Spectacular-cuoredicioccolato Mille Grazie! I will give it a try. :)
Keep us updated
His hand gesture was hilarious 😂😅😃!
I learned a new technique
Thanks 😉
6:28
😂 what happened?
@@Spectacular-cuoredicioccolato the waving of the hand it's uniquely Italian and it's beautiful.
Love your hand move😅
Thanks 😂👍🏼
I appreciate you. Thank you for sharing.
This is the third video of yours I have watched. They're very good. Here is why: you explain everything simply and give step by step instructions and your videos are short and there is no background music. I want to learn, so your videos are ideal for me.
Thanks for your support and this beautiful comment ☺️
@@Spectacular-cuoredicioccolato Thank you, too.
I hope to try this , it looks delicious and easy. Thank you
Keep us updated 😉👍🏼
How long do they keep for??
6 months
I also made a windmill arm after tasing, this is spectacular recipe!
Bravo 👏🏼
Think you ❤️
I have literally never in 25 years heard of pickeled cucumbers called gherkins...we legitimately just call them pickles in the states 😂
👍🏼😂 maybe it’s a British word
@@Spectacular-cuoredicioccolato The word gherkin is also used in Australia.
So yummy and crunchy😀💞💕💞
The Chewcumbers.. 😄
😂
Un grand merci!!!!
Welcome 👍🏼😉
Nice😁👍👍👍
How long would they last for... in the jars
Forever
I like it
Too salty for me!
😬 sorry
My friend i followed your recipe to pickled cucumber consequence too salty and no one in my family eats just only me
😱 sorry
Now i redo with a lilte salt
Ok 👍🏼 let us know if it will be better
The best..on tube
Thanks 🥳
How much do they last if its stored
.
1 year
@@Spectacular-cuoredicioccolato Thank you sir ! looking forward to other pickle types :)
Thanks a lot
😉👍🏼 welcome
Fentastic
Grazie 🤩
😋😋😋👌🏻
Thank you sir!!!
Thank you so much, for a shearing chef.
Thanks 😊 for watching and sharing the videos with friends
I need to know if You pour the vinegar hot or you wait until its get cool down?
Cold 🥶
Thank you
😉👍🏼
Bay Lora 😂🤣😂
😱
Spectacular!
Would Celtic sea salt be okay to sit the cucumbers in overnight? I have lots I want to use up as I don’t really like it in cooking. It doesn’t taste as salty so I’m guessing I would need more than you used.
I never used it but you can try it
@@Spectacular-cuoredicioccolato okay thanks. I’ll give it a try. I’m only doing one jar and will eat them pretty quickly so it’s not a major issue if they’re not sensational. Edible is the goal 😂😂😂
😂👍🏼 keep us updated
@@Spectacular-cuoredicioccolato they’re in! I’ll find out how it went tomorrow. I’ll be so glad to get it out of my cupboard! I bought it because I was told it was healthier, but it’s terrible. Doesn’t work in a grinder and sticks to your fingers and everything I used it in was under seasoned. I have enough left for one more batch of gherkins and then I’m done with it! Yay! Not a very cost effective way to make gherkins, but better than throwing it out which I was about to do 😁
😂👍🏼
buongiorno
Buon giorno 🙂
Last summer I grew a ton of cucumbers, and pickeled several times. I found that the thicker cucumbers becomes more chruncy if you leave them in the salt for a longer time.
Seasoning with chili, thyme, basil or ginger can also be recomended.
Pickled cucumbers are
SPECTACULAR!
Luv luv luv
Morten
Ginger? Interesting 😋
What is their shelf life?
1 year
You forgot to include the chili 🌶 😂🤣🤣👍
🌶🤔 you will watch the video about chili very soon 😉
@@Spectacular-cuoredicioccolato Thank you 👌👏👏👏👏👍
Love it!
Thanks ☺️
Which vinegar do we use ?
Any white vinegar will be good 😉👍🏼
@@Spectacular-cuoredicioccolato thank you very much
👍👍🤗🤗💐💐
😉👍🏼😋 thanks
I love his accent
😂👍🏼 thanks
I ,thank you for your recipes.One day i will share my recipe for polish pickles. from Toronto
Yes 🤩 you should
This takes me back to My mom's big sister ...who "canned" , grow her veggies and raised chickens .....Hawthorne ,Florida cica 1960 USA! Long live aunt Ella Mae!! =D
👍🏼 surely nice memories
I want to trade future pickles.
👍🏼😉