 The one thing I'm excited to teach you today is the fastest way to pickle cucumbers. Can I get you? You'll need some cucumbers. I like curbies. They stand up really well to pickling. They stay crunchy in the fridge. And we are going to smash them apart because this skin right here is what is preventing your cucumber from pickling quickly. But if you smash them apart, you can actually get that brine into the entire cucumber. So what you're going to need is a smasher. I like using a nice heavy cast-iron frying pan because it's got this sturdy, flat bottom. But you can use a rolling pan. You can use a meat tenderizer. Really anything you have in your kitchen. You have no excuse for not doing it. So we're just going to go right in. Smash it. The pulpy, seedy core that's not really great for pickling just pops right out. Pack these cucumbers in really, really tightly because it's the compression against each other. That's going to press the juice out of the cucumbers and allow the brine to absorb. Keep smashing. So now that we've stuffed the jars, it's time to add the brine. Pickle brine is exceptionally easy to make. It's two parts vinegar, one part water, a dash each of salt and sugar, and anything else you like, whatever floats your boat. These are ready for the fridge. So these pickles have been chilling in the fridge for two hours. And we're going to try them out with a little help from my boss, Eric. Eric. Yes. Nice to see you. Nice to see you, too. I happen to know you like spicy pickles, so let's open these first. Okay. Crunchy. Crunchy. Pickly. Sour. It's been pickling for more than two hours, perhaps? It tastes like a pickle you got from the farmers market. That's a nice compliment. Thank you. It works. Amazing. All right, two hours. If you have two hours and an implement of destruction, you, too, can make smashed cucumber pickles today.