Have you ever had a strong craving for pickles, but you go to the fridge and realize that you’re fresh out? Don’t know how to make pickles yourself? Luckily, we’ve got our brilliant segment chef, Lee Kalpakis, to show you how to make pickles in the kitchen that will be ready to eat in an hour!
Follow Lee Kalpakis on Instagram: @leekalpakis
Recipe
Brine
2 cups white distilled vinegar
4 tablespoons salt
4 teaspoons sugar
4 cups water
Whisk everything together until the salt and sugar have dissolved. Pour brine into a jar with chopped vegetables and herbs in it, leaving an inch of space on the top. Seal up the container and leave it in the fridge for about an hour. In know time at all, you have delicious pickled vegetables.
Producer
Debbie Wong
Producer/Host
Lee Kalpakis
Camera Operators
Cole Chilton
Josh Kesner
Audio
Colin Webb
Editor
Debbie Wong
Animator
Megan Chong
Production Assistant
Chanel Baker
Production Coordinator
Sarah Barry
Graphics Art Director
Ted McGrath
Line Producer
Emily Tufaro
Senior Producer
Lauren Brenner
Post Production Supervisor
Daniel Byrne
Supervising Producer
Stasia Tomlinson
Creative Director
Thomas O’Quinn
Executive Producer
Justin Lundstrom
Music
0:04
“Mandolin Boogie” by Laurent Lombard
0:12
“On the Road Again 1” by Peter Northcote, Lindsay Jehan
0:48
“Wirey Bass Attack” by Gooding
1:36
“Vacation Time” by Seth Littlefield
2:29
“Skip Buildings” by David Krutten, Nicolas Boscovic
3:08
“Rock With Me” by Thomas Howe, David Jones
Subscribe to Thrillist https://www.youtube.com/channel/UCC59…
Check out our website for more food, drink, travel, and entertainment.
https://www.thrillist.com
Like us on Facebook
https://www.facebook.com/Thrillist/
Follow us on Instagram
https://www.instagram.com/thrillist/
Sign up for our newsletter
https://signup.thrillist.com/
50 Comments
I Just Fell in love, my god she is lovely hahaha
Wow she's sexy!
Bango… Mabango ha ha
WHY DOES SHE REMIND ME OF THE FEMALE DR.MIKE?!?!?!
Great tutorial if you want to chop you finger off, and have your glass jars explode in your fridge.
Thank You for sharing 🙏🏼 Blessings 💟
Quit trying to be funny and get to the point!! PLEASE!!
Funny
This host is amazing
Can i use halal salt ???
I ABSOLUTELY adore your high and free spirit! Thanks a great deal. Laurence (Long Beach, CA)
This is what I was looking for, that master chef type pickle 👌
Thanks for the video and recipe.
Can I keep it out of fridge for days or weeks or more?
too much vinegar and not enough sugar!!
Cool to room temperature before putting in fridge *
Is this different than canning? I thought if you were canning than you didn't need to put it in the reference. I also thought canned stuff could last months where with this she said a couple months.
Very helpful
What are the size of the jars you used. I assume 250ml as you used 4 cups for the recipe? THANK you and regards from South Africa
truth is I HAVE NO PICKLES IN MY FRIDGE.. not the good kind anyway. WHAT TH * DO I DO?
🙂
I came, I saw, I learned and I laughed.
Why use sugar in brine?
She seems like a genuinely fun person to be around. Most people on these shows seem so fake
A bit too fake for my taste and people can get sick if you don't explain the right way of pickling, this is not the right proper way.
All the make up & hair is a distraction.
What a great tip ,I love it ! Thank you so much
Do you sterlizie the jars?
Superb
For the brine:
2 cups white vinegar
4 tablespoons salt
4 teaspoons sugar
4 cups water
Can you pickle vegetables and add a little bit of sugar with some of them. I’m talking a teaspoon
If you want the flavor of garlic without it being too garlicky, cut the clove of garlic in half and remove the germ from the center. You’ll still get that great garlic flavor without it being overpowering.
You're cute, funny, and informative. Well done. Thanks for sharing.
She is a wholesome lady
I pickle prickly pear cactuses. Good for your guts
1 dethorn them (use new cactus in spring ,mature cactus is too stringy)
2 put salt on its wounds to draw out the slime
3 throw the salty cactus in a pot to boil out more slime
4 slice into strips, perfect for tacos
Brine:
2 cups apple cider
1/4 cup of salt
2 cups of sugar (a little less if you want )
3 however much honey, soy sauce, and picked pepper juice you want along with a heaping pinch of turmeric.
4 a clove of garlic that will turn blue when it reacts with the vinegar(thats how you know its good garlic)
5 peppercorn and other veggies if you like.
Boil the brine and then boil the finished jars afterward (process for shelfing). Ps pressure cookers work good for the jar boiling
I can honestly say that I've never had a "crazy craving for pickles" 😂 recipes look pretty good, will try 'em!
I'm really going to try this, I've been struggling to pickle veges. 🇿🇦
Canning them will aloud you to keep them in store on a shelf. I think I would live to do some quick pickling and canning for long store
For people watching always use a guard when using a mandoline. I had to stop watching because of they way she was using it without a guard.
This girl is really fun and likeable.
Oh I LIKE this woman!! Nice Michelangelo voice too by the way😂🤣🎯💯🙏🏾😎😎
She is fun to watch,
Interesting…..like the personality
Why do you want to leave an inch of room on top?
Do you need to boil the water or you just need to dissolve the sugar and salt
I have been pickling traditional mexican style carrots, onions and jalapeno peppers for a while. I want to take some camping with me for a week or so. Can somebody inform me if I need to refrigerate them? My basic ratio is 2:1 water vs. white vinegar plus salt and spices.
Can you make brine without the sugar?
Perfect timing, perfect instructions! (Perfect presenter!) Bless you!!
Terrific contents.
Thanks for the proportions especially when someone is not making what you’re making 🙃
She's way too adorable for me. I like, angry, sleezy, cigar smoking women cooking for me. It reminds me of my granny's house 😂