Brad Makes Crunchy, Half-Sour Pickles | It's Alive | Bon Appétit

today Vinnie we're going to make one of my favorites a medium

sour

pickle we'd do this in a field then he pictures cucumber vines growing around me oh not around me you better know deep down the hawks they buzz, rabbits hop, okay, some people. like the full

sour

but for me it's a little i like it a little too soft the full sour for me a pickle should be bright colored and nicely

crunchy

so i picked up these little kirby beauties here i gave it a little wash but water and that's all basically what we're doing is making a saltwater brine and then we're going to add some spices garlic i like to have a little bit of dill and then it's very simple you just put the cucumber put the old lid on and then tuck it in.

I put it in the fridge for about 10 days, that's all, and you end up getting a perfect, perfect pickle. Look at this and find out it has science written all over it but I have my little project book so for

pickles

I got this on the old intern et and it's just a salt water brine the percentages so I'm going to go with 3.5% and 2 quarts so we're going to need 66 grams of salt we're going to put it right there Vinnie I'll change this for television sake so we're going to save the right 66 grams which is fine top top top 60 67 and then I'm just going to add the water that I use is like room temperature you know I'm just going to dissolve the salt so now I'm just going to get that a little bit a little bit of a shake okay okay so what I'm going to do next is adding all my spices like if you get good garlic from the farmer's market might give it a little crush we explained that in that one and i think we put it in that honey garlic honey episode but with garlic when you crush it it's like an epoxy two part, you know it's like a glue or epo two part xi you crush the cell when something is crushing the cell walls and it produces a thing called allicin so it starts producing alison and that's like they're super what? it's really good for you in garlic so alison is what really is really good for you in garlic i think i think but i think we talked about that in a different episode so i give her a little crush on just a little slice each op and that can go right into the brine, thank you, grace, and then we'll add celery seed. i have some dill seed just a little bit and there's a little thing called fennel pollen, it's a little expensive but you know it's very useful. and then I'm not going to do it either just because maybe I do a pinch what the heck okay so is this is a pinch of dill pollen that's right there and then I like to put just a little bit of dill fresh dill and whatever I like like to do a little wild here Vincenzo is I have some of these little cherry peppers or okay I don't want spicy I'm just going to cut that top green there and you know what kind of pepper you want yeah that's optional if you don't want to get spicy and then don't do it, how so? like me it looks like a brain or a nut yeah great story matt what's that thing in the peppers that's hot?

Well, Claire, the thing in the peppers, which is spicy, how do you say that kick in the capsaicin? it's perfect

half

salad Claire oh my gosh perfect Claire

half

sour Savitz that's how things happen organically okay pay attention so I'm just going to cut this thin here throw it on your sandwich with the pickle she zooms yeah , should we take a couple of rows? yeah if someone holds your package are you coming with me buddy ummm little crepe cake oh, Claire, what are you doing? citizen k ane movie it's not Citizen Kane a movie that focuses on rosebuds sounds great thanks man ok now we're just going to throw the cucumbers at the bride ok i'm going to push it a little bit the bad boys and that's it, look I'll do it. throw the lid off this a little shake for good measure to put all that garlic in it but oh you know what i forgot this silly me is to put some mustard seed in there and i read somewhere that it can help them to stay crisp and firm people pull like oak leaves there and things are good here mustard seeds can act that way too not quite sure why but I'm sure Google could tell you Oh the higher proof, oh, you know what, maybe it has a couple of black peppercorns in it so okay, boom, we'll put this in the fridge for ten days.

I like to go to the refrigerator every day. I like it well every day because it's fun and just flip it. mixed in nice to make sure everything is getting happy there take note or a thing is called snowballs pickle pickle snow 811 kinda sour

brad

i mean there are probably four year olds i can respond to good come on oh i've been perfect brought to you for a reason oh these are some old ones a bit of a sad situation We are going to finish them today but they have been here for over a month they are certainly still very good.

I mean, I have a lot of crunch in them. Great flavor fully seasoned. I'll be back in ten days. I'm going on vacation. so see you later oh hey rapper you like

pickles

this ain't sweet medium sour dill garlic looks like a nice green color yeah get in there Vinny so its ten days cold Brian hmm good thats a good football Shamu good crunch ready to crunch you coming berry but you still infuse the flavor well very well seasoned yeah you are like a hammer cheese sandwich once in a while would be nice I knew I liked you check this out it really got into that part of the cucumber and will cut one open yeah you can almost see where the shade starts to get a little bit darker there and that's just the brine over time starts to saturate it which is good as long as you keep your nap oh yeah now you pick it up vinny so yeah mix it with a small ham dough sandwich. and I'll let you know that he's showing up at a party that they're all bringing you, you know they've got the burgers, you show up with some homemade bitter halves, you know, Oh, Andy, what's up, man, yeah, here talking into the mic, have one, Yeah, Vinny can't get his gear? together uh don't feel so good great too salty i'm right there right there you rise at the end but that's a personal preference but the overall crunchiness increases so yeah but tuck that back in in the fridge and you got it kinda half sour i think it's been ten days you can start eating them but i think you have a full month in the fridge before you start to lose some of that crunch which shouldn't last you a month you know i can eat a couple of those a day no problem if it's perfect then put them on whatever you want, you know, go well with a little bit like some tuna melt.

Who doesn't like melted tuna. Let us know if you would like to see me sign Vincenzo up here for men. in the comments section above well we'll try to rip off and make one of those bon appetit minnie OH vacation was great vinny best lobsters I've ever had and then we had steamers and the beach whatever weed is blowing in the background. you know what else you wanted a life yeah a couple million bucks Bugatti ok we need to get this over with but today what is Torah today on the 21st? we'll see a partial call or whatever happening real soon maybe we should just wrap this up bring our pickles downstairs and we can go see so you know Earth is going to have weird vampires that are going to come out and give us the got pickles