腌制酸菜 Homemade Pickles

爱吃三明治的你是不是时常觉得餐厅里的三明治总是有更丰富的层次感？而里头的酸腌菜，很有可能就是让你感到惊艳的一部分哦！

为什么你会喜欢这酸腌菜？

酸腌蔬菜有两种方式，热腌和冷腌。而我们今天要做的是冷腌哦~冷腌的蔬菜虽然比热腌需要更长一点的时间来入味，但成果会更加脆口，带上酸甜的味道，不管是空口吃还是作为主食的配菜，小菜，都很优秀哦！坦白说，有时候他们也是我的零食哦！哈哈

所需要的食材

腌汁 :

• 300g 水
• 140g 米醋
• 80g 糖
• 5g 盐
• 半颗 八角
• 适量白胡椒粒

蔬菜：

• 红萝卜
• 白洋葱
• 青辣椒

蔬菜的组合——

把三种蔬菜放在一起腌制的目的是为了让它们互相融入其他蔬菜的味道。比如说萝卜和洋葱会因为辣椒而有点辣味，辣椒和红萝卜也会因为洋葱而有点葱香气。食谱里的三种蔬菜只是其中一种我最喜欢的搭配，因为腌制后，他们在融合了其他不同的风味之余，也保留了各自不同的特色和口感，却不会给同伴染上颜色。除了以上三种蔬菜的组合以外，你可以用其它你喜欢的，或是单纯只腌一种蔬菜而是很好吃的！小黄瓜条，白萝卜，甜菜根，花椰菜，红葱，蒜等等。。。都可以用一样的方式来腌制哦！

辛香料的搭配——

这个食谱简单地用了白胡椒粒和一点八角来微微地增添了腌菜香气，是个让腌菜非常万用的组合，因为只增香，不强味。不过除了这两种，还有非常多辛香料或者新鲜的香菜可以作为你腌菜的搭配呢：

香料：

• 肉桂
• 黑胡椒粒
• 丁香
• 月桂叶
• 香菜籽

新鲜的香菜：

• 百里香
• 迷迭香
• 牛至
• 莳萝

~ 视频教程 ~

料理步骤

1. 在一个锅子里，放入腌汁的所有食材
2. 大火烧开，至盐和糖融化，放凉备用
3. 把蔬菜切成想要的厚薄度/丁状/条状
4. 再放入干净地玻璃器皿里
5. 倒入已放凉的腌汁
6. 确保所有蔬菜都有被腌到，然后密封冷藏
7. 如果是切片的话，隔天就可以吃咯！

阿琴小贴士

在制作腌菜的时候，最好能使用 Pickling weights (玻璃材质的压重石）把蔬菜压进腌汁里。如果没有的话，也要记得经常检查，或者在取食之后把蔬菜重新压下去，确保它们始终浸泡在腌汁中。这样才能避免发霉的风险哦!

Print Recipe

Do you ever feel that sandwiches at restaurants always have a better layered of flavours? One of their secret might just be the tangy pickled veggies tucked inside—they might often be part of the wow factor, as they always makes sandwiches so much more refreshing and appetizing!

Why would you love this pickles？

There are two ways to pickle vegetables: hot pickling and cold pickling. Today, we’re making the cold version! Although cold‑pickled vegetables take a little longer to absorb flavor compared to hot pickling, the result is wonderfully crisp, with a tangy sweetness. Whether you enjoy them on their own or as a side dish to your main meal, they’re absolutely delightful! To be honest, I even eat them as snacks sometimes!

All you need

Pickle solution:

• 300g Water
• 140g Rice vinegar
• 80g Sugar
• 5g Salt
• Half pc Star Anise
• Some white peppercorns

Vegetables:

• Carrot
• Yellow onion
• Green chili

Combination of Vegetables——

The purpose of pickling three types of vegetables together is to let their flavors infuse into one another. For example, carrots and onions will pick up a touch of spiciness from the chili, while chili and carrots will gain a hint of onion aroma. This trio is one of my favorite combinations. After pickling, each vegetable will be infused with other flavours while retaining its own characters, like crunchiness and sweetness of their own, but without staining the others. Beyond this mix, you can also use any vegetables you like—or even pickle just one type, which is still delicious! Mini cucumbers, daikon, beetroot, cauliflower, shallots, garlic… all of these can be pickled in the same way.

Choice of spices——

This recipe simply uses white peppercorns and a touch of star anise to gently enhance the aroma of the pickles. It’s a versatile combination because it adds fragrance without overpowering the flavor. But beyond these two, there are plenty of other spices or fresh herbs you can pair with your pickles. For example:

Spices:

• Cinnamon
• Black peppercorns
• Cloves
• Bay leaves
• Coriander seeds

Fresh herbs:

• Thyme
• Rosemary
• Oregano
• Dill

~ Video Tutorial ~

Steps of making

1. In a pot, add all the ingredients for the pickling solution.
2. Bring to a boil over high heat until the salt and sugar dissolve, then let it cool.
3. Cut the vegetables into your preferred thickness, cubes, or sticks.
4. Place them into a clean glass jar.
5. Pour in the cooled brine.
6. Make sure all the vegetables are fully submerged, then seal and refrigerate.
7. If they’re cut in slices, they’ll be ready to enjoy the next day!

Cheen’s Little Tips

When making pickles, it’s best to use proper pickling weights (a glass weight) to press the vegetables down into the brine. If you don’t have them, just be sure to check regularly, or press the vegetables down after serving, to make sure they stay fully submerged. This helps prevent mold from developing.

Printable Full Recipe

---

搜索 Search