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See, palette works in a very strange way because for the longest time, I would always avoid pickled veggies in my chicken chihuaharma sandwich
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Like the pickled tonnips, I think cucumber or dill, I don't know
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But then recently, I've just been loving it and in my quest to make homemade shawarma with pita, the pickled veggies, the tomb, the chicken itself
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Well, I made these pickled beets and cucumbers. And you can really deal with the pickling with any of the other veggies that you want in your sandwich
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Veggies like cauliflower or carrots or turnips. But the main part of this is the actual pickling solution or the pickling juice
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What are you going to call it? So let's take a look at that first. And that really is a combination of one part vinegar, one part water, and then some salt and sugar
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I'm using a ratio of one cup of water and water. and vinegar and then one tablespoon
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of sugar and salt. Now, I'm using rice vinegar, but you can make it with just blank or white vinegar like it traditionally done in Middle Eastern cuisine The reason why I using rice vinegar is I just used to making like all these Japanese dishes
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and I'm just like the flavor, the sweetness, and a slightly milder flavor that rice vinegar gives
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But really, it's up to you. Now, I've added all this in, give it in a good whisk, and you want to bring that up to a boil
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And as soon as that happens, your veggies are. are almost ready to be pickled
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So let's take a look at that now. Chucumbers are very easy
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All I gotta do is wash it and cut it lengthwise into quarters
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Now beets a bit more work. You wanna scrub and clean it really well and then peel it
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I'm gonna cut it into strips. About a half an inch thickness is perfect because I think it just gives the perfect amount
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of texture and the amount of beets or pickled turnip if you choose to do that instead in your
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around a sandwich, it's not overbearing. Now, these are kind of hard
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And things like carrots or turnips or cauliflower beets you want to blanch them before you pickle them and that just includes boiling them for two to three minutes straining them tossing them into an ice water bath and then draining that out after five or so minutes
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That will tenderize them just a little bit, but that's just enough for them to be pickled now
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So those go into our mason jar, and I'm going to also add some whole spices here
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right before I add the pickling solution. Now this adds a ton of flavor into the actual solution and as the veggies get pickled, the flavors from the whole spices will in turn flavor the veggies as well
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So what I'm adding is the combination of mustard seeds, Nagella seeds, black pepper corn, fenigreek seeds, Cuban seeds
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And it really is a great combination. But you can use something like dry bread chilies or cinnamon and kind of make it your own
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Then goes the pickling solution. You don't want parts of the veggies to not be covered with the picketing solution
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Otherwise those parts will tend to obviously not pickle as well but you want to preserve these veggies by pickling them as well So you want to make sure that all of the veggie is getting pickled nothing goes bad while it just sitting
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there in your fridge. And then let this come down to room temperature before you
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refrigerate it. Now, funnily, even though I didn't like pickled veggies in my show
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warmer sandwich, I love them in burgers, which is just a different type of sandwich
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if you think about it. Strange, but my point is that the next
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day when I made this awesome tester Shabama sandwich for this recipe and I used the
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pickled cucumbers, the beets, the cucumber which I'm really used to having way
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more than pickled beets, some of the best pickle that I ever had
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Which is crazy because it was just so easy to make this at home and I don't know
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why I haven't done this before. Just a mind-blowing kind of experience
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I will be always making home make pickles from now on and I hope so will you stay tuned for the actual show warmer recipe
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that's coming together very soon and until then stay tuned i'll see you on the next one
