Try Guys Try Pickling Gross Food Combos

- Welcome to the pickle factory. Today we eat 12 strange combinations of pickles. - We had a pickle roulette. - You are much taller than me. What's happening? - I'm just sitting. - You look so- doesn't he look giant? - Are you... did you shrink? - Doesn't it look huge? Something's just going on... We haven't seen each other in a long time. - What is happening in our chairs? - Did I grow up in quarantine? - Does it look huge? - Two weeks ago we made some weird pickle combinations and now we're going to test them to see if they're disgusting or delicious and answer the question: "Do we pickle them?" (upbeat music) - Hi, I'm Joshua Weisman and I cook

food

both online and offline.

And today I'm going to talk to you about pickles. Let's talk about what a pickle is. What is this? Why does this exist? Pickling is a form of preservation. It's not fermentation, that's fine. Many people confuse it. This actually stops the bacteria formation process by using an acidic solution, such as vinegar. Traditionally, when I make my brine, I bring it to a boil and pour the hot liquid on top just enough to cover. Then you let it sit at room temperature until it reaches room temperature. And by then it should be completely pickled. You put it in the refrigerator and that's it.

Regardless of what Try Guys end up doing, I believe in you. You have this and you have dad's blessing. Good luck and dad loves you. (suspenseful music) - Alright, let's get started on this pickle eraser. Alright. In one bucket we have all the stripping agents and in the other bucket we have the pickles. - So Alexandria is our local resident pickle expert. So after we have all this, we'll ask Alexandria how the hell she thinks this will work. Yes, supposedly she is going to send us recipes or at least approximate recipes on how to do it.

Let's grab it right here. Cinnamon. Hot dogs. (laughs) - Ah. (laughs) Cinnamon and hot dogs. Drunk. Oh. Cucumbers. I feel like that would be pretty cool. Alright, here we go. We have mustard shrimp. - Oh. - Mustard and shrimp. (laughs) - The pickle is in fashion. It's balsamic. - What could it be. - Watermelon. I think that could work. Bloody Mary mix. And cheese. (laughs) Well, no. My third stripping agent, Asian? (laughs) - What does that mean? - That's what all my classmates said when they saw me for the first time in Texas. - They said: "Asian?" Are we going to match our Asian? stripping agent with gummy bears.

Oh, that could be really good. - For my pickles, I'll try pineapple. And I'll combine it with pepper. Next we have chocolate. Mmm, yum, yum, yum. And my chocolate will be kosher! I feel like this still image could and should be a reaction meme. - You are standing in front of Shake Shack. - And finally, the vegan meat will be mentholated. - (moans) Oh. - Disgusting. - No! - Is my flavoring agent red beet? Hopefully, it's going to be something that's going to be crazy. - Come on eggs. (applause) - Wow, Keith, are you psychic? - At least it's real. - The next stripping agent is super spicy. - I fear what that means in your hands. - With citrus and apples.

Super spicy fruit. Oh, like me. - Yeah! - A lot of money, a lot of money. Kool-Aid. (laughs) And... - Squid! - That might be the most disgusting thing. - Okay, then we'll start by putting as many pickles in our jar as I can. ♪ Put your sausages in my jar ♪ - Do they look like anuses? A bit. Eight cinnamon sticks. And we're going to let it boil until all the sugar is combined. And then we're going to pour it over our sweet sausages. Six small penises. I know why they call them cucumbers because they are cute.

Cucumber, oh. One tablespoon of salt, two tablespoons of sugar. That's flour. I added half a tablespoon and not even a teaspoon of salt came out. ♪ Half a cup of gin ♪ Then a cup of white vinegar, three tablespoons of dry mustard. Holy Cow! Uh oh. It overflowed and turmeric water came out everywhere. Let's put the onions. And there you have it. Onion and Mustard Soup. Looks like a good amount of shrimp. So now we're going to wait a few weeks and then we can try these bad boys. Well. Hot dogs. Hot dogs still look like hot dogs.

I don't know which one is the (beep) different from all of them. I mean... I will say the cinnamon sticks look huge. They are getting very pickled. How are my cukees made? That's not what I meant to ask. How are my cukees doing? They look like cucumbers. They don't even seem that pickled. Obviously, these should taste good. Then at least I could put them as a cocktail or something. Maybe a real gin and tonic, you know? And then these, these are very confusing. No, I had it. You know, just come in, I think if this isn't good, I'll heat it up slowly and have it as soup.

I'm excited about these sausages, let me tell you. - Wait, are these raw? I guess all hot dogs are cooked. Yes. - But you didn't cook them? - It's not. - I didn't roast them. - They won't be hot. - Didn't you grill the hot dogs? - Before putting them in vinegar, what would that have done? - Well, better texture, for example. - Yes. - Pickles and sausages. Phallic jokes abound here today. - Well now I want to eat it. - Mine is quite happy. Very jolly little J. - Oh, we can call them Jolly Dicks. - Happy cocks! -Because he smells like Christmas. ♪ Have a very happy cock (laughs) ♪ - He doesn't want to cut. - Circumcise me, captain.

You go first. - I'm going to try the tip. I do not hate it. - Well. Let's see if I hate it. Yes, cold hot dogs. It's actually no, not good. - Yes, reduce the fact that it is a cold sausage. - I think cold, raw hot dogs disgust me more. - If you roast it after this, you could end up with a tasty tasting dog. - But I like the outside taste. In fact, I haven't eaten anything today and it's 2 o'clock. - It's bitter. - Yes. - You forgot it's still a pickle. - It's still a pickle.

But then it took on that sweetness. - But the answer to "Is it a pickle?" I would say not. It's a hot dog. (laughs) - These Jolly Dicks are good. I like them. It's like candy. - If I imagine that it costs $10,000, I'm at an elegant party. - Oh, uh, the cinnamon hot dogs to die for. Oh Michael, have you tried cinnamon hot dogs? - Ahhh. My boat. I don't understand why all the wealth can't be concentrated in the hands of a few. - Okay, so we have some... - They look like pickles. - I think these are the pickles we are going to have, because they are gin and tonic pickles. (bottle explodes) - You buy things because of the sound.

That's why you eat so many french fries. You have the sounds, the crunching. - Once you show up, the fun doesn't stop. - One you pickle - Fun doesn't tickle. (laughs) - Let's sniff a little. - Hmm. Spicy. - Oh, that smells like a cocktail. - It smells very good. - It smells very good. - Health. -Ah. Oh, wow. Oh, it's so close to a pickle. - It's so close. - And then it's a real... - Sharp turn to the right. That was a left. - Thick. Thick gin flavor. - Is very good. And then it is very bitter. - It tastes a little like battery acid.

Would I imagine it? - Could I get drunk with them? - I think you can. - Yes. - Yes, that's fine. - That's a cocktail. - We are still eating a cucumber-based object. - Good texture. I love the crunch. - Good crunch. - I hate everything else. - Technically a pickle. Good tasting. Let's go. Now, the last one is the one that is undoubtedly the most suspicious. Shrimp pickled in mustard. - Oh. - I don't like. - That that. - That hurt, that blow. - There's a little bit like, there's a bit like, oh this just got left out.

This one smells like a fishmonger's floor. - I'm not one of those people, but I get a gag reflex just looking at some of these. And that's new to me. - Yes. I don't have a gag reflex. (laughs) - One of my favorite things about you. - I'll go first. - Oh, he's really taking bites. He's setting a precedent I don't want to follow. - Ah good! - No way. - It's so good! - No... Okay, I'm going in. Here we go. -Ah. It's like shrimp. It's mustard. It's like spicy. - Oh. - It's so good.

It's like a tasty ceviche. - Oh shit dude. - It's amazing. - Dude. - Oh yeah. One hundred by one hundred. That's an elegant party shrimp cocktail. - This is objectively better than simple shrimp cocktail. Tell me that shit. And I love cocktail shrimp. Lather it with sauce. - Maybe I have to agree. - This is, this is good brother. - Essential shrimp. - Essential shrimp. - Yes, because they are good. In fact, I would serve them. I feel like if I saw it on a menu I would think it was fancy. - That's a banquet. - Shrimp with mustard - (singing) Shrimp with mustard. - Dude, I'm going to take a sip of this bad boy from the jar. (clears throat) Yeah.

I will say it's not a pickle yet. - Definitely not pickles. - I eat some really good shrimp. - They are good shrimp. - With the sauce. - Pickled shrimp. - Keith Shrimp Sauce. - Those are all yours. Overall, pretty harmless. - Yes, I think all of those are edible. - Alright. First, let's prepare a cup of balsamic vinegar. Oh no, a balsamic vinegar on my new hoodie! No! I guess I'll have to order another one from try

guys

.com. (laughs) Look what I did there. So we're peeling this watermelon. - That? - That? (laughs) This is my balsamic blend.

Turn up the heat a little with the jalapenos. Oh yeah. We have all the watermelons there. This is the Cheese Bloody Mary. Let's make a Bloody Mary. Feta. Oh, this cheddar cheese is so good. Next we are going to put some lemon slices on top. Next we are going to add the tomato sauce. One third per cup. A splash of Tabasco sauce. - More. - More. More. More. More? Alright, I'll put this aside. Go back to our watermelons here. Now that our watermelons have cooled a bit, let's put them in our jar. Very critical moment. You have to very carefully pour all our watermelons.

Bloody Mary mix in the pot. Vodka. How nice. We'll get our third big jar. Oh. Watch them go. A cup of soy sauce. One and a half cups of rice vinegar. Glug, glug, glug, glug. Add a little ginger. And oh, green onions. I think I have to put all this in a bowl and mix it. I feel like I need some sesame oil here. Fish sauce. Showering that shit. Blah blah blah blah. Here we have the first one done. I have the second one here and we're going to add it. And we're going to cover our gummy bears with soy sauce.

Well, we made it to 24 hours with my pickles. The balsamic watermelon looks a little dark. Darker. A little thick. This is the Bloody Mary and cheese. It seems a little thick. Oh my. Wait, where are the gummy bears? Oh Lord. That? No no no. No no no no no. Oh my god, no. I poured in the soy sauce before it cooled completely. My gummy bears have turned into a solid block of gummy sludge. This is, this is not good. - Up first. Let's try my classic Italian Balsamic Watermelon Rinds. Alright. Let's open this bad boy. This is sealed. - (burping) Wow.

They started. The burping begins. - This smells like something like expensive tapenade or something. It smells very good. - Do you have hot beans? - Oh. Buongiorno. That's a good way to wake up in the morning. - It's confusing. - That looks nice, actually. - Yes, it has a great texture. It is very soft but still firm. It sure has a pickle texture. - If I? I. - I. - I? - It's a good spicy pickle. - Yeah! - Hey, this is good. - Okay, let's go in there. - But some of it is not edible.

But the edible part is fun. - Oh. I. - I. - I? - Hey! - That's spicy. Oh, he's a good man. It's like a good spice. -You know what, Ned? - It has some heat. It has something sweet. - This is the texture you want for the pickle. - There are two textures. There is an inner crust and an outer crust. The closer it is, the more gelatinous it is. The further outside, the more fibrous it is. But the taste is great. - Yes. - Yes, I'll take another one. - I will call this Balsamelón. - This is the Bloody Mary infused cheese. - Oh, there's lemon there.

It smells wonderful. - Do you like the smell? - No. Now it smells like vomit. - It smells pretty good. It smells almost like Italian sauce. - It definitely smells like pizza. - Huh. It's just cheese. As if nothing had happened. Well, the lemon will probably (bleep) go up. Lemon was probably criticized for Bloody Mary. - It's suspicious, lemon. - I don't know how much flavor I get from the real Bloody Mary. I get a lot of cheese. Good? - That's cheddar cheese. It tastes like cheddar cheese. - I'm going to sip it like a Bloody Mary.

We have to go to the source. - Can't. - Oh God. It's Sunday morning. - This has vodka, right? ♪ Sunday morning vomit in a jar ♪ - Ooh wee. It's saltier than you expected. It's not bad, but it is a salty drink. - Dude. Dude. Dude. (laughs) It's Sunday morning at a fancy brunch paying extra for drinks. Finally, Ned's third pickle, The Asian-Inspired Gummy Bears. - This smells like soy sauce and sesame oil. - Mm, that smells like something I want to dip my dumplings in. - I can't even see the bears. - The Bears? Well, that's why we have this bowl.

So you can pour it out and we can catch the bears. - Oh, are we going to pour it? - How nice. We like that, keep going. - Oh. We have some there. - Oh, I dropped the bear. Okay, I have a bear. - I call these Gummy Gom. - That? - Gom is bear in Korean. - Oh. - Rubbery semen? - Gummy Gummy. - Watch this. A nice dough formed. I'll dive in. Oh, I lost it. I love green onions. That is the worst texture I have ever encountered in my life. - Gummy bears have become much softer. - Hmm.

That's weird. - Well. - Not bad. Islike having fruit. It's like having fruit in an Asian sauce. - I love the taste of the sauce. The brine is fine. Gummy bears, watch out. - You know, the gummy bear flavor, it's still there. You don't want it to be that way. He loves to drink from the community sauce. - They are very hard. They are almost like a little goofball. - They're like a little fool. - Yes. They are so slimy. - So that part is good. - Yeah. I mean, there's something here. I think of a normal cucumber or like a pickle. - That would be great. - Being drugged. - Okay, enough of that shit.

Nice try, Ned. - Welcome to the pickle factory. Well. The first is pineapple with pepper. I'm going to combine some black pepper and some mustard seeds. Right now we have a great white vinegar product. Oh. This will simmer for 10 minutes. While that happens, it's time to prepare the pineapple. Oh, I don't like this. They're just stacking up like Lincoln logs. Now dill, a common ingredient in pickles. Pickles. Good character. Delicious. Some sausages cooked right here. It doesn't look appetizing. It looks like swamp water. There are some serious swamp creatures living inside this. I mean, look at that.

I'm not sure how many of these little fingers I can fit in here. Oh my God. Perfect. Oh, that's disgusting. Now my Kosher chocolate. I have this jar of kosher spices. So we have salt, garlic and some other nonsense. Oh no. Don't eat the Bowie, it's poison. Oh, we lost some vinegar. Oh yes, splash. So here we have the pepper concoction and I'm going to add dill to it. Ooh, I'm spilling. Alright. Boom. Pickles. 24 hours have passed. It's time to check out the pickles. Yes, they look more or less the same. I will say that I don't want to eat this.

I am worried about this. I think it's just... (burping) Oh. Oh, strange burps halfway through the video. - Worried about that too. - This pineapple with pepper. ♪ Who lives in a pineapple inside the jar ♪ ♪ Peppercorn ♪ - Pants. Oh, I have the perfect name for this. Brine. - Oh. - Oh, it smells wild. Know? - Nothing bad. - I can (bleep) with this. - Yes, that's OK. That's really good. Stings, something like that. - Does the back of your throat burn a little? - Yes. - It's kind of nice. - A singe. - Yeah. Like someone was marking the inside of my throat saying, "Tss, pineapple bitch." - It's pineapple with... - It's a spicier pineapple - It has a new acidity.

I loved it. I would eat more of that, but it's so acidic it's starting to make me cry. - Next, we have chocolate pickles. - I know this was called kosher chocolate. - Yes. So what was the kosher element? What makes it kosher? - Kosher salt. - Hates Jesus. (laughs) - If I had to predict, I would say that this follows the same path as cheese. - Oh, do you think he really won't catch it? - I bet it won't catch the taste. - Oh oh oh. That's garbage, water at the end of the garbage can. - No no no no no NO NO. - It's really strange.

But it tastes mostly like chocolate. - Oh, the surface is not like chocolate. - The aftertaste is crazy. - The aftertaste is bad. - The aftertaste is quite bad. - No, chocolate is usually very good. This is so bad. - (moans) Oh God. Oh. - Oh Lord. Can't. I can't keep eating it. - I did. And it was a mistake. How is it possible that something I love can hurt me so much? You know what's weird? - Why is it so bad? - It tastes like a hot dog that has gone bad. - It is awful.

I hate him a lot. It's really bad. - Okay, my little marijuana friends. Sometimes a little water from the bong splashes into your mouth. In a way it's giving me that. - I have a name for him. - Yeah? - Kosher chocolate? How about Chocolatka? - This is the vegan mint pickle. Now I did cook the sausage. - Vegan sausages brined with what appears to be a lot of grass. - Remember that this one looks very swampy. - It looks like a witch's brew. - Good? They are like 16 thumbs of the linebackers of the football teams of various universities.

It looks like thumbs. Thumbs or penises. If it's not a thumb... Look, you want it to be a thumb... Agatha, bring me 12 human thumbs. - Oh yes yes. - But not the normal kind. The vegan kind. Yes. - I am the swamp creature. Its alive. This is what Aquaman should look like, you know? If he really was down there, he would have to go unnoticed. - Honestly, I think I'm going to call him Witch's Thumb. -It's like he's eating sand. - It's a shitty sausage. - It's like eating the inside of a baseball. - It's like watching a children's production of Hamilton.

I liked the base, but ooh, I don't like the execution. - For a jar full of thumbs, not bad at all. Two thumbs up. - Let's start with my first recipe, which ended up being Pickled Eggs with Red Beet. Three cups of white vinegar. Bay leaf. I know that does something. A teaspoon of red pepper flakes. That's spicy. We have some beets and then I'll make this whole package. Eggs in the jar as many as possible with fresh dill. So we have these pre-boiled eggs. I just put 10 eggs in there. It should probably be cold water, but it has a beautiful color with the features.

So in the second recipe, a lot of the same base

pickling

juice is actually used. And what I have to do is prepare all the fruits. So I also have oranges, lemons, apples and blood oranges. Let's see if I can fit it. Oh, beautiful. Jalapeño, serrano, cayenne, Scotch bonnet habanero and ghost peppers. I'm going to try to put in one of each of these peppers. We're not (bleep) around. Now it's time to create the dreaded Kool-Aid squid in the pot. Oh, that's a lot of squid. Heads enter. Tiny. You know, while this is cooking, I'm going to go ahead and make my Kool-Aid mix.

We have cherry flavor. I will have many red pickled items. That's so red. Now the squid has become whiter. As you can see. I'm going to go ahead and put a bottom layer of squid heads. We add the rosemary. So it's about four twigs. Because that will make it pretty, I guess. And then I'll start adding these tentacles. As you can see. You can see it's all squid and rosemary. Fill it with my Kool-Aid vinegar mix. So here's my sci-fi horror movie. That's my Ridley Scott Nightmare Boiled eggs with red beets. This is the Super Spicy Citrus and Apple.

And this is the Kool-Aid squid. - You can smell each one because we're going to - How many days? - try them soon. They've been here for at least a week. - How many days do you have to do it? - Well, we're going to eat them. Let's try them. - Are you going to eat them? It just smells like jalapenos. - Does it smell spicy? - Yes. - It just smells a little. (jokes) (Eugene laughs) It's your least favorite smell, right? Doesn't it also smell like beets? - I get nauseous. - Kool-Aid Squid. (jokes) (Eugene laughs) - Ew. - You almost vomited. - So this is the... - Look at the ones below.

We have to eat those eggs below. - Those are the red beets. - Are those the beets? - Yes, that's what gives it color. - I can't stop burping. - You are worried about burping. I'm worried about the exit strategy. - Eggs? (laughs) - Pickled eggs exist. - This is one thing. - So... - You know, and we see the red eggs from time to time. - Everyone, look. It's a pink egg. Check it out. - Oh, oh, wow. - It smells like shrimp cocktail. - Check it out. - (burps) Look at that. - Oh, do you know how I can name this?

Pink eye. - Oh. That is cute. However, this literally looks like deviled eggs, right? Like the devil's egg. -Lodging that like a snake unhinging his jaw. - This tastes like eggs, man. - It's not terrible. It's... The earthiness of the beets is not welcome here in the pickle brine. - It's red beet. It is natural flavor. - It's delicious. - Not bad. We've had items that just have the brine on them like they're coated, but this soaks it up. - It's very sweet. It's sweet, spicy and fun. Dance around. They grow arms and legs and begin to dance. - These Pink Eyes are good.

Who wanted Pink Eye? - I want conjunctivitis. - I could give it to you. Rub your eyes with this. Do you get it? - Yeah, that's definitely... This is good. - What else do you have for us Eugenerini? - Oh, we have fruit and super spicy peppers. - Now, what do we have here? - Oh. - Woo. - It makes my eyes water. - Wow, look how many seeds. These are all jalapeño seeds. This sadist (beep). - Which one are you trying, blood orange? -Let's start with the blood orange because they surely absorbed it. - Well. - This is spicy.

My goal is to get as much spice as possible. Tastes good. - It's spicy? - It's a little spicy. - Oh, it's just a little spicy. - Although tasty. - It just burns. It's not like prickly. It just tastes like orange, it hurts. - Here we go. - Yes. Yes. I have to get over it. - Well, aside from the spiciness, I think pickled fruit is really tasty, you know? - Oh, the apple hurts more. - Are you OK? - I'm going for the jalapeño. - Oh yeah. - That tastes like a pickle. It is very spicy. -The peppers are good.

You should just pickle a pepper. - Peter Piper did it. Peter piper. - It's fruity. It's spicy. Hot gay pickle. - And finally, the squid. Not just any type of squid. - Oh yeah. Kool-Aid Squid. Oh God. - Oh yeah. - I just smelled it. - Oh yeah. - Smell it. Oh yeah. - No. - Oh God. Something smells very sea

food

y here. - No no no. - Oh no. - What do you smell? - They are both very, very strong seafood, but they also like cherry syrup. (groans) Guys, I've been on a roll with these impromptu puns.

It just arrived. - That? -TentaKool. - I was thinking about Tentapickle. (laughs) - Greetings. - Oh yeah. - Your bite is much bigger than mine. - No. I have to turn it off. - Let's eat it. - It tastes like Michaels Joann fabric. I don't know why it happens, but that's what I understand. Like a craft store. - I'll work on a tentacle. (Zach spits) I worked on half a tentacle. -I don't know if he offended me as much as the others just because I feel like squid sucks. Because it's covered in this cherry. So the combination is making it worse? - But it was definitely not pickled. - It is not.

You can't call this a pickle. (Ned and Zach speak simultaneously) - (beep) Kool-Aid shit, (beep). - Having worse on the internet (beep), you can't do anything to scare me anymore. I ate all of Jack in The Box because he looks at this funny picture. (Laughs) I've never seen a combination of two things that looked more like a penis than this. - It looks a bit like a bell mushroom. - Yes, he has a little head. And the head is a pretty perfect shape, if you ask me. I have to make a hole. There we are... Oh, that's too big.

Bye bye. Thanks for coming. What should we pickle next? And that's how we tried. (upbeat music) - All this time, the Try Guys were asking, "Can you pickle it?" They never stopped to think, "Should you pickle it?" - That's literally what Becky told me when I told her about this video.