My favorite pickles---and that is the same way ( and steamer) that my grandma used on the ranch. As I vaguely recall, she had shelves upon shelves of them in the basement along with gobs of other goodies that she canned. I used to think that was all she ever did, well, other than tending her garden, churning butter, baking pies to freeze, and cooking meals. Her kitchen smelled like what I picture Heaven smelling like.
@@catyear75 I have no idea since I was just a kid and thought that freezer was a treasure chest! I remember, though, that they were stacked up pretty high (horizontal freezer). They didn't stay that way for long! Ranchers and cowhands have quite the hankering for baked goods.
A cut-proof glove is way cheaper than a trip to the emergency room. Kevlar gloves work. I have that same mandolin, and agree that the plastic guard thing with it is worthless. Also, cucumber is cheap. Fingers are expensive. Composting that last inch of veggie is a good trade-off for safety.
When you consider that people still preserve pickles in earthnware crocks with salt, grape leaves and brine, water bathing them for five minutes is more than enough to ensure they are safe! Now I want pickles lol.
Love the recipe! If you'd like to get more out of your veggie ends and bit (like the onion skins and roots you cut off), you can save a container of vegetable bits in the freezer and once it's full use them to make a broth before composting! One of my favorite tricks :)
Your jars look beautiful! I always enjoy seeing my canned jars sitting on the counter, sealing, cooling and just looking great. Love hearing that little sound they make when they seal. I can admire a job well done lol. Thanks for sharing.
I agree! I can tomatoes-diced, stewed, juice-and the sight of them on the counter and later in my pantry is a sight to behold. And when I open a jar for chili I am taken back to those hot August days when I was canning!
My favorite pickles! I have a thing about hair hanging down when cooking, so my girls ask me if ok to cook with hair down! Lol explained that it’s your choice but I believed safer and cleaner to put hair up in kitchen .
Thanks for sharing..... my grandma use to make pickles that way. My Hubby and I both had a serious accident with a mandoline so watching you with that cucumber and onion really, really freaked me out. My hubby lost the pad of his finger and I had to get 2 stitches. We both respect the mandoline. Hope your weekend is GREAT!
Looks delicious as all your cooking! There was a Chinese restaurant that we used to go to that would give you fresh sweet pickled cucumber slices as an appetizer when you sat down. I think they just soaked the cucumber in the sweet brine. They were very fresh and oh so good!!! Might have had a little onion and maybe some carrot slivers in it too...can't remember...probably 25 years ago. 🐸🐸🐸
This video brought back so many memories (all great!) canning with my grandmother, aunts, and parents. Yeah, my Dad is a superb canner and loves it! Thanks so much. :)
Great video! You are a natural teacher. Only wish I had your dill pickle recipe right now because I don't like sweet pickles and have tons of cucumbers coming in from the garden.
Thanks for another pickle recipe, Ariel. I never knew you could use steam for canning. Grandma, mom and I always used the water bath method. I like your way better, I think. Always learn something new watching your videos. Thank you for that! Kept feeling something was missing. Realized I didn't see Burley at all. Did he have a long nap or was he outside? 🐕
Nice! I agree, there is no need to can your pickles that long. The amount of vinegar in them will keep them safe, to begin with. They look scrumptious!
😢 they looked as good as my grandmother's. Hello beautiful and Burley too, sure do look good wish you were canning a 100 id buy some. Hope Burley gets a pickle, sure brought back memories of her and my mom canning for days. But that's when we ate the best food. Lost art that you only find in the country, so if you're cooking out a can that isn't real food. It will feed you but fresh out the garden no. ✌🐓🖖😎🦂
@@FyNyth I'd like to try a steam canner. I've friends who use pressure cookers who get upset when steam canners are mentioned. I like the idea of not having to lift or bail water in a big canner. I'm short and between the height of the stove and the height of the canner it is dangerously close to my face. I have to bail out the water in order to pick up the canner while standing on my kitchen ladder.
Loved the video. Took me back to my childhood when my mother and grandmother would do some of their own canning. And the results were always delicious as am betting yours are too.
Great video. Does the smell of boiling vinegar not make you have to leave? I find my nose simply cannot stand it. Also 5 minutes is more than enough from my experience from my mom and grandmother.
Is the very fresh garlic as potent as the dryer version we get in the supermarket? I love garlic too and wonder if that lovely fresher version might be less strong tasting
@@FyNyth here's another method. Fill jar with whole peeled cloves add apple cider vinegar to completely cover garlic,set in warm place 3-4 weeks. Strain off liquid set half liquid aside(use in salad dressings or marinades) place rest of liquid in sauce pan add an equal amount of honey warm over very low heat stirring until until honey a d vinegar are thoroughly mixed pour this back over garlic,recap and let sit another 3-4 weeks then store in cool dark location. It will keep 16 months(or more but I can only verify 16 months I've always used it all by then).
Home sick for the day and binging on Fy Nyth videos! I know you love gardening, cooking, and canning. Have you compared the cost of doing this vs buying jars of pickles? I totally get that these are healthy with no chemicals and would be preferred. But for those of us not so inclined or talented... (like me). But you're ALMOST convincing me to get a canner! Thank you 😊
Bummer. I hope you're feeling better! Well that was $5 of cucumbers (between this video and the refrigerator pickle batch from the previous video) and I got 7 1/2 quarts of pickles. In my local grocery stores, high quality pickles are $6-10 per pint. Now I also used about a $6 bottle of real vinegar, $10 worth of honey (local honey sells for $5 per cup here), $1 of mustard seed, less than $1 of turmeric, a few cents worth of salt, and the onions, garlic, and other herbs I grew. Making that on the low end, $90 worth of pickles for about $24. Not to mention knowing what's in them as I don't know of anything for sale made with homegrown herbs and local honey, etc. :)
As our Dear host spelled out, financially is worth it. My husband and I have been making pickles, jams and jellys for some time. We give them as gifts , and enjoy them ourselves. I'm a diabetic and the fact that I know exactly what is in what I can, is extremely important. Bread and butter pickles tend to have a ton of sugar in them, when store bought! I can use much less, or use splenda even, or another substitute.
Thanks! these look great. If I were only doing two of the Qrt jars, could your brining solution just be cut in half? I want to can my own, But I'm single and use pickles less that norm.
50 or more quarts Ariel... Nooooooooooooooooooooooooooooooooooooooooooooo !!! I thought I had it tough having 3 older brothers I had to iron shirts for everytime one of them had a date... and they were really handsome guys... there was a lot of dating went on lol xxx
@@FyNyth I like them both. Canning for the benefit of my family and sharing with others. Ironing is kind of a Zen thing with me. I even breathe in rhythm with the iron. And then everything looks so clean and neat when you are done. When I really need to de-stress I've been known to iron my sheets and pillow cases. I only ironed shoe laces the last couple of weeks of my pregnancy. 💟🦌
Hi Ariel, my question for you is do you like dill pickles if so do you have a good recipe for it. Love your videos. Everything is good for me. Love them all. Hi to you baby boy Burley.
Kosher Dill Pickles, Canned Wash and let stand all night (or a few hours) in cold water: 20-24 4in. cucumbers. Slice cucumbers and pack into hot jars. To each quart add: 1 clove garlic 2 head fresh bill sprinkle of red pepper 1/8 t. powdered alum Heat to a boil and pour into the jars, leaving an inch of head space: 1 cup salt 3 qts. water 1 qt. vinegar Add a grape leaf to each jar if you have access to them (hard to do here ). It will add flavor and crispness. Can for 2 min. Show less
I think 5 minutes is long enough in your case. You used apple cider vinegar, which is a very inhospitable environment for the botulism causing germs (they hate acid)
Sure did! A nice little one that makes it impossible to actually use the slicer and can't actually grip a veggie leaving your hand free to slip quite badly into that blade. :)
Looks great. I remember my grandmother would make preserves/marmalade etc. and skip the rinsing right before canning, which caused a few of them to spoil. You could probably save water by pre-steaming the jars in the canner instead, while you whip up a batch of brine (or do whatever prep work). Just an idea.. and I will NOT mess up a perfectly good comment with annoying complements and tossing your hair over your shoulder is NOT very cute and does NOT drive me bonkers.
Always love watching you cook and getting interesting info. Are there magazines you subscribe to/books you read to learn so much? If so, what are they? I'm old now but when I was young I was so interested in herbal healing I used to fancy myself the medicine woman of my tribe. Then The Clan of the Cave Bear books came out with all the herbs they used. It was fun to guess which herbs they were using.
Aww thanks! I don't subscribe to any magazines, but I know there are a few good ones out there like Backwoods Home. I read and listen to knowledgeable people all the time. You can find 600 something books I've enjoyed in this list - www.goodreads.com/review/list/13763009 I've read thousands more, but that's most of my favorites. :) www.westernbotanicals.com/about-us/ is a good place among many for more herbal info.
Ariel, thank you for posting! Question: I was told to NOT compost onions of any kind, leeks, or garlic as all will kill worms. Have you heard of or have experience with this?
Interesting. I just looked this up and see several people saying that. Which is interesting as I have many worms in my general composting bin as well as having had dedicated vermicomposting bins indoors for years. My worms eat all of the above. Possibly they aren't their favorite food so maybe don't do a diet of just onions etc? But mine have had no problem at all eating those things.
I have never canned before but I've watched videos of it. Your way looks so much easier! Two questions… you don't need to sterilize the jars before you add the pickles and do you need to buy new lids each time you can? Your way seems so much simpler I may even try it! Thank you for the video! Many blessings...
I don't know what the tiny house has to do with anything, because it's possible to cook & live & Even make Children in a hole in the Ground you Dig with a shovel or even in a Cave...So the house Truthfully has nothing to do with it... why would You not be able to do those things??? I've even Heard of people doing those things in an Airplane Or on a Submarine... It's Fy Nyth (Your Nest) So That's your home Ariel... we would expect nothing Less...
You'd be amazed how many people assume such things are impossible. As if I don't have more protected, climate controlled, comfortable indoors space than most humans that have ever lived on the planet.
I am not sure why you chose Wyoming. The area is beautiful but I passed through in the summer and late fall. I love making homemade pickles. I wish I had thought to use a slicer. My father in law and I used a clean sharp knife. That was years ago. Thank you for sharing.
I thought the cucumber had to sit for three hours with the salt then they needed rinsed well. Clearly there are many ways to do pickles, and this is a new method for me!
My favorite pickles---and that is the same way ( and steamer) that my grandma used on the ranch. As I vaguely recall, she had shelves upon shelves of them in the basement along with gobs of other goodies that she canned. I used to think that was all she ever did, well, other than tending her garden, churning butter, baking pies to freeze, and cooking meals. Her kitchen smelled like what I picture Heaven smelling like.
That sounds so nice ! I had no idea you could Freeze Pies! How long will they last that way ?
@@catyear75 I have no idea since I was just a kid and thought that freezer was a treasure chest! I remember, though, that they were stacked up pretty high (horizontal freezer). They didn't stay that way for long! Ranchers and cowhands have quite the hankering for baked goods.
Thanks -- it sounds wonderful! Stacks of pies ...! YUM ! Lol
Sounds like wonderful memories!
You are the most self sufficient, capable person on youtube. Thank you for the info!
A cut-proof glove is way cheaper than a trip to the emergency room. Kevlar gloves work. I have that same mandolin, and agree that the plastic guard thing with it is worthless. Also, cucumber is cheap. Fingers are expensive. Composting that last inch of veggie is a good trade-off for safety.
When you consider that people still preserve pickles in earthnware crocks with salt, grape leaves and brine, water bathing them for five minutes is more than enough to ensure they are safe! Now I want pickles lol.
I now have a new pickle recipe, so Thank You. And thank you for the 5 minute method instead of "pickle mush!" 😁
Ariel, you make it look like a snap! The way you demonstrate your love of sharing your knowledge and experiences with others is wonderful.
That looks so easy! I can’t wait to give it a try. 😁👍🏻 Thank you for sharing your recipe.
Love the recipe! If you'd like to get more out of your veggie ends and bit (like the onion skins and roots you cut off), you can save a container of vegetable bits in the freezer and once it's full use them to make a broth before composting! One of my favorite tricks :)
Great idea! I'm gonna do that!
You should consider growing daikon radishes given your icy climate, they're soooooo good as sweet pickles!
Your jars look beautiful! I always enjoy seeing my canned jars sitting on the counter, sealing, cooling and just looking great. Love hearing that little sound they make when they seal. I can admire a job well done lol. Thanks for sharing.
I agree! I can tomatoes-diced, stewed, juice-and the sight of them on the counter and later in my pantry is a sight to behold. And when I open a jar for chili I am taken back to those hot August days when I was canning!
One of my favorite sounds!
Thank you for showing us how to can pickles. My Mom used to can the best bread & pickles. Love watching you cook! 🤗
Areal you are a wonderful lady, thank you for sharing this with us.
My favorite pickles! I have a thing about hair hanging down when cooking, so my girls ask me if ok to cook with hair down! Lol explained that it’s your choice but I believed safer and cleaner to put hair up in kitchen .
I love pickles! They are one of my favorite post-run foods.
Lol...not the USDA. LOL...PICKLE MUSH. I was just tingled by that. Love the idea of honey. Thanks for sharing
GRATITUDE
Thanks for sharing..... my grandma use to make pickles that way. My Hubby and I both had a serious accident with a mandoline so watching you with that cucumber and onion really, really freaked me out. My hubby lost the pad of his finger and I had to get 2 stitches. We both respect the mandoline. Hope your weekend is GREAT!
A lot of very useful tools have the potential to be very harmful as well for sure. Glad you both survived!
If my jar doesn't seal, I just refrigerate my jar and eat it sooner. I haven't had any problems with getting sick.
Yeah you can do that with anything. I rarely have a jar not seal, but every other year or so I get one of something.
Looks Yummy!
Looks delicious as all your cooking! There was a Chinese restaurant that we used to go to that would give you fresh sweet pickled cucumber slices as an appetizer when you sat down. I think they just soaked the cucumber in the sweet brine. They were very fresh and oh so good!!! Might have had a little onion and maybe some carrot slivers in it too...can't remember...probably 25 years ago. 🐸🐸🐸
Very thinly sliced carrot sounds good to me!!
Yummy! Summer salad too with onions, cucumbers and tomatoes. 💜
that was a very good video Ariel
This video brought back so many memories (all great!) canning with my grandmother, aunts, and parents. Yeah, my Dad is a superb canner and loves it! Thanks so much. :)
Wonderful!
Great video! You are a natural teacher. Only wish I had your dill pickle recipe right now because I don't like sweet pickles and have tons of cucumbers coming in from the garden.
Thanks for another pickle recipe, Ariel. I never knew you could use steam for canning. Grandma, mom and I always used the water bath method. I like your way better, I think. Always learn something new watching your videos. Thank you for that!
Kept feeling something was missing. Realized I didn't see Burley at all. Did he have a long nap or was he outside? 🐕
You're welcome! He's usually in and out as he pleases.
I am going to make your recipe this weekend. Thanks for sharing!
Enjoy!
Love that canner! Great video!
I'm excited about this video.. I've been pickle crazy since I was little, lol.
I'm always amazed! Thank you!!
Looks delicious & I love pickles
Seriously Ariel .... my mouth is Watering!!! ;-)
Nice! I agree, there is no need to can your pickles that long. The amount of vinegar in them will keep them safe, to begin with. They look scrumptious!
😢 they looked as good as my grandmother's. Hello beautiful and Burley too, sure do look good wish you were canning a 100 id buy some. Hope Burley gets a pickle, sure brought back memories of her and my mom canning for days. But that's when we ate the best food. Lost art that you only find in the country, so if you're cooking out a can that isn't real food. It will feed you but fresh out the garden no. ✌🐓🖖😎🦂
Neat steam canner. Never seen one like that. I am familiar with pressure canner and boiling water bath. Thanks for sharing as always!
They have fans and haters, but I've been very happy with them over many decades.
@@FyNyth I'd like to try a steam canner. I've friends who use pressure cookers who get upset when steam canners are mentioned. I like the idea of not having to lift or bail water in a big canner. I'm short and between the height of the stove and the height of the canner it is dangerously close to my face. I have to bail out the water in order to pick up the canner while standing on my kitchen ladder.
Oh my goodness I can almost tastes them, made my mouth water. I love your sash window 😀
Love to have jar of them my mom made them in the day
I used to can veg in a pressure cooker, and fruit including tomatoes in the cooker. I warmed and sterilised my jars in the cooker too.
Loved the video. Took me back to my childhood when my mother and grandmother would do some of their own canning. And the results were always delicious as am betting yours are too.
Sounds like good memories!
Great video! I’m excited to make pickles now.
Go for it!
Think I'll have to try these. I love turmeric. too.
Yummmmm!!! Send some my way 🤓
Great video. Does the smell of boiling vinegar not make you have to leave? I find my nose simply cannot stand it. Also 5 minutes is more than enough from my experience from my mom and grandmother.
Is the very fresh garlic as potent as the dryer version we get in the supermarket? I love garlic too and wonder if that lovely fresher version might be less strong tasting
More so I'd say. Richer flavor, more juicy and crisp, more sticky.
Thanks for sharing! Since you love garlic have you ever just pickled garlic? I absolutely love it myself.
I have, just with water and salt. It's great!
@@FyNyth here's another method. Fill jar with whole peeled cloves add apple cider vinegar to completely cover garlic,set in warm place 3-4 weeks. Strain off liquid set half liquid aside(use in salad dressings or marinades) place rest of liquid in sauce pan add an equal amount of honey warm over very low heat stirring until until honey a d vinegar are thoroughly mixed pour this back over garlic,recap and let sit another 3-4 weeks then store in cool dark location. It will keep 16 months(or more but I can only verify 16 months I've always used it all by then).
Interesting. Does this make the garlic pretty sweet?
@@FyNyth a mixture of sweet,hot and pungent.
@@Jj-gi2uv Dear, I should think it would make your tonsils sit up and bark!! Sounds good to me!!
How much did u wait befroe you ate the first jar. What is the ideal time after pickling for them to be there very best.
I think I waited about 10 days. Any time after two weeks should be indistinguishable from waiting longer as far as flavor.
Home sick for the day and binging on Fy Nyth videos! I know you love gardening, cooking, and canning. Have you compared the cost of doing this vs buying jars of pickles? I totally get that these are healthy with no chemicals and would be preferred. But for those of us not so inclined or talented... (like me). But you're ALMOST convincing me to get a canner! Thank you 😊
Bummer. I hope you're feeling better! Well that was $5 of cucumbers (between this video and the refrigerator pickle batch from the previous video) and I got 7 1/2 quarts of pickles. In my local grocery stores, high quality pickles are $6-10 per pint. Now I also used about a $6 bottle of real vinegar, $10 worth of honey (local honey sells for $5 per cup here), $1 of mustard seed, less than $1 of turmeric, a few cents worth of salt, and the onions, garlic, and other herbs I grew. Making that on the low end, $90 worth of pickles for about $24. Not to mention knowing what's in them as I don't know of anything for sale made with homegrown herbs and local honey, etc. :)
It is more than worth it to can, and know Exactly what is being put in your food.
As our Dear host spelled out, financially is worth it. My husband and I have been making pickles, jams and jellys for some time. We give them as gifts , and enjoy them ourselves. I'm a diabetic and the fact that I know exactly what is in what I can, is extremely important. Bread and butter pickles tend to have a ton of sugar in them, when store bought! I can use much less, or use splenda even, or another substitute.
Thanks! these look great.
If I were only doing two of the Qrt jars, could your brining solution just be cut in half? I want to can my own, But I'm single and use pickles less that norm.
You can always divide or multiply any recipe!
You could always give pickles as gifts. That would be thoughtful.
Loved watching these videos! How long will a jar last after it has been opened?
In the fridge? Weeks at least. I always eat them before that. :)
50 or more quarts Ariel... Nooooooooooooooooooooooooooooooooooooooooooooo !!! I thought I had it tough having 3 older brothers I had to iron shirts for everytime one of them had a date... and they were really handsome guys... there was a lot of dating went on lol xxx
Oh I'd way rather can things! I always hated ironing.
@@FyNyth I like them both. Canning for the benefit of my family and sharing with others. Ironing is kind of a Zen thing with me. I even breathe in rhythm with the iron. And then everything looks so clean and neat when you are done. When I really need to de-stress I've been known to iron my sheets and pillow cases. I only ironed shoe laces the last couple of weeks of my pregnancy. 💟🦌
Just did 5 more qts. Of green tomatoes this morning.
Nice!
Hi Ariel It looks like you're gonna have plenty of pickles
😁50 or 70 or a Hundred more times...
💁That's all 👑
:)
Hi Ariel, my question for you is do you like dill pickles if so do you have a good recipe for it. Love your videos. Everything is good for me. Love them all. Hi to you baby boy Burley.
Kosher Dill Pickles, Canned
Wash and let stand all night (or a few hours) in cold water: 20-24 4in. cucumbers. Slice cucumbers and pack into hot jars. To each quart add:
1 clove garlic
2 head fresh bill
sprinkle of red pepper
1/8 t. powdered alum
Heat to a boil and pour into the jars, leaving an inch of head space:
1 cup salt
3 qts. water
1 qt. vinegar
Add a grape leaf to each jar if you have access to them (hard to do here ). It will add flavor and crispness. Can for 2 min.
Show less
@@FyNyth I like the idea of the grape leaf. I'd like to can grape leaves for a Greek dish that I love.
do you have trouble with rodents, and how do you keep them out? not to get off subject, but I lived in a camper for 11/2yrs. mice were terrible
I think 5 minutes is long enough in your case. You used apple cider vinegar, which is a very inhospitable environment for the botulism causing germs (they hate acid)
Didn’t your slicer come with a cap with small prongs to grab your veg with as you run it across your blade?
Sure did! A nice little one that makes it impossible to actually use the slicer and can't actually grip a veggie leaving your hand free to slip quite badly into that blade. :)
@@FyNyth YIKES!!!🤤
Ah lol no bueno
Ariel, Do you ever make pickles by fermenting? Thank your for taking the time to put this together and share.
I do!
Looks great. I remember my grandmother would make preserves/marmalade etc. and skip the rinsing right before canning, which caused a few of them to spoil. You could probably save water by pre-steaming the jars in the canner instead, while you whip up a batch of brine (or do whatever prep work). Just an idea.. and I will NOT mess up a perfectly good comment with annoying complements and tossing your hair over your shoulder is NOT very cute and does NOT drive me bonkers.
Always love watching you cook and getting interesting info. Are there magazines you subscribe to/books you read to learn so much? If so, what are they? I'm old now but when I was young I was so interested in herbal healing I used to fancy myself the medicine woman of my tribe. Then The Clan of the Cave Bear books came out with all the herbs they used. It was fun to guess which herbs they were using.
Aww thanks! I don't subscribe to any magazines, but I know there are a few good ones out there like Backwoods Home. I read and listen to knowledgeable people all the time. You can find 600 something books I've enjoyed in this list - www.goodreads.com/review/list/13763009 I've read thousands more, but that's most of my favorites. :) www.westernbotanicals.com/about-us/ is a good place among many for more herbal info.
Ariel, thank you for posting! Question: I was told to NOT compost onions of any kind, leeks, or garlic as all will kill worms. Have you heard of or have experience with this?
Interesting. I just looked this up and see several people saying that. Which is interesting as I have many worms in my general composting bin as well as having had dedicated vermicomposting bins indoors for years. My worms eat all of the above. Possibly they aren't their favorite food so maybe don't do a diet of just onions etc? But mine have had no problem at all eating those things.
Did I see it correctly that you use an all apple slider vinegar brine?
Yes, all ACV.
My mom and grandma would put their jars in the oven to heat them up
I have never canned before but I've watched videos of it. Your way looks so much easier! Two questions… you don't need to sterilize the jars before you add the pickles and do you need to buy new lids each time you can? Your way seems so much simpler I may even try it! Thank you for the video! Many blessings...
Yes, these were freshly washed jars. And yes, the rings are reusable almost indefinitely, but the lids I never reuse for something I want to seal.
Any salt except for iodized salt.
I don't know what the tiny house has to do with anything, because it's possible to cook & live &
Even make Children in a hole in the Ground you
Dig with a shovel or even in a Cave...So the house
Truthfully has nothing to do with it... why would
You not be able to do those things??? I've even
Heard of people doing those things in an Airplane
Or on a Submarine... It's Fy Nyth (Your Nest) So
That's your home Ariel... we would expect nothing
Less...
You'd be amazed how many people assume such things are impossible. As if I don't have more protected, climate controlled, comfortable indoors space than most humans that have ever lived on the planet.
I am not sure why you chose Wyoming. The area is beautiful but I passed through in the summer and late fall. I love making homemade pickles. I wish I had thought to use a slicer. My father in law and I used a clean sharp knife. That was years ago. Thank you for sharing.
:)
I thought the cucumber had to sit for three hours with the salt then they needed rinsed well. Clearly there are many ways to do pickles, and this is a new method for me!