00:00All right, everybody. I'm flying solo because it's the middle of the day and I needed to do
00:07this video. And I don't like to drink alone, but I will. But I don't like to. And so instead
00:13of
00:14doing a typical drink drink, we're getting pickled today. All right. We're getting pickled on the
00:20bottoms up with LBF minus Dave. I'm sorry. He's going to be so mad when he figures this out.
00:26I look a little like Bill Belichick because I have this sweatshirt that's missing sleeves.
00:32And I pointed that out to me this morning. I don't have some of my daughter's age here,
00:37so that means I'm definitely not Bill Belichick. Granddaughter, I don't have any grandkids.
00:42That was kind of a dig, Bill. Sorry. I don't like doing the solo necessarily,
00:47but here we're going to do. We are going to get pickled. We are pickling onions.
00:51I was going to pickle these guys. Oh, there goes the onion. Shoot. But, oops. I was going
00:59to pickle these guys, but I don't have fresh dill and I couldn't be bothered to go to the
01:03grocery store. This is a dip, by the way. Also, this fell. We'll wash it off because we're not
01:14gross like Taylor Farms. Insulted two people so far. All right. So what we're going to do
01:19is we're going to chop up the onions. It says, this is, by the way, from the New York Times,
01:25just simple, easy pickled onion. I love pickled onions. But you're supposed to chop the onions
01:31like all the same size, all the same shape, and then throw them into a solution that I'm going to
01:37tell you about in a minute. Okay. That made me definitely tear up. Not because I'm doing a bad
01:41job, but because these are onions and you have to separate them by hand. So what I've done is I've
01:45taken two onions. I've put them in. This is what it calls for. I'm reading. Heat proof. Wide mouth
01:51jar container. It might seem like they won't fit, but the onion will shrink as they pickle. So I've
01:58squished this through and you have to separate them. Not obsessively, it says. So I've chopped
02:03those up and now they're in this thing, which I'm actually excited about because Dave bought them
02:07to make a bourbon infused drinks or a few fruit infused bourbon. So we have that on hand to pickle
02:15stuff. See? All right. Now I'm going to go do this. I'm going to take a pot and I'm going
02:23to add salt,
02:24sugar, vinegar, and a fourth of a cup of water. And I have all these things. Ready? So I have
02:28a fourth
02:29of a cup of water. Convenient anyway. Sink here. There. I'll probably do this right in my cooking
02:35show. A fourth of a cup of water. Three quarters of a cup of vinegar. It says white or red
02:47wine,
02:48distilled or apple. I got some distilled. I don't know if that's going to be any good. Three
02:54four quarters of a cup. Then I'm going to take two teaspoons of sugar. Get all my stuff out. Wait.
03:03Okay. One. Two. And then what do I got? Salt. Two teaspoons of salt. Kosher salt. Here you go.
03:15When it rains, it pours. That Morton salt came up with that ad campaign back in like the 1910s or
03:23something. So, cause when it would rain, your salt would get all sticky. But when you bought Morton,
03:31when it rains, it pours. Get it? All my super smart stuff. Okay. So I did that. Now I'm going
03:40to heat
03:41over medium high, dissolve everything. And as soon as the mixture comes to a boil, I'm going to remove
03:46it from the heat and pour half of the liquid over the onion, pressing down the slices with the back
03:50of a
03:50spoon. And then I'm going to add the remaining liquid. But first, I'm going to cook it. Okay.
03:55It's boiling. It took like one second. I could have just totally talked you through the whole thing.
04:01Now, here's what I do. Boiling liquid, by the way. I pour half of it over the onions. By the
04:08way,
04:08those onions are pungent and they're making me cry a little bit. Half of it over.
04:17I do a little more than half of it anyway. And then I'm going to squish these down with a
04:21wooden spoon.
04:22Look at I have a wooden spoon. And oh, dang. Whew. Okay. Then I'm going to pour the rest of
04:30it over.
04:32Look at that. And then I'm trying to be very clean. And then you're just going to cover it.
04:42And then you're just going to let it sit for 90 minutes. And allegedly these bad boys are going
04:48to be pickles. So I'm excited about that. And I'm excited to get back to the regularly scheduled
04:55bottoms up with real drinks. But we did get pickled today. So that counts for something.
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