Brad Makes Pickled Peppers | It's Alive | Bon Appétit

peter pierre uh peter piper pick a pepper is there more to it peter piper picked a peck of pickled peppers oh jesus christ i'm kind of sick throw that peter piper pick the pec i can't read today on it's live we're going to be making pickled chilies hot peppers a little condiment you can put on top of sandwiches whatever you want you know they're good to have i keep them in the fridge let's just get to it all right first things first if you want put some gloves on just be very careful when you're dealing with chilies you get this stuff on your hand you know i feel like i've said this a thousand times but one more time if it helps one person it's worth it all right first things first i'm gonna remove i use this okay why would you throw that in the garbage but i get rid of the stems all right and then we're just gonna cut this bad boy right in half this is that fresh oh that was nice that fresh poblano okay bang the seeds in there and then this you can uh you know do whatever you want but uh we're going to compost it oh what is this oh what kind of bird is that dodo bird no brad i don't get time for this hello we got a recipe to do distracting me hunsy i don't know he's got a bad attitude he's got his face down all day ah look at me he he can't beat coco he's got we'll see if he picks his head up all right buddy i don't need someone walking around like this all day looking at looking at the ground you want to talk about something i'm here but come on come on we all got problems you know i'm here for you don't you got me talking to a freaking bird now made of wood nonetheless ain't no real one so for the serrano peppers i cut them in half because they you see how they got that connector goes up there way far real hard to get to on these the serranos they go all the way up so i cut them in half and then i'll slice them into little half moon little rings little half moon slices but to get the peppers out i have them and then from there it's just a little you know the anatomy of this pepper is a little different safety first man you know it's all fun and games so you get a freaking fresno chili pepper uh seed right in your eyeball that reminds me that growing up you know the kids like growing up younger you know like most people didn't wear like helmets when they went skiing or snowboarding which like looking back on is is crazy like you know people go fast flying down these icy hills you know like you don't have a helmet on i forget where i was going with this helmets safety goggles safety first right onto the habaneros and this is more like the fresno we could just do a little now here you gotta be careful these bad boys are they'll get you this is like death juice ready that is a kiwi bird kiwi oh oh that one are they overly sad all right for our next trick here kev we got our peppers de-seeded ready to go and now we're just going to slice them i like to do like eighth inch little slices okay but again dealer's choice one pound mixed chilies and then i got two cloves of garlic then i'm just gonna cut it into little little slices all right right in all right let me clean up real quick before we have an accident okay kev oh what the heck this thing's fake who's got the fake plant in the sink wait water in it let's make it feel like home let's get them a plastic fern between two fake ferns i wonder if they gave zach gal of the galapagos i can't even say his friggin name i love that guy zach galvin zach galvanaficus zach gallo i can't say it hold on give me a second we'll put this back we'll try again come on brad come on brad i can't do this not on tv not live like that actor is that galloping [Music] zach um i seen him one time okay so what we're gonna do we got our mason jar all right and i got a little saucepan how am i going to make a video i can't even everything is a story everything is a problem look at this kevin you got to get in here close to this one all right so i went over to reach for a saucepan because you know it's a kitchen right you need you need a saucepan you if you were to leave this on the heat for 10 seconds without something in it i think it would burn i would catch on fire it would burn right through this is like something you get for 25 cents at like the bodega like actually you never buy it no one ever buys these i don't know how it even got well not for the number the best for us kev so what we're gonna do is i got a cup of water here okay what's regular old new york city tap water so oh one cup of water and then i'm gonna add two cups of rice wine vinegar oh god snakes we're gonna go ahead and remove this little flow restrictor regulator all right it's an industry term or one bottle we're going to add that in there and i'm just going to give this a little quick heat hopefully and i just want to dissolve when i developed this i used regular sugar because i didn't have maple syrup so i wanted to dissolve it but if you're using maple you don't need to heat this i like to give it a not a real high heat like a boil because it's not necessary but i like to just kind of steep everything right kind of really draw things out kind of bloom the oh my gosh zach galvanath i know i know what it is go slow no a little bit of that two tablespoons grade a or b or c if you're really into those highly flavored maple products and look i'm just do a little a little little two finger pinch of some pink peppercorn okay and then a little bit of dried oregano and i'm just going to bring this up to a little heat just a little bit just to get it warm okay kev keep an eye on that i got to blow mango just want to get that warm okay we're talking like 115 degrees 120 degrees just warm and then i'm going to pour it over the peppers oh no now we're going to pack as much as we can into the jar if you're a glove person you go ahead and put some gloves on right here and when you're done just throw them in the garbage can and we'll bury them in the ground all right we got them all in we're shooting from laguardia no it's the hood um you know it sensed my cheat pan was about to catch on fire and it activated the ansel system and the hood so no i don't know you can't turn these things off so i'm gonna do this over a bowl because i can make a little bit of a mess sometimes what i'm gonna do first is look it's just a small little little little plug sherry vinegar and then to our mixture which is oregano pink peppercorn one bottle of rice and a little bit of water and some maple syrup oh it's like christmas in a jar bud spicy christmas in a jar yeah i didn't spill a drop so what i like to do we're gonna let this cool but i'm gonna put the lid on give it a little turns okay yep and then from there i just store it in the fridge is the way to go with these bad boys so we're gonna do that to the fridge then we'll come back and we'll make a little sandwich right a little lunch i'll make you a sandwich kevin oh that's how it's supposed to go oh yeah he still is kind of kind of down though right like the like the donkey or the mule from um winnie the pooh igor was it igor what is it zach galifianakis is that galvanophicus say it again zac gallipinakis zach galvanakis is that galvanicus i'm gonna change my shirt i'm getting a little warm we're gonna let the jet land too okay let's clean up bud [Music] all right so our pickled peppers have been sitting in the fridge cooling off for about i'd say about two three hours i also have another jar that i brought in that i made about i'd say about four or five days ago we're gonna try both check out the differences you know it's the same recipe obviously same peppers um and we'll see where we're at this is the one we that we made together uh it's been you know it's chilled now it's been in the fridge like i said about two two hours and this is one the same the same recipe um and that's about i'd say five days old in the fridge yeah i mean it certainly looks not as bright as this one right not as fresh a little more pickled shall i say [Music] i always like to smell my my pickles right before i taste you know because the nose nose is a good sense of when things go a little weird the case with your nose and if there's a little offness old nose is gonna pick it up all right kevin we're gonna make it a little sandwich okay i got a little piece of baguette i warmed it up just a little bit crunchy but still soft on the inside just how you like it oh i got my bread we're gonna put a little bit of olive oil on it some folks put mayonnaise some folks put both whatever you're into i don't have any mayonnaise but i would put a smear but we'll put a little put a little bit off some people don't cut their sandwich all the way through we don't need to get it i got some ham and some salami here this is what we're gonna do shredded baby and then look we'll put some pickled mom or jammers on here all right kev whoa whoa whoa let's not forget a little dried oregano i feel like every time they when you go somewhere deli put can you put a little extra dried oregano on there they never do it a little black pepper pepper that was probably unnecessary here go ready kev textbook baby text book it is a good looking sandwich huh chop a towel baby ooh i don't like overly spicy foods necessarily but when the pickledness kind of brings a nice little tingly little vinegary bite to it that kind of mellows out that really aggressive bite of just a chili a fresh chili and it just goes great you know something like this or even a fried chicken sandwich would be phenomenal on i wouldn't mind putting it in a salad do a little braised beef short rib take like a whole half a cup of that and just let it melt into it sounds pretty good put that over your rice called dinner [Music] but seriously uh make them at home keep them in the fridge week two weeks in the fridge max and uh put them on everything that's what's great about it make them at home picking more vegetables do it safely and smartly i love you [Music] peter peter piper pick a way to say it again i can't say this cruel man peter piper picked a peck of pickled peppers picked a pint picked a peck a peck peter peter pepper picked a peck of pickled peppers egg quartz is a pack i believe it that's a lot of peppers no anyway so noir is all tired peter pepper picked the pack of pickled peppers peter piper picked a pack of pickled peppers and oh god a pack of pickled peppers peter piper picked if peter piper picked a pack of pickled peppers where'd it peck where the pickled pepper picked the peppers i don't know don't appetit see you guys later got it there's something in there editing is a beautiful thing [Music]

Channel: Bon Appétit

Views: 628,498

Keywords: bon app, bon appetit, bon appetit brad, brad bon appetit, brad it's alive, brad leone, brad leone 2021, brad makes, chili peppers, ferment chili, ferment chilies, ferment peppers, fermented, fermented garlic, fermented peppers, food, how to pickle garlic, how to pickle peppers, it's alive, it's alive bon appetit, its alive, make pickled chilies, make pickled peppers, make pickles, pickled chili, pickled chilies, pickled garlic, pickled pepper, pickled peppers, probiotics

Id: dbHmz3RULcI

Length: 12min 17sec (737 seconds)

Published: Thu Jul 08 2021

Reddit Comments

[u/manlymann]

What's with the weird editing? Did someone new take over editing?

The laugh track ruined the video. The stumbled words were not nearly as well done.