< Back to Blog
Original link:

2023-08-31 14:34:29

Sweet & Spicy Pickles Recipe _ The Crunchiest Pickles You'll Ever Eat

video content Image generated by Wilowrid

Pickles , pickles .

There's so many things you can do with a pickle .

You've got your bread and butter , you got your dill , you got Pickle spears , whole pickles little Gherkins .

But no one really talks about a sweet and spicy pickles .

Hello , welcome to register for dinner and I'm Sebastian register .

And if you guessed it today , it's all about the pickle .

So stay tuned before we dive too far into the world of Pickles .

Make sure you go ahead and smash that subscribe button down below .

Hit that little notification bell and ladies and gentlemen , welcome to the RFD game .

But , but without further ado , let's get started at the end of the day .

video content Image generated by Wilowrid

Probably the most crucial and important part of making a pickle is the brine makes sense , right ?

I mean , at the end of the day , your pickle is only really gonna taste as good as the brine tastes .

So before you get started picking any of your items , you're really gonna want to make sure that you master the brine .

So to do this , what I'm going to do is I have two cups of white distilled vinegar .

I'm gonna go ahead and pour that into my pot .

I have 3/4 of a cup of water .

Next , you'll be adding 3/4 of a cup of white granulated sugar .

Three tablespoons of kosher salt , 1.5 tablespoons of whole black peppercorn , one tablespoon of mustard seed and four hot chilies that I'm gonna cut a little slit into .

You wanna cut a slit into your Thai chilies because that helps extract some of the heat and some of the natural flavors .

Now thai chilies are very hot .

You don't have to use four like I'm using it .

All depends on how spicy you want your brine to be or if you don't want it spicy at all .

video content Image generated by Wilowrid

Leave out the Thai chilies .

But I'm gonna take this and move this over to my brine .

Give it a nice mix and you're just gonna boil this onto the sugar , the salt all dissolves and then your brine is ready .

Your brine is finally ready .

So I went ahead and turned off the heat and I'm gonna let it cool down to room temperature .

But without further ado , let's talk about the cucumber for a second .

There's a lot of variations of cucumbers out there from your English cucumbers to your normal cucumbers .

But the ones that I'm using are in fact called a pickling cucumber reason being is they're short , they're fat and they have less seedss but more meat .

So what we're gonna do first is we're gonna go ahead and slice them into pickle chips .

I have here a serrated blade .

And if you're boujee like me , you can use these .

I picked it up at my local Asian store , but you can use a regular knife .

It's totally fine and I want to cut them into relatively thick pickle chips .

And the reason being is as they're starting to pickle , they're gonna remain , uh , and nothing better than a crunchy pickle .

video content Image generated by Wilowrid

Now that your pickle chips have been formed , it's time to transfer them over into your jar .

You can use really any sort of jar um as long as it's glass .

So if you have a mason jar that works perfect , but you can also even use an old pickle jar .

And then I'm going to take three garlic cloves that I went ahead and lightly mashed .

And that's just to release some of the aromas and flavors of the garlic , add that into your jar .

And then now you want to tightly pack your pickle chips into the jar , but leave a little bit of room at the top .

And that's just so that when you're pouring in your brine , you don't create a mess all over your countertop .

So this should be good .

And now that my brine is cooled down , it's time to add it to the jar and start the pickling process , you're gonna want to let these pickle for at least 24 hours .

But honestly , the longer they sit the better and these can be stored up in your fridge for upwards of six months .

So I'm gonna go ahead and take these place them in my refrigerator and after about three days or so , they should look something like this .

video content Image generated by Wilowrid

Now , let's test out that crunch factor , shall we ?

Now ?

That's a crunchy pickle .

Thanks for watching guys .

I hope you enjoyed today's video and learning a little bit about the pickle .

Once again , my name is Sebastian Register and this is Register for dinner if you enjoyed today's video and can't wait for us to cook something else up .

Make sure you smash that like button .

Comment below and subscribe .

But until next time , stay hungry .

My friends .


Attention YouTube vloggers and media companies!
Are you looking for a way to reach a wider audience and get more views on your videos?
Our innovative video to text transcribing service can help you do just that.
We provide accurate transcriptions of your videos along with visual content that will help you attract new viewers and keep them engaged. Plus, our data analytics and ad campaign tools can help you monetize your content and maximize your revenue.
Let's partner up and take your video content to the next level!
Contact us today to learn more.