I Made 5 Pickled Foods From 5 Countries

Thank you so much to Cristal, Anajulia, Tammi, Thalissa, and Ari for sharing your stories with us!

Artist today is Kevin Lustik

Links to all of Tammi’s socials:

RECIPES

Koreyskaya Morkovka
Ingredients:
1 kg carrots
80 ml neutral flavor oil
3 cloves garlic
1 onion
1-2 tsp ground coriander seeds
1 tbsp sugar (optional if carrots are sweet enough)
2 tbsp apple cider vinegar
3 teaspoons salt
1 red chili (or 1 tsp chili flakes)
Directions:
Slice carrots to thin noodles, combine and massage it with salt. Let it sit. Finely chop onion and chili. Saute onions till golden brown, then add chili and coriander seeds. Let it cool a bit. Drain carrot from released juices, add minced garlic, vinegar, and sauteed onion with spices. Let it rest for a couple hours. Enjoy!

Artcha
Ingredients:
8 semi-ripe mangoes (still firm & mostly green), sliced
2 tsp salt
4 tsp crushed garlic
½ tsp chili powder
1-2 crushed Kambuzi chilis (habaneros are similar so they’ll work)
1 tbsp paprika
2 tbsp turmeric
⅛ cup lemon juice
1 large carrot, grated
1 cup vegetable oil
Directions:
Slice up the mango (peels and everything), rinse them then pat dry. Sprinkle the salt over the mango then place in a ziplock or airtight container (or a plastic bag tied tight). In a pot, pour in the oil, garlic, chili powder, kambuzi, paprika and turmeric. Place in low heat, stirring so nothing burns and cook all the ingredients together until fragrant (5 minutes). Add in the carrots and lemon juice then allow to sit over 2 nights in a container. After the two nights have passed, transfer the mangoes to a jar or a bottle, pour the oil over the mangoes and allow to sit again for at least one night. Serve as a side with nsima/sadza, chicken and veggies, or with rice.

Pickled Red Beet Eggs
Ingredients:
12 hard boiled eggs
2 (15 oz) cans sliced beets
1 cup apple cider vinegar
¾ cup sugar
1 cup water
Directions:
Place peeled hard boiled eggs in a large jar. Add water, vinegar, sugar to beets and juice in a saucepan and boil for 15 mins, stirring several times. (If the taste is too strong, add more water). Add beet juice mixture to eggs & beets. Let cool before putting in the refrigerator. Gently stir or shake jar daily. They need at least 3 days to get to the best flavor. The pickled beets are great alone or also awesome on salads.

Chilero Nicaraguense
Ingredients:
1 big white onion
1 big carrot
2-3 chili peppers of your preference (depending on how spicy you want)
½ tsp salt
½ tsp sugar
1 cup white vinegar
½ cup water
Directions:
Dice the onion and chili(s) into small pieces. Peel and grate the carrot. Using your hands, combine the three ingredients and massage them so the flavors can fuse. Add remaining ingredients and stir to combine. Pour into a mason jar. Let it sit under the sun or outside of the fridge for 2-3 days and then it’s ready to eat!

CHAPTERS
00:00 Intro
00:16 Uzbek Koreyskaya Morkovka (Korean Carrot Salad)
02:25 Trying Koreyskaya Morkovka
03:59 Today’s artist, Kevin Lustik!
04:33 Malawian Artcha (Pickled Mango)
06:46 Trying Artcha
09:10 USA Pickled Red Beet Eggs
11:00 Trying Pickled Red Beet Eggs
13:04 Nicaraguan Chilero Nicaraguense (Pickled Onion & Carrot Slaw)
14:47 Trying Chilero Nicaraguense
17:00 Brazilian Batatinha em Conserva (Pickled Potato)
18:52 Trying Batatinha em Conserva
_____________________

Here are Some Links for things you see often in my videos!

My Favorite Board Games Right Now

Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156

#pickle #pickled #aroundtheworld #passtheplate #pickles #pickledvegetables

[thehalfricanfoodie]

Hiya Beryl!! You did amazing!! I knew you could do it❤️ Thank you so much again so glad I could be part of this you are the best!!!

[prachik]

I am an Indian, and although we have tons and tons of variety or pickles. But this video still introduced me to new ones. Thanks a lot Beryl.

[elanaviner]

I always eat my meal and put on a Beryl video to dine with! It makes me even more appreciative of other foods and cultures

[challalla]

As a Korean from Korea, I first tried the Korean carrot at the home of ethnic Koreans in Ukraine. Although it's not a dish we have in Korea, it is easily recognizable as a variation on the julienned white radish kimchi/salad, only with carrot instead of white radish (a dish consisting of such long, thin strips is called 'chae' in Korean and maybe the 'cha' in 'morkovcha' is a dialectal variant). It definitely tastes Korean. The dish was developed by ethnic Koreans who were deported by Stalin thousands of miles away from home to Central Asia. They tried to recreate the tastes of home using the ingredients that were locally available. I'm now motivated to try making these myself.

[taraoakes]

I hope Talisa is okay. When she said that she in now living in Florida I definitely took note. I hope everyone in Florida is okay, and that Hurricane Ian is over soon.

[sophiaisabelle]

It's always a good day whenever Beryl posts new content. She's actively encouraging her viewers to appreciate different cultures through food consumption. All the best to her. She deserves recognition all the way.

[NorahAlice]

I was confused by Beryl's confusion about cold hard boiled eggs 😅 For me they are such a typical food to have on a journey along with your home made sandwiches. I feel like every family in Germany brings them on longer train rides or picknicks. I even have a tiny salt shaker for these occasions 😂 They're also an essential part of the dishes consumed around easter here.

[returntohades]

This video was such a big history and culture lesson for me. I had no idea about Korean immigration to Central Asia. I feel like Central Asian Korean is like a cousin to Indo-Chinese - a surprising and unique cuisine emerging from migration and fusion.

[nadiahid]

I'm Indonesian. Years ago my Kuwaitian step-father brought some jars of Mango achaar from India. I fell in love with it. I ate it the whole time by myself. Just thinking about it makes me drooling.
Maybe tomorrow I will try to make it. Yumm..

[EdwardNoguera]

The feeling of seeing your culture represented is incredible! Chilero is ALWAYS available with Nicaraguan food, and it adds the right amount of spice like you say, Beryl. Excited for more Central American dishes 🇳🇮

[amyv.]

Beryl, the first thing out of my mouth when you made pickled potatoes was, "That has to be like a vinegary potato salad." I will give this recipe a try!

[goodnessgriefness]

Beryl, top tip from a Brit for when you’re next in a pub in England. Get a pickled egg and a packet of salt and vinegar crisps (not chips, crisps!), pop your egg into said packet of crisps and then just eat them together. My partner swears by it as one of the best pub snacks ever…especially with a decent pint of something cold.

[elivalmon]

I am half Nicaraguan and seing the Chilero Nicaraguense made me so happy!! When the episode started the first thing I thought was ohh I wish Beryl would try el chilero !!! Awesome, my mouth is watering, so many different food can be enhanced by this yummynessss

[priscillad]

It wasn't just a pickle episode, it was a carrot episode too, the video star 🤣🤣

[rubytook]

I was SO EXCITED when you included Beet Pickled Eggs! My Granny made them a lot and now that it's difficult for me to travel to Pennsylvania to see her I can bring a taste of her table to mine! Thank you! Also, I will definitely be making the carrot salad. That looks delicious!

[akankshapatwari]

Summer holidays were exciting for two reasons mangoes and the pickle making day. My mother would wake up early in the morning (5 am ) and go to the market by 6 am. She would buy raw, really sour mangoes. She carried soft wiping clothes and drinking water from home. After selecting the mangoes the shopkeeper would wash the green fruit and huge blade he had with the water that my mother provided. He would wipe everything dry with the soft cloth(my mum gave it) and lay a a soft clean cloth( again provided by mum) on the ground and use the blade to chop the mangoes. Mother would come home at 7.30 or 8 and cook a one dish meal have a bath and clean the kitchen thoroughly. She would then add salt, red chilli powder oil etc to the mango pieces and the pickling process had started. Mum's hands would be stained red and sometimes burn cos of the spices. After mixing everything she would transfer them to these big sterilized ceramic jars. By then It would be afternoon and after cleaning the kitchen again we all would eat our lunch. The major work was done but the pickle had to be nurtured over the next few days. On specific days the pickle would be stirred, mixed and placed in the sun etc. After a month the pickle would be ready. She would make mango pickle which would last for a year.

[FleaChristenson]

South Louisiana we always had both hard boiled eggs and pickled eggs in convenience stores. Usually on the counter near the register. They really do make great high protein snacks.

[jeffreyrigged]

pickled eggs are everywhere in appalachia areas. you can find them in almost any store or even gas stations. the beet ones are better to me than the regular pickled ones. best with a cold adult beverage made in milwaukee. another good thing you can try is not a pickled egg but a regular boiled egg and chop it up in breakfast gravy. we have alot of pickled things. corn potates peppers etc.... people would pickle everything here when i was a kid to store it. i think it comes from the poverty and making things last.

[annearchy]

In Korea there's a really unknown pickle made with wild garlic leaves. Usually they are foraged and then put in a pickle brine made out of soy sauce, rice vinegar and sugar. It's very delicate and I love it ❤

[catnus]

Wow! I’m from the south in the US (Georgia) and it’s so common to see pickled eggs, pickled pigs feet, pickled sausage, pickled tripe, sweet pickles, pickled okra (my FAVORITE), pickled beets, pickled peppers (spicy and sweet), and even KOOL AID PICKLES! you can find these so common, even at gas stations. I’d love to see this as an episode again so I could share a southern specialty!!