How To Make Pickles Without A Recipe

This is something everyone should do at least once. I mean come on, these are the easiest pickles you will ever make in your life. With this method you can pickle just about any vegetable with only about 5 minutes of work, plus it's cheap as heck. Never waste money on fancy pickles at the store ever again, and enjoy a better product while you're at it.
FOLLOW ME:
Instagram: / joshuaweissman
Facebook: / thejoshuaweissman
Twitter: / therealweissman
Website: joshuaweissman.com/
---------------------------------------------------------------
Music - Jef: / jeff-kaale
---------------------------------------------------------------
Ingredients you'll need to make the pickle liquid base:
Equal parts white distilled vinegar and water
2/3 tablespoon per cup of total pickle liquid
Aromatics of your choice (fresh garlic, fresh herbs, black peppercorns, coriander seeds, bay leaves, juniper berreis, etc.)
Vegetables of your choice (cucumbers, carrots, onions, green onion whites, hard peaches, radish, etc.)
Example Pickle Liquid Recipe:
2 cups (400g) white distilled vinegar
2 cups (400g) water
2.5 tablespoons (40-45g) kosher salt

[@dylanakent]

You are very close to being referred to in my house by first name only - "Joshua said to do it this way". That is a good thing.

[@Soysauceb4ketchup]

Can you give us an update? Is he officially just Joshua now?

[@ralfplatanenblatt2461]

@@Soysauceb4ketchup Who, Josh?

[@Cindy-gf1ou]

Josh is referred to as Josh/Joshua in my house LOL. I was skeptical about showing my husband Joshua's videos because hub's can be quite critical. Showed him The Rub and wouldn't you know we had AWESOME ribs 3 days later lol. I know hubby will love this Pickle video because he always buys my favorite pickles in the BIGGEST jar, just so he can eat them fast and stuff his own cukes in to makes More. Now I'm sure those days are over and he'll be making Really Fresh Pickles, Joshua's way 😉🤗

[@XIIIphobos]

i wanted to like this but you have 420 likes and i dont want to be the one who ruins that.

[@frostyguy9729]

You mean JJ?

[@zerowastecalifornia]

I love your openings. Always makes me feel like a stalker who just got busted hiding in your cabinet. Only instead of calling the cops, you teach me how to ferment stuff.

[@FrenchViking466]

Zero Waste TV 😂👌🏻

[@ahnafj416]

It's been about a year I've been stuck in this cabinet. Im only allowed to get out during cooking time. He always insists I call him PA-PA, but man does he make good food

[@TheSimpleMap]

I've been making pickles in canning baths for years by my grandma's recipe, but I always thought you had to wait six months to open them, and so we'd have an annual full day of pickling to make lots of jars, then wait, then hope we made enough to last until last year's batch ran out. I am soooo excited to know I can just make a jar a week and eat them without worrying about all the canning baths and sealing jars, and know I won't ever run out!!!

[@stevenkunkle3857]

Your specific recipe may call for aging the pickles. They might not taste the same if you eat them right away.

[@thedude7726]

@@stevenkunkle3857 they don't. But still good

[@patriciamampel3601]

Jen B yes & the veggies & herbs maintain their vitamins & phyto healing chemicals since not pasteurized by canning

[@glacialimpala]

@@patriciamampel3601 you can always sterilize the jars instead of the whole jar full of veggies.

[@nycbearff]

The canning baths and sealing jars are to make them shelf-stable at room temperature. These quick pickles are for the refrigerator, and depend on cold temps to make them somewhat stable.

[@marctaladay376]

I started experimenting with home made pickles at start of Covid-19 lockdown. My girlfriend loves the things. I even tried to pickle eggs. We discovered neither of us like pickled eggs. Lol.

[@thedude7726]

Did you use beets?

[@bwingbwinggwiyomi]

reminds me of Charles Boyle and his eggs from the show, B99 haha

[@nickkane8690]

Ok Moe ;)

[@jeffwoodard]

Love pickled eggs. The Amish mustard pickled eggs are so good.

[@ryantourney2879]

Pickled eggs are my favorite !

[@Samuel-yt9ty]

I just used the same slice thingy you did with the carrot. I have my first jar of pickled fingers in the fridge.

[@seaofpotatoechips1974]

Samuel lmfao I died laughing at this idk why 😂😂

[@meirie1844]

Fuck! who's fingers did u pickle 😨😨😨😨

[@bloomingmay1]

trissymisssy 55 it’s the fingers..😂😂

[@arashsani6719]

LMAOOOO!!

[@arashsani6719]

@@meirie1844 himself :)))

[@Alexandar312]

Discovered your channel at random and i must say... as a self learned cook, o boy o boy, you have really, i mean really good tutorials and vids, keep it up, see you at 1mil. cheers

[@JoshuaWeissman]

TheDraza Dude this shit almost made me cry. Seriously so nice of you. I put everything I’ve got into this stuff, so it means the world. Thank you!

[@Alexandar312]

Joshua Weissman There's a lot cooking chanels, and the breakthrough is hard i know, but with with your charisma and this videos i think you are on a great path.

[@53prime]

I just love when he opens the cupboard and we get to greet him through the eyes of his ingredients.

[@dannon18]

As a professional chef that has cooked for Hollywood elite and US Senators, I always still learn new things every day. Josh is an amazing chef and I have much respect for him.

[@mikaelawatches8225]

I remember this comment from about 6mo ago, well he’s almost there!

[@team_lollipop9699]

I know this is a very old vid by now but I’ve only just found Joshua’s channel and every time I watch his vids it really makes me want to experiment and get super good at cooking and baking and be that cool grandma that every ones gonna be like “oh yeah she makes literally the best pickles, cookies, bread, pasta, etc.” LOVE THE VIDEOS *chefs kiss*

[@lildinoboi7065]

Josh just wanna say thank you for making these videos. I have been learning how to cook for a while, it's my passion. I have learned a lot from you and thank you for sharing your knowledge and skills.

[@lindajasmin4914]

You just HAVE to try this for pickles: ginger, garlic, bird eye chili, honey, bay leaves and mustard seeds. Use a good amount of ginger. Just made these and had a taste. I am high on picles now. Have to make more tomorrow.

[@lalbiakzualachhakchhuak9958]

Can you give quantities and ratio?

[@get6149]

Pickle what

[@mathieubraun9529]

@@lalbiakzualachhakchhuak9958 good ammount of ginger, the rest is up to you I guess

[@clockworkalmond1032]

ye

[@chrisapplewhite6660]

I don't like ginger in pickles, it taste like ginger everything and nothing else comes through

[@TehLexx]

for cucumber pickles i find salting them and letting them sweat for 30 minutes renders a much crisper or snappier pickle. just don’t forget to rinse them thoroughly before adding the pickling brine.

[@chrisitinabobinski3798]

Good tip probably preservers them longer as well.

[@f-lrm]

I like this idea!

[@justingoers]

A crucial step

[@purpleamh]

What do you mean "letting them sweat"? salting them and then letting them lay out on the counter before rinsing, putting into the jar and adding the brine? (this is what I imagine this means)

[@justingoers]

@@purpleamh salt then. Let them sweat. Rinse them throughly. Then add them to the brine.

[@stephenneal739]

I love canning and pickling. Starting my pepper and tomato seeds for this years garden. It’s gonna get crazy. I bought a few more fermentation buckets that are usually used for fermenting beer or wine but I use them to ferment chili peppers for around 3 months and make hot sauce. Mmmmm.

[@IlReScimmione]

Tried them yesterday, with green peppers. They are awesome. Thank you as always!

[@volcryndarkstar3283]

I'm gonna pickle lettuce, you can't tell me how to live my life!

[@akhileshmoorthy]

I just did that 😂😎

[@hildalau8375]

😂😂😂

[@amenramuxikllc5658]

HAHAHA!

[@Skoomz]

Wouldn't pickled lettuce be like Great Value sauerkraut

[@ethanknokke1518]

@@Skoomz yes

[@mako1181]

For an "Japanese" pickling twist, try equal parts: Mirin, Sake, Rice Vinegar (and +/-1 tbsp salt). I'll leave the aromatics to your imagination :)

[@emilymarie4665]

for pickles (pickling cucumbers?)

[@eccomi21]

@@emilymarie4665 yes.

[@Preetzole]

How does one add -1 tbsp of salt 🤔

[@mako1181]

@@Preetzole "+/-" as in "more or less"...i might of taken it from french, we literally say "plus ou moins" which translates to "plus or minus" hence the use of symbols to express it. But yes 1 tbsp works ....i just dont really measure it when I do it :P

[@Preetzole]

@@mako1181 yeah i figured. I was just making a dumb joke

[@yolandaestrella6796]

I've never tried pickled lettuce, but piclkled cabbage is actually really good. One of my favorites in fact. With a little black peppercorns, whole all spice and cloves, and oregano leales.

[@williamhutchins479]

I never had it, but already knew I was gonna like it. He asked how, and I said I loved pickles and Sauerkraut.

[@BillyShortLeg]

What about eggs

[@finnaplow]

Pickled lettuce ptsd

[@fernandesadrienne28]

My grandmom used to make bottled raw mango pickle (without any spices) and i loved it as a kid. I want to learn to make it now. Thank you for this.

[@zhalas]

a thing that i like to pickle, it's onion, specifically white small onions, on red wine vinegar, it's amazing! a very clean jar, peel the onions, and just make some cuts on the top and bottom, and place them in a jar then pour the red wine vinegar (i like to make my red wine vinegar with red wine leftovers, i put them in a bottle and then add some bread crumbs to speed up the process), when the onions turn red, they are ready

[@luminariel3765]

Another great way to get flavor all the way through when pickling onions is to slide them onto a skewer and create a small hole all the way through :)

[@natoh8183]

How do bread crumbs speed up the process?

[@glacialimpala]

@@natoh8183 they are yeasty and aid fermentation

[@greasychixsundae]

Josh I just revisited this video after grabbing a ton of peppers from the local Asian market. Your new vids have a ton of production which is awesome, BUT I really love how positive and funny you are in these old vids! You don't always need to throw shade at the fast food companies as you destroy them. We all need positivity and encouragement right now in these 2020 times. Keep up the good work brother!

[@chrisitinabobinski3798]

He only shades them because some of them use dog food grade meat and others are only considered food because of a lax definition by the USDA.

[@pervebdukt]

I have been using this simple recipe for years now. Thank you so much!

[@jimlahey5354]

Love this video 1. You mentioned the weight of things in grams 2. You didn't add a bunch of sugar thank God 3. Quirky and funny

[@jordanmercier3616]

You're drunk and dead!

[@rlamacraft]

Love the style of these videos; just so fun and entertaining, whilst being really informative!

[@JoshuaWeissman]

Robert Lamacraft thank you! That’s one of the (many) things I really wanted to get across in these videos! So I really appreciate the recognition!!

[@danalley6376]

Instructions unclear, pickled nothing but spinach and pineapple

[@ghostrider2214]

wtf thinking about pickled pineapple made my mouth water so much.

[@danalley6376]

@@sebastianpino892 Even dumber to not realize it's clearly a joke

[@DickOswald]

@@ghostrider2214 wtf mine too xD

[@get6149]

At my Walmart there is something called pickled pink and it's pickled watermelon and there's also pickled peaches

[@LiquoriceGold]

I saw spicy pickled mangoes at a supermarket yesterday so they pickle anything

[@crimsonfury949]

I tried pickling stuff and all I can say is that Papa has blessed my tongue with flavour. Thank you Papa!

[@lome5914]

Joshua!! Thank you soooo much for these videos!! You’ve inspired me to make so many homemade foods. I now have a passion for it. So far, from your recipes, I’ve made pickled carrots, pickles, chicken broth, pasta, and I’m so excited to try more. Thank you for making the recipes super easy to follow for us regular folk. Lol. Keep making more content! I’m so excited to see what other vids you have planned :)

[@WonderfullyWells]

Made some pickles today with this recipe. Soooo easy!! And after watching your sourdough vids I've officially become a fan and will *hopefully* be beginning my starter this week🙏🏻 Thanks for your inspiration!

[@benitoma6766]

My mom makes also pickled cauliflower it has a very very good taste, love it

[@jluiscc25]

Beni Toma use this in the same bottle, green pepper (the medium spicy one), cauliflower, carrot and broccoli, here in Mexico we use it with food, and we call it “Chiles en vinagre” it’s really good with sandwiches, tacos and all sorts of foods

[@zay7665]

Beni Toma I am addicted to pickled cauliflower

[@user-pi5xz5je4y]

@Michael The tumeric adds flavour. I always use it when I make pickled cucumbers.

[@FerencKranicz]

Its very popular in hungary.

[@ridasaifurohma8081]

Usjududydysy duga dosen dan karyawan urgensiMet ultah Mbak Budi dan Mbak Anyin, barokalloh 🙏🏽 Tibak e saudara kembar😁

[@aliciathompson7721]

It’s great that your video go step by step on pickling & canning for its probiotic properties. I enjoy the fact my vegetables aren’t over processed. Thank you.

[@crunchydinkens2824]

I have pickled my own home grown cucumbers and they go with mostly everything. Recently started pickling red onions and it dos wonders for home made burgers and steaks. Would highly recommend.

[@leenaright3949]

You have an old soul 😊 Speaking as a 63 yr old hippie, I truly enjoy every video I have viewed. Thank you 🌻

[@nicoledobbins2892]

I'm kind of obsessed with your channel now; this is exactly the kind of "winging-it" approach I have with my cooking and my fridge is full of pretty much nothing but pickled things and meat

[@pecker556]

Thanks Josh! Im going to use this to do my first pickles from cucumbers I just harvested from the garden! Thanks!

[@marcosasisrodriguez]

Exactly what I wanted, simple but perfect, thanks man!!

[@Jerisa]

This popped up in my suggested videos, and yup, I needed to know this. I want to pickle some veggies for salads.

[@NeighborhoodOfBlue]

I love your adorkable personality, and skills in the kitchen.

[@justmeh3000]

I made your recipe with red unions from your book, and never had better! I love your book it’s incredible!

[@miikoa]

Just made pickles, beets and red onions. Can’t wait to eat them. Thank you for your video. I LOVED the slowmo.

[@maelgwni]

How long can you keep these in the fridge for? Thanks for the greatly informative video Joshua, you're always a pleasure to watch!

[@edalosco583]

Can you do a quarantine pickling video? Would love to learn more about what other interesting pickling combinations you come up with!

[@minttony7420]

thank you, your videos always have exactly what im looking for, the essentials, no bs

[@elijahmoths]

i just pickled some sliced red onions for the first time! i added some thyme and garlic, along with the garlic flowers. excited to eat!

[@RH-hy7we]

This always ends up being my go to recipe for quick, delicious, pickles with extras from my CSA veggie box. I use whatever aromatics suit my whim at the moment. Always good. (Except for that one time when I added way too much salt and the pickles were inedible.)

[@jluiscc25]

You should try “Chiles en vinagre” that have : green Chile the medium size one, carrots, onions, cauliflower and broccoli. It’s really good with tacos, sandwiches and every Mexican food

[@maryellenst.romain6608]

such a good, simple video. thanks Josh!!

[@phylliszollicoffer6779]

Thanks I enjoyed your video . You made it easy for me to try. I love how you keep it simple. If it’s complicated , me preparing it won’t happen.

[@karinmartinez922]

“We can pickle that!”

[@masonpines6349]

Karin Martinez Was literally scrolling for this comment. Disappointed it doesn’t have more likes.

[@milluvr]

Thank you SO much!!! I absolutely LOVE pickles, I wish I was a pickle myself. But anyways, this video has just made my day. To learn about pickles has become a hobby of mine since I was a teenager. When I first heard of pickles, I just immediately fell in love, it was love at first sight haha, just everything about it, the tate, the smell, the texture, the experience. OMG the experience each piece of a pickle gies me everytime I taste it. Pickles are the sum of the Earth''s greatest qualities, all put together into one. I love it. Thank you for the video once again! Amazing work, can''t wait for the next pickle video! :)

[@Natan82123]

Wow you really love pickles!

[@carateca6676]

I love this comment lol

[@jefferysmith4753]

When I was a wee boy my Granny would pickle many things so we could eat stuff during the fall and winter from the garden. I have fond memories of pickled corn. Now I can make my own and sink in the feelings of nostalgic memories of the love of my Granny!

[@najeenezi125]

I've been watching your channel for years ... First time i tried your pickles recipe last week n it was/is successful venture 💪 Thank you 👊

[@makstef65]

Don't worry, no lettuce pickling, in Greece at least, maybe eggplant or carrot stuffed with celery, some cabbage up north. Or Kritamos in crete. Great company for tsipouro or tsikoudia anyway. love' em !!! And by Kritamos I mean the Creteplus herb/vegetable!!!

[@amargaber5]

Your style, it reminds me GOOD EAT , 😂, I love it man , that’s how you get things done,

[@elsnelis8417]

Made these yesterday with beetroots (whicj I cooked first) and a bit of onion en some chiliflakes addes to the spice... they're great, Love this recipe!

[@VinceH03]

Just watched them all and this is by far the best pickling video out there.

[@zjk789]

Omg I use Szechuan peppers too in my pickles hell yeah

[@AsAugustSleeps]

Pro tip, if you pickle them in cold water the pickles will be a lot crispier. They just need to stay refrigerated and won’t last as long but how long do delicious pickles really last 🤤

[@kimtae4550]

May I ask how to pickle them on cold water? Like skip boiling the ingredients or ?

[@AsAugustSleeps]

@@kimtae4550 Yeah instead of boiling the brine just dump it directly onto your pickles. If you really want your spices to be dissolved, you can boil them and then let it cool but I usually don’t find that to be necessary.

[@kimtae4550]

@@AsAugustSleeps thank you for the tip

[@sybillindsey4718]

Come spring, this will be my thing. Thanks Josh.

[@calliedillard9874]

I have pickled soooooo many things after following this recipe. My parents have a large garden so I sent them this video and they literally pickled an entire fridge worth of a jalapeños, carrots, and onion mix after harvesting 20 gallons of jalapeños. Since this recipe is a quick pickle it left the jalapeños nice and crunchy.

[@raissaferreira1101]

I discovered you channel trhough the sourdough videos, I would love to see more fermented vegetables ideas... It's a shame you have less than 100.000 followers your videos are so well edited and filmed and you explain technique as clearly as any tv chef - if not better.

[@laypyu]

Hehehe... Now at 3.8Mill and counting. :)

[@AntonMonster]

One question ? Are vinegar diluted or concentrated ? If not diluted, 2 cups of vinegar and 2 cups of water will burn your internals. I almost did everything when my mom jumped at me screaming to stop it. She said that for 3L of water for pickled cucumbers she used like a teaspoon or less. And I know how her pickled cucumbers taste like. Please answer, I need it.

[@JohnWayneCheeseburger]

Use pure white vinegar in the one to one ratio it will be just fine honesty I use more vinegar in mine I like sour pickels. If you use less than one to one the vegetables you want to preserve will rot not sure how your mother pickles work sounds like they are brined in more or less water. Good luck buddy.

[@spartan08465]

Just used your guide to make pickled jalapenos! I need to get more jars to pickle some onions. Thank you!

[@yourratking]

Thank you for the video. I've been craving pickled veggies and this is the best video to help! My husband watches you all the time and loves your videos:)

[@troylazarus4102]

Well, yeah but... how long does it take before you can eat the pickles. Like... how long do you leave it in the fridge before you can begin nomming on it? At this point, they're just cucumbers submerged in water/vinegar.

[@lefthandright01]

You can pickle lettuce. the Chinese have done it for centuries. Take the very thick outer leaves. Leave them in the sun for a day to wilt. Sprinkle in salt. Either jar them and let the salt draw out the last liquid and let them ferment, or add vinegar as you have done. Traditionally you'll find in Chinese supermarkets under the generic name of, " Mustard greens." or , "Snow vegetables."

[@Faizalrafi-hx5rh]

You are indeed a wise man Mr. Weissmann! Vielen Dank!

[@marinelastone1822]

Wow sounds easy Thank you for sharing your recipe

[@masonbutterfield]

Another great video! How long would you recommend waiting before eating the pickled veggies if you followed this recipe?

[@bwingbwinggwiyomi]

I would say put it in the refrigerator/fridge and wait for 24 hours or overnight if you can't wait.

[@tissuepaper9962]

If you're planning on eating them immediately, it really doesn't matter safety-wise. They won't taste as good if you don't wait long enough, that's really the only downside. They'll still be good though, it'll be more like a dressed salad than a pickle. Personally, I seal the jar by closing it tightly while it's still hot, and putting it upside-down in the fridge to cool. This way, I can either choose to open the jar immediately and eat them within a month or so, or I can keep them pretty much indefinitely at room temperature. If you decide to keep them, I normally wait like a month before opening the jar to make sure the lid doesn't pop out (which would indicate fungal or bacterial growth and consign that jar to the trash). AFAIK this is really most important if you're canning tomato sauce, but I still check everything.

[@soniageldenhuys9468]

Can one add sugar to this mix to make a sweet/sour mix ?

[@DarkDragon1889]

Just plucked the last of my straight 8s and needed something to do with them. Thanks for this mate; old but gold. 👍🏽

[@SpunkiProductions]

Mine turned out great. Going to be doing this all the time now. Thanks dude

[@will9828]

Instead of regular lettuce, can I pickle dandelion leaves? Thanks in advance!

[@atheerh8816]

Thank you! I will try this with beet

[@JoshuaWeissman]

Ather Hasan this works perfectly with beets! They’re really nice when they’re sliced and pickled like this.

[@vanessawhite8455]

Joshua Weissman thanks for the video! Should you cook the beets first?

[@simonebourgeois9544]

😍 now I know what to do with all my cucumbers & peppers that I will be harvesting this summer

[@chefhomeboyardee8]

You're the man Josh. Mad props.

[@minhchau2512]

“Sensual Pickle B-roll Session” is the name of my sexy Spotify playlist

[@raivynnrealalvarez1352]

Instructions unclear, accidentally turned my grandpa into a pickle. It's the funniest shit i've ever seen

[@Cindy-gf1ou]

LOL

[@jimmy-jamesolivier-mccutch2126]

lmfao

[@MamaPinks]

Usually, when I look for a "how to" video on KZbin, I watch several videos on the subject, BUT this did it. 1 and DONE! Thanks for this, whomever you are! Subscribing in 3, 2, 1.. . . .

[@MrElenarion]

I really love this old Joshua video style. You know... Those old days were always the best days.

[@spiffylike]

PEACHES?! Ok, it’s peach season here in Niagara and I’m super excited to pickle all the things. Suggested aromatics for peaches?

[@JoshuaWeissman]

I would suggest adding a good amount of honey for sweetness in the pickle. Make it relatively sweet. So basically 2 cups vinegar 2 cups water and 1/2 cup honey. Aromatics could be something like cinnamon, cardamom, allspice. Also make sure the peaches are unripe. Don't use ripe peaches. :)

[@danielarodrigues4577]

Anis, cloves and honey Cinnamon and honey Ginger, cinnamon and honey (now you can top cinnamon rolls with it 😉) Cardamom, moustard seeds and honey (I think it would go great on some meat dishes)

[@MikeKolcun]

spiffylike did you end up doing peaches? How’d they work out? What recipe?

[@Su8h4n]

Day: 276. Still stuck in Joshua's kitchen cabinet. Please send Help!

[@Cindy-gf1ou]

He just added furniture, take a seat and get comfy for the DURATION...LOL

[@magnusmuhlbradt6230]

This is great! Thanks for making this video!

[@theresah4794]

Ohhh yesssssss 😍 thank you thank you for keeping it simple

[@GabiMoreschi]

How long do I have to wait until it's ready to eat?! Love U

[@emilyrhyne8540]

Good question!! I would like a response to this as well. Love joshy Ws content. 👍👍

[@ilincutzzzzz]

There is not really a rule, but my personal preference is to let them pickle for at least 2-3 weeks before I enjoy them

[@abigailsaoirsefinnegan]

Go in front of the mirror while wearing a skirt, spin 3 times saying "skirt go spinny" each time. Then a trans girl will appear and eat your pickles. ....... wait.... nevermind. Uhhhh should take a few days to a week ish.

[@brucewayne-ej3cx]

@@abigailsaoirsefinnegan 😖

[@rachelbarnett6890]

2/3 of a tablespoon is 2 teaspoons for anyone that doesnt wanna do the math on the salt

[@bwingbwinggwiyomi]

oh really? thank you for this calculation, saves my brain time :D

[@RainbowY0]

I was getting confused watching other tutorials. Thanks for simplifying it!!!! Subscribed.

[@sarahnicholas7973]

Joshua great choice for spices

[@gammelhund]

instructions unclear, tried to pickle bread

[@ikaray1775]

Dude thanks for the "recipe" ^^ tried pickles yesterday :D how long do you suggest to wait before eating them? Greets from austria

[@willsmith2860]

4 weeks is a really nice length to leave them, make sure to seal them when they're still hot though.

[@user-pi5xz5je4y]

At least 2 weeks.

[@grillo591]

I love it easy and simple...thanks

[@ernstryan1]

I grew jalapenos in my garden this year pickled them with this recipe. Thank you! They are way too hot for me but I have friends that will enjoy them. haha

[@CesarDanielMoro]

you must close when still hot, so will be vacum seal (becouse water contracts when cold) they will last longer

[@ghostrider2214]

Actually water is one of the only liquids that expands as it gets cold. What causes the vacuum is the air cooling down that's inside the jar.

[@koolaidkillerXD]

@@ghostrider2214 I would say you're wrong, but you are technically correct in a manner that doesn't apply to this situation. Water expands when heated and compresses when cooled, with the exception being once it gets below 4 degrees Celcius, below that it starts expanding again.

[@MYSTIC5925]

What if you pickle a pickle

[@JoshuaWeissman]

MYSTIC then you enter the 420th dimension.

[@azzouza29]

You get weed

[@Akamaholic]

Pickle squared

[@dorislinares2344]

I run in to your video and I love it ! You have such a great personality ! Magic ingredient for me is simplicity 💖! And every aspect of life!🙃

[@RyanHull76]

Thanks dude for the recipe! Love pickled onions!

[@BryanRamirez-xo8lp]

Those onions would go great on a taco de carnitas !

[@JoshuaWeissman]

Yasss with some cotija and fresh chopped cilantrooooo.

[@BryanRamirez-xo8lp]

Yesssssssss exactly !

[@JoshuaWeissman]

Love to make those. I like to drizzle a tiny bit of that super flavorful pork fat from the carnitas on top of the tacos too. Damn, now I want some. 😭😭😭

[@BryanRamirez-xo8lp]

Joshua Weissman I sent you a pic lol

[@lucdepezon4718]

BUILD THE WALL!!!

[@User_00128]

Ur like the college version of babish lmao

[@Michael-ow6fr]

Great vid! Althoooo pickled lettuce is towards the direction of kimchi, a beautiful thing

[@cheberur]

Best pickling vid ever. Thanks Joshua!!!

[@akossz9488]

Guys, please-please take care of the vinegar’s acetic acid concentration. I guess Joshua uses something with 5-8%, but if your vinegar has 15% or even more the result will be surprizing.

[@gfdereus8967]

Surprisingly good or bad?

[@foreignsgamingtech]

I f*ed up my chili sauce this way. Well, lesson learned the hard way I guess.

[@glacialimpala]

Yeah where I live people use something like pure vinegar acid it would be mental to follow this recipe

[@justwhybros]

Gabriella De Reus suprising as in very sour. Higher acidity = more tangy burn

[@user-ky8ym7le9m]

Is it safe?

[@vladijunior20]

shouldnt there be sugar in the pickles?

[@jazzy1158]

Awesome thank you and love the dramatics 😂🧅😢

[@markuse3472]

The first video on pickling I've come to that stated to use what ever you want to add to for flavor. And I did, as I pickled my first cucumbers I then watched this video. I added whole and crushed peppercorn (whole in the heating of the vinegar and water and crushed on the cucumbers), a whole head/bulb of garlic, some salt, some sugar, celery seed, a tiny bit of crushed mustard seed and a tiny bit of turmeric. And I used apple cider vinegar. I hope it's tasty.