Love that you all use these times to allow kiddos to do some of this project. Teaches so many things in such a small task! So much of this missing in homes today😊 keep on keeping on!
Fine line between allowing kids to help and forcing them to do chores HA HA LOL. Just kidding. Generally speaking, they really like helping!!! Thank you for watching!!!
Pratt Family Homestead allowing might not of been the best choice of words, what I meant was that it was a great way to teach several things all wrapped in at one time! While also making it fun at the same time😉 I enjoy watching y'alls channel! Thanks for doing the vedios!
I was feeling down until I clicked on this and was hit with a instant positivity bomb!!! Came for the pickles and ended up with a pick me up! Thanks :)
Awesome, I too have the full fermenting food kit with the book and wooden beveled Tamper using (Off Grid with Doug and Stacy) too! Oh, yummy in the tummy, nice to see young children enjoying God's great harvest, wholesome food! ✝😉💚👍👍👍🇺🇸
Thank you! I keep thinking of getting the tamper, but I honestly don't know if I would use it alot...but...yet...I keep thinking about getting one LOL!! Thank you for watching - Mike
Those sweet precious faces gets me every time. I just think your family is adorable. I love to can but I have never done any fermenting before. I may have to try it. Jenny, How is Mike doing? I pray it is nothing serious going on. What about you sweetie? Have you had to have any more spots or moles removed? I pray that is all doing well. I just enjoy your videos so much.
Great video!! Love the kids helping you!! I have the MasonTops, but haven't done anything yet!! This makes me want to get going!! We love pickles!! Good job!! 💜
I put in Jalapenos (seeded), Cauliflower, Onions ( a must), Garlic, carrots, green Peppers, squash ( not a big fan) and Tumeric is ok. Thanks for this. Broccoli does not seem to do well, but the broccoli leaves do fine.
Hey Mike it must be Pickling time! I just finished up a video on it. Love the tops you got might need to get me some of the because I have to burp my jars every day. It is great to know we can plant our gardens, pick the fruits of our labor, and then store them for months to come. Great going - Jeff
Those pickles look yummy. I never seen those tops or weights before. Gonna get some. My grandmother always made sour pickes. She put her cues in lie you did in spears, added halved green tomatoes, chunks of cabbage and she added whole cheyenne peppers. She added 1 TBSP of salt per quart then topped off with hot brine. They are good and they ar sour. I like the cabbage...it is so good. Simple is fun for me. Love your channel and your kids are all so cute.
They are very handy! Obviously not necessary, but I do really like using them :) Your Grandma's recipe sounds GREAT. Gonna have to try that!! Thank you for sharing - Mike
Yes! True. I took out a whole blurb I had in the video about that. Trying to cut down on video length. I did put in some text about it though I think....I will have to double check. But yes, apparently not all grape leaves have a high enough tannin level. I really have no idea if ours have high levels or not...but figured I would use them LOL!! Thanks for watching Dennis!! Always enjoy seeing you around :) - Mike
We have also tried pickles in the past and although they tasted good I couldn't get that crunch I prefer. Hope the grape leaves work and I'll be watching to see. I've also heard to makes sure your pickles stay cold after picking help, don't know that to be a fact. Good luck
Thank you. With the fermenting process, you can't keep cold until done fermenting. The taste test batch that we showed did also have grape leaves in it. I agree with Jeni's comments that the spears don't stay as crispy as when left whole. Thank you for watching!
I'm going to make this with my mexician mouse cucmbers and my achocha. My muscadine grapes are just starting to sprout leaves so this comes at an awesome time. Pratt Family Homestead rocks!
I'm located in Northern Australia and we are headed into our wet season/ Summer so it's HOT, humid and wet so achocha loves it. There is two types of Achocha. One is called "Fat Baby" that has the soft spines and another variety that is called Giant Bolivian Slipper Cucumber. I'm growing the Slipper variety.
Fermentation needs to take place in an anaerobic environment. They've got to be packed tightly and they've got to have no more than half inch headspace which is covered with saltwater.
Looks good. I have never tried to ferment myself but my dad did. I might have to give it a try. I was so excited about going Saturday but now something has come up so we won't be able to go. Such a bummer.
also, to keep track of dates and what's in your jars, just write on the glass with a sharpie. it will wash off between batches and no more trying to remember stuff.
My knowledge of fermented foods goes back to my grandmother who passed away 44 years ago. Then my mother took her recipes and we made pickles when I was little. Then I went to medical school and became a scientist and a PHD in nutrition and food science. Any questions I can usually answer but I am looking for a sour pickle recipe without garlic and Dill because those do not belong in a sour pickle it is fermented. Grape leaves are supposed to keep the Cucumbers crunchy and they are not exceptionally good at doing that. Kirby's are the absolute best for pickling! You're going to want to cut out those big seeds in the ones on The Cutting Board they're just going to give off water and get bitter. When you have cucumber seeds like that when you cut the cucumber and half just use a teaspoon and take them out. I wouldn't eat a pickle that look like that and it is so simple to fix. Garlic and Dill and peppercorns even bay leaves for the tannins have it in place but not with full sour pickles. Thank you for sharing though! :-)
In theory stored in cool environment they can last and develope flavors for a very long time. But they never last around here to really test how long to store them 🤣
They aren't to bad in the crunchy department. Skin side still has crunch, but middle side a little soft. Everyone still likes them...but more crunch is always good:) Thank you for watching.
Been awhile since I made this video ..... so I don't remember exactly and I can't believe I didn't give the whole recipe. But the brine is a salt water solution and then there are other seasoning and stuff added. Also, a link to the recipe I followed is in the description. www.wildfermentation.com/making-sour-pickles-2/
Yes!!! having a cool place like a dedicated fridge to keep fermented stuff would be awesome. Obviously putting stuff in there to slow/stop the fermenting when I think it is "done". And actually, the pickles currently packed into the fridge (before these ones) were some of Jeni's fridge recipe pickles and I think 1 or 2 canned pickle recipes :) I think she is going to be working on a video about those as well!!
These are good pickles :) But also here is a link to a canning pickles video that my wife did. We all really like these ones as well. Thank you for checking these out. th-cam.com/video/pt4HFPfbbk4/w-d-xo.html
HELLO, NICE TO SEE YOU IN THE PICKLING MOOD.THIS LOOKS EASY I THINK I WILL TRY THIS.WHAT SIZE ARE YOUR JARS,AND WHERE DO YOU GET YOURS? MAYBE AMAZON? HOPE YOU ARE FEELING MUCH BETTER SIR.YOUR KIDS ARE SOO FUN.TAKE CARE JENI ALSO.MUCH LOVE,PIA&CRAIG&HOBO KITTY.OH,DON'T FORGET TO TAKE THE APPLE CIDER VINEGAR WITH THE MOTHER IN IT.I TAKE A TB.SPOON EVERYDAY.ALSO STARTED TAKING THE MORINGA ZERO CAPSULES I FILLED MYSELF FOR PAIN.2 A DAY.GOOGLE MORINGA IF YOU DON'T KNOW ABOUT THE BENEFITS.IT WILL BLOW YOUR MIND YOU TWO.BE WELL YOU ALL.♡♡♡♡♡♡♡♡♡♡.........
My answer is "I honestly don't know". I have not reused any before. But Google searches say that yes you can. So please research before doing so! I just honestly don't have the right answer. Thank you very much for watching!!
The most important thing during fermentation is no oxygen contamination. When you open the glass, you are contaminating the brine with oxygen. I hope that answers your question.
Link to the full recipe is in the description. But here is what it says ..... ---- 3⁄8 cup (6 tablespoons)/90 milliliters sea salt Thank you for watching!!
Hmmm. I'm sorry. I will look. But I don't think any of our videos should have ads popping up in the middle of videos. At the beginning for sure. And at the end though.
Went back and watched this in all but slow motion and I don't have a clue. Possibly "fermentation" getting related to alcohol / moonshine ? Other than that, maybe the "Pebbles" box flash - or the book - or Jeni's "Panther Wear" shirt - or even your daughter's "Disney" shirt got popped as a paid endorsement ? I looked as hard as I could brother, and I don't have a clue... I am really sorry I can't be of more help... I was hoping something would jump out at me...
Think I will just appeal it. We don't make any real $$$ so no big deal. Haven't appealed it yet....but I might just do that. I have heard from several others that "just appealed" and it worked out. Not sure. Thanks Mark!
A family that ferments together stays together lol 😅😉👍👊
Thanks! I am loving how simply those Mason tops are making things. Hope you saw the "plug" I put in for them
I added turmeric to my last batch. It's AMAZING! Not only do you get yummy probiotics, but anti inflammatory too ;)
Oh wow! Maybe I will throw some in real quick!! Thank you, Amy!
Amy Fewell - The Fewell Homestead
Could the tumeric be powder?
Amy Fewell - The Fewell Homestea
Wow! You asked the kids to do something and they actually did it! Well done sir.
They are good helpers! We "usually" :) don't get to much flak from them ... usually ....... :)
Thank you, I had a fermenting failure because I did not have weights or the mason tops. Now I have both so I am excited to try again.
Sweet!I have used other stuff as well. Like small jelly jars sitting on top or something. Hope it works out for you!!
They are so sweet, so cool the kids try new things. Have a blessed week hope you are feeling better.
Thank you very much!!
I want to make these!!! Way to help out kiddos!
Go for it! Let us know what you think!!!
Love that you all use these times to allow kiddos to do some of this project. Teaches so many things in such a small task! So much of this missing in homes today😊 keep on keeping on!
Fine line between allowing kids to help and forcing them to do chores HA HA LOL. Just kidding. Generally speaking, they really like helping!!! Thank you for watching!!!
Pratt Family Homestead allowing might not of been the best choice of words, what I meant was that it was a great way to teach several things all wrapped in at one time! While also making it fun at the same time😉 I enjoy watching y'alls channel! Thanks for doing the vedios!
Interesting grape leaves helps keep the crisp 🤔 I have lots of grape leaves every summer
Yes! Works great!
I was feeling down until I clicked on this and was hit with a instant positivity bomb!!! Came for the pickles and ended up with a pick me up! Thanks :)
Glad you enjoyed the video and walked away feeling better! 🙂
I need to try this
Yes! Let us know how it turns out!!
Awesome, I too have the full fermenting food kit with the book and wooden beveled Tamper using (Off Grid with Doug and Stacy) too! Oh, yummy in the tummy, nice to see young children enjoying God's great harvest, wholesome food! ✝😉💚👍👍👍🇺🇸
Thank you! I keep thinking of getting the tamper, but I honestly don't know if I would use it alot...but...yet...I keep thinking about getting one LOL!! Thank you for watching - Mike
Glad ya got your pickles on video ! Great job !
Thanks Mark! Hope all is well with you!!
What a beautiful family!!! Thanks for the upload. I've just begun my pickling adventures. This video was just what I needed. Thank you!!
Thank you very much!!!
Those sweet precious faces gets me every time. I just think your family is adorable. I love to can but I have never done any fermenting before. I may have to try it. Jenny, How is Mike doing? I pray it is nothing serious going on. What about you sweetie? Have you had to have any more spots or moles removed? I pray that is all doing well. I just enjoy your videos so much.
Love the video! Learned a lot . ✌🏻❤️
Thanks guys
Great video!! Love the kids helping you!! I have the MasonTops, but haven't done anything yet!! This makes me want to get going!! We love pickles!! Good job!! 💜
Get to crackin' and make sure to share it in your group Nunda!!! :)
facebook.com/groups/196399457479565/
Pratt Family Homestead Ok!! 😊 I ordered that book, too, right after I watched your video!! Excited to try it!! 👍🏻
I put in Jalapenos (seeded), Cauliflower, Onions ( a must), Garlic, carrots, green Peppers, squash ( not a big fan) and Tumeric is ok. Thanks for this. Broccoli does not seem to do well, but the broccoli leaves do fine.
WE do mixed veggies and broccoli comes out great! In fact Jeni's favorite. I have also done broccoli stems and they come out really good as well.
How can you not luv this video
Thank you!
Hey Mike it must be Pickling time! I just finished up a video on it. Love the tops you got might need to get me some of the because I have to burp my jars every day. It is great to know we can plant our gardens, pick the fruits of our labor, and then store them for months to come. Great going - Jeff
Awesome I will keep an eye out for it (I just checked). I did see you got a new tractor ... I need to do the same :)
Those pickles look yummy. I never seen those tops or weights before. Gonna get some. My grandmother always made sour pickes. She put her cues in lie you did in spears, added halved green tomatoes, chunks of cabbage and she added whole cheyenne peppers. She added 1 TBSP of salt per quart then topped off with hot brine. They are good and they ar sour. I like the cabbage...it is so good. Simple is fun for me. Love your channel and your kids are all so cute.
They are very handy! Obviously not necessary, but I do really like using them :) Your Grandma's recipe sounds GREAT. Gonna have to try that!! Thank you for sharing - Mike
Love fermenting I have tried several things
Learned a lot about fermenting from Rain Country too
Cute kiddos
Thank you very much! I am doing more and more on the fermenting!! I am really enjoying it!!
I have not yet got into Fermenting .. It is on my going to try list. Thanks for sharing. See you all this weekend :)
See you this weekend!!! Yes try it! It is soooooo good!!
They look tasty and real easy to do.
I have heard the purpose of the grape leaves is for the release of the tannins in the leaves to make the pickles crisp.
Yes! True. I took out a whole blurb I had in the video about that. Trying to cut down on video length. I did put in some text about it though I think....I will have to double check. But yes, apparently not all grape leaves have a high enough tannin level. I really have no idea if ours have high levels or not...but figured I would use them LOL!! Thanks for watching Dennis!! Always enjoy seeing you around :) - Mike
You can also use Oak leaves, blackcurrant leaves and cherry tree leaves. Fresh horseradish root will give it a nice spicy taste.
Great looking pickles your making there. The kids getting things was great. thanks
Thank you
Inspired me to go pick my cucumbers and make a batch…beautiful family by the way!
We have also tried pickles in the past and although they tasted good I couldn't get that crunch I prefer. Hope the grape leaves work and I'll be watching to see. I've also heard to makes sure your pickles stay cold after picking help, don't know that to be a fact. Good luck
Thank you. With the fermenting process, you can't keep cold until done fermenting. The taste test batch that we showed did also have grape leaves in it. I agree with Jeni's comments that the spears don't stay as crispy as when left whole. Thank you for watching!
Pratt Family Homestead makes sense. Thanks for the reply
Great fermenting! I have to try. You all look like fun!
Thank you very much!!
I'm going to make this with my mexician mouse cucmbers and my achocha. My muscadine grapes are just starting to sprout leaves so this comes at an awesome time. Pratt Family Homestead rocks!
Thank you!! For 2 years we have not got the achocha to grow! Of course we will be trying again next year as well :)
I'm located in Northern Australia and we are headed into our wet season/ Summer so it's HOT, humid and wet so achocha loves it. There is two types of Achocha. One is called "Fat Baby" that has the soft spines and another variety that is called Giant Bolivian Slipper Cucumber. I'm growing the Slipper variety.
i been waiting for this video for a long time thanks :)
Thank you for being so patient :) LOL and for watching :)
Oh my lord the kids are sooo adorable
Thank you very much!
nice video, you made it look easy.
Thank you very much!
Fermentation needs to take place in an anaerobic environment. They've got to be packed tightly and they've got to have no more than half inch headspace which is covered with saltwater.
Correct! Thank you!
Looks good. I have never tried to ferment myself but my dad did. I might have to give it a try. I was so excited about going Saturday but now something has come up so we won't be able to go. Such a bummer.
Yes! Please try fermenting! It is pretty cool!! That is to bad about Saturday. We had a great time and hope to do it again next year.
Y'all are awesome! We're subbin' up over here! Those pickles looked amazing and I will be going over and getting the recipe. Thanks for sharing! -Nate
Thank you so much for watching!! Let us know what you think of them!
Love your show
Thank you!
try green tomato are good too
Oh yeah! I must try that!! Thank you
Nice video...I really like those tops...Thanks for sharing
They are really nice to have! Thank you for watching
also, to keep track of dates and what's in your jars, just write on the glass with a sharpie. it will wash off between batches and no more trying to remember stuff.
I am very bad about labeling. I usually go back and look at when I posted on Instagram LOL! But yes I need to get better at labeling :)
My knowledge of fermented foods goes back to my grandmother who passed away 44 years ago. Then my mother took her recipes and we made pickles when I was little. Then I went to medical school and became a scientist and a PHD in nutrition and food science. Any questions I can usually answer but I am looking for a sour pickle recipe without garlic and Dill because those do not belong in a sour pickle it is fermented. Grape leaves are supposed to keep the Cucumbers crunchy and they are not exceptionally good at doing that. Kirby's are the absolute best for pickling! You're going to want to cut out those big seeds in the ones on The Cutting Board they're just going to give off water and get bitter. When you have cucumber seeds like that when you cut the cucumber and half just use a teaspoon and take them out. I wouldn't eat a pickle that look like that and it is so simple to fix. Garlic and Dill and peppercorns even bay leaves for the tannins have it in place but not with full sour pickles. Thank you for sharing though! :-)
Thank you very much for your input. I appreciate it!!
Omg I fell n love with your garlic! I’ve tried growing it but no luck yet.. I’m up in Canada!
Thank you!
So cute😍😍😍😍
Thank you!
My parents put yellow banana peppers in their pickles and it was awesome
That sounds amazing! I need to think more outside the box like that!! Thank you!
Yummy
I really enjoyed them! Thank you for watching!
I like how Faith waits until the other kids take a bite before she does.
LOL!
LOVE seeing the littles getting their hands dirty!
They love helping out!
How do you store them? How long?
In theory stored in cool environment they can last and develope flavors for a very long time. But they never last around here to really test how long to store them 🤣
I've seen people use raspberry leaves, and now grape leaves but can I use BlackBerry leaves? I have a wild BlackBerry bush.
Hi! This article says yes you can use blackberry! I hope this helps! Thank you for watching.
www.culturedfoodlife.com/need-crunchy-pickles/
hey ol buddy I made your pickled eggs really good ... never tried fermenting may have to give that a go also
Awesome! Love hearing that! Thank you!!!
YOU DA MAAAAAAAN!
:) Thanks!!
cool jars have not seen them before,, i need some for my olives,, are the cucumber still crunchy ? Thanks,,
They aren't to bad in the crunchy department. Skin side still has crunch, but middle side a little soft. Everyone still likes them...but more crunch is always good:) Thank you for watching.
What is the clear brine made of?
Been awhile since I made this video ..... so I don't remember exactly and I can't believe I didn't give the whole recipe. But the brine is a salt water solution and then there are other seasoning and stuff added.
Also, a link to the recipe I followed is in the description.
www.wildfermentation.com/making-sour-pickles-2/
What's the point of you're not gonna tell us the measurements? This is an ad for the book?!
Your children are adorable!!!
Thank you! I tend to agree with you :)
Mike, you need a designated pickle refrigerator. ;D
Yes!!! having a cool place like a dedicated fridge to keep fermented stuff would be awesome. Obviously putting stuff in there to slow/stop the fermenting when I think it is "done". And actually, the pickles currently packed into the fridge (before these ones) were some of Jeni's fridge recipe pickles and I think 1 or 2 canned pickle recipes :) I think she is going to be working on a video about those as well!!
Thanks for your video. Do you have a link for making good pickles ?
These are good pickles :) But also here is a link to a canning pickles video that my wife did. We all really like these ones as well. Thank you for checking these out.
th-cam.com/video/pt4HFPfbbk4/w-d-xo.html
HELLO, NICE TO SEE YOU IN THE PICKLING MOOD.THIS LOOKS EASY I THINK I WILL TRY THIS.WHAT SIZE ARE YOUR JARS,AND WHERE DO YOU GET YOURS? MAYBE AMAZON? HOPE YOU ARE FEELING MUCH BETTER SIR.YOUR KIDS ARE SOO FUN.TAKE CARE JENI ALSO.MUCH LOVE,PIA&CRAIG&HOBO KITTY.OH,DON'T FORGET TO TAKE THE APPLE CIDER VINEGAR WITH THE MOTHER IN IT.I TAKE A TB.SPOON EVERYDAY.ALSO STARTED TAKING THE MORINGA ZERO CAPSULES I FILLED MYSELF FOR PAIN.2 A DAY.GOOGLE MORINGA IF YOU DON'T KNOW ABOUT THE BENEFITS.IT WILL BLOW YOUR MIND YOU TWO.BE WELL YOU ALL.♡♡♡♡♡♡♡♡♡♡.........
THank you! The big jars are 1/2 gallon jars. the smaller one was a quart. And YES on the ACV!! :)
Thanks much for the demo! Can I leave out the garlic?
I would think so. It's just there for flavor. Thank you for watching!!!!
Pratt Family Homestead thank you so much for your quick reply!
Can u reuse d fermented water? Thanku
My answer is "I honestly don't know". I have not reused any before. But Google searches say that yes you can. So please research before doing so! I just honestly don't have the right answer. Thank you very much for watching!!
It might make a nice tangy salad dressing.
myfairy talegimail
Probably not but definitely you can drink it it has a lot of probiotics 👍
The most important thing during fermentation is no oxygen contamination.
When you open the glass, you are contaminating the brine with oxygen.
I hope that answers your question.
How much salt for quart jar?
Link to the full recipe is in the description. But here is what it says .....
---- 3⁄8 cup (6 tablespoons)/90 milliliters sea salt
Thank you for watching!!
Can sweet potato leaves work instead.......
Lovely children
I am not sure. I have read to use oak or tea leaves instead. Thank you for watching.
nice and cute , but not very informative. what is the salt concentration of the brine?
Link to the recipe is in the description
I hate all the damn commercials that pop up
Hmmm. I'm sorry. I will look. But I don't think any of our videos should have ads popping up in the middle of videos. At the beginning for sure. And at the end though.
@@PrattFamilyHomestead good video
Went back and watched this in all but slow motion and I don't have a clue. Possibly "fermentation" getting related to alcohol / moonshine ? Other than that, maybe the "Pebbles" box flash - or the book - or Jeni's "Panther Wear" shirt - or even your daughter's "Disney" shirt got popped as a paid endorsement ? I looked as hard as I could brother, and I don't have a clue... I am really sorry I can't be of more help... I was hoping something would jump out at me...
Think I will just appeal it. We don't make any real $$$ so no big deal. Haven't appealed it yet....but I might just do that. I have heard from several others that "just appealed" and it worked out. Not sure. Thanks Mark!
These look soggy and mushy.
Jeni says the first couple batches were great, but that this one and the couple before it was a little more soggy. Not sure why!! Thanks for watching!
Maybe the cucumbers are like that or you should now try vinegar.