Bryce: Okay, so what you do is you take something and pickle it. Lisa: First you make the brine. Bryce: No one knows this, but pickling brine is delicious on its own. Just as a drink! Here, try it! Lisa: I'd rather just eat something pickled, thanks. Anything other than just straight brine. Bryce: They call it a "pickleback"! Lisa: Instead let's pickle . . . hmm, what do we have around here . . . an egg? Bryce: Pickled eggs. You just, wow . . . you described- like, actually my dream food. Anyway, see you tomorrow. I'm going to go take a sleeping pill and try really hard to dream about eating a pickled egg. Lisa: Or we could just pickle this egg. Bryce: Let's pickle that. Right away. Bryce: And there are so many other things out there you can go ahead and pickle at home! Lisa: Carrots! Okra! Beets! Broccoli. . . Bryce: Shoes! Lisa: You're going to be great at pickling. You've got this! You can pickle this! We know you can pickle this . . . Bryce: Just pick something and go ahead and pickle it. We're rooting for you. Bryce: and Lisa: Pickle it!
Recipe courtesy of Carrie Brownstein, Jonathan Krisel, and Fred Armisen
Garlic Pickles
Total:
8 hr 10 min
Prep:
10 min
Inactive:
8 hr
Yield:
2 quarts
Level:
Easy
Total:
8 hr 10 min
Prep:
10 min
Inactive:
8 hr
Yield:
2 quarts
Level:
Easy
Total:
8 hr 10 min
Prep:
10 min
Inactive:
8 hr
Yield:
2 quarts
Level:
Easy

Ingredients

  • 2 tablespoons whole coriander seeds
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon allspice berries
  • 2 cups water, plus more if necessary
  • 4 to 6 long red or green hot chiles, halved lengthwise
  • 6 large garlic cloves, halved
  • 1 1/2 pounds Kirby cucumbers, ends scrubbed
  • 3 tablespoons kosher salt
  • 2 tablespoons sugar
  • 1 1/4 cups distilled white vinegar (5 percent acidity)

Directions

Pack the cucumbers into 2 quart-size jars.

In another quart-size jar, combine the salt, sugar, vinegar, coriander seeds, peppercorns, and allspice berries.

Close the lid and shake until the salt and sugar are dissolved.

Add the 2 cups of water and pour the brine over the pickles.

Tuck the chiles and garlic between the cucumbers.

Add enough water just to cover the pickles and keep them submerged. Cover and refrigerate overnight. Can be stored in fridge only for up to 2 months.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Sauteed Peppers

Recipe courtesy of Roger Mooking

Roasted Baby Potatoes with Rosemary and Garlic

Recipe courtesy of Justine Simmons

Heavenly Sauteed String Beans with Garlic

Recipe courtesy of Patti LaBelle

Pickled Ramps

Recipe courtesy of Michael Symon

Bobby's Stuffed Red Peppers

Recipe courtesy of Bobby Deen

Fish Pickle

Recipe courtesy of Beena Lalaji

Escargots in Garlic and Parsley Butter

Recipe courtesy of Philippe Bertineau

On TV

Simply Laura

7:30am | 6:30c

Simply Laura

8:30am | 7:30c

Simply Laura

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c
On Tonight
On Tonight

Man v. Food

8pm | 7c

Man v. Food

8:30pm | 7:30c

Man v. Food

9pm | 8c

Man v. Food

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Carnival Eats

11pm | 10c

Carnival Eats

11:30pm | 10:30c

Man v. Food

12am | 11c

Man v. Food

12:30am | 11:30c

Man v. Food

1am | 12c

Man v. Food

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Carnival Eats

3:30am | 2:30c

So Much Pretty Food Here