Hi Sweet Friends, Today, I am sharing a NO SUGAR Quick Pickles Master Recipe for Pickling any Vegetable PLUS Basic Pickling Spice Recipe ➡️Be sure to head over to my RU-vid channel’s Home Page where I share lots of organized playlists of videos that I think you will enjoy. Here is the link: RU-vid.com/MarysNest ➡️FREE 36 PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST (Printable): ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--N8Vy2aL7CQ.html Perfect for adding to your Kitchen Journal. ➡️SUBSCRIBE: RU-vid.com/MarysNest ➡️TIMESTAMPS: 0:00 Introduction 0:56 Ingredients for Making NO Sugar Pickled Vegetables 7:44 How to Make NO Sugar Pickled Vegetables ➡️RELATED VIDEOS: • QUICK PICKLES - Sweet and Savory: ru-vid.com/group/PLkRuW3pBo2U3Ix7YKdogQ91vTDcPGbSuH • Fermented Giardiniera: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-u71D0bLp64I.html • Mastering the Basics of Traditional “Nutrient Dense” Foods Cooking: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y • How to Stock the Traditional Foods Kitchen Pantry: ru-vid.com/group/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc • Fermented Foods and Beverages: ru-vid.com/group/PLkRuW3pBo2U2zC24JBmFnCcn1vbvo_sC6 • Homemade Apple Cider Vinegar: ru-vid.com/group/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L • Water Bath Canning Basics: ru-vid.com/group/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U •10 Best FOREVER Foods: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ld5D44-1R9o.html • Super Soft No Knead Sandwich Bread: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NvnQemlD_5c.html • Homemade Cream Cheese: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-oIVRzfYPEW0.html ➡️FOR THE PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. And for more in-depth info...➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ru-vid.comjoin This is where I share in-depth “Vodcasts” (like a podcast but you can watch and listen or just listen) all about Traditional “nutrient dense” foods, plus 1 monthly LIVE STREAM. This is for those who are interested in delving into all these Traditional “Nutrient Dense” Foods topics in greater detail. BUT DON”T WORRY…this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉 Thanks for watching! Love, Mary
Yes, you have to refrigerate them and they can last at least 2-3 months possibly even up to 6 months but you will eat them long before that. And thank you for the kind words!! Love, Mary
Hi Mary, I love your videos - so much great information for me. One question, can you pickle zucchini? Sorry if this is a dumb question but pickling is new to me and I have zucchini coming out my ears! Thank you!!
Hello Mary, Thank you for sharing this recipe. As I am flying solo, I am always paring down recipes and using ingredients in multiple applications so as not to waste. One head of cauliflower is a bit much all in one go; this recipe here gives me an alternative for the remainder of the head. I really enjoy pickled vegetables as a pickle alternative with a sandwich or a burger and even as a low cal snack when I am craving something salty! Other cauliflower pickling recipes involve an overnight salting of the cauliflower which always put me off. This recipe is simple and "quick" and I have already placed cauliflower on my shopping list for next week. I do have one small questions: how do you think this recipe would hold up to water bath canning for longer term storage? Take care. ~kendra
Hi Zoe, Great question. Yes, these are ready in about an hour once cooled. They don’t have the same benefits as ferments, however, you can add a quarter cup of raw apple cider vinegar to the brine once it has cooled which will add probiotics. 🤗 If you enjoy making Traditional Foods, be sure to head over to my RU-vid channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: RU-vid.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". You can watch it here: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. ➡️FOR MY VIDEOS WITH A PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. BTW...Are you in our private FB group? It’s called Mary’s Nest Modern Pioneers. (It’s FREE to join.) The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered. Oh…and for more in-depth info....➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): RU-vid.com/MarysNest/join This is for those who are interested in delving into Traditional “Nutrient Dense” Foods topics in greater detail. But don’t worry, this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉 Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here and that we are on this traditional foods journey together!! Love and God Bless, Mary ❤️🤗❤️
Mary, I want to make either a green tomato pickle or a watermelon rind pickle. Each using pickling lime. Do you think I would have good results if I were to eliminate the sugar and substituting an “ alternative sugar “ ? It scares me to potentially messing up that AMOUNT of pickles for my family! Thank you.
I started making some strawberry vinegar with scraps recently from you. Can that be used for this recipe? I know the recipe says white is best but you could use apple cider if needed. Would the fruit scrap vinegar work for these recipes ? I know you say the ph could be different than store bought vinegars which have a more standard acidic level. Would a little bit lower or higher level harm them? Or would it take more time If less acidic than store bought vinegar? I would love to have more uses for homemade vinegar as I frequently have the scraps to make it at home.
Hi Mary! I need help, does anyone know is it unsafe when your pickled mixed vegetables sealed after the water bath, but the brine level fell below the top vegetables, so 1/2” - 1” of the top veggies are not covered by the brine anymore? if anyone can help me I really appreciate it because this is my very first try at Canning. Thanks so much and have a blessed day.
Personally, I think the salt plays an important role in good nutrition. But if you need to omit the salt, you could try adding whey or even certain seeds - like celery seeds - as Sandor Katz discusses in his book The Art of Fermentation. But I would stick with the salt. Love, Mary
Hi Joe, Beets are best steam or boiled before pickling. I show how here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qRDw4-uYyPI.html Love, Mary❤️🤗❤️
Okay, I’m officially hooked on you. I too make so many things in my home kitchen. Buying anything in the store gives me pause today. However, that being said, you have given me so many ideas to refine, reuse, and rethink many of the ways I have done things. Onward and upward as they say, no matter your age (70+), there is always more to be learned and you are indeed a fantastic teacher. Please keep the videos coming. Have a blessed day Mary.
I was never a fan of pickles from grocery stores. Now, I am inspired to make pickles with seasonal veggies. It's delight to watch your recipes Mary. God bless you
If people have a co-op in their area they should check that out. They have spices at a very reasonable price. I get all my spices at my local co-op and the only that is above $2 an ounce if Vanilla Beans. Spices are so light weight that you can get a lot for very little money
Thank you, Mary, for this recipe! I made it yesterday and it was just like you said: easy, quick, and delicious! It's also pretty! My first time ever making quick pickled vegetables.
Wow, Mary! This is great! I love pickled vegetables and have recently become interested in trying it myself. This is a great start. I''m curious, does celery pickle well? Would you need to use the bay leaft or teabag for celery or is it firm enough that it won't get mushy? Can't wait to try your recipes!
It's so joyous to watch and listen to you. It must be your presence of mind. Or is it the subject-matter? Probably both together making the amazing experience. Mary, thank you.
One of these days... I'll come across a youtube cooking show where the person tastes their stuff at the end and goes.. EWWW... that is terrible!! LOL.... of COURSE it is good!!
There is a channel (Glen & Friends maybe) that occasionally gives bad reviews. He likes collecting old cookbooks and shares his first time making recipes as closely as written as possible. Caramel potato cake was the last one that I watched.
Thank you! Just finished putting up green beans from the garden, fermenting 3 quarts, and also made a batch of Kumbacha. Trying to decide whether to ferment or quick pickle cauliflower...
Love your videos! As a fellow Texan I know you are a transplant and glad to have you here! Just a little help: the correct way to pronounce jalapeño is “hall-a pane yo”! Thanks for all your wisfom❤️
Thank you Mary! I tried this recipe out yesterday. I pickled cucumbers (added garlic) and the bay leaves worked great. I also made pickled brussel sprouts.
I watched your recipe for making quick pickles recipe. You said the recipe is ‘in the description below’. I cant find that anywhere. Can you please let me know where the recipes are. Thank you.
I am very interested in pickling again. My favorite was Dilly beans. I made those and took 2 pints to a family gathering. I put them on the table while I took a few minutes to tend to my baby. When I came back I found they ate every single dilly bean and I had none. They said they were too good. Next time I will took much more.
I have used oak leaves to make my LF pickles. I keep a bag in my freezer. I haven’t had a problem with quick pickles staying crisp by themselves. They usually don’t last long enough either. Usually gone I na day or two!
I’m planning a charcuterie board for Christmas Eve. These quick pickled vegetables will really be a compliment to the meats and cheeses. I plan to make them a few days beforeChristmas eve. Since grocery stores have become a little unpredictable with their stock, this recipe will allow me to purchase whatever is available at the time.
Yum, I have to try this. The jar looks so pretty the way you layered the veggies, I thought what a nice gift it would make for a hostess or special friend.
Mary... I am so inspired by another one of your excellent videos as I have not done this kind of picked vegetables before. I was thinking of making pickled yams this time. I have always loved to do pickled beets with onions but for some reason did not venture into other kinds of pickles... I guess I am getting more adventurous in my old age... Thanks so much... I always enjoy the "sweetness of your being" and your velvet voice...
Where is your apron from, and your top, and the fabric covering a cupboard behind you, as well as the tiles on your kitchen wall, and there's a blue place mat with a yellow flower behind a green teapot to the right of your window where is that from?
Love the way you speak so concisely and at a speed to understand. Too many YT chefs are rambling and trying to keep vids under 10 minutes, one has to consistently rewind. Merci Mary!
We love pickled foods. Daniel and I eat them up fast. We're doing well here. Been working on my journals and reading my physical books. It's been a long time since I read them so it's a good refresh.
Hi Mary, looking forward to making this recipe. I made your Fermented Giardiniera, so good! Just made your Foolproof Sourdough Starter. Always excited to see a new video pop up. Great recipes. Thank you!
Hi Yvonne, Wonderful!! I am so happy to hear this!! Quick pickles are fun to have on hand while you’re waiting on or between ferments. Glad you’ll give these a try. You can always top them off with a little raw apple cider vinegar to give them a good probiotic boost if you want. Hope you enjoy these! I’m so happy you look forward to the videos. Love, Mary❤️🤗❤️
Hi Mary , I was really busy clearing my kitchen garden... now that lockdown is lifted up .... in north east part of India lockdown is taking turn by turn.... we shall overcome... praise the lord
You can definitely water bat can these to Mae them shelf stable. Here’s my canning playlist: ru-vid.com/group/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U Love, Mary
I appreciate the idea of topping with apple vinagar, perhaps wine vinegar - both to replace some of the industrial white v which is apparently damaging to our digestive liner. Great tip with grape leaf for making stuff crisp - safer than bulgarian aspirin? We love Mary's kitchen!
thank you . I was traumatized by the amount of sugar in the other recipes I saw and didn't know if it's was madatory to keep the thing from rotting. Thank you !
I love this recipe, and I'll certainly give it a try, but more important to me was the absolute wealth of additional info! What a gift it is to have found your channel! THANK YOU for all of your experience & knowledge! God Bless!
Hi, Mary! Your videos have traveled far. Just how far? Isn't that a good question? I am new to your channel and I hail from Brazil. 🇧🇷 🇧🇷🇧🇷 Thank you for sharing your knowledge with us. I just want to introduce myself and say hi to you and all your subscribers. Paz a todos!✌✌✌🕊🕊🕊
Thank you for sharing Mary. I really enjoyed watching the process of pickling. Oh and the crunch when you tasted it, so good. I have been making kombucha tea and have some vinegar from over brewing. Can I use kombucha vinegar instead of white vinegar?
