Pickling Vegetables ( Making Curried Pickles) | Suzanne Flanagan | Skillshare

Pickling Vegetables ( Making Curried Pickles)

Suzanne Flanagan

Pickling Vegetables ( Making Curried Pickles)

Suzanne Flanagan

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4 Lessons (25m)
    • 1. Intro

    • 2. Blending Spices

    • 3. Creating the Pickling Liquid

    • 4. Pickle and Refridgerate

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About This Class

This class will teach you about fresh pickling, by taking fresh vegetables and covering them in pickling liquid and storing them in the refrigerator.

You may need to know some simple knife skills. However, I do walk through how to use the knife on certain things. 

To follow along in the class you will need canning jars, or any glass jars that have a lid.

Ingredients include: Pickling Cucumbers, medium Sweet Onion, Fresh Garlic, Fresno and Jalapeño peppers, fresh Ginger, Garam Masala spice mix, Curry Powder spice mix, water, salt, sugar, and Cider Vinegar.  Side Note - I do go over how to make the spice mixes mentioned from scratch, which overall make it taste better, but you can go buy those spice mixes if you want.

Other than that it's a pretty simple class and I hope that you all enjoy it.



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1. Intro: Hello, my name is Suzanne Flanagan. Welcome to my class on fresh pic link. For those of you who don't know what fresh pickling is. It's when we take a variety of vegetables and put them in jars, but some pickling liquid on it and store them in the refrigerator for them to pickle. The difference from that and canning is, these vegetables are wrong. They're not cooked. When you're canning a vegetable gets cooked. We're going to start out this class with my teaching you how to make curried pickles, the pickling liquid than I'm going to be showing you how to make for the curry pickles is somewhat complicated. One, I use a lot of fresh ingredients such as crushed garlic, fresh grated ginger, chopped onions, as well as two different kinds of hot peppers. And following up with two separate spice mixes, which I'll be teaching you how to blend. I hope you'll find this class helpful and informative. I really want you to have a lot of fun taking it. 2. Blending Spices: These are the spices that weren't going to be using to make Garan Marcella. First, we're going to start with some black pepper. This is 21 eighth teaspoons of black pepper. Then there's three-quarters of a teaspoon of cinnamon. Next we have one teaspoon of Carmen. Next we have one tablespoon of coriander. We have a half a teaspoon of cloves, and last one quarter of a teaspoon of nutmeg. And we wanna make sure to blend this mixture thoroughly so that everything gets together and makes one nice cohesive spice mix. That's why it's always good to use the bottom of your spoon to kind of mash these in together. Folded over. My way, everything gets blended really well, right? And there we have the grand Marcella. The next spice mix that we're going to make is some curry powder. First we're gonna start off with half a teaspoon, offend you Greek. Then we have 1.5 tablespoons of coriander. We have one teaspoon of comin, one tablespoon of tumor. Ok. This is what gives, this is what gives it that nice yellow color that we want. Then we have one tablespoon of the grand Marcella that we made. There's a teaspoon of cardamom, two teaspoons of KM. And lastly, two teaspoons of ginger. We're going to be blending this one quite the same way as we did with the ground. Marcella will want to get rid of the lumps so that we can blend everything in together. Using the back of your spoon to get anything that you want to get down and blended better. We're going to allow this one, as well as the previous one to age for at least a week to ten days. This will promote that nice yellow, bright yellow color in it. Gives the spices a chance to age together and really form a lovely combination. There we go. All blended. This is the curry powder that we blended today. This is curry powder that was blended and aged. You notice the difference that one is a little bit more brown than the other. Once this one ages, it'll look just like this one. 3. Creating the Pickling Liquid: Next I'm going to show you how to do the pickling liquid for the fresh curry pickles. Now I'm going to be showing you all the different ingredients that go into our pickling liquid for the fresh greed pickles. First we start out with a half of sweet onion. Then there's too close of garlic to large pieces of fresh peeled ginger, a Fresno pepper, a hall opinio pepper. Then we have the ground Marcella that we made, as well as curry powder and one tablespoon of oil. I'm going to show you how to cut the onion. To grab on to it like this. Slice slowly and firmly right across till you get almost to the end. Do this two more times. Then we wanna go down like this with the tip of your knife all the way across. And then we simply want to do with basic dice right across the front like this. You can clean off your knife like this about every third slice. And there we have that. I'm going to place this directly in our pan that I have over to the left. Your hand right here, slide your knife slightly at an angle and you can get the bulk of these, write it. Next. I'm going to place the garlic and we're gonna start by sliding it into the garlic press and going straight on top of the onions. Next, we're going to do the grated ginger. You wanna take your piece and turn it like this and pull it back and forth right across this. Don't worry if you don't get the little tag and it's not important. And we'll do the second one. Scrape it off. And then we're gonna put it right on top of the garlic. I'm going to recommend for this next part that we use for food service gloves for the simple reason that the cap say acidities, peppers, This one in particular is extremely strong. You don't want that soak into your skin and then rub your face later. It's always good to get ones that fit you nice and tightly. That way if your hands are not sliding out. Okay. Well, I want to do first is to take off the stem. We're going to leave the seeds in this because it actually makes it nice and hot that way. Slice that right now in the center. You can take this one little portion out if you like. This portion doesn't really add any flavor. We'll do it with this as well. You can use the tip of your paring knife, slide down this way. Turn it and slide down this way again, and pull it out. We'll do the same one with this side. And lastly, this one. We can go ahead and keep some of the seeds. Okay, now I'm gonna show you just how to do a kind of a nice little chop. Wanted, want to slice these in the long strips. Take the whole pile, turn it to the side, line them up, and just slice them into a nice little dice. We make sure it goes all the way through. Now we'll do the same with the hollow Pena. Now we're gonna dice the hollow Pena. And now we're going to slide this all into the same saute pan. Next we're going to add the last three ingredients before sauteing. We're going to use the grant Marcella, that's one teaspoon. We're going to sprinkle it kinda over the middle of everything. Then there's 2.5 teaspoons of the curry powder. We're going to do the same with that kind of Franklin right across the top. And the very last ingredient is one tablespoon of oil. You can use canola oil or olive oil, whatever is your favorite. And kinda drizzle that over the top. Now I'm gonna go over to the stove and we're going to saute this for about a minute and a half, just to onions. And the peppers are a little bit translucent. K, I have my flame on high. Now we're gonna kinda stir this up just a little bit. That way we can distribute the oil right across to all of the goodies on the inside of the pan. Sauteing it allows all of the different flavors to kinda marry together. Kind of activates the spice mixes a little, makes everything smell amazing. You just don't want to stir it occasionally. Like I said, it's not gonna take us more than about a minute and a half. And you can always use the flat of your spoon to kind of push it around a little bit. That weight, each little portion of it gets some time on the bottom of the pan. Since doesn't take very long. It smells really good. And we're just about done. Now we're going to slide these all just into the bottom of this bowl, which is going to hold our pickling liquid. First, I'm going to add a half a cup of sugar. Just kind of sprinkle it across. Next there's three tablespoons of salt. And the last ingredient is three cups of apple cider, excuse me, apple cider vinegar. And then there's also two cups of cold water. I like to use bottled water. Oftentimes tap water isn't the best depending on where you live. Okay. Now we're just going to stir this thoroughly till the salt and the sugar kind of blends in and disintegrates. You can hear the sound of it on the bottom that sounds kinda grainy. Which doesn't want to stir that till it doesn't make that sound any longer. Okay. It feels and sounds as if everything's nice and incorporated. And we'll get on to the next section which will be cutting up the cucumbers. 4. Pickle and Refridgerate: Next I'm going to show you how to cut up the pickling cucumbers. One about probably about seven or eight good sized ones is roughly two pounds. Don't worry if it's a little over. I like to use a serrated bread knife to cut these because it gets through the tough outer layer a lot easier than any other knife. After I cut them up, I'm gonna be sliding them straight into sin jars. I'm going to start off by cutting off the very little end on each side. Slide it off to the side because we're not using it. You want them to be about that thick. It's probably about a third of an inch. And you just go through and cut it. Don't worry, if they're not all totally perfect. If you see something like this, it's a little divot and it's kind of icky. So we're gonna get rid of that one. Just means that kinda got bruised. Now we can just take this whole pile and put it straight into a jar. I like to fill the jars, right, to begin with. That way you can adjust you now how, how tightly packed they are before pouring the pickling liquid it you kinda wanna saw straight through almost like you're cutting wood, but it's just not as hard. That way you're using the serrated portion of your knife. I found out how many pickling cucumbers it takes for one jar that's a pint and a half. And it takes two. Nice to know. These are kind of a little bit brown in the middle. We want to go ahead and get rid of any that look like that. Now that I've got all the jars full, I'm going to start adding pickling liquid. Stir it up just a tiny bit. That where if you spill, you can always wipe it up. I've filled all the jars, but I have a little bit of liquid left, so I'm going to use all of it to top off the jars a bit. I like to have everything right up to the top. And there we go. Now that we've got all the lids on, you wanna make sure they're nice and tight. Because the next portion I need to show you is how to distribute all the little things that we poured in across the top, down into the rest of your pickles. We want to turn everything on the side and kind of let them work back and forth so that you get all of everything distributed out through the middle of it. These, since they are fresh pickles and need to be refrigerated, you want to leave them in your refrigerator for at least a week before beginning to eat them so that they have time to pickle. You can keep these for up to three months in the refrigerator. And it looks as if we have plenty that we can share. I would to show you a couple of other samples because pickling isn't just for pickles. You can do other vegetables as well. Here I have kind of a Italian inspired one with olives, mushrooms, some nice sweet white onion and some hot peppers. I use a little bit of golden balsamic vinegar, which is kinda nice and Fruity. It's a nice light vinegar to use. Put in a little bit of basil, some garlic. Then I have also over here, I have an Asian inspired one with water chestnuts and some hot peppers. Carrots will see snow peas and some cilantro. There's also fresh graded ginger as well as garlic. Your assignment for this class is to create a pickling liquid of your own and make your own pickles. You can use any kind of integral you want. You can flavor it with anything you want. But I want to see pictures, upload video if you want. Let me know how you enjoyed the class and how your product tastes. Thank you.