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Hey folks I'm Rick field from Rick's picks and today we are going to do pickle 101.
That's right we're gonna learn how to make -- -- We'll get a first thing we're gonna do if we're gonna cut -- cucumbers and there's a variety of ways that you can sliced cucumbers.
For the perfect -- making.
Today we're gonna -- them a nice medallions.
You can put them -- hole if you want.
You can also do a -- Now that we have cucumbers the next step is to make the black and do three cubs and white vinegar.
And the same amount of water and now we're gonna have professional.
The next thing we're gonna do is we're gonna package ours we'll all -- the various ingredients but going to so the first ingredient but I'm gonna add its fresh garlic and -- three what you are.
And we're gonna add some still see.
The next degree we're gonna add is -- -- and we're gonna put some fresh still and one of the things that's nice about making pickles is that.
Not only did it taste good but if you make them carefully they'll look beautiful well.
I'm gonna come over here give my brightest there and as you can see.
Kosher salt has completely dissolved and it was just what we want so as soon -- -- -- comes to a boil water ready to go but first we have to act cucumbers and of the charts.
This is a wide enough file that'll make sure that the slices for the spears come up to this -- line and no further you want this top level -- to be pure -- that's where the vacuum formed this pickle it's going to be shelf stable.
Capable of being kept in your pantry for up to here.
And the reason that that works is because we create a vacuum in that top -- All the oxygen gets -- that you'll notice some bold looks and -- that's gonna allow them -- -- flow freely circulate around -- -- Our Brian is ready to go.
Now we're gonna quickly capital and then using my favorite -- that equipment which is called Jon Lester.
-- each jar for -- we're gonna put amendment -- -- we're gonna put them in our processing this hot as water which is that a full boil it you can.
And we made sure to put enough water in there so that when we immerse this in the water they'll be completely cover.
-- -- -- Out of the jars of finesse we're gonna let -- rest right here on the butcher -- until they come to room temperature.
Once that happens we're gonna put them -- -- pantry -- on the shelf for some other cool drive space.
Let them sit there about two weeks all the flavors -- Melvin Atlanta and then they'll be ready he.
For more information about this they'll have a recipe and other -- -- techniques click on I met.
I'm Rick field from expects thank you for watching now go to -- and a couple of yeah.
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