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How to Make Quick Pickled Vegetables the Right Way || A Little Help: Quick Pickling

December 22, 2023

How to Make Quick Pickled Vegetables the Right Way || A Little Help: Quick Pickling

December 22, 2023

How to Make Quick Pickled Vegetables the Right Way || A Little Help: Quick Pickling

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

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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.

Debbie Wong

Lee Kalpakis

Camera Operators
Cole Chilton
Josh Kesner

Colin Webb

Debbie Wong

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

“Mandolin Boogie” by Laurent Lombard

“On the Road Again 1” by Peter Northcote, Lindsay Jehan

“Wirey Bass Attack” by Gooding

“Vacation Time” by Seth Littlefield

“Skip Buildings” by David Krutten, Nicolas Boscovic

“Rock With Me” by Thomas Howe, David Jones

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  1. Can I use an existing glass jar that I had from store-bought pickles?

  2. Can anyone tell how much of each spice / herb is used? I have a difficult time eyeballing things like that – my eyes just aren't what they used to be – and I can't find any kind of recipe on the Thrillist website. At best, I was able to find directions for a totally different ratio of water, vinegar, sugar and salt but that's it.

  3. 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 😂

  4. Thanks for the proportions especially when someone is not making what you’re making 🙃

  5. @dr123hall says:

    Perfect timing, perfect instructions! (Perfect presenter!) Bless you!!

  6. @1xm_mx1 says:

    Can you make brine without the sugar?

  7. @niagaramike says:

    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.

  8. Do you need to boil the water or you just need to dissolve the sugar and salt

  9. Why do you want to leave an inch of room on top?

  10. Interesting… the personality

  11. @drewcee_ says:

    Oh I LIKE this woman!! Nice Michelangelo voice too by the way😂🤣🎯💯🙏🏾😎😎

  12. This girl is really fun and likeable.

  13. @Cotty360 says:

    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.

  14. 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

  15. I'm really going to try this, I've been struggling to pickle veges. 🇿🇦

  16. I can honestly say that I've never had a "crazy craving for pickles" 😂 recipes look pretty good, will try 'em!

  17. 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
    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

  18. @BLDalton85 says:

    You're cute, funny, and informative. Well done. Thanks for sharing.

  19. 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.

  20. Can you pickle vegetables and add a little bit of sugar with some of them. I’m talking a teaspoon

  21. @Wesdotcool says:

    For the brine:
    2 cups white vinegar
    4 tablespoons salt
    4 teaspoons sugar
    4 cups water

  22. @Jake877x says:

    Do you sterlizie the jars?

  23. What a great tip ,I love it ! Thank you so much

  24. @jackijax505 says:

    All the make up & hair is a distraction.

  25. 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.

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