- We should have mandolin music play over,
every time I use the mandolin
(imitates mandolin music)
(mandolin music)
(laughing)
That sounds like a mandolin, right?
(imitates mandolin music)
(mandolin music)
Hi, welcome to "A Little Help."
OK, so, picture this: You're at home
and you're all comfy in your jammies
and you're watching your stories,
and then all of a sudden,
you get a crazy craving for pickles.
And you go to the fridge to
get some, only to realize
that you're fresh out.
(cannon booms)
What the heck do you do?
You could never make your own,
that takes weeks of waiting
and boiling water and a risk of botulism.
Or does it?
What if I told you that you
could make delicious pickles
that are ready to eat
in less than an hour?
Because it's true.
Let's do it, right now.
You can pickle pretty much anything.
You could pickle tomatoes,
you can pickle watermelon rind,
you could pickle eggs,
you could pickle whatever.
And the best part is that you
can pickle whatever you want
when it's in season and
enjoy it all year-round.
So, let's start with some basics
you'll wanna put on everything.
We have Kirby cucumbers,
we have red onion,
cauliflower, and carrots.
Along with our vegetables,
we're gonna add some spices
and herbs into the mix.
For our cucumbers, we
have garlic and dill.
(record needle screeches)
I'm quittin' now 'cause
I gotta watch my fingies.
- Your watching, "Watch Your Fingies."
I'm your host Lee Kalpakis.
That's really good, I'm
gonna write to management.
I wanna change the name of the show again.
Remember to slice your
vegetables super thin,
so that way your brine will penetrate
all the vegetables quickly.
(smashing garlic)
(energetic music)
Smash 'em up!
Aha, dude, this garlic's totally smashed.
(energetic music)
To our onions, we'll add a sprig of thyme
and some peppercorns.
(energetic music)
To our cauliflower, let's add
some turmeric and coriander.
Turmeric, baboom.
Coriander, vavoom.
And to our carrots, we'll
add bay leaves and tarragon.
(energetic music)
(ding)
Now we're gonna make our brine.
In a large pot,
we're going to boil two cups
of white distilled vinegar,
four tablespoons of kosher salt,
four teaspoons of sugar,
and four cups of water.
Next...
(everyone laughing)
Next, we're gonna whisk it.
Whisk everything together
until the sugar and
the salt are dissolved.
Once the sugar and the salt are dissolved,
you can pour your brine over
the vegetables in each jar
leaving about an inch of space on top.
Then, seal them up,
throw them in the fridge,
and allow them to chill completely.
These are good to keep in your fridge
for up to a couple months.
So now that we have all of these
incredible pickled vegetables,
what should we do with them?
Well, I'm glad you asked.
Put them on salads.
Put them on sandwiches.
Serve them as an appetizer
on a cheese board.
Top grilled meats with them.
Put 'em on dips.
Put 'em on toast. Whatever.
Pickled vegetables add a delicious punch
to whatever you put them on.
(chiming bells)
And now that you can make quick
pickles whenever you want,
you can have pickles anytime.
All you needed was a little help.
(energetic music)
And now, I'm gonna smash some garlic.
Smash. Smash that like button, dude.
(beep)
Oh dude!
Smash that garlic then
smash that like button.
(beep)
(ululation)
